Breakfast Wonton Cups
8 days ago
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This recipe for Breakfast Wonton Cups was born from my desire to find something quick and easy that you could just grab and go for breakfast. They can also be prepped ahead which is a real time-saver.
I think protein is really important, especially for starting your day. The morning is typically a harder time to add protein food. These are easy to make and have on hand.
Prepping the Ingredients
When cutting the ingredients keep them small, so they fit inside the wonton.
Dice the ham into bite-sized pieces with the Trimmer.
You only need two green onions for this recipe. The 5″ Petite Santoku is a good size for dicing them. Its sharp edge will slice through without crushing the onions.
To give these Breakfast Wonton Cups a little kick, I add thinly sliced jalapeño. The sharp 3″ Gourmet Paring Knife is a great knife for making those thin slices.
Another great thing about these is that you can personalize them by adding things like sausage or bacon, different cheeses or even vegetables.
Putting the Cups Together
With the ingredients prepped, these cups come together quickly.
Spray a mini muffin pan with cooking spray and line each cup with two wonton wrappers crisscross to create a cup. With a hand mixer, gently beat together onion and garlic powder, room temperature cream cheese and egg whites.
Place some of the egg mixture into each of the cups, sprinkle with diced ham, shredded cheddar cheese, green onion and jalapeño. Bake in a 350 F oven for 35-40 minutes or until the eggs are set, and they’re done.
If you’re not eating them right away, hold them in the refrigerator and reheat them in an air fryer so they still have that crunch.
I like these a lot better than the typical muffin tin eggs, like little frittatas, because of the crunch of the wonton. It just adds more to it. It feels more complete and not so mushy.
They have a lot of flavor and a lot of flavor you can change too.
Nutrition (per serving): 297kcal, 7.25g total fat, 36mg cholesterol, 1007mg sodium, 40.1g carbohydrate, 1.2g fiber, 17g protein
Ingredients
- 20 wonton wrappers
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 5 ounces reduced fat cream cheese, room temperature
- 20 tablespoons liquid egg whites
- 10 ounces ham, diced
- 5 ounces shredded cheddar cheese
- 2 green onions, diced
- 1 jalapeño, thinly sliced
Directions
- Preheat the oven to 350 F.
- Spray a mini-muffin pan with non-stick spray. Line each cup with 2 wonton wrappers crisscrossed to create a cup.
- In a small bowl, add onion powder, garlic powder, cream cheese and egg whites and beat gently with beaters. Fill each cup with 1 tablespoon of egg mixture and 1 ounce of ham. Top each with a sprinkle of cheese, green onions and jalapeño.
- Bake for 35-40 minutes or until eggs are fully set.
- Let the cups cool for at least 20 minutes before lifting them out.
- Reheat in the air fryer at 350 F for 5-7 minutes, to serve.
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