Low-Carb Savory Breakfast Crepes

What a delicious way to fix eggs for every day or for company! I load them with good-for-you veggies, too. Feel free to add ham or bacon to the egg mixture. You could also add other favorite low-carb veggies like zucchini or yellow squash. I have a light appetite and use this recipe for two people. That saves two more crepes for another day to use for a different breakfast, or to use for dessert with berries and cream after dinner.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 386 Calories

Ingredients

• 2 eggs
• 2 eggs, beaten
• 2 ounces cream cheese, softened
• 1 tablespoon diced onion
• 1 pinch salt and ground black pepper
• ¼ cup diced yellow bell pepper
• ⅓ cup almond flour
• 1 tablespoon almond milk
• ½ cup packed baby spinach leaves
• 2 mushrooms, sliced
• 1 tablespoon grated Cheddar cheese

Recipe Instructions

Step 1

Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.

Step 2

Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.

Step 3

Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.

Step 4

To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.