Stuffed Crepe & Egg Breakfast Casserole

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

Looking through my feed yesterday and seeing about a bazzilion different versions of crepes, pancakes, blinis and such I was finally ready to have an idea I’ve carried for a while come to life.
I’m a huge fan of crepes and lately have been making them pretty often. Couple years ago while devouring my serving of crepes, an idea came to my mind that involved putting rolled crepes into a casserole dish and pouring the egg mixture over them. I guess I have a thing for rolling stuff (this cake & this one are a proof of that).

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

My original idea was to make a sweet version of this Stuffed Crepe & Egg Breakfast Casserole, but this morning I was craving something savory. I had about 4 crepes leftover from the day before, plus I had a small piece of Russian sausage and some mushrooms that I thought would go perfect together. Combining these ingredients I knew that this was going to be something great. My aunt makes these chicken & mushrooms stuffed crepes (similar to Indonesian Rissoles) that she then dips in an egg wash and pan fries. I absolutely love those things and have no self control around them. This casserole is pretty much the same thing but doesn’t involve pan frying and is pretty hands off before serving, which makes it a perfect make ahead breakfast dish. All components can be assembled the day before, stored in the fridge overnight and then baked for breakfast.

Also, I should mention that if rolling is not your thing (I kind of like seeing the swirled crepe), you could layer crepes with the filling (crepe, ham, cheese, scallion, crepe, ham, cheese, scallion, crepe.. and so on) and have this casserole as a layered dish instead of rolled.

Stuffed Crepe & Egg Breakfast Casserole

Yields: 2 servings

Ingredients:

4 crepes (made following this crepe recipe)
1/2 cup chopped mushrooms
1/2 cup diced ham / polish sausage / cooked shredded chicken / or other cooked shredded meat
1/2 cup cheese (or variety of cheeses)
2-3 Tbsp chopped chives or scallions
3 eggs
2 Tbsp cream or milk
Salt, Pepper & Garlic Powder to taste
2-3 Tbsp chopped parsley *optional*

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

 

Method:

1. Sauté mushrooms in a tablespoon of olive oil over high heat until slightly golden. Transfer to a bowl and set aside.

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn
2. Whisk the eggs, salt, pepper, garlic powder and cream together in a bowl. Set aside.

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

 

3.  Lay the crepes down on a working surface, more browned side up, overlapping them slightly. Sprinkle the diced choice of meat, follow by mushrooms, 2/3 of the cheese, and scallions closer to the edge of the crepes.

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

 

4. Roll the crepes around the filling into a long snakelike tube. Form a spiral with the rolled tube and place it into a buttered or nonstick sprayed baking dish (oval 9’’x5’’).

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

5. Pour the egg mixture over the rolled crepes. Poke the crepes with a fork all over, then press to submerge in the egg mixture. Sprinkle with remaining cheese.
Cover with plastic wrap and refrigerate if not planning to bake and serve right away.
Place on the middle rack in pre-heated to 350F oven for about 25 minutes or until the egg in the center is cooked and not runny.

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

6. Sprinkle with chives or parsley and serve right away with a choice of: pickles, tomatoes or a dollop of sour cream.

Print friendly version right here..

Stuffed Crepe & Egg Breakfast Casserole

Prep time:
Cook time:
Total time:
Author:
Recipe type: Breakfast
Serves: 2 people

Ingredients

  • 4 crepes (made following this crepe recipe)
  • ½ cup chopped mushrooms
  • ½ cup diced ham / polish sausage / cooked shredded chicken / or other cooked shredded meat
  • ½ cup cheese (or variety of cheeses)
  • 2-3 Tbsp chopped chives or scallions
  • 3 eggs
  • 2 Tbsp cream or milk
  • Salt, Pepper & Garlic Powder to taste
  • 2-3 Tbsp chopped parsley *optional*

Instructions

  1. Sauté mushrooms in a tablespoon of olive oil over high heat until slightly golden. Transfer to a bowl and set aside.
  2. Whisk the eggs, salt, pepper, garlic powder and cream together in a bowl. Set aside.
  3. Lay the crepes down on a working surface, more browned side up, overlapping them slightly. Sprinkle the diced choice of meat, follow by mushrooms, ⅔ of the cheese, and scallions closer to the edge of the crepes.
  4. Roll the crepes around the filling into a long snakelike tube. Form a spiral with the rolled tube and place it into a buttered or nonstick sprayed baking dish (oval 9’’x5’’).
  5. Pour the egg mixture over the rolled crepes. Poke the crepes with a fork all over, then press to submerge in the egg mixture. Sprinkle with remaining cheese.
  6. Cover with plastic wrap and refrigerate if not planning to bake and serve right away.
  7. Place on the middle rack in pre-heated to 350F oven for about 25 minutes or until the egg in the center is cooked and not runny.
  8. Sprinkle with chives or parsley and serve right away with a choice of: pickles, tomatoes or a dollop of sour cream.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Stuffed Crepe & Egg Breakfast Casserole - cheesy, melty goodness that's perfect as a make-ahead dish to serve for breakfast | LetTheBakingBeginBlog.com | @Letthebakingbgn

Bon Appetite & Happy Pinning!

*******************************************

Here’re some things that I have used in this post (All items have been purchased by yours truly and are not sponsored)

*Staub Oval 9 inch Baking Dish* – Perfect dish to make serving for 1 or 2 people .

*8 inch Light Design Wire Wisk* – very light in your hand and perfect for small jobs like whisking eggs for scrambles or egg washes. I’ve had it for years now and absolutely love it.

*Nesting Glass Bowls* – I kind of use these for pretty much anything and everything, from placing my prep items in, to storing leftovers, to pouring my dipping sauce in.

Thank you for following me on Instagram, Facebook & Pinterest!

If you make thisStuffed Crepe & Egg Breakfast Casserole make sure to hashtag your photo on Instagram with #letthebakingbeginblog so that I can see your creations!

 

 

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Comments

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  • This looks insane! I’m so tempted by it – you have no idea!! I know my family will love this. We love crepes and we love casseroles and this is the best of both worlds. Pinning! 🙂

    · Reply
  • sylvieamesee

    I’ve never imagined to combine all crepes together in a baking dish and it’s a brilliant idea for breakfast or for lunch or for diner. I have to remember this recipe to amaze every one at home!

    · Reply
    • Thanks Sylvie! I think even scrunching up the crepes in the baking dish and then sprinkling the toppings and pouring the egg over the top would be fine too.

      · Reply
  • vikalinkafood

    Incredible yumminess! I have a similar recipe waiting to be made but might have to skip it now!! lol Looks so good, Marina. 🙂

    · Reply
  • I love that these are savory!!! I’ve been working on a stuffed recipe as well but it’s more on the sweet side. These look insane!!

    · Reply
  • Deanna

    Can’t wait to make this for Easter. How would I serve 6- 8 with this recipe? Could I use a 9X13 Square for 16 crepes or a larger oval?

    · Reply
    • Hi Deanna,
      Yes, just increase the proportions 3-4 times and bake it in a 9×13 glass baking pan.

      · Reply
      • Deanna

        Thank you! I did a trial for the original recipe and rolling 4 crepes was a little tedious and the filling kind of fell out. I think I will do individual rolls and place seam side down i the 9X13. It was so good by the way and you couldn’t really see my mess ups with the eggs and cheese on top!

        · Reply
  • Oh my! This casserole looks amazing! I love meat/mushroom filled crepes more than the sweet ones

    · Reply

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