Breakfast Cups
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Serves/Makes: 8
Ready in: < 30 minutes
- 1 package (12 ounce size) bulk breakfast sausage
- 16 wonton wrappers
- 4 tablespoons butter, melted
- 8 teaspoons grated Pecorino Romano cheese or Parmesan cheese
- 8 eggs
- 8 teaspoons minced green onions
- salt and pepper
- salsa
Preheat oven to 350 degrees F. 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 so corners intersect straight sides of the wrapper below (will look like a flower). Coat with non-stick spray or brush with butter. Sprinkle 1 tsp. grated cheese into each wonton cup. Break one egg into each cup. Top with 1/8 of cooked drained sausage. Sprinkle 1 tsp. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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