Breakfast Wonton Egg Cups

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
Breakfast Wonton Egg Cups

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

Wonton Egg Cups
5 from 11 votes

Breakfast Wonton Egg Cups

Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!

Course Breakfast
Cuisine American
Keyword Wonton Egg Cups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 wonton cups
Calories 103 kcal
Author Jenn Laughlin – Peas and Crayons


  • 6 large Nellie’s Free Range Eggs
  • 1/2-3/4 cup diced bell pepper (any color – I used red and orange)
  • 1/2 cup chopped spinach
  • 1 cup grated cheese (divided)
  • salt, pepper, and red pepper flakes to taste
  • 12 wonton wrappers

Tasty topping options


  1. Preheat oven to 365° F.

  2. 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.

  3. Place in the oven and pre-bake the wonton cups for 5 minutes.
  4. Remove from oven and decrease oven temp to 350.
  5. 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.

  6. Return the wontons to their respective cups.
  7. Divide diced veggies between cups and top with cheese. Evenly distribute half of the cheese allotted for this recipe across the cups.
  8. 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.

  9. Top with remaining cheese and bake at 350 degrees for 15-20 minutes, or until eggs are cooked through and fluffy.
  10. Enjoy while hot with your favorite toppings!

Recipe 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 Facts
Breakfast Wonton Egg Cups
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 116mg39%
Sodium 143mg6%
Potassium 75mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 559IU11%
Vitamin C 8mg10%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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

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!

hungry for more?

Check out some of the other awesome recipes I’ve made in partnership with Nellie’s Free Range Eggs!

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Recipe Rating


  • Fritta

    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.

  • Yazmin

    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.

  • Ramona

    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?

    • 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

  • Faith

    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.

    • Thank you Faith! I’m so glad you enjoyed them and they worked without the extra egg! xoxo

  • Lisa Roberts

    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!!!

  • Michelle Goth

    Gorgeous breakfast! Obsessed with these egg cups!

  • 5 stars
    These sound delicious! Dangerously good…

  • Catalina

    5 stars
    What a fabulous idea! I these for breakfast tomorrow!

  • So many toppings would be so tasty! I love this recipe.

  • Love Keil

    5 stars
    Wow!!! These egg cups look absolutely delicious, perfect for breakfast! Thank you for this amazing breakfast idea!

    • Thank you so much! They’re crazy versatile too so you can mix and match the veggies and cheeses!

  • Amanda

    5 stars
    I will definitely have to try these through the week they look like so much fun!!

  • Demeter

    5 stars
    This is the perfect way to keep breakfast different and flavorful! No breakfast rut here! They all look amazing!

  • 5 stars
    I know what I will be having for breakfast tomorrow! This looks amazing and packed with flavor!

  • wilhelmina

    5 stars
    I love the crispy wonton shells, so delicious!

    • They’re so good! Thanks Wilhelmina!

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