Name: Chipotle Ham & Tomato Souffle Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 wonton wrappers; 12 small slices of cheese (I used a nice sharp cheddar); 4 eggs; 1/3 – 1/2 cup finely diced ham; 1 Tablespoon nonfat Greek yogurt; 1/2 teaspoon Red Robin Seasoning (recipe here … or sub your favorite seasoned salt); 1/2 teaspoon chipotle powder; 1/2 teaspoon cream of tartar; 10 – 12 cherry tomatoes, quartered

Ingredients

Scale

12 wonton wrappers
12 small slices of cheese (I used a nice sharp cheddar)
4 eggs
1/3 – 1/2 cup finely diced ham
1 Tablespoon nonfat Greek yogurt
1/2 teaspoon Red Robin Seasoning (recipe here … or sub your favorite seasoned salt)
1/2 teaspoon chipotle powder
1/2 teaspoon cream of tartar
10 – 12 cherry tomatoes, quartered

Instructions

Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then line each muffin hole with a wonton wrapper, gently pressing the wrapper into the hole to make a little cup. Gently press a slice of cheese in the bottom of each cup.
Separate the yolks from the egg whites, putting the yolks in one bowl and the whites in the other.
In the bowl with the yolks, add the ham, yogurt, Red Robin seasoning and chipotle powder. Stir until well mixed.
Beat the egg whites with an electric mixer until stiff peaks form. Sprinkle the cream of tartar on the egg whites and beat a little longer to mix the cream of tartar in.
Gently fold the ham/yolk mixture into the egg white mixture. Fill each of the wonton “cups” with the beaten egg mixture. Sprinkle a couple cherry tomato chunks in the center of each one.
Bake at 350 for about 15 – 18 minutes or until the puffs are golden brown on top. Serve hot or at room temperature. These puffs reheat well, so you can make them in advance and reheat in the microwave (just 15 – 20 seconds on high for one little cup).

Notes

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

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