Breakfast Wonton Egg Cups
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 cups
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Course
Breakfast
Breakfast Wonton Egg Cups
Description
This recipe uses wonton wrappers pressed into muffin tins as a crispy shell to hold a savory filling. The filling combines chopped prosciutto and broccoli mixed with cream cheese, which adds moisture and richness. Beaten eggs seasoned with salt and pepper are poured over the filling, filling the cups.
Baking at 350°F cooks the eggs until set and the wrappers become crisp and golden. A small amount of leftover egg mixture can be brushed on the wrappers’ exposed edges to prevent burning. The result is an individual egg cup with a lightly crispy shell and creamy, textured center from the cream cheese and vegetables.
The egg cups are ideal for grab-and-go breakfasts or brunches and keep well for up to a week when stored airtight in the fridge. They provide a protein-rich, convenient option with added vegetables.
Ingredients
- 24 wonton wrappers
- 1 crown broccoli
- 5 pieces prosciutto
- 3 tablespoons cream cheese brand Arla Organic
- 6 large egg seasoned with salt and pepper
Instructions
- Heat up the oven to 350F and spray your muffin tin with non-stick spray or butter the tin.
- Place two wonton wrappers per cup in the tin.
- Cut up the prosciutto into small pieces along with the broccoli.
- Mix together with 3 tablespoons of Arla Organic Cream Cheese.
- Spoon the mixture evenly into the wonton cups
- Break and mix together 6 large eggs and season with salt and pepper.
- Pour the egg mixture into the wonton cups and be careful to not overfill it as the eggs will puff up in the oven. With the small bit of leftover egg mixture, brush it onto the tips of the wonton wrappers to prevent them from burning.
- Bake for 15-20 minutes or until the egg is cooked all the way through. Serve right away or keep them in an airtight container for up to a week in the fridge.
User Reviews
Overall Rating
5
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