Breakfast for Dinner Spring Crepe


4Breakfast for Dinner Spring CrepeServes 4

Prep Mins

55 Mins 12 Mins 17 Mins

Cooking Mins



  • 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


  • 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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