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Sausage, Egg and Cheese Breakfast Crepes

Sausage Egg & Cheese Breakfast Crepes

These Sausage, Egg and Cheese Breakfast Crepes are a labor of love. After quite a few batches to get the balance just right, it’s right where it needs to be. Just one bite will have you saying, “Oo, La, La.”

Sausage Egg & Cheese Breakfast Crepes

One of the great things about this recipe is its adaptability. Feel free to use bacon in place of sausage (or both!), add in caramelized onions or any another veggie your family enjoys. Top it off with avocado, tomato or sour cream if you wish!

Sausage Egg & Cheese Breakfast Crepes

Low on time in the mornings? These babies are freezable! Just pop them in the microwave for about 45 seconds and you’re good to go!

Sausage, Egg and Cheese Breakfast Crepes

Sausage, Egg and Cheese Breakfast Crepes

Yield: 10-12



  • 2 large eggs
  • 1 cup milk (any variety)
  • 1/2 cup water
  • 2 tablespoons melted butter
  • 1/2 tablespoon vanilla extract
  • 1 cup flour (all-purpose or bread)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Egg Mixture:

  • 4 large eggs
  • 1/3 cup crumbled sausage or bacon
  • 4 tablespoons green onions
  • 4 oz shredded swiss cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground thyme


  1. Preheat oven to 350 degrees.
  2. Prepare the crepe batter: In a medium size bowl, whisk together eggs, milk, water, butter and vanilla extract. Once combined, add the flour, sugar and salt. Set aside.
  3. Prepare the egg mixture: In a small bowl mix together eggs, sausage, green onions, cheese, salt and thyme. Make sure to break the sausage into small crumbles.
  4. Place a skillet over medium heat. Once the pan is heated, add a 1/4 cup of the crepe batter to the skillet. To get the crepes as thin as possible, quickly spread out the batter with the back of a spoon or by rotating the pan. Aim for about 2.5” in diameter. Cook about 45-60 seconds per side (depending on your stove).
  5. Repeat the above step until the crepe batter is gone.
  6. Gently press the cooked crepes into a muffin tin so they make a cup shape.
  7. Scoop the egg mixture into the crepe cups. You want to split the egg mixture as evenly as possible so the baking time will be the same for all cups.
  8. Bake for 15 - 17 minutes and then remove and let rest for 5 minutes.
  9. Top with whatever toppings you prefer and enjoy!

What toppings will you add to your breakfast crepes?


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