5 from 6 votes
Savory Breakfast Crepes
Tender crepes filled with creamy scrambled eggs and tender vegetables, Savory Breakfast Crepes make a simple breakfast special.
Prep Time
5 mins
Cook Time
10 mins
Servings:
2
Calories:
510 kcal
Course:
Breakfast
Cuisine:
French
Ingredients
- 4-6 crepes depending on size
- 1 1/2 cup vegetables chopped
- ¼ cup onion chopped
- 6 egg
- 1/4 cup water or milk
- 1/4 cup Bacon cooked, crumbles
- 1/4-1/2 cup cheddar cheese grated
- Optional Garnishes parsley sour cream or yogurt, mini pepper rings
Instructions
- Heat oil in a large skillet, then sautee your onions and vegetables until just tender, 5-10 minutes.
- Beat eggs with water or milk.
- Stir the beaten eggs into the vegetable pan and cook, stirring, until fluffy but not dry.
- Spoon the egg mixture onto a room temperature or warm crepe. Top with 1-2 Tablespoons of grated cheese.
- Gently roll the filling up in the crepe, then garnish as desired.
Cup of Yum
Notes
- My crepes were room temperature when I filled them. If yours have been in the refrigerator, you may wish to heat them very briefly before filling.
Nutrition Information
Calories
510kcal
(26%)
Carbohydrates
40g
(13%)
Protein
31g
(62%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
531mg
(177%)
Sodium
741mg
(31%)
Potassium
582mg
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
7791IU
(156%)
Vitamin C
16mg
(18%)
Calcium
235mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 510
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 531mg | 177% |
| Sodium | 741mg | 31% |
| Potassium | 582mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7791IU | 156% |
| Vitamin C | 16mg | 18% |
| Calcium | 235mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.