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Crispy Wonton Egg Cups
A quick and easy breakfast recipe to prep for the week.
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Ingredients
12
wonton wrappers
3
large eggs
¼
cup
milk
1
teaspoon
salt
½
teaspoon
black ground pepper
½
cup
cheese
optional: fresh or dried herbs
Instructions
Preheat your oven to 350F and grease mini-muffin tin.
Place one wonton wrapper in each tin cup and press in.
In a large bowl, whisk together all the ingredients except the cheese.
Pour into each wonton wrapper in muffin tin.
Sprinkle cheese in each cup.
Bake for 10-15 minutes, until puffed up and slightly golden on the edges.
Can be served hot or room temperature, and will keep in refrigerator for 3-4 days.
Reheat in toaster oven or microwave for a quick breakfast.
Servings:
12
mini cups
Author:
Marnely Murray