Breakfast for Dinner Spring Crepe

Ingredients

4 prepared crepes (store-bought or homemade)
1 cup shredded mozzarella
Kosher salt and freshly ground black pepper
4 eggs
1 cup cremini mushrooms, sliced and tossed in 1 Tbsp. extra-virgin olive oil
4 slices of prosciutto
1 cup baby arugula
1 cup ONE SWEET® Peppers, sliced into rings

Directions

Preheat the oven to 350º F. Lightly grease two baking sheets with cooking spray.
Place the crepes on the prepared baking sheets. In the center of each crepe, add ¼ cup shredded mozzarella, ¼ cup mushrooms, and season Kosher salt and freshly ground black pepper. Gently crack an egg into a small bowl then carefully place in the center of each crepe and top with a slice of prosciutto. Fold the edges of the crepe towards the center to enclose the fillings.
Carefully transfer the baking sheets to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven, top with ONE SWEET® Peppers rings, and serve over arugula.

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Breakfast for Dinner Spring Crepe

Ingredients

Directions