Breakfast wonton cups
Try this Breakfast wonton cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt & pepper
- 1/2 tsp cajun seasoning
- 1/3 up light shredded cheese
- 12 wonton wrappers
- 1 cup frozen hash browns
- 1/3 up diced onion
- 1/4 cup diced green pepper
- 1 chicken sausage (i used a spicy al fresco sausage)
- 4 slices bacon (i used oscar mayer center cut to keep point
- Carbohydrate 15.5479875 g
- Cholesterol 1.44 mg
- Fat 0.4664125 g
- Fiber 0.792124984264374 g
- Protein 2.3009875 g
- Saturated Fat 0.1032425 g
- Serving Size 1 1 Serving (51g)
- Sodium 196.14875 mg
- Sugar 14.7558625157356 g
- Trans Fat 0.1313925 g
- Calories 76 calories
Cook your sausage and bacon in a pan on the stove. In a separate pan cook your hash browns with your onions and peppers, cajun and a dash of salt & pepper.Preheat oven to 350F. Spray a 6 hole regular muffin pan with non stick cooking spray. Use 2 wonton wrappers and over lap them, push down into muffin cup, lightly spray the wonton wrappers.Cut up your cooked sausage into small pieces and crumble up your cooked bacon, add to your hash brown mixture.Use half of your cheese and sprinkle in the bottom of your wonton cups. Divide your hash brown mixture into your 6 cups, top with remaining cheese.Bake in the oven for 10 minutes, serve immediately. Each cup is 3pp.
