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Savory gluten-free breakfast crepes filled with scrambled eggs, mushrooms, spinach, and sausage, served with crispy shredded hashbrowns on the side.
Sherryl Jenkins's avatarSherryl Jenkins

Savory High-Protein Breakfast Crepes with Veggies

Savory gluten-free crepes filled with eggs, vegetables, and protein for a hearty, balanced breakfast. Made with King Arthur 1:1 flour and easy skillet fillings, these crepes are filling, flexible, and perfect for sweet-breakfast skeptics.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 2 large eggs
  • ¾ cup coconut milk (Beverage-style coconut milk, carton)
  • ½ cup King Arthur 1:1 Gluten-Free Flour
  • 1 Tbsp Collagen peptides
  • 1 tbsp melted butter, ghee, or olive oil
  • ¼ tsp salt
Savory Filling
  • 4–5 large eggs
  • ½ cup cooked protein (sausage, ground turkey, or leftover chicken)
  • ½ cup mushrooms, sliced
  • ½ cup zucchini, small dice
  • 1–2 cups spinach or mixed greens
  • Salt & pepper, to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Cooking fat of choice

Equipment

  • Mixing bowl or blender
  • Whisk
  • Nonstick skillet
  • Silicone spatula
  • Medium skillet (for filling)

Method
 

Make the Crepe Batter
  1. Whisk or blend all batter ingredients until smooth.
  2. Let rest 5–10 minutes to hydrate the flour.
Cook the Crepes
  1. Heat a lightly greased nonstick skillet over medium-low heat.
  2. Pour about ¼ cup batter into the pan, swirling to coat thinly.
  3. Cook 60–90 seconds until set, flip, and cook another 20–30 seconds.
  4. Stack crepes and set aside.
Make the Filling
  1. Heat fat in a skillet over medium heat.
  2. Sauté mushrooms and zucchini until tender. Add greens and cook until wilted.
  3. Push veggies aside; scramble eggs in the same pan.
  4. Add cooked protein and seasonings. Stir to combine.
Assemble
  1. Spoon filling into crepes
  2. Roll or fold
  3. Serve warm with crispy hashbrowns on the side

Notes

Nutrition (Estimated, Per Serving)

  • Calories: ~430
  • Protein: ~28g
  • Fat: ~24g
  • Carbohydrates: ~26g