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Prep Time: 5 minutes 

Cook Time: 15 minutes 




1 Large Crepini® Egg Wrap with Cauliflower
1 strip of bacon, cooked and diced
1 tablespoon unsalted butter
1 large egg, room temperature
3 tablespoons shredded Cheddar cheese
⅛ teaspoon fine sea salt 
⅛ teaspoon freshly ground black pepper


Optional Toppings

Hot sauce
Sliced avocado
Pico de gallo
Fresh parsley



    1. Warm a 12-inch non-stick pan placed on a stove set to medium-high heat.
    2. Add the chopped bacon to the pan. Cook to desired doneness then transfer to a plate lined with paper towels. Drain the bacon fat from the pan and place it back on the stove. 
    3. Turn to medium-high heat. Melt the butter in the pan. 
    4. Add the Crepini® Egg Wrap to the pan and warm for 30 seconds. Flip the Crepini. 
    5. Crack the egg, taking care not to break the yolk. Place it onto the center of the Crepini.
    6. Sprinkle bacon and cheese over the top and season with salt and pepper.
    7. Using tongs or a spatula, gently fold each edge of the Crepini towards the center, leaving the egg yolk exposed.
    8. Continue to cook until the egg white is cooked through, about 5 minutes. 
    9. Transfer to a plate and add your favorite toppings. Enjoy!