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Baked Ham and Egg Crepes

Baked Ham and Egg Crepes
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Brunch is simply better with a crepe on your plate!

Originating in France and best described as an extremely thin pancake, crepes can be enjoyed at any time of day, but here in the States, they seem to be something everyone craves at brunch time!

Baked Ham and Egg Crepes

Crepes are great because they are versatile and can be made sweet or savory by filling them with virtually any combination of ingredients that sound good to your taste buds. In keeping with the brunch theme, these crepes feature fan-favorite breakfast staples like eggs, ham and cheese!

While making crepes is quite easy, folding the delicate crepe shells into that perfect triangle shape can be intimidating, but not all crepes have to be triangles. This recipe calls for simply pulling in all four edges of the crepe shell to create a little square pocket that holds the filling inside. It’s very easy to do and the presentation is just as beautiful!

Baked Ham and Egg Crepes

Speaking of crepe shells, as always, Heinen’s has a solution to make life easier and offers premade crepe shells in their Produce Department. All you have to do is place them on a baking sheet, layer on your favorite filings, fold in the edges and bake!

Happy brunching!

Baked Ham and Egg Crepes

Baked Ham and Egg Crepes


  • 2 Melissa’s premade crepe shells (in the Produce Department)
  • 1 Tbsp. Heinen’s butter, melted
  • ½ packed cup Heinen’s baby spinach
  • ½ tsp. Heinen’s garlic powder
  • ½ cup shredded gruyere cheese, plus more for topping
  • 4 slices Two Brothers CARE Certified uncured maple honey ham
  • 2 Heinen’s cage free eggs
  • 6 oz. cherry tomatoes on the vine
  • 2 Tbsp. Vigeo gardens microgreens
  • Pinch of Heinen’s crushed red pepper flakes
  • Sea salt
  • Black pepper


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Arrange the crepe shells on the prepared baking sheet and brush melted butter. Place the spinach in the center of each crepe shell and sprinkle with garlic powder and cheese. Add the ham and crack an egg on the center of each crape. Sprinkle with the crushed red pepper flakes and season with salt and pepper. Fold in all four edges of each crepe to form a square pocket. Sprinkle more cheese on top. Arrange the tomatoes on the side of the baking sheet.
  3. Bake for 10-12 minutes, or until the eggs are cooked. Check for doneness after 8 minutes. If the edges of the crapes are golden, cover with aluminum foil to prevent further browning.
  4. Transfer to serving plates and finish with microgreens. Enjoy!

Baked Ham and Egg Crepes

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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