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.
Course Breakfast, Gluten free, Low Carb
Cuisine American
Keyword easy breakfast, gluten free recipe, make ahead breakfast
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 4
Calories 457kcal
Author Alida Ryder
Ingredients
for the egg crêpes
6eggs
¼cupcream/milk
1tspsalt
black pepperto taste
for the filling
4egg
8stripsstreaky bacon
vine tomatoes
1 tbspbalsamic vinegar
1tbspolive oil
salt and pepper to taste
Instructions
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.