Breakfast Wonton Egg Cups
User Reviews
5
Breakfast Wonton Egg Cups
Description
This recipe crafts individual breakfast servings by lining muffin tins with two wonton wrappers each, baked briefly to form crispy shells. The fillings include diced bell peppers, spinach, and grated cheese, creating a colorful vegetable-cheese base. Eggs are whisked with seasoning and poured into the cups over the fillings, then baked until set. The wonton wrappers become golden and provide a crisp, structured vessel that contrasts with the tender, creamy eggs within.
The recipe suggests layering vegetables and distributing cheese both before and after adding eggs to maintain texture and flavor balance. Various toppings such as green onion, sour cream or Greek yogurt, salsa, everything bagel seasoning, and hot sauce offer customizable finishing options, adding layers of flavor and moisture.
These egg cups can be made ahead and stored safely for several days, reheated to maintain the crispness or warmed gently for softness. The method also allows separating yolks and whites for a different texture and visual appeal, requiring more eggs.
Ingredients
- 6 large egg Nellie’s Free Range
- 1/2-3/4 cup bell pepper any color - I used red and orange, diced
- ½ cup spinach chopped
- 1 cup cheese divided, grated
- salt to taste
- black pepper
- red chili flakes
- 24 wonton wrappers
Tasty topping options
- green onion chopped
- sour cream or Greek yogurt
- Pico de Gallo or salsa
- everything bagel seasoning
- hot sauce
Instructions
- Preheat oven to 365°F.
- Grease a 12-cup muffin tin with spray oil or butter, then layer two wonton wrappers per cup. I like to rotate mine slightly, so it looks like a star and covers the whole muffin cup.
- Place in the oven and pre-bake the wonton cups for 5 minutes.
- Remove from oven and decrease oven temp to 350.
- Allow to cool slightly before removing the wonton cups, then spritz the muffin tin again to prevent sticking. I find the extra step is worth it in the long run.
- Return the wontons to their respective cups.
- Divide diced veggies between cups and top with cheese. Evenly distribute half of the cheese allotted for this recipe across the cups.
- Crack eggs into a large spouted measuring cup (for easy pouring) and season with salt, pepper, and crushed red pepper flakes (optional). I added a pinch of each. Whisk well, then pour into the middle of each wonton cup over the veggies and cheese. Go slowly and be careful not to overfill the wontons because the eggs will expand as they cook.
- Top with remaining cheese and bake at 350 degrees for 15-20 minutes, or until eggs are cooked through and fluffy.
- Enjoy while hot with your favorite toppings!
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat in a toaster oven to keep wonton cups crispy or microwave for a softer texture.
- For separate yolks and whites, use 12 eggs; whisk whites slightly before spooning and add yolks on top before baking.
- Use any color of bell pepper; the dish is flexible with vegetable choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12wonton cups
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 143mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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