Prep 20 mins
Cook 20 mins
A complete breakfast entree with a festive flair. Accompany with fruit, juice, hot baked biscuits and a beverage.
- 1 (12 ounce) packagejones all natural sausage
- 16 wonton wrappers
- 4 tablespoons butter, melted
- 8 teaspoons grated pecorino romano cheese or 8 teaspoons parmesan cheese
- 8 eggs
- 8 teaspoons minced green onions
- salt and pepper
- Preheat oven to 350 degrees.
- In a skillet, cook sausage until lightly browned.
- Drain and set aside.
- Coat 8 extra large muffin cups approximately 2 1/2 in wide with non-stick spray.
- Put a wonton wrapper in each cup.
- Coat lightly with non-stick spray and brush with butter.
- Repeat with second wonton wrapper, placing on anangle in each muffin cup to form a blossom shape.
- Coat with non-stick spray or brush with butter.
- Sprinkle 1 t grated cheese into each wonton cup.
- Break one egg into each cup.
- Top with 1/8 of cooked drained sausage.
- Sprinkle 1 t green onion over each egg.
- Season with salt and pepper to taste.
- Bake 15-20 minutes until wrappers are golden and eggs are set.
- Cover with foil if shells brown too quickly.
- Serve with salsa.
I love this recipe. It was so simple. However, I think next time I'll make them with scrambled eggs instead.
This is wonderful! Since I am making this for brunch for a MOPS meeting, I scrambled the eggs so that I could make some egg free and some sausage free to meet various dietary requirements.
I made these this morning for a ladies meeting. we liked them but all agreed that we would have prefered the eggs to have been scrambled in the won ton cup.