I can be certain I am not the first person who has done this idea, nor will I be the last...but with half a package of wonton wrappers left in the fridge and baked eggs on my mind, I put this cute little cup together in no time...and it was a HIT! I have to say, the perfect solution to serving eggs at a brunch buffet or to a crowd for sure. The wonton wrappers hold the egg perfectly in place and you don't even need utensils to eat them if you don't want to! You can just eat them like a muffin!
My entire family adored these babies...and at 2 pp each, I have a fondness for them as well! I made 6 egg "muffins", but you could make as many as you need. They are super easy too!
It basically just involves spraying a muffin tin with nonstick spray, placing one wonton wrapper per well, cracking an egg inside, topping with salt, pepper and dried parsley then baking in a 375 degree F oven until done ( you decide how well you like your eggs done ) Once they come out, sprinkle with a little Parmesan cheese!
We like our eggs runny in the middle, so I cooked them just long enough to keep it that way!
MMMMMM......Wish I had one right now!
Baked Egg "Muffins"
from the kitchen of MKA
Servings - 6 Serving Size - 1 egg "muffin" Points Plus per Serving - 2 Points+
Calories - 92.9, Total Fat - 6.3g, Carb. - 0.9g, Protein - 8.1g, Fiber - 0g
6 wonton wrappers ( found in refrigerated section of grocery store)
6 whole eggs ( I used large eggs )
salt and fresh ground pepper
dried parsley or dried herb of your choice ( optional)
1/4 cup shredded Parmesan cheese
chopped fresh parsley or chives or herbs of your choice for garnish ( optional)
1. Preheat oven to 375 degrees F. Spray 6 wells of nonstick muffin tin with cooking spray. Insert ONE wonton wrapper to each well, pressing down. ( it's ok if it pops back up, the egg will keep in in place)
2. Crack one egg per wonton wrapper. Place in the middle. ( Its ok if it looks like part of the whites are seeping out of the wrapper. ) Sprinkle each egg with salt, pepper and dried parsley ( if using).
3. Bake eggs to desired doneness. I baked mine for about 6 - 7 minutes. You might want to go longer or shorter. Just watch them.
4. Once out of the oven, sprinkle each with a bit of Parmesan cheese and garnish with fresh parsley or chives.
Like I said, yummy, elegant looking and portable! What more could you ask for? Oh ya....low cal too! This recipe is sure to become a regular for my family as I make a Sunday breakfast every week. You could even jazz them up more by adding other ingredients to the cups, like turkey sausage, sauteed spinach, or bacon! The possibilities are endless!
If you haven't had a chance to enter my giveaway for Good Earth Tea, there is still time. The contest is open until Friday, January 20th. Go HERE for details!
Also, I have entered The BEST Vegetable Soup in a contest...and am currently in the lead! I'd love to win the the prize being offered for the most "liked" soup recipe on that post. It only takes a minute to vote and there is no commitment like registering or signing up with an email, you simply scroll down to the soup picture and link ( #11) and press the "like?" link. That's it. You can vote once every 24 hours. If you would like to help out...go HERE! Thank you!