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.

Course Breakfast, Gluten free, Low Carb

Cuisine American

Keyword easy breakfast, gluten free recipe, make ahead breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 457kcal

Author Alida Ryder

Ingredients

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

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.
Serve immediately.

Nutrition