👩‍🍳 Detailed Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. Mix the egg filling.
   In a medium mixing bowl, crack in the 6 eggs. Add 1/3 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, 1/2 cup shredded cheddar cheese, and sliced green onions.

6. 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 3/4 full—don’t go all the way to the top, as the eggs will puff up while baking.

7. 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.

8. 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.