Home » Breakfast » Breakfast Wonton Egg Cups
Published: September 12, 2019Updated: April 19, 2022Author: Jenn Laughlin
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Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!
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.
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!
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
Breakfast Wonton Egg Cups
Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!
5 from 14 votes
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Course: Breakfast
Cuisine: American
Keyword: Wonton Egg Cups
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 wonton cups
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)
- ½ cup chopped spinach
- 1 cup grated cheese (divided)
- salt, pepper, and red pepper flakes to taste
- 24 wonton wrappers
Tasty topping options
- chopped green onion
- sour cream or Greek yogurt
- pico de gallo or salsa
- everything bagel seasoning
- hot sauce
Instructions
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!
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
Calories: 103kcal, Carbohydrates: 5g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 116mg, Sodium: 143mg, Potassium: 75mg, Fiber: 1g, Sugar: 1g, Vitamin A: 559IU, Vitamin C: 8mg, Calcium: 89mg, Iron: 1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets and swaps
- Coconut milk pairs nicely with eggs if you’re dairy-free!
- Ham, bacon, or crumbled turkey sausage rock in these. Need I say more?
- Gluten-Free? Here’s arecipefor GF wonton wrappers that you can use in place of conventional ones.
If you get a chance to try these breakfast wonton egg cups, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
hungry for more?
Check out some of the other awesome recipes I’ve made in partnership with Nellie’s Free Range Eggs!
- Breakfast Cauliflower Rice
- Instant Pot French Toast Casserole
- Instant Pot Frittata Breakfast Casserole
- Vegetarian Breakfast Burritos
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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