Three Cheese Breakfast Wheels Recipes

EASY 3-INGREDIENT CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

THREE-CHEESE PARTY WHEEL

Steps:

• On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top.
• Evenly spread Cheddar cheese over Swiss cheese; smooth side and top.
• Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time.
• To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

THREE-CHEESE BREAKFAST CASSEROLE

Steps:

• Butter 6 individual 8-ounce ramekins or one 9-inch square baking dish using 1 tablespoon of the butter.
• With the remaining 5 tablespoons butter, spread one side of each slice of bread with butter.
• Place a single slice, buttered side up in each ramekin, or lay the buttered slices in the baking dish.
• Grind some pepper over each slice of bread.
• Mix the three cheeses together.
• Sprinkle each bread slice in a ramekin with 1/4 cup of cheese mixture, or sprinkle all of the cheese over the bread in the baking dish.
• Beat the milk with the eggs in a bowl and add the oregano.
• Pour over the cheese and bread in the ramekins or baking dish.
• Cover and refrigerate overnight.
• The next morning, preheat the oven to 350°.
• Remove the casserole (s) from the refrigerator 30 minutes before baking and uncover.
• Bake the ramekins for 20-25 minutes or the larger dish for 35-40 minutes, until puffed and golden brown.
• Serve immediately.

THREE CHEESE BREAKFAST BAKE

Steps:

• Arrange bread in the bottom of a lightly greased medium baking dish, and drizzle with butter. Top with Swiss cheese, Monterey Jack cheese, and ham.
• In a medium bowl, blend eggs, milk, and mustard. Season with salt and pepper. Pour into the baking dish. Cover, and refrigerate 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C). Blend sour cream and Parmesan cheese in a small bowl, and set aside.
• Bake the layered mixture 1 hour in the preheated oven.
• Spread sour cream mixture over the surface of the baked dish, and continue cooking about 10 minutes, until surface is lightly browned. Allow to sit about 15 minutes before serving.

DIY GARLIC HERB CHEESE WHEELS

Steps:

• Combine the cream cheese, butter, garlic, black pepper, white pepper if using and salt in a food processor and process until smooth and evenly combined, about 1 minute. Add the chives and parsley leaves and pulse just until the herbs are evenly distributed.
• Line two 4-ounce ramekins with plastic wrap, allowing some overhang all around. Divide the cheese mixture between the ramekins, packing it in firmly. Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours and up to 3 days.
• When ready to serve, unwrap the top of the plastic and invert a ramekin onto a plate. Remove the ramekin and plastic wrap to reveal the wheel of cheese. Repeat with the second ramekin or refrigerate in an airtight container for up to 1 week. Serve with crackers or bread.