This recipe is as versatile as your imagination: Use any kind of cheese, add meat, throw in fresh herbs, change the veggies or skip any of them. Just keep in mind that your yield will be affected if you dramatically cut or add ingredients.
Author:Charity
Yield:18 1x
Ingredients
Scale
8 large/XL eggs
1/2 cup whole milk or half & half
1/2 teaspoon salt
dash of pepper
Butter, oil or nonstick spray for your muffin pan
18 wonton wraps
1/2 cup shredded extra sharp cheddar cheese
1/2 cup cherry tomatoes, cut into 4 pieces each
1/2 cup fresh baby spinach, cut into ribbons
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl (I like the kind with a spout for easy pouring), whisk together eggs, milk, salt and pepper.
Use butter or oil on a paper towel, or non-stick spray, to coat your muffin pans. Press one wonton wrap into the bottom of every muffin cup.
Pour egg mixture into wonton cups until you hit the top of the wonton. (Filling each muffin cup about halfway.)
Sprinkle cheese, tomatoes and spinach on top.
Bake at 350 degrees F for 15-20 minutes, until eggs are puffy and cooked through.
Serve immediately or store in an airtight container in the fridge.