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Tex-Mex Breakfast Crepes are the perfect combination of savory and spicy. Get ready for a flavor fiesta!

 

If you saw my recipe last week, you’d know how much I love Tex-Mex breakfasts. The combination of eggs, spicy tomato sauce, and cheese is such a comfort to me. Growing up, Dad and I used to make what we called Mexican breakfast. You can read a little bit about it in my huevos ranchos tostadas post.

 

I had these store-bought crepes that I planned to make something other than these Tex-Mex breakfast crepes. But those recipes didn’t really pan out. I have one more package to try one more time before I pivot to something else entirely. It’s not that I don’t like crepes. I just don’t think about making them to eat. So, it’s been convenient to have the store-bought ones to play with.

 

 

What Ingredients are in Tex-Mex Breakfast Crepes?

 

There’s not a lot of ingredients in these crepes. I wanted them to be something easy to whip up even if you had to make your own crepes. And if you have pre-made crepes, you can make these breakfast crepes really quickly. So, they have basic pantry/fridge ingredients in them. Well, at least basic for me.

 

First, there’s the crepes. If you don’t have pre-made crepes you can make some with basic pantry ingredients like flour, sugar, milk, and butter. Next, we always have bacon in the house. There’s a pound in the freezer as I type this. There’s always cheese and there’s usually a jar of salsa in the fridge. It’s not like we eat chips and salsa, but there’s a partial jar from some recipe I made. This one is from my skillet Mexican beef and rice.

 

 

Finally, there’s eggs. I fried mine and I like mine to be well done in the middle. There was a 60 Minute show about chickens that changed my perspective on runny yolks. So, I don’t do those anymore. I really like eggs benedict, but it’s hard to find a place that will poach the egg well done.

 

Preparing Tex-Mex Breakfast Crepes

 

If you’re making crepes, start with that. Make sure to put a piece of parchment between them so they don’t stick. And make sure there not to thin or delicate. That was the difficulty I had with the store bought crepes I had. They were super thin and I had to double them up for this recipe. As someone that struggles with just basically standing it was a struggle to have to make them and then find out the crepes were too thin.

 

 

The next thing you’ll want to do is make the eggs. Since you’re going to broil them make sure they’re a little under cooked because the broiler will cook them a little more. You can make them well done, over easy, or sunny side up. I think the sunny side up look prettier, but I can’t get the yolk done enough for my taste.

 

Now you’re ready to assemble your crepes. Put some foil in a sheet pan and spray it with some cooking spray. Assemble your crepes on top of the foil. It made everything easier. I tried one on my work surface and it didn’t quite make it because of the thing crepes I had.

 

 

Spoon a little of the salsa on top of each crepe and then put a couple of slices of bacon on top of the salsa. Then put the egg on top of the bacon and sprinkled it all with the cheese. I didn’t roll these up. That would have been too difficult. So, I just folded in the sides to make it a nice little package.

 

Once your sheet pan is full, pop them into the oven under the broiler for 30 to 60 seconds or until the cheese melts. Watch them like a hawk because the crepes can easily burn under the heat. Yes. That happened to me, too. So, be sure to keep an eye on them.

 

 

Filling Ideas for Your Tex-Mex Breakfast Crepes

 

Yes, I realize that bacon isn’t quite as Latin as some might like. It’s what I like with eggs for breakfast. And I like the smoky saltiness that it brings to these Tex-Mex breakfast crepes. But another way you can achieve that combination is with some chorizo! It has a lovely smoky and spicy flavor that would be great in these breakfast crepes.

 

I grabbed my favorite pepper jack cheese, but you can use whatever cheese you want in yours. Coly jack, a jalapeno cheese or habanero cheese! Or take it more Latin with a cotijo or queso fresco. 

 

Consider amping up your Latin flavors with some black beans, chipotle peppers, or even some spicy peppers like jalapeno or serranos. To counter some of that heat, garnish them with lime crema or creamy avocado.

 

 

I garnished mine with some sliced green onion. It’s my go to for most Tex-Mex toppings. It has nice color and crisp flavor. But a sprinkling of chopped cilantro would be good, for those that like it. A drizzle of some lime juice elevates the flavors. Adding bright acidity can lighten up the bacon and cheese flavors.

 

Or if you want to add more crunch to your brunch, sprinkle some more bacon on top. Or try some toasted pepitas! They would bring the Latin flair to these Tex-Mex breakfast crepes. Then top with a little more cotijo cheese and you’ve got one delicious breakfast crepe for brunch.

 

 

So, my crepes were sweet which made these taste different. Make sure your crepes aren’t too sweet if you use store bought or make your own. And it would alleviate all the frustration I had with them being so thin. All that salsa just soaked through the bottom making these difficult to move from the foil to the plate. Word to the wise

 

Aside from that, these were delicious. I ate them for lunch. The salsa was spicy and delicious and the bacon added a little crunch with some smokiness. The eggs are rich and delicious. I fried mine in a little chili oil and butter which made them a little spicier. I like a crispy edge, but some don’t. You could even poach the eggs if you want. They’re your eggs!

 

Then there’s the cheese and green onions on top. I used pepper jack to make them a little more spicy. The cheese and salsa duked it out in the spicy category. But all the flavors came to play together in these deliciously easy Tex-Mex breakfast crepes.

More Brunch Recipes:

• Bacon, Egg, and Cheese Crepes from Hezzi-D’s Books and Cooks
• Cinnamon Roll Monkey Bread from A Day in the Life on the Farm
• Coffee Cake Donuts from Jolene’s Recipe Journal
• Fried Deviled Eggs from Cindy’s Recipes and Writings
• Lemon Blueberry Quick Bread from A Little Fish in the Kitchen
• Masala Papad from Magical Ingredients
• Mocha Latte Coffee Cake from Karen’s Kitchen Stories
• Simple French Toast Casserole with Apples from Blogghetti
• Sopes with Chorizo and Egg from Palatable Pastime
• Tex-Mex Breakfast Crepes from A Kitchen Hoor’s Adventures
• Virgin Strawberry Margarita from Art of Natural Living