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Wonton Egg Cups

Rated as 4.5 out of 5 Stars

"Made these with what I had in the fridge to take to a family gathering. Everyone loved them and they were the first plate emptied! I plan to make these over and over and change ingredients to whatever the mood and/or what I have on hand."
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32 m servings 222
Original recipe yields 8 servings (24 mini egg cups)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook and stir sausage in a small skillet over medium heat until browned, about 5 minutes. Drain excess grease. Let cool, about 5 minutes.
  3. Whisk eggs, cinnamon, salt, and pepper together in a bowl. Stir in sausage.
  4. Spray mini muffin tin with cooking spray. Press a wonton wrapper into each opening to form a cup. Fill cups with egg and sausage mixture. Sprinkle Manchego cheese on top.
  5. Bake in the preheated oven until eggs are set and lightly browned on top, 12 to 15 minutes.


  • Cook's Notes:
  • Use whatever meat or cheese you like. You could even fold the cheese into the egg mixture and/or put on top too.
  • Do not make the wonton cups until ready to fill and bake. They dry out too fast.
  • I used McCormick's® new Roasted Saigon Cinnamon but any cinnamon would work. That is the secret ingredient.

Nutrition Facts

Per Serving: 222 calories; 10 20.9 11.1 115 556 Full nutrition

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I double the recipe to make a dozen, and occasionally have to add an extra egg if my eggs are a bit small. I also overlap two wonton wrappers in each cup to make them a bit bigger. Sometimes I a...

I made this recipe for my family brunch and everyone loved it. I made it without sausage because I didn’t have any but it turned out great anyway. I will keep this as a favourite.

Made as written and these were awesome! Even the cinnamon! The one thing I didn't care for was how brown the tops got. It made them a little hard (and sharp) to eat but these were still awesome!