Bacon Sundried Tomato Souffle Cups

A portable little puff of egg and cheese encased in an edible wonton cup with bacon, a hint of smoky chipotle, fontina cheese, spinach and sundried tomatoes. You’ll fall in love at first bite!

I think this is the most marvelous invention I’ve ever made … the simple souffle cup. It’s a portable little puff of egg and cheese encased in an edible wonton cup that has Sooooo many possibilities! I’ve made several varieties of them already and this one, I think, just might be my favorite. I mean, what’s not to like about bacon, a hint of smoky chipotle, fontina cheese, spinach and sundried tomatoes?

This is my favorite souffle cup … well, for today anyway. Until the next concoction comes to me.  For now, I think these will do.

Bacon Sundried Tomato Souffle Cups

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Ingredients

Scale 1x2x3x

• 12 wonton wrappers
• 12 slices of fontina cheese (or other cheese of your choice)
• 1/2 cup frozen spinach, thawed
• 4 eggs
• 1/2 teaspoon Cream of Tartar
• 1/4 cup cooked, chopped bacon
• 1/4 cup finely chopped sundried tomatoes
• 1/8 teaspoon chipotle powder
• 1/8 teaspoon nutmeg
• 1/2 teaspoon Red Robin Seasoning

For the top: extra cooked, chopped bacon

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Instructions

1. Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then gently push the wonton wrappers down into the cups, pushing them out towards the edges of the cup as much as possible. Put a slice of Fontina cheese in the bottom of each cup (try to flatten the cheese on the bottom of the cup).
2. Now, measure out the spinach into a microwave-safe bowl and thaw it in the microwave for 1 – 2 minutes … it should break apart easily but not be too hot. Push a clean kitchen towel down on top of the spinach to soak up the excess water out of it. (Then put the towel in the laundry … the spinach juice does typically wash out in cold water.)
3. Separate the eggs into two small mixing bowls: yolks in one, the whites in the other. Add the spinach, bacon, sundried tomatoes, chipotle powder, nutmeg, and Red Robin seasoning to the yolks and stir.
4. Get your electric mixer out and beat up the egg whites until when you stop the blender and pull it out of the egg whites, it makes stiff peaks that don’t soften as they stand. Sprinkle the cream of tartar over the egg whites, then beat a little longer.
5. Fold the egg white mixture into the spinach mixture.until it’s pretty well mixed, making sure to scoop up the spinach on the bottom so it gets incorporated. Be gentle. You should have this puffy mixture with some pretty green and red flecks in it.
6. Divide the puffy egg mixture amongst the prepared wonton cups. It’s okay to fill them all the way to the top. Sprinkle the tops with a bit more crumbled bacon. Bake at 350 for 15 – 18 minutes or until the tops are a nice golden brown.
7. Let the cups sit a few minutes, then they are ready to eat! You can also make them ahead of time and reheat them or serve them at room temperature. Make sure to store them in an airtight container in the fridge.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Cast Party Wednesday, Thursday Favorite Things, Let’s Get Real Friday, Freedom Fridays with All my Bloggy Friends, The Weekend Retreat and City of Links.