Yield: 24
Breakfast Wontons
Prep Time:
10 minutes
Cook Time:
20 minutes 15 seconds
Total Time:
30 minutes 15 seconds
What can you do with leftover wonton wrappers? Turn them into delicious breakfast wontons, that you can freeze and reheat for instant breakfasts anytime you want. These are easy to make and so yummy. Feel free to customize them according to the fillings you prefer to eat. If you're a vegetarian, substitute veggies for the sausage.
Ingredients
- 24 wonton wrappers
- 2 muffin baking pans
- 3 mushrooms, chopped
- 2 tablespoons green onions, chopped
- 1/4 cup spinach, chopped
- 1 cup shredded cheese
- 5 small sausage patties, cooked and chopped
Egg filling
- 6 eggs, beaten
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon basil
- 1 tablespoon garlic
- 1/4 teaspoon oregano
Sauce
- 1/4 cup cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons mustard
Instructions
- Preheat oven to 350 degrees.
- Spray muffin baking pans with cooking spray, or use grease with butter. Arrange one wonton wrapper in each muffin cup.
- Combine the eggs, garlic, salt, pepper, oregano and basil in a medium bowl.
- Make the sauce by combining the cream cheese, sour cream and mustard in a small bowl.
- Add some sauce into each of the wontons, making sure to add an even amount to each.
- Next, add a small amount of the egg mixture to each wonton.
- After this, you can layer the spinach, sausages, mushrooms, green onions and cheese into each wonton. The key here is to not add too much to each wonton. Spread out the ingredients evenly among the wontons. I tend to add the cheese as the last ingredient.
- Bake in the oven for 15-20 minutes. The wontons are done when they start to get golden and crisp along the edges, and the eggs are cooked through.
- Serve warm.
- If you want to freeze these for later, place them in a freezer bag and put into the freezer. To reheat, microwave for 90 seconds.