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Egg & Sausage Breakfast Crepes

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Since I’ve posted two recipes for making crepes on this blog it’s about time for today’s post, which is a recipe for a crepe filling!

These breakfast crepes are loaded with scrambled eggs, chicken sausage, and cheddar cheese. It’s just like those breakfast sandwiches that are usually served on a bagel or English muffin, but instead it’s all wrapped up inside a warm gluten free crepe.

When I make breakfast crepes I almost always make the actual crepes ahead of time (It’s actually quite convenient to have a few crepes in the refrigerator ready to turn into a quick breakfast or lunch). If you have your crepes already made you can make this breakfast in just a few minutes more than it takes to make scrambled eggs! I scramble up some eggs, get my premade crepes and fully cooked chicken sausage out of the fridge, and then just heat each crepe individually in the frying pan. Add some cheddar cheese, which melts to hold everything together, and the crepe is done!

By the way, the filling for this crepe is totally customizable. I like to use a spicy cajun sausage, but a mild breakfast sausage or some leftover bacon would also be delicious. The cheddar cheese could easily be substituted with anything that melts easily; mozzarella or colby jack would both be wonderful. Also, the options for adding veggies are endless: onions, spinach, bell peppers, green onions, just to name a few!

Egg & Sausage Breakfast Crepes

 
Ingredients
Directions
  1. Cut the sausage and any vegetables you are using into bite sized pieces.
  2. In a nonstick skillet, scramble the eggs over medium heat.
  3. Empty the cooked eggs out of the skillet and lay a crepe down flat in the same skillet. If the skillet is mess from the eggs, you can use a clean one, too. You’ll want to turn the heat down just a hair. The skillet should be warm enough to heat up the crepe and filling, but not so hot that it burns the outside of the crepe. With my stove, this falls right under medium.
  4. When the crepe has heated up, add the toppings in a line down the center, ending with the cheese. Fold each side over the center.
  5. Allow the crepe to cook until the cheese is soft and melting.
  6. Repeated this process with the remaining five crepes.
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

One response »

  1. Pingback: 48 Delicious Crepe Fillings That Will Rule Your Sunday Brunch!

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