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!

How to make cheesy breakfast wonton cups

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.

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 1/4 cup measuring cup to scoop the seasoned egg mixture into each wonton cup until 7/8 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.

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.

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:

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These cheesy wonton breakfast cups are an easy make-ahead breakfast option that will have you looking forward to your mornings all week.

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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 1/4 cup measuring cup to scoop the seasoned egg mixture into each wonton cup until 7/8 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.

Storage Tip: Store in the refrigerator up to 5 days in an airtight container. Reheat by microwaving 60-90 seconds.