Breakfast Saturday December 28, 2019 [View all]

[irisblue]

Coffee and cream now, these later. My SIL made these and I thought they were really good.


Source-https://peasandcrayons.com/2019/09/breakfast-wonton-egg-cups.html
Base info--
COURSE BREAKFAST CUISINE WONTON EGG CUP PREP TIME 10 MINUTES COOK TIME 20 MINUTESTOTAL TIME 35 MINUTES SERVINGS 12 WONTON CUPSCALORIES 103 KCAL AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS


Ingredients-customize to your taste



6 large 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
Chopped green onion
Sour cream or Greek yogurt
Pico de Gallo or salsa
Everything bagel seasoning
Hot sauce


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!



Storage-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.

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.