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!
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:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Baked Eggs in Wonton Cups
- 12 wonton wrappers
- 6 slices Canadian bacon (chopped)
- 1 ounce smoked Gouda cheese (shredded)
- 6 large eggs
- 2 scallions (thinly sliced)
- 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.
- 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.
- Crack an egg into each indentation, then sprinkle each cup with scallions.
- Bake in the center of the oven until the whites of the eggs are set, but yolks are still runny, about 20 minutes.
For a quick breakfast before work I microwave a beaten egg in a shallow bowl and fill it with chopped cooked spinach, a sprinkle of parmesan cheese and red pepper flakes.
Shelby Kinnaird says
Great idea, Karen! I do something similar with a Mexican twist – Mexican Microwave Egg Scramble.
The Wimpy Vegetarian says
I think this just became my favorite what to have eggs for breakfast. Or lunch. Or dinner. Wonderful idea!!
What a fabulous breakfast! I love the simplicity of using the wonton wrappers. Wish I had a couple of these sitting in front of me right now.
Gwen @SimplyHealthyFamily says
This looks like such a great way to change up our fav breakfast!
Dorothy at ShockinglyDelicious says
Wow, do those look great! I want one at 7:30 a.m. tomorrow!
Alice @ Hip Foodie Mom says
Wow, love this!!
Jessica / Burlap and Butter Knives says
These look great!
And with some salsa and black beans they could have a nice kick to them. Hmmmm I think I know what breakfast Saturday morning will be! 🙂
Great recipe, thanks!
Heather | Farmgirl Gourmet says
What Miss said…these look awesome. Love this recipe Shelby.
Miss @ Miss in the Kitchen says
These look like my kind of breakfast! And I love that they are baked!