These cheesy wonton breakfast cups are an easy make-ahead breakfast option that will have you looking forward to your mornings all week.
Wonton wrappers are filled with veggies, sausage, cheddar, eggs, and spices before being baked to perfection!
![An overhead shot of a plate of cheesy wonton egg cups.](https://thehealthyepicurean.com/wp-content/uploads/2020/12/Cheesy-Wonton-Breakfast-Cups-1-scaled.jpg)
How to make cheesy breakfast wonton cups
Featured Ingredients:
- Wonton wrappers: Grab a pack of wonton wrappers.
- Store the extras in a sealed plastic bag in the freezer.
- Spinach: Chop up fresh spinach or use the frozen bag of spinach (not from the box - there is too much water).
- Sausage or bacon: Make sure it's cooked and chopped or ground.
- Cheddar: Your favorite shredded cheese.
- Eggs: Arguably the star of this show!
- Seasonings: At a minimum, salt and black pepper.
- Scallions: A few sliced green onion as a garnish really freshen things up.
Step-by-Step Instructions
- Preheat the oven to 350 degrees.
- Grease a 12-cup muffin tin.
- Tuck the wonton wrappers into each muffin cup. Coat with cooking spray.
- Bake 5-6 minutes, until just starting to brown. Remove from the oven.
- Distribute the spinach and sausage or bacon in each wonton cup.
- Crack the eggs in a medium bowl.
- Season each with the salt, black pepper and crushed red pepper flakes (if using) and use a fork to whisk the eggs until smooth.
- Use a ¼ cup measuring cup to scoop the seasoned egg mixture into each wonton cup until ⅞ full.
- Distribute the shredded cheese on top of each egg cup.
- Bake 18-19 minutes, until the egg is just set.
- Garnish with the sliced scallions.
Recipe Substitutions and Alterations
- For the wonton wrappers: You could try with puff pastry or pie crust (although I haven't tested this - you may have to adjust cooking time).
- For the spinach: Try with any leafy green, such as finely chopped kale, or other cooked chopped veggies like bell pepper or onion.
- For the sausage: Use any cooked ground or chopped sausage or bacon. You can also omit the meat if you'd like.
- For the cheese: Use any shredded cheese you enjoy or have on hand.
- For the egg: If you don't want to leave the egg as-is, you can scramble them first and pour the beaten eggs into the wonton cups.
- For seasonings: Use any dried herbs and spices you like.
Nutrition Considerations
- To make these gluten free: Use gluten free wonton wrappers.
- Be sure all ingredients you choose are gluten free.
- To make these dairy free: Skip the cheese.
- To make these vegetarian: Skip the meat.
- To make these nut free: This recipe does not contain meat.
- Be sure all ingredients you choose are nut free.
More egg-based breakfast recipes:
- Broccoli Cheese Egg Muffins
- Grown-Up Egg Salad Sandwiches
- Loaded Breakfast Tostadas
- Mediterranean Breakfast Skillet
- Grown-Up Deviled Eggs
Cheesy Wonton Breakfast Cups
These cheesy wonton breakfast cups are an easy make-ahead breakfast option that will have you looking forward to your mornings all week.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 cups 1x
- Category: Breakfast
- Method: Oven, Baked
- Cuisine: American
Ingredients
Units
Scale
- 12 wonton wrappers
- 1 cup fresh spinach, chopped
- 1 cup cooked ground sausage or bacon crumbles
- 12 large eggs
- Pinch coarse salt and ground black pepper
- Pinch crushed red pepper flakes (optional)
- ½ cup shredded cheddar cheese
- 1 scallion, sliced
Instructions
- Preheat the oven to 350 degrees.
- Grease a 12-cup muffin tin. Tuck the wonton wrappers into each muffin cup. Coat with cooking spray. Bake 5-6 minutes, until just starting to brown. Remove from the oven.
- Distribute the spinach and sausage or bacon in each wonton cup.
- Crack the eggs in a medium bowl. Season each with the salt, black pepper and crushed red pepper flakes (if using) and use a fork to whisk the eggs until smooth.
- Use a ¼ cup measuring cup to scoop the seasoned egg mixture into each wonton cup until ⅞ full.
- Distribute the shredded cheese on top of each egg cup.
- Bake 18-19 minutes, until the egg is just set. Garnish with the sliced scallions.
Notes
Storage Tip: Store in the refrigerator up to 5 days in an airtight container. Reheat by microwaving 60-90 seconds.
Nutrition
- Serving Size: 2 cups
- Calories: 219
- Sugar: 0g
- Sodium: 355mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 386mg
Mick says
Looks great. On the menu early next week.
Julie Andrews says
Enjoy, Michael! 🙂