Breakfast Wonton Cups

July 06, 2014

An easy, versatile breakfast at home or on the go!

It's been quite a while since we had a breakfast post around here, hasn't it?  Of course, we are still eating breakfast at my house, it's mostly pancakes, scrambled eggs, a variety of muffins and cold cereal.  Not too overly exciting to always post. With summer in full swing, the relaxed morning schedule has made it possible to expand our weekly breakfast menu.  Enter these tasty little wonton cups.

Wonton wrappers and egg roll wrappers are awesome, aren't they?   You can fill em' or stuff em' with all types on ingredient from sweet to savory and bake them up pretty darn quickly.  I use them quite alot at our house.  These nifty little cups are filled with egg, hash browns, cheese and turkey bacon.  But, fill them up with anything you heart desires...egg whites, peppers, tomatoes, fresh herbs..the possibilities are endless!



Breakfast Wonton Cups

by Table for Seven
Prep Time: 00:15
Cook Time: 00:10
Ingredients (12 cups)
  • 12 wonton wrappers
  • 5 eggs
  • salt/pepper, to taste preference
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup shredded cheddar cheese
  • 4-6 slices bacon, cooked
Instructions
Preheat oven to 375 degrees. Grease/spray a 12 count muffin pan.
Place one wonton wrap in the bottom of each well in muffin pan.
Mix eggs lightly with salt/pepper, if desired in a small bowl.
Pour egg mixture evenly into each wonton wrapper.
Evenly distribute potatoes, cheese and bacon into each wonton.
Bake 10-12 minutes or until wrappers are lightly brown and eggs are set.

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