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Jalapeño Popper Quiche Cups

Published: February 17, 2012Updated: March 1, 2022Author: Jenn Laughlin

Jalapeño Popper Quiche Cups are ready to rock your breakfast game!

It happened.

I’ve caught the won-ton bug again.

A while back I went a teeny bit bonkers and ate meal after meal of random concoctions baked into crunchy little handheld cups. You’ve probably spotted a half dozen or so on my recipe page as well.

Though most are my secret recipes behind the scenes. Not because I’m withholding recipes from you, but because I lack photo evidence documenting the shenanigans.

Forgive me? I swear I’ll behave for now on!

In the meantime, I’m dishing out yet another won-ton quiche cup recipe that I wish I could be eating again for dinner right now had I not polished off all of the eggs. Sorry I’m not sorry? Don’t fret, I’ll go grocery shopping soon and whip up all sorts of craziness for you next week. Promise!

Jalapeño Popper Quiche Cups

This recipe can easily be doubled, tripled, or quadrupled to feed a crowd. Go nuts!

Jalapeño Popper Quiche Cups

Jalapeño Popper Quiche Cups are ready to rock your breakfast game!

5 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: Jalapeño Popper Quiche Cups

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Author: Jenn Laughlin - Peas and Crayons

Ingredients

2 large eggs
8 Nasoya won-ton wrappers
½ TBSP plain greek yogurt or sour cream
1-2 TBSP diced pickled jalapenos (plus extra to taste)
1-2 oz grated cheddar cheese
⅛ tsp garlic powder
salt and pepper to taste

Instructions

Preheat oven to 365 degrees F.
Gently place wonton squares in a mini-muffin tray spritzed with olive oil.
Crack eggs into a coffee mug along with 1/2 tablespoon of greek yogurt and whisk/beat with a fork.
Season with salt, pepper, and garlic powder.
Stir to incorporate and spoon/pour into your won-ton cups.
Cover each cup with jalapeno and cheese and bake for approx 8-10 minutes or until quiche mixtures fluffs up into a "muffin-top" and the edges of your won-ton cups are toasty + golden brown.

Notes

Serve simply with a sprinkling of green onion [yum!] or garnish with a dollop of greek yogurt [or sour cream] chopped green onion, and serve with a side of green salsa for dipping. Also, get your red pepper flake on... if you're into that sort of thing. I certainly am!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 53kcal, Carbohydrates: 5g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 45mg, Sodium: 102mg, Potassium: 21mg, Fiber: 1g, Sugar: 1g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

so… how were they?!

Amazing! I think it might be the crunch of the baked wonton wrappers that I’m most addicted to.

Or maybe it’s the fluffy eggs… melty cheese… and zesty jalapeños!

Paul’s cousin Kathy makes these amazing little breakfast bars that are basically layered eggs, cheddar, and pickled jalapeno. They’re beyond addicting and served as the inspiration behind these little quiche cups. Something about the combination of the crunchy wonton with the eggy cheesy jalapeño-y goodness reminds me of a jalapeño popper, hence the name of the recipe, folks!

Class dismissed, go make these immediately.
or these.

If you get a chance to try these Jalapeño Popper Quiche Cups, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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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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