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Breakfast Wonton Egg Cups
5 from 39 votes

Breakfast Wonton Egg Cups

Breakfast Wonton Egg Cups offer baked eggs combined with diced bell peppers, spinach, and cheese in crispy wonton wrapper shells. The layers of vegetables and cheese create a flavorful base beneath the delicately cooked eggs. They can be topped with green onions, sour cream, salsa, or seasonings for added taste. These cups are a portable, portioned breakfast ideal for prepping ahead or serving individually.

Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 wonton cups
Calories: 103 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 365°F.
  2. 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.
  3. Place in the oven and pre-bake the wonton cups for 5 minutes.
  4. Remove from oven and decrease oven temp to 350.
  5. 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.
  6. Return the wontons to their respective cups.
  7. Divide diced veggies between cups and top with cheese. Evenly distribute half of the cheese allotted for this recipe across the cups.
  8. 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.
  9. Top with remaining cheese and bake at 350 degrees for 15-20 minutes, or until eggs are cooked through and fluffy.
  10. 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

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%)

Nutrition Facts

Serving: 12 wonton cups

Amount Per Serving

Calories 103

% 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.