Wonton Egg Muffin Cups with Bacon and Cheddar Cheese – So Easy, So Addictive!

Easy wonton egg muffin cups filled with bacon and cheese—perfect for brunch, breakfast, or meal prep. Crispy, cheesy, and totally addictive!

When Breakfast Meets Brunch Goals—and Gets in a Cup

Let’s set the scene: it’s a lazy Sunday morning, you’re wearing socks that don’t match (but you’re owning it), the coffee’s hot, and the brunch cravings hit hard. You could make a mess with pancakes, or battle flipping an omelet—but why not slide into brunch greatness with something way more fun (and way less effort): Crispy Baked Wonton Egg Cups with Bacon, Cheddar Cheese, and Green Onions.

Crunchy on the outside, creamy and savory on the inside

These golden little bites are crunchy on the outside, creamy and savory on the inside, and just begging to be devoured by the handful. Plus, they’re portable. Like… one-hand-holding-coffee, other-hand-eating-a-wonton-cup portable.

Boom. You've got yourself Wonton Cups Filled with Egg, Bacon, and Cheddar Cheese—aka the golden child of breakfast finger foods.

A midnight snack when your stomach betrays your “I’m full” declaration.

These little cups are perfect for grab-and-go breakfasts, brunch parties, or even a midnight snack when your stomach betrays your “I’m full” declaration. They’re quick, customizable, and ridiculously satisfying.

Let’s break it down—crispy edges, creamy egg centers, cheesy goodness, and savory bacon, all packed into bite-sized brunch bombs. Yes please.

🧺 Ingredients You’ll Need

For 12 Wonton Breakfast Cups:

12 wonton wrappers
6 large eggs
⅓ cup milk (whole or 2% is best)
½ cup cooked bacon, chopped (about 4 strips)
½ cup shredded cheddar cheese
2 green onions, thinly sliced
Salt and pepper, to taste
Non-stick cooking spray or oil

Bonus Tip: Add a pinch of smoked paprika or chili flakes to the egg mix if you like a little flair.

🧰 Essential Utensils for Wonton Egg Muffin Cups

Muffin Tin (12-cup)
– Non-stick or silicone preferred for easy release of the baked wonton cups.
Mixing Bowl
– Medium-sized, to whisk together the eggs, cheese, and diced bacon
Whisk or Fork
– For beating the eggs and blending the filling ingredients.
Cutting Board + Sharp Knife
– To finely dice bacon, shred cheese (if not pre-shredded), or add any mix-ins.
Measuring Cups and Spoons
– To measure out eggs, milk/cream (if using), cheese, and seasonings.
Pastry Brush (Optional)
– To lightly oil the muffin tin or brush the wonton wrappers with butter/oil for extra crispiness.
Small Ladle or Spoon
– For evenly distributing the egg mixture into the wonton-lined muffin cups.
Cooling Rack
– Helps the wonton cups cool evenly and stay crisp on the bottom.
Spatula or Butter Knife
– To gently lift the baked cups out of the muffin tin without breaking them.
Oven Mitts
– Always essential when handling hot pans.

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: ~25–28 minutes
Servings Yield: 12 wonton egg cups (serves 4–6 people as part of a meal or brunch spread)

🥄 Step-by-Step Instructions (With All the Nitty-Gritty)

👩‍🍳 Detailed Step-by-Step Instructions

Preheat the oven to 375°F (190°C).
This gives your oven enough time to get nice and hot while you prep everything. A properly preheated oven helps the wonton wrappers crisp up perfectly.
Prepare your muffin tin.
Take a 12-cup standard muffin tin and spray each cup generously with non-stick cooking spray. Make sure you get the sides and edges of each cup—wontons like to stick if you skip this step.
Press the wonton wrappers into the muffin tin.
Gently press one wonton wrapper into each muffin cup, smoothing it out so it lines the bottom and comes up the sides like a little bowl. If you want extra crunch or sturdiness, add a second wrapper on top of the first, slightly rotated to create a star shape. Press it down gently.
Cook and chop the bacon (if you haven’t already).
If your bacon isn’t already cooked, fry 4 slices in a skillet over medium heat until crispy. Drain on paper towels, then chop into small bite-sized pieces. Set aside.
Mix the egg filling.
In a medium mixing bowl, crack in the 6 eggs. Add ⅓ cup of milk, a pinch of salt, and a few cracks of black pepper (to taste). Whisk until the mixture is smooth and well combined—no streaks of egg white should remain. Then stir in the chopped cooked bacon, ½ cup shredded cheddar cheese, and sliced green onions.
Fill each wonton cup with the egg mixture.
Using a spoon or small measuring cup, carefully pour the egg mixture into each wonton cup. Fill about ¾ full—don’t go all the way to the top, as the eggs will puff up while baking.
Bake for 15 to 18 minutes.
Place the muffin tin on the middle oven rack. Bake until the egg is fully set in the center and the edges of the wontons are golden and crispy. The tops of the egg mixture may puff slightly and turn a light golden brown. Start checking around 15 minutes—ovens vary.
Cool for 5 minutes before removing from the tin.
Once out of the oven, let the egg cups cool for about 5 minutes in the tin. Then gently run a butter knife or small spoon around the edges of each cup to loosen them. Carefully lift each one out and transfer to a serving plate or wire rack.

🥓 Ingredient Variations & Customization Ideas

Vegetarian: Skip the baconand add sautéed spinach, mushrooms, or diced bell peppers.
Cheesy Twist: Try pepper jack, Swiss, or feta for a different flavor.
Spicy Lovers: Add a pinch of red pepper flakes or a drizzle of sriracha.
Low-Carb Option: Use just one wonton wrapper per cup instead of two.
Dairy-Free: Use a plant-based cheese and milk substitute like almond or oat milk.

🧃 Serving Suggestions

Pair with: A fresh fruit salad, crispy bacon, or a light green salad with vinaigrette.
Dipping ideas: Salsa, hot sauce, or a dollop of sour cream.
Brunch Buffet Tip: Make a “build-your-own” station with different fillings and cheeses!

🔚 Conclusion: Make These ASAP

Whether you’re hosting brunch for a crowd, meal-prepping breakfast for the week, or just feeling fancy on a Tuesday, these Egg, bacon & Cheddar Cheese Wonton Cups are here to make your life easier—and tastier.

✨ Try this recipe and let me know: Are you team extra cheese or team crispy edge? Leave a comment or share your version on social!

❓ FAQ + Troubleshooting

Q: Can I make these ahead of time?
Yes! Store in the fridge for up to 4 days. Reheat in a toaster oven or air fryer for best crispiness.

Q: Can I freeze them?
Absolutely. Freeze in a single layer on a baking sheet first, then transfer to a bag. Reheat from frozen at 350°F for 10–12 minutes.

Q: Can I use mini muffin tins?
Yes! Just reduce baking time to 10–12 minutes. Use one wonton wrapper per cup.

Q: Why are my wonton wrappers soggy?
You may have overfilled or skipped the optional pre-bake. Try reducing egg mix and pre-baking next time.

✨ Ingredient Swaps & Variations

No bacon? Sub in diced bacon cooked sausage, or keep it veggie with mushrooms and bell peppers.
Cheddar alternatives: Try feta, Monterey Jack, or goat cheese for a funky twist.
Wonton wrapper switch-up: Use phyllo layers or even crescent dough in a pinch—just adjust baking time.
Add-ins to love: Spinach, sun-dried tomatoes, jalapeños, chopped herbs—go wild!

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