I had some leftover wonton wrappers so I decided to turn them into the crust for mini breakfast quiche cups. I took a muffin/ cupcake pan, greased the inside and folded the wonton wrapper into it. Then added some egg, broccoli, seasoning and topped it off with some cheddar cheese. If you have other veggies on hand you can use that instead of or in addition to the broccoli. The great thing about the wonton wrappers is that they cook fast. With typical full sized quiches, the crust needs to be cooked first. So you are saving a few steps. In all I probably spent about 10 mins total in making these and have been eating them for days now.
Theses also keep well in the fridge/ freezer so its super convenient to have on hand ready to go.
Breakfast Quiche Wonton Cups
Ingredients
- 4 eggs
- Pinch of salt
- Pinch of pepper
- ½ cup of broccoli finely chopped
- 12 wonton wrappers
- ⅓ cup shredded cheese recommend cheddar cheese
Instructions
- Grease a cupcake pan with cooking spray and pre heat oven to 400 degrees
- Place the wonton wrapper in the bottom of each cup in the pan covering most of the walls of the cup
- In a separate bowl, mix together the eggs, broccoli, salt, pepper together.
- Pour the egg mixture in each cup of the wonton lined cupcake pan
- Sprinkle the cheese on top
- Bake in the over for about 15 mins or until egg is cooked and cheese is golden brown
