We make these for breakfast every Sunday! A family tradition!

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry sheet to smooth any creases.

In a bowl, whisk together the scrambled eggs, milk, salt, and pepper.

Spread the scrambled eggs evenly over the puff pastry, leaving a small border around the edges.

Sprinkle the crumbled bacon and shredded cheddar cheese over the eggs.

Roll the pastry tightly into a log, starting from one of the longer sides.

Slice the log into 1-inch thick pinwheels and place them on the prepared baking sheet.

Brush the tops of the pinwheels with the beaten egg to ensure a golden finish.