Eggs, asparagus, chives, cheese and bacon tucked into a crispy wonton cup.
The kids and I have a lot of tree work to do today and I needed some ready-made healthy protein and veggies to keep me going, so I thought these breakfast cups would be a good start and snack today.
We’re still cleaning up trees and branches that broke in the ice storm last month. It’s a beautiful day today … I’m going to enjoy working outside, now that I’ve got a good breakfast in my belly.
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Bacon Asparagus Breakfast Cups
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 - 18 cups 1x
Ingredients
- 12 – 18 wonton wrappers
- 1 cup chopped asparagus
- 6 eggs
- About 2 tablespoons fresh snipped chives
- 3 Tablespoons water
- 1 – 2 cloves garlic, peeled and chopped fine
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Fresh ground pepper
- 2 – 3 slices of bacon, fried till crisp and crumbled
- About 2 cups of shredded Italian blend of cheeses
Instructions
- Preheat the oven to 350 degrees.
- Spray a muffin tin with cooking spray, then gently push a wonton wrapper into each cup. Spray lightly with cooking spray, then set the muffin tin into the oven and bake for 5 – 10 minutes or until the wonton cups are just lightly browned and crisp. Watch them carefully!
- Steam the asparagus until they are crisp tender, then plunge into ice water to keep them from overcooking. Drain off the ice water and towel dry with a clean towel.
- In a small mixing bowl, whisk the eggs with the chives, water, garlic, and seasoning. Stir in the asparagus into the egg mixture, then scramble the eggs and asparagus in a frying pan sprayed with cooking spray, but leave them just slightly wet and undercooked.
- Now, take the wonton cups and put a tablespoon or so of shredded cheese in the bottom of each cup. (This is important to keep the bottoms of the cups crispy.) Add some of the egg/asparagus mixture to each cup to fill it to the top, then top with a little more cheese and a few crumbles of bacon. If you have extra egg mixture, you can eat it as is … or make a few more cups!
- Bake for 5 minutes or so or until the cheese on top is melted. Set them on a serving platter.
- They are best served fresh and hot, but they are good cold too.
Notes
You can prep the wonton cups, egg mixture and bacon ahead of time (storing the wonton cups in an airtight container and the eggs in a container in the fridge) and then reheat the eggs, fill and bake the cups right before serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 or 2 cups
This recipe was shared at Thursday’s Treasures, Scrumptious Sunday, Mop it Up Monday, Clever Chicks Bloghop and Everyday Mom’s Meals.
14 comments
This looks so lovely. Like lotus flowers for breakfast filled with eggs and bacon! Nice work.
These look and sound great! I don’t have any asparagus right now, but I’m sure I could come up with something else, spinach maybe!
I think spinach would be yummy in them too!
What an delicious combo! Love the crispy wonton wrappers, that’s genius!
Love that you used wonton wrappers for breakfast. Brilliant idea! Thanks for sharing on Thursdays Treasures.
Thanks Christie! I’m so glad you like them 🙂
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I love these! Thank you for sharing on Thursday’s Treasures! I’ve featured them on week 87. Please stop by and grab my “I was featured on” button. <3 and hugs!
I’m from Belgium and I will certainly make this cups they look so nice that I can’t wait to eat them, Thanks very much
Greets from Belgium
Rosemie, I’m so happy you’re going to try them! Greetings to Belgium from the US 🙂
My Recipe Club is having a brunch this month and I think I will take these. They look delicious! In the picture, it looks like you used 2 wrappers per cup, but the recipe calls for just one. Which do you recommend?
Thanks!
I would recommend one … if you use two, the cups get kind of tough and chewy. Not an issue if you’re eating them as leftovers because they soften up then, but if you want to serve them crunchy, they will be crunchier if you use just one.
Thank you!
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