Low carb and high protein breakfast egg crepes are entirely gluten-free and dairy-free and filled with avocados, alfalfa sprouts, turkey cold cuts and a dollop of mayo. Start the day off right with this delicious breakfast meal.
I used to love omelets but now I’m pretty much over them. I must have overdone it years ago but for the past year or two I simply am not interested.
Eggs I still love. Hard boiled, soft boiled, fried, I love it all. Not scrambled though. That I am way over as well.
Something about mixing in a bit of milk and scrambling up the mix before cooking seems to just be a major turn off for me.
Then one day my mom surprised me with these brilliant and interesting breakfast egg crepes.
I say egg crepes because you can add all sorts of filling to the center. Really though, we’re talking about two eggs, broken over a hot olive oil lined pan, and ever so slightly scrambled with a tip of a spatula, just so that the whole mixture is the same thickness and the whole pan is evenly filled with eggs.
Pan fry those egg crepes until crisped up on one side and then flip over to cook for another minute or two.
Place on a cutting board and layer with alfalfa sprouts, sliced avocados, shredded turkey cold cuts and a small dollop of mayo.
Roll it up and voila the easiest ever breakfast egg crepes is ready. Talk about a low protein, high carb breakfast. No flour needed whatsoever.
No dairy or gluten either. We’re getting straight to the point here, just eggs and all the other goodies to stuff these crepes with.
In each bite you get the crispiness of the eggs with the creamy avocado, sharp sprouts and textured turkey. This dish is so easy to put together I cannot believe I did not think of it myself sooner. It’s quite brilliant — instead of the regular 2 fried eggs turn those into an egg crepe wrap that you can then stuff full of various ingredients. For those of you who love breakfast burritos but not the carbs you’ll love these!
Talk about a party in your mouth. All for breakfast and easy to throw together in 15 minutes. And I pretty much love the way this dish looks too.
Since D and I have started traveling again (hello US road trip) and now we have to resort to hotel included breakfast I can only dream about these breakfast egg crepes.
I’m lucky if I can find some cold hard boiled eggs in those breakfast buffets. Usually it’s sausage links (ick) and scrambled eggs (double ick).
Yesterday when I saw hard boiled eggs for the first time in week I almost squealed. And then managed to spill my coffee all over myself as I got overly excitement about the hard boiled eggs and zoned out while the coffee was clearly overflowing. Woops.
Can you see how much I love eggs in the morning? So if you’ve got the kitchen equipment to make this for breakfast, and by equipment I mean a stove to cook on, please try making these, and then tell me how much you love them. That way at least one of us will be having a rewarding filling breakfast.
Start the day off right! Please let me know what you think in the comments below!
- 1 teaspoon olive oil
- 2 eggs
- handful alfalfa sprouts
- 1/4 avocado thinly sliced
- few slices turkey cold cuts shredded
- 1 teaspoon mayonnaise
- Heat oil in a small-medium sized pan over medium heat.
- Once pan is hot crack the eggs into the pan and using your spatula lightly spread them around so they are the same thickness all around and completely covering the pan.
- Cook until cripsy, flip over and continue to cook for another minute.
- Remove from pan, top with remaining ingredients in the center of the egg crepe and roll up tightly.