Get ready to rock your breakfast routine! These Breakfast Wonton Egg Cups are easy to make and fun to eat!
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.
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!
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
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
- chopped green onion
- sour cream or Greek yogurt
- pico de gallo or salsa
- everything bagel seasoning
- hot sauce
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
Nutrition
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.
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!
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.
I’m so stoked you enjoyed them Sharon! Thanks!
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?
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
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.
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.
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
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!
I’m so excited for you to try them Doreen! Love these little quiche cups. Enjoy!
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
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!!!
Gorgeous breakfast! Obsessed with these egg cups!
These sound delicious! Dangerously good…
What a fabulous idea! I these for breakfast tomorrow!
So many toppings would be so tasty! I love this recipe.
Thanks Dorothy!
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!
I will definitely have to try these through the week they look like so much fun!!
This is the perfect way to keep breakfast different and flavorful! No breakfast rut here! They all look amazing!
Thanks Demeter!
I know what I will be having for breakfast tomorrow! This looks amazing and packed with flavor!
Woooot! Enjoy Sara!
I love the crispy wonton shells, so delicious!
They’re so good! Thanks Wilhelmina!