Ingredients
Equipment
Method
- For the crepe batter, beat the eggs, milk, and butter in a small bowl. Combine flour and salt, then add to the egg mixture and mix well. Cover and refrigerate for 1 hour.
- In a small skillet, cook the sausage and onion over medium heat until the meat is no longer pink. Drain any excess fat. In a large bowl, whisk together the eggs, milk, and mayonnaise. Stir in the cooked sausage mixture and shredded cheese. Set aside.
- Heat a lightly greased 8-inch nonstick skillet. Stir the crepe batter. Pour 2 tablespoons of batter into the center of the skillet. Lift and tilt the pan to coat the bottom evenly. Cook until the top appears dry. Turn the crepe and cook for 15-20 seconds longer.
- Remove the crepe to a wire rack. Repeat with the remaining batter, greasing the skillet as needed. When the crepes are cool, stack them with waxed paper or paper towels in between.
- Line greased muffin cups with the crepes. Fill each crepe two-thirds full with the sausage mixture. Bake at 350°F (175°C) for 15 minutes. Loosely cover with foil and bake for 10-15 minutes longer, or until a knife inserted into the center comes out clean.
Nutrition
Notes
This recipe is perfect for making ahead and reheating for a quick breakfast during busy mornings. You can also customize the filling with different cheeses or add-ins like bell peppers.