Bacon-Cheddar Breakfast Crepes
Honey-Basil Berries
Ingredients
- 1 Tbsp olive oil
- 4 large eggs
- 4 (9-inch) crepes
- ¾ cup freshly shredded reduced-fat Cheddar cheese, divided
- ¼ cup crumbled bacon
- 2 Tbsp chopped fresh chives
Instructions
- Heat oil in a skillet over medium heat; crack 4 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness; remove eggs from skillet; keep warm.
- Place 1 crepe in skillet coated in cooking spray over medium-low heat. Place 3 Tbsp cheese and 1 egg in center of crepe; fold sides over to create a square, leaving yolk exposed. Cook 2 to 3 minutes or until toasted and cheese in melted. Repeat procedure with remaining crepes, cheese, and eggs.
- Sprinkle with bacon and chives.
Side Dish Ingredients
- 2 tsp honey
- 1 Tbsp fresh lemon juice
- 1 (4.4-oz) pkg blueberries
- 1 (6-oz) pkg raspberries
- 1 cup strawberries, quartered
- 2 Tbsp sliced fresh basil
Side Dish Instructions
- Whisk together honey and lemon juice in a medium bowl. Add remaining ingredients; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
254
|
63
|
317
|
| Fat (g) | 15 | 1 | 16 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 10 | 16 | 26 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 535 | 1 | 536 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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