Tuesday, September 17, 2019

BREAKFAST WONTON EGG CUPS

Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!
Wonton Egg Cups
These hand-held egg cups are fun to eat, easy to make and a fantastic way to increase your protein intake!
Muffin tins are spritzed with avocado oil and lined with wonton wrappers. Each handy dandy little wonton cup is then filled with whisked eggs, cheese, and veggies then baked to crispy and creamy perfection!
The wonton wrappers make a crispy quiche-like crust while the eggs have a fluffy and creamy quiche-like consistency.
They’re total breakfast perfection and make an easy grab-and-go breakfast for kids and adults alike – think busy mornings during back-to-school season or time-strapped Mondays when you’re facing a heavy meeting schedule.

Breakfast Wonton Egg Cups
My go-to eggs for these egg cups, as well as many of my other recipes, are Nellie’s Free Range Eggs.
They’re Certified Humane® and come from family-run farms across the US. Their mission to upholding quality working and living standards for their farmers, as well as their free-range hens, is what drew me to the brand years ago.
In turn, today’s tasty recipe is sponsored by Nellie’s as part of a delicious ongoing partnership to create healthy, crave-worthy recipes featuring their farm-fresh eggs!
Wonton Cups Collage

Breakfast Wonton Egg Cups
I love breakfast… quiches… and anything that doesn’t require pots, pans, or a sink full of dishes. So, by default, you already know how much I love these breakfast wonton egg cups!
Feel free to mix and match your favorite veggies, mix-ins, and toppings. These crispy little cups are crazy versatile.

BREAKFAST WONTON EGG CUPS

Wonton Egg Cups
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Breakfast Wonton Egg Cups

Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!
COURSE BREAKFAST
CUISINE AMERICAN
KEYWORD WONTON EGG CUPS
PREP TIME 10 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 35 MINUTES
SERVINGS 12 WONTON CUPS
CALORIES 103 KCAL
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

  • 6 large Nellie’s Free Range Eggs
  • 1/2-3/4 cup diced bell pepper (any color – I used red and orange)
  • 1/2 cup chopped spinach
  • 1 cup grated cheese (divided)
  • salt, pepper, and red pepper flakes to taste
  • 12 wonton wrappers

TASTY TOPPING OPTIONS

Instructions

  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!

Recipe Notes

Leftovers can be stored up to 4-5 days in an airtight container in the fridge. Reheat via toaster oven for crispy cups or microwave if preferred.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Want to keep the egg whites and yolks separate like some of the eggs in my photos? Separate yolks and whites while cracking your eggs, you will need 12 instead of 6. Whisk egg whites to break them up slightly then gently spoon into wonton cups, being careful not to fill them to the brim. Top with a yolk and bake for 15-20 minutes until cooked through.
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 103 CALORIES FROM FAT 54
% DAILY VALUE*
FAT 6G9%
SATURATED FAT 3G19%
CHOLESTEROL 116MG39%
SODIUM 143MG6%
POTASSIUM 75MG2%
CARBOHYDRATES 5G2%
FIBER 1G4%
SUGAR 1G1%
PROTEIN 7G14%
VITAMIN A 559IU11%
VITAMIN C 8MG10%
CALCIUM 89MG9%
IRON 1MG6%

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