Breakfast Wonton Egg Cups

Published: 09/12/2019
Updated: 07/25/2024
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Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!

Wonton Egg Cups

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.

Breakfast Wonton Egg Cups

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!

Wonton Cups Collage

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

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!

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 13 votes
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Course: Breakfast
Cuisine: American
Keyword: Wonton Egg Cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 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

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? Leave a Comment and Rating!
Egg Cups

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 a recipe for GF wonton wrappers that you can use in place of conventional ones.
Baked Egg Cups with Toppings

hungry for more?

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Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin has been creating and sharing recipes for over 15 years. After graduating with a B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC, she created Peas and Crayons in 2009. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. 5 stars
    I loved this recipe so much! This was delightful. I made them with the scrambled egg, can’t wait to try the soft yoke in some too. They do reheat great, too.

    Reply

  2. Hi, confused as to why it says it makes 12 and that you should double up the wonton wrappers, but then only calls for 12 wonton wrappers?

    Reply

    1. Hi Renee! it should have said 12-24 (for those who want to double up vs those who don’t) and for some reason only the 12 showed up in my recipe card. Thanks so much for catching that – I’m going to go ahead and change it to 24. xoxo

      Reply

  3. 5 stars
    So fun! Came out great, I whisked all ingredients and poured into shells, came out perfect. Definitely spray pan well the second time, I didn’t spray well and some stuck.

    Reply

  4. 5 stars
    These are such a fun breakfast go-to at our home. We even love to mix and match veggies, leftover proteins, the possibilities are endless. A great make ahead and To-Go option for busy mornings.

    Reply

  5. In the recipe directions, it says to whisk the eggs, but the pictures make it appear as if the eggs were sunny side up. Can you do either/or?

    Reply

    1. Hi Ramona! Yes there are some notes within the post for accomplishing both types. Let me know if it’s hard to find and I can paste it here if needed? xoxo

      Reply

    2. Jen I just printed your recipe and will make tomorrow! I’m so bored with breakfast and have all the ingredients!! Yay..looking forward to breakfast tomorrow morning! Thanks so much!

      Reply

  6. 5 stars
    These are really amazing! I was one egg short so I made 6 with 5 eggs, but they still turned out perfectly! I will definitely make these again.

    Reply

  7. I made taco wonton cups for my family last night, so I thought egg wonton cups would be a great idea, so I looked it up and sure enough, it’s a thing!!! They look delicious and can’t wait to make them! In the recipe it does call for 12 wonton wrappers and a 12 cup muffin tin, but you need to use two wonton wrappers for each cup, so actually, you need 24 wonton wrappers. I do think they will be absolutely delicious!!! As are the taco wonton cups!!!

    Reply