Looking for a new and delicious way to enjoy high-protein eggs in the morning? Try these easy baked eggs in wonton cups with Canadian bacon and gouda!
When it comes to nutritious, high-protein breakfasts, it’s hard to find a better food than eggs. Unfortunately, if you’re like me, you can get bored of them quickly.
That’s the perfect time to whip up a batch of these baked eggs in wonton cups! Not only are they a snap to make, but they look pretty impressive, too.
I like to fill mine with Canadian bacon and gouda. The result is a delicious meal I can eat on the go.
If you’re looking for a tasty breakfast or need a cure for your egg boredom, give this recipe a try.
How to make baked eggs in wonton cups
These egg cups take about 5 minutes to prep and are finished baking in 20 minutes. You can have breakfast ready in less than half an hour!
Step 1: Preheat the oven to 350°F. Coat a 6-cup muffin pan with cooking spray.
Step 2: Gently press 1 wonton wrapper into each muffin cup, slightly off-center.
Step 3: Gently press a 2nd wonton wrapper into each muffin cup on the opposite side of the center and at a slight angle to the 1st wrapper. You want to cover as much of the sides of the cup as possible with the 2 wrappers.
Step 4: Divide the Canadian bacon and cheese evenly among the wonton cups, pushing the bacon and cheese away from the center to make an indentation in each cup.
Step 5: Crack an egg into each indentation, then sprinkle each cup with scallions.
Step 6: Bake in the center of the oven until the whites of the eggs are set, but the yolks are still runny, about 20 minutes.
Enjoy one or two of these tasty egg bites for a nutritious way to start your day!
Variations for this recipe
I decided to use Canadian bacon in my egg cups because it’s lower in fat than ham. And I added the gouda cheese because… it’s what I had in my fridge. Plus I thought the smokiness would add a nice touch.
But you can absolutely experiment with your meat and cheese options! If you don’t mind a little more fat, I’m sure ham would be delicious. Cooked bacon would be another great option.
As for the cheese, feel free to use whatever you have on hand. It’s hard to go wrong with cheese!
Storage
I love recipes for grab-and-go breakfasts. You can make a batch on Sunday, then enjoy tasty breakfasts all week long. What a great way to start your day!
These egg cups can be stored covered in the refrigerator for up to 5 days. If you plan to heat them up, you may want to consider under-baking them at first so the eggs won’t overcook when you reheat them.
Other make-ahead egg recipes
As much as I wish I had the time or the energy to make a nice egg scramble or omelet each morning, that’s just not realistic for me. That’s why I love tasty egg dishes that I can make in advance! Here are a few of my favorite recipes I know you’ll love:
You can also take a look at this roundup of healthy low-carb breakfast recipes for more inspiration.
Baked Eggs in Wonton Cups
Ingredients
- 12 wonton wrappers
- 6 slices Canadian bacon, (chopped)
- 1 ounce smoked Gouda cheese, (shredded)
- 6 large eggs
- 2 scallions, (thinly sliced)
Instructions
- Preheat the oven to 350°F. Coat a 6-cup muffin pan with cooking spray.
- Gently press 1 wonton wrapper into each muffin cup, slightly off-center.12 wonton wrappers
- Gently press a 2nd wonton wrapper into each muffin cup on the opposite side of the center and at a slight angle to the 1st wrapper. You want to cover as much of the sides of the cup as possible with the 2 wrappers.
- Divide the Canadian bacon and cheese evenly among the wonton cups, pushing the bacon and cheese away from the center to make an indentation in each cup.6 slices Canadian bacon, 1 ounce smoked Gouda cheese
- Crack an egg into each indentation, then sprinkle each cup with scallions.6 large eggs, 2 scallions
- Bake in the center of the oven until the whites of the eggs are set, but yolks are still runny, about 20 minutes.
