Martin’s Breakfast Pig-Wheels

Pinwheel Dough:
¼ c warm water in a bowl with yeast packet
pinch of salt and sugar
splash of oil
allow to bloom 10 minutes
add 2 c flour mix until blended into a dough ball roll in a bit of oil, cover with plastic and a towel and let rise 30 minutes

Sausage Filling:
we placed in a pan with a splash of oil and
½ c water
cover and let cook 20 minutes
cool and slice sausage

Assemble:
Roll dough out into rectangle
onto oiled parchment paper
Place cooked cooled sausage onto dough and
roll up carefully using oiled parchment to roll

Cut into 1-2 inch swirls and
place into greased muffin pan

6 eggs either one egg dropped into each muffin cup or scrambled in a bowl and then poured into each muffin cup about 1-2 tablespoons of egg

Bake 375* for 20-22 minutes