Mini Wonton Quiche
Make these delightful Mini Wonton Quiche that are filled with Denver omelette ingredients. We adapt a Denver omelette Recipe to make delicious breakfast wonton egg cups.
- 12 Wonton wrappers
- 6 Eggs beaten
- ¼ cup Heavy whipping cream
- ½ cup onion Chopped
- 1 cup red, yellow and/or green bell pepper Chopped
- 1 cup ham pieces Cubed
- 1 cup Shredded cheddar cheese
- Black Pepper
- Fresh herbs for garnish optional
Preheat your oven to 400° F and grease all the cups in your 12 cup muffin tin. Press a wonton wrapper into the bottom of each section of your muffin tin.
In a large mixing bowl, combine the onion, bell pepper pieces. We used different colors of bell peppers but you could also use only one color.
Add the ham cubes to the pepper/onion mixture stir to combine. TIP: You could use leftover ham or purchase a small cooked ham for this.
Place a large spoonful of the ham/bell pepper/onion mixture into each of the cups in the muffin pan. Equally divide up all the mixture.
In a medium bowl beat together 6 eggs and mix in ¼ cup of heavy whipping cream. Season with salt and black pepper.
Pour some of the egg mixture into each of the cups. It’s ok if you fill over the top of the wonton wrapper because the egg will harden and form the shape of the muffin tin cup as it cooks.
Bake in the preheated oven for 12-15 minutes until cooked through and remove from oven. And immediately sprinkle shredded cheddar cheese onto the top of each of the mini wonton quiche cups.
You could serve your mini wonton quiche topped with fresh herbs such as chives or parsley.
Calories: 247kcal | Carbohydrates: 12g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 518mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 21mg | Calcium: 179mg | Iron: 2mg