How to make Savory Breakfast Crepes with eggs, veggies, cheese, and bourbon bacon jam
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Savory Breakfast Crepes with Bourbon Bacon Jam

Savory Breakfast Crepes with Bourbon Bacon Jam are an incredibly easy and delicious option to start your day. Savory Stonewall Kitchen Dill & Chive Crepes are wrapped around egg, cheese, arugula and mushrooms. Bourbon Bacon Jam adds an intense sweet and salty flavor that ties the entire spring inspired meal together!
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Rest time for batter 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 488kcal
Author Krissy Allori

Ingredients

Dill & Chive Crepes

  • 2 eggs large
  • 1 cup water
  • 2 tbsp oil olive, avocado, or vegetable
  • 1 cup Stonewall Kitchen Dill & Chive Crepe Mix
  • 1 tbsp butter divided

Breakfast Crepes

  • 6 eggs large
  • 2 tbsp butter divided
  • 2 ounces brie or sharp cheddar sliced or grated
  • 8 ounces mushrooms sliced thin
  • 2 cups arugula fresh
  • 8 teaspoons Stonewall Kitchen Bourbon Bacon Jam

Instructions

To make the Dill & Chive Crepes

  • Whisk eggs with water. Add dry mix and oil and whisk well to blend all ingredients. For best results allow batter to stand 20 minutes.
  • Preheat a 12-inch skillet (preferably non-stick or well seasoned enameled cast iron) to medium high heat. Grease lightly with butter (reserving remaining amount of tablespoon for remaining crepes).
  • Pour about 1/2 cup batter on skillet and swirl to form a thin 12-inch circle. You want to pour just enough batter so that it makes the thinnest layer possible to cover the base of the pan.
    savory crepes with dill and chives
  • Cook approximately 45 seconds, or until it not longer looks wet and edges start to lift and are turning golden brown. Flip, then cook another 45 seconds. Make 4 large crepes and set cooked crepes aside until ready to assemble. 

To assemble the Breakfast Crepes:

  • In a medium sized bowl, whisk together the eggs. In a large skillet over medium heat, melt one tablespoon of butter. Pour in the eggs. You can choose to scramble them or cook them in a single layer without stirring if you steam with a lid. Top with cheese, allow to melt, then remove from heat when cooked.
  • Heat remaining tablespoon of butter in large skillet over medium high heat. Add sliced mushrooms and arugula. Allow to cook without stirring 3-5 minutes, or until they start to brown. Stir and allow to cook a couple more minutes.
  • Top each crepe with about 2 teaspoons of the Bourbon Bacon Jam.
    Bourbon bacon jam on a dill and chive crepe
  • To assemble, divide eggs and veggies into 4 portions. Place on crepe and fold. Serve warm.
    Eggs with arugula, mushroom, and cheddar

Nutrition

Calories: 488kcal | Carbohydrates: 36g | Protein: 19g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 365mg | Sodium: 302mg | Potassium: 396mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22.4% | Vitamin C: 4.8% | Calcium: 17.5% | Iron: 19.9%