Friday, July 3, 2015

Wonton Breakfast Cups

Every so often we need to change up the meal plan and have brinner, breakfast for dinner. During bowling season when the hubby is gone on Monday nights the girls and I will do this. Many times it's pancakes or waffles, eggs and bacon.  But it's also fun to make new dishes too.

We experimented with these mini omelets a few summers ago and will make them on occasion.  I thought this time around it'd be fun to incorporate the wontons, for a little extra crunch.

These were easy enough to whip up quickly and also for the kids to help. It gave them a chance to help fill each of the wells in the muffin tin with our chosen ingredients.  I always think they eat a little better when they can help.

As for the filling. That's completely up to you. Use any of your favorite omelet fillings or whatever you have on hand. It all works and anything goes!

Wonton Breakfast Cups

1/2 lb. pork sausage
6 eggs
pinch of salt and pepper
1/2 cup diced green pepper
1/4 cup grated cheese
12 wonton wrappers, small

Preheat oven to 350 degrees.

Brown sausage in skillet over medium heat, until no longer pink. Drain and return back to pan, set aside.

Lightly grease wells of a muffin pan with oil. Place one wonton wrapper into each well.

Whisk eggs until frothy in a small bowl and add salt and pepper. Pour eggs into each wonton, filling about 3/4 full. It may work easier to pour eggs using a spouted measuring glass.

Sprinkle in desired toppings; peppers, sausage and cheese. Bake in oven for 15 minutes, just until eggs are set and wrappers are browned.

Remove from oven, let cool for a few minutes before serving. Makes 12

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