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These breakfast kabobs are a fun, high-protein twist on a viral recipe trend, made with just 2 ingredients: chicken breakfast sausage and tortillas. The sausage gets rolled up, sliced into pinwheels, threaded onto skewers, and baked until golden brown and crispy. They're perfect for meal prep, brunch, or breakfast-for-dinner!
Table of Contents
- Breakfast Kabobs (Easy 2-Ingredient Sausage Pinwheels)
- Why you'll love these breakfast kabobs
- Simple ingredients you'll need
- How to make breakfast kabobs
- Watch me make this breakfast recipe!
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- FAQ
- More recipes you'll love
- Breakfast Kabobs (Easy 2-Ingredient Sausage Pinwheels) Recipe
- Save this breakfast recipe to Pinterest and make it later!
Breakfast Kabobs (Easy 2-Ingredient Sausage Pinwheels)
My family and I couldn't get enough of these fun breakfast kabobs! I saw this viral recipe trend all over Instagram, but with a dinner slant, and I knew I had to make my own for breakfast.
They instantly make mornings feel so much more fun!
Instead of serving breakfast sausage and tortillas separately, the sausage gets rolled up inside the tortilla, sliced into pinwheels, threaded onto skewers, and baked until the edges are perfectly golden and crispy.
Pair them with a creamy homemade special sauce for dipping, and you've got an easy, protein-packed breakfast you and your kids can grab right off the stick. With just 2 ingredients, they're easy enough for busy mornings, meal prep, brunch, or even breakfast-for-dinner.
Fun enough for the kids, easy enough for a Tuesday morning!
Why you'll love these breakfast kabobs
Just 2 ingredients - Chicken breakfast sausage and tortillas are all you need. Easy peasy!
Protein-packed - With 31 grams of protein per serving, these keep you full all morning. Use a high-protein, high-fiber wrap to keep that protein and fiber high!
Fun to eat - Breakfast on a stick just hits different, and kids LOVE dunking the pinwheels in sauce.
Great for meal prep - Bake a batch, store them in the fridge, and reheat for a grab-and-go breakfast all week. Super time saver!
Simple ingredients you'll need
Here's what you'll need to make these breakfast kabobs. You'll find the full amounts and nutrition information in the recipe card below.
- Chicken breakfast sausage - This is where the punch of protein comes from. Look for a ground chicken breakfast sausage with real ingredients and no added junk, or swap in turkey sausage if that's what you have.
- Tortillas - Use your preference here! A high-protein, high-fiber wrap gives you more protein and fiber, but a regular flour tortilla works great too.
- Dipping sauce (optional) - I like my homemade special sauce for dunking, but use whatever sauce your family loves.
How to make breakfast kabobs
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Easy cleanup and no mess!
- Trim the rounded edges off each tortilla so you've got more of a square shape. This helps everything roll up evenly, so every pinwheel gets sausage from edge to edge.
- Divide the breakfast sausage evenly between the 4 tortillas, about 1/4 pound each. Press it into a thin, even layer that covers the tortilla all the way to the edges.
- Starting from one side, roll each tortilla up tightly into a log. Then slice each log into 1-inch pieces, so you have a pile of little sausage pinwheels.
- Thread the pinwheels onto wooden skewers, packing them in snugly, and line the skewers up on your baking sheet.
- Bake for 12 minutes, flip each skewer, then bake another 8-10 minutes until the sausage is fully cooked and the tortilla edges are golden brown and crispy.
- Let them cool for a few minutes, then grab your favorite dipping sauce and dig in!
Watch me make this breakfast recipe!
The full how to video can be watched below, or on my YouTube channel!
Recipe tips
- Soak your skewers. Soak wooden or bamboo skewers in water for 15-20 minutes before threading so the ends don't burn in the oven.
- Roll it tight. A snug roll keeps the pinwheels from unraveling when you slice and skewer them.
- Chill for cleaner slices. If the logs feel soft, wrap them in plastic wrap and pop them in the fridge for 10-15 minutes before slicing.
- Use a sharp knife. A sharp or serrated knife and a gentle sawing motion keeps the pinwheels round instead of squished.
- Don't skip the flip. Flipping halfway through gets both sides golden and crispy.
- Check the temp. The sausage is done when it reaches 165 degrees F in the center.
Serving suggestions
- With a dipping sauce - My homemade special sauce is my go-to, but a drizzle of maple syrup is a great way to go sweet and savory.
- With fresh fruit - Serve with your favorite fruit, or make a few fruit skewers to go alongside for a fun breakfast board.
- With eggs - Add cottage cheese scrambled eggs on the side for an even bigger protein breakfast.
- With yogurt - A bowl of Greek yogurt topped with my olive oil granola and berries rounds things out perfectly.
- For brunch - Set them out with mini pancakes, mini waffles, or crispy tater tots and let everyone build their plate.
Meal prep & storage
- Fridge: Store cooled kabobs in an airtight container for up to 3-4 days. You can leave them on the skewers or slide the pinwheels off to save space.
- Reheat: Warm in the oven or air fryer at 350 degrees F for 5-8 minutes to bring back the crispy edges. The microwave works in a pinch, but the tortilla will be softer.
- Freeze: Let the kabobs cool completely, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat from frozen: Bake at 350 degrees F for 10-15 minutes, until heated through.
- Meal prep tip: Make a batch on Sunday, and you've got high-protein breakfasts ready to grab all week. Super time saver!
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this breakfast kabobs recipe.
Tortillas - Any tortilla works here. A high-protein, high-fiber wrap adds more protein and fiber, and low carb tortillas work great too.
Breakfast sausage - Swap the chicken sausage for turkey or pork breakfast sausage, or make my healthy country breakfast sausage recipe and use that!
Breakfast sausage links - Have links instead of ground sausage? Just remove the casings and press the sausage into the tortilla.
Add cheese - Sprinkle a little shredded cheese over the sausage before rolling for a cheesy version.
Add veggies - Thread chunks of bell peppers between the pinwheels for a little extra color and variety.
Gluten free - Use gluten-free tortillas and check your sausage label. Warm the tortillas first so they're less likely to crack when you roll them.
Dairy free - These are naturally dairy free as long as your sausage, tortillas, and dipping sauce are.
If you try something different out, please leave a comment below letting us all know how it turned out!
FAQ
Yes! Bake them, let them cool, and store them in the fridge for up to 3-4 days. Reheat in the oven or air fryer to crisp them back up.
It's a good idea. Soaking wooden or bamboo skewers for 15-20 minutes helps keep the ends from burning while they bake.
Yes, just remove the casings and press the sausage into an even layer on the tortilla like you would with ground sausage.
This recipe is written for the oven, but you can use the air fryer if your skewers fit. Cook in batches, flip halfway, and keep an eye on them since cooking times can vary. Make sure the sausage reaches 165 degrees F.
The sausage should reach 165 degrees F in the center, and the tortilla edges should be golden brown and crisp.
Use your preference! Larger tortillas give you more pinwheels, and a high-protein, high-fiber wrap gives you more protein.
More recipes you'll love
- Homemade country breakfast sausage - Make your own breakfast sausage with simple, real ingredients!
- Sausage, egg and veggie breakfast burritos - A high-protein breakfast you can pull straight from the freezer!
- Healthy sausage and broccoli breakfast quiche - Perfect for brunch or a week of easy breakfasts!
If you try this breakfast kebobs recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Breakfast Kabobs (Easy 2-Ingredient Sausage Pinwheels)
Equipment
- baking sheet
- parchment paper
- wooden skewers
Ingredients
- 1 lb chicken breakfast sausage
- 4 tortillas, use your preference, a high-protein, high-fiber wrap gives you more protein
- dipping sauce, for serving, optional (I like homemade special sauce)
Instructions
- Preheat the oven. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Trim the tortillas. Trim the rounded edges from each tortilla to create a more square shape.
- Add the sausage. Divide the breakfast sausage evenly between the tortillas (about 1/4 pound each). Press the sausage into an even layer, covering the tortilla from edge to edge.
- Roll and slice. Starting from one side, roll each tortilla tightly into a log. Slice each log into approximately 1-inch pinwheels.
- Skewer. Thread the pinwheels onto wooden skewers, placing them snugly together. Arrange the skewers on the prepared baking sheet.
- Bake. Bake for 12 minutes, flip each skewer, then continue baking for 8 to 10 minutes, or until the sausage is fully cooked and the tortilla edges are golden brown and crisp.
- Cool and serve. Let cool for a few minutes before serving with your favorite dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this breakfast recipe to Pinterest and make it later!
