Inside Out Crepe Omelets

Did you know that next week – January 31st, to be exact – is the Official Backwards Day?

You can stand on your head, read the end of a book first, wear your clothes inside out (that’s why I do it, ahem…of course, I don’t accidentally wear a tee shirt all day inside out), or, easiest and most delicious? Have breakfast for dinner.

We do this pretty often around here, and there’s no need for an official reason…we just really like breakfast foods. Who doesn’t? They’re sweet, savory, warm, filling, and most of all, they are typically pretty darned easy to prepare.

So when the folks over at Bisquick invited me to whip up something “Brinner” worthy (you know, Breakfast + Dinner = Brinner), I was all in from the get-go.

What did I make?

Inside Out Crepe Omelets.

I’ve never met an omelet I didn’t like, but this recipe? It’s a doozy. You’re favorite omelet ingredients, poured in to a soft, delicious crepe, and baked versus made in a skillet. That way, while you are setting the table, making the toast, pouring the juice – the omelets are baking away, and everyone gets to eat at the same time. That’s kind of the downside to stovetop omelets, don’t you think? Everyone has to wait until the others are ready? No fun. These crepe-y omelets all come out at once, and everyone eats together.

In their pajamas.

At night.

Inside Out Pajamas? Why not? It’s Backwards Day, after all. Enjoy it!

You should throw your own Backwards Day Brinner Bash, don’t you think? Pop on over to Bisquick for more breakfast as dinner recipes and Backwards Day ideas! You should also follow Bisquick on Facebook, Instagram, Tumblr and Pinterest.

Inside Out Crepe Omelets

8 servings

For the Crepes

• 1 1/2 cups Original Bisquick® mix
• 1 cup milk
• 2 tablespoons heavy cream
• 3 large eggs

For the Omelets

• 16 large eggs
• 2 cups shredded cheese (Colby/jack blend)
• 1 cup fresh pico de gallo

Instructions

1. Preheat oven to 350. Prepare 8 ramekins with non-stick cooking spray. Set aside.
2. To make the crepes, whisk together all of the ingredients until very well combined.
3. Spray a crepe pan or large, flat skillet with non-stick cooking spray before making each crepe. Pour roughly ¼ cup of crepe batter onto hot skillet and spread the batter as thin as possible into a circle. Flip after 1-2 minutes, or after browned. Allow to cook after flipping for 30 seconds. Remove crepe from heat and place layers of wax paper between prepared crepes until all 8 have been made.
4. In a large bowl, beat eggs, then add cheese and pico de gallo. Stir to combine. Season with salt and pepper as desired.
5. One at a time, place prepared crepes into ramekins in a similar fashion as making a pie crust. Fold into place as needed. Pour egg mixture into each crepe filled ramekin. Place ramekins on a baking sheet and bake at 350 for 20 minutes or until eggs have puffed and are cooked through.
6. Remove from oven and allow to cool slightly before unmolding from the ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.

Two other fine bloggers joined me for the Bisquick Brinner Day…check out what THEY made!

• Cinnamon Pancakes with Warm Buttery Apple Topping, from Sarah’s Cucina Bella
• Loaded Mashed Potato Stuffed Biscuits, from Girl Versus Dough

Disclaimer: As mentioned, I was contacted by Bisquick to participate in this project. I was compensated for my time and recipe. All thoughts and opinions are my own.