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Baked Egg Crepes with Spring Herbs and Avocado | halfbakedharvest.com #breakfast #brunch #easyrecipe
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4.41 from 35 votes

Cheesy Baked Egg Crepes with Spring Herbs and Avocado

Quick, healthy...ish, and so delicious. Made using a few simple ingredients and some of my favorite spring herbs. These savory crepes make the perfect addition to just about any menu, breakfast, brunch, lunch, or dinner!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: baked egg, savory crepe
Servings: 4 servings
Calories: 417kcal
Author: halfbakedharvest

Ingredients

  • 4 crepes
  • 1 cup shredded Gruyère cheese
  • 1 cup fresh spinach, roughly chopped
  • 2 tablespoons salted butter, thinly sliced into 4 pats
  • kosher salt and pepper
  • 4 eggs
  • 4 slices thin prosciutto
  • 1 avocado, sliced
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup fresh basil, roughly chopped
  • 2 tablespoons fresh chives, chopped
  • 1 pinch crushed red pepper flakes

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil or butter. 
    2. Place the crepes on the prepared baking sheet. Evenly sprinkle each crepe with cheese and spinach. Add a slice of butter and season with salt and pepper. Add the prosciutto and then crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings. 
    3. Transfer to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven and top with dill, basil, and chives. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado to each. Enjoy!

Nutrition

Calories: 417kcal | Carbohydrates: 14g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 226mg | Sodium: 374mg | Potassium: 410mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 10.8mg | Calcium: 390mg | Iron: 1.7mg