Easy breakfast egg crêpes
Easy gluten free breakfast egg crêpes filled with crispy bacon, a fried egg and roasted tomatoes is the breakfast of dreams and perfect for feeding a crowd.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
for the egg crêpes
- 6 eggs
- ¼ cup cream/milk
- 1 tsp salt
- black pepper to taste
for the filling
- 4 egg
- 8 strips streaky bacon
- vine tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt and pepper to taste
To make the egg crêpes, whisk together the eggs and cream/milk until well beaten.
Heat a large, non-stick frying pan over medium-high heat and wipe the pan with a little oil and kitchen towel.
Pour in a small amount of the egg mixture, swirling pan to coat the entire bottom of the pan. Allow to cook for 1 minute then carefully flip over and cook on the other side. Remove and continue with the remaining egg mixture.
Place the bacon on a non-stick baking sheet.
For the tomatoes, place the vine tomatoes in an oven-proof dish then drizzle with olive oil, Balsamic vinegar and season with salt and pepper.
Place the bacon and tomatoes in a hot oven and cook until the bacon is crisp and the tomato skin is starting to burst.
Fry the eggs in a non-stick pan until cooked to your preference, season to taste.
To put the egg crêpes together, place one egg crêpe on plate then add a fried egg, 2 strips of bacon and tomatoes then fold the edges in to form a square.
Calories: 457kcal | Carbohydrates: 3g | Protein: 22g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 450mg | Sodium: 1158mg | Potassium: 299mg | Sugar: 1g | Vitamin A: 650IU | Calcium: 83mg | Iron: 2.2mg