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Bacon and Egg Scallion Crepe Cups

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  • Author: Lisa Keys
  • Total Time: 55 minutes
  • Yield: serves 6


Sunday brunch at its best.




1 cup all purpose flour

1 teaspoon sugar

pinch salt

2 eggs

1 tablespoon melted butter

1 scallion, chopped


12 (1-inch) squares smoked gouda or brie cheese

8 strips cooked crumbled bacon

6 eggs

1 1/4 cups milk

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 green onions, thinly sliced for garnish


  1. Combine all crepe ingredients in a blender; blend until smooth. Let crepe batter stand for 15 minutes.
  2. On a lightly greased crepe pan or skillet, over medium heat, swirl 2 tablespoons of batter (for each crepe) forming a 6-inch circle.
  3. Cook about 1 minute or until crepe edges look dry. Flip and cook another 30 seconds.
  4. Transfer crepe to cooling rack. Repeat with remaining batter until you have 12 crepes total.
  5. Cut each crepe into an even 5-inch round using a pastry cutter or…(I used the top of a jar as a template and just cut around it with a knife).
  6. Heat oven 375F. Spray a standard 12-cup muffin pan with non-stick spray.
  7. Press 1 crepe into each cup ruffling edges to fit.
  8. Place 1 square of cheese in the bottom of each crepe. Sprinkle with half the bacon.
  9. Whisk the eggs, milk, salt and pepper until well blended.
  10. Pour egg mixture evenly over filling to just below the rim of the muffin cup.
  11. Sprinkle with remaining bacon. Bake 18 to 20 minutes or until eggs are just set. Cool slightly.
  12. With the edge of a knife carefully loosen crepe cups from muffin tins and lift out with a spoon.
  13. Arrange on serving platter. Sprinkle with green onions. 


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: breakfast
  • Method: stovetop/oven
  • Cuisine: American