Cooked by TFW: Breakfast Pinwheels
Okay, gang… two weeks in a row going behind the curtains here at Cooked by TFW Headquarters:
This week’s recipe was 1) completely unplanned, 2) the result of me being late to meet up with some friends Saturday night, 3) my attempt to rid my fridge of all the “bad food” before I start pre-fight camp (DID YOU KNOW I WAS IN [pre-]FIGHT CAMP?! Every time I make this joke that only I laugh at, a heavy bag gets its wings), in one mega meal. I know… it’s mind-boggling to think that I started a blog post with “Oopsie! This week’s recipe was an accidental fridge-purge,” but here we are… It’s delicious. Even my mistakes are success. You’re welcome!
So here’s how this week’s meal was born: I was going to meet up with some folks from the gym Saturday night, but was running late and hadn’t had dinner at the time. I was going to make an omelet because my omelets are bomb (don’t you worry; I’m making a post for that soon) and I’m trying to get all the bacon out of my house. To the surprise of nobody, I buy my bacon from – say it with me, kids – Costco. #CostcoSponsorsTym It’s a smart investment: four 1 lb packages for $12. I’m down to my final package. As I was cooking the bacon for my omelet, I remembered I had two tubes of crescent roll dough left over from my birthday party (I made Burger Balls… ground beefs and cheese rolled into a ball encased inside the dough. It was legit.) AND BOOM! An idea hit me…
Oprah Voice: Breakfast Pinwheeeeeeeeeeeeeeeeeeels! (Please take a moment right now to process the fact that I, a grown human male of legal drinking age, decided against one breakfast meal for dinner for a completely different breakfast meal… also for dinner.)
I have two more confessions before we hop into this week’s recipe. Firstly, as I mentioned before, I sort of stumbled into this meal. I’m known for flooding folks’ Snapchat Stories with pics of all the food I make. That’s honestly what I was doing Saturday night before it hit me that I could make that into a recipe for you guys. So with that caveat, the pictures aren’t reflective of the recipe I’m about to share. I’m scaling down the ingredients here based on the mistakes I made there. Speaking of the pictures, Confession Number Two…
Remember last week when I said I’m a total screw up in the kitchen? Yeah, that happened this week. Blame it on the fact I was making it on the fly… and did I mention I was running late? Point is… I wanted to put feta cheese in this and absolutely forgot it… So apologies for ruining the pictures; you know how much quality, accurate shots mean to me, and I failed y’all… I’m still writing this up as if I had included my hands-down favorite cheese. #FetaOverEverything Fight me.
- 1 Can of Crescent (you wouldn’t imagine the fights I’ve had this weekend RE: Crescent vs Croissant… the can saysCrescent, so that’s what we’re going with) Roll Dough
- 3 Eggs, scrambled
- 4 Strips of Bacon (preferably turkey bacon. Don’t worry, y’all; I’m saying that to appease Coach LA, my wonderful and benevolent copyeditor… obviously, follow your heart… but also, preferably turkey bacon.)
- 1 Handful Cherry Tomatoes (I literally just tossed them in because they were sitting on the counter… I’m basically Food MacGyver… FoodGyver™)
- 2 Handfuls Spinach
- 1-2 Tablespoons Feta Cheese (honestly… just FOLLOOOOOOW YOUR HEART! I probably would add more, but trying to be conservative on this. Also… you can use shredded cheddar cheese.)
- Salt And Pepper To Taste (I like red pepper flakes in my eggs)
1. Chop the bacon into half inch bits. Cook them in a small skillet over medium heat until crispy. Drain the oil and place the bacon bits into a medium mixing bowl. Cut the tomatoes in halves and toss them in to a medium skillet (coated with cooking spray) with the spinach over medium heat. Once those have cooked down, toss them in that mixing bowl with the bacon. Then, cook your scrambled eggs however you like them… we’re all different.
Since this is a cooking guide, here’s how I do mine: eggs in a bowl, add a tablespoon of heavy cream, pinch of salt (we all know I mess with the garlic salt whenever possible), pepper, and red pepper flakes. Scramble with a spoon, not a fork… I once heard that using a fork breaks down the egg too much and I believe anything I read on the internet, so I haven’t used a fork in literally YEARS. I also use a rubber spatula when the eggs are cooking; they come out so much fluffier this way.
2. Toss the eggs and the feta into the mixing bowl and stir everything up [insert Bob Marley joke here, solely to boost word count]. Now here’s something I didn’t do when I made it but it will pay dividends when y’all make it: put the mix in the fridge for like… 10-15 minutes. Let it cool before you make your pinwheel. Unroll the dough. Pinch together the perforated lines. Lay out your egg mix on to the dough and roll it back up. Another Pro Tip: Put the rolled dough in the freezer for 15 minutes, give or take. It will help with cutting it.
3. Preheat the oven to 360º (I almost went through my sea level conversion chart again, but ain’t nobody got time for that. Plus, 360º is a perfect circle and hopefully your pinwheels will be, too!). Cooking spray on a baking sheet. Cut the rollup into 6-7 slices and lay the slices evenly on the sheet. Pop those bad boys in the oven for about 15 minutes until the outside is browned and the centers are cooked through. Once you take them out, let them cool on the baking sheet for a few minutes before serving.
And there you have it! A delicious, fun breakfast bite that toes the line between healthy and… let’s call it “adventurous.” It’s my final hurrah before hopping back to the wonderful world of fight camp diets. It is… my accidental gift to y’all. Be sure to share your versions of the Breakfast Pinwheel using the #CookedByTFW hashtag.
And, as always, thank me in the mor… mid-afternoon?