Cheesy Wonton Breakfast Cups

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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.


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)
  • 1/2 cup shredded cheddar cheese
  • 1 scallion, sliced


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Distribute the spinach and sausage or bacon in each wonton cup.
  4. 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.
  5. Use a 1/4 cup measuring cup to scoop the seasoned egg mixture into each wonton cup until 7/8 full.
  6. Distribute the shredded cheese on top of each egg cup.
  7. 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.