Breakfast Saturday December 28, 2019

[irisblue]

Coffee and cream now, these later. My SIL made these and I thought they were really good.


Source-https://peasandcrayons.com/2019/09/breakfast-wonton-egg-cups.html
Base info--
COURSE BREAKFAST CUISINE WONTON EGG CUP PREP TIME 10 MINUTES COOK TIME 20 MINUTESTOTAL TIME 35 MINUTES SERVINGS 12 WONTON CUPSCALORIES 103 KCAL AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS


Ingredients-customize to your taste



6 large 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
Chopped green onion
Sour cream or Greek yogurt
Pico de Gallo or salsa
Everything bagel seasoning
Hot sauce


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!



Storage-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.

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.

[PJMcK]

1. Oh, my!

Usually you just have coffee with cream! This recipe sounds delicious!

We're on Cape Cod for the week and I boiled lobsters last night so this morning I'm going to use the leftover meat to make lobster omelets with onions, green peppers and cheddar cheese.

I'm already on my second cup of coffee.

[irisblue]

2. I can't consider cooking for several hours after I wake.

I'll try this 11am ish?

But your mentioning lobster... 🤔, Lobster and Gouda in this for fancy brunch?

[Callalily]

4. Now, that wounds like an awesome breakfast.

[Callalily]

3. Your wonton egg cups sound delicious!

I've copied the recipe for a later date.

just having coffee now and later will have toasted English muffin with blackberry jam. Too lazy to make anything else!

[Polly Hennessey]

5. Lobster and wonton egg cups, oh my.

Me: coffee and cream and pancakes with pure maple syrup.

[irisblue]

6. I just looked up cost of canned lobster-$12/6.5 oz can, so no, no lobster

More $$ then I realized

[NJCher]

7. breakfast in nj

wonton egg cups sound good. I do believe I'll give them a try this coming week.

Using some fresh hearth bread as the base, I made sauteed broccoli rabe, one egg, and sprinkled Swiss cheese over it. Very delicious. A little later I had some birch bowl, which is basically chia seed and oatmeal flavored with vanilla milk. Today I used blueberries and walnuts, plus a little agave over the top. Just a small bowl, though, as the open-face sandwich was so filling.

I would love love love to have some of that lobster, pjmck.