Spinach and Pepper Egg Wonton Cups

These baked wonton cups hold a seasoned egg filling with sautéed onion, sweet pepper, spinach, and a small piece of melted mozzarella. Cooking the vegetables before filling the cups concentrates their flavor and prevents excess moisture from softening the wrappers.

Yield: 24 wonton cups
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes

Equipment

• Two standard 12-cup muffin pans
• 10-inch skillet
• Medium mixing bowl
• Whisk
• Chef’s knife and cutting board
• Instant-read thermometer

Ingredients

• 24 square wonton wrappers
• 2 teaspoons olive oil
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced yellow bell pepper
• 3 packed cups baby spinach, roughly chopped
• 7 large eggs
• 1/4 cup milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 mozzarella string-cheese sticks, each cut crosswise into 12 pieces
• Cooking spray
• 1/2 cup tomato salsa, for serving

Method

1. Heat the oven to 350°F. Coat all 24 muffin wells with cooking spray. Press one wonton wrapper into each well, keeping the corners upright. Avoid tearing the bottoms.
2. Heat the oil in the skillet over medium heat. Add the onion and pepper and cook for 4 to 5 minutes, until softened but not browned.
3. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted. Continue until no moisture remains in the pan. Transfer to a plate and cool for 5 minutes.
4. Whisk the eggs, milk, salt, pepper, and garlic powder until the whites and yolks are completely blended. Divide the vegetable mixture evenly among the wrappers, about 1 tablespoon per cup.
5. Pour roughly 1 1/2 tablespoons egg mixture into each cup, stopping below the wrapper rim. Place one cheese piece on every cup.
6. Bake for 13 to 16 minutes. Rotate the pans from front to back and switch racks halfway through if using two oven racks. The wrappers should be crisp at the corners and the centers should be set, not glossy or jiggly. Eggs must reach 160°F in the center.
7. Rest in the pans for 5 minutes, then loosen each cup with a thin spatula. Serve warm with salsa spooned on top or alongside so the wrappers stay crisp.

Ingredient Functions and Success Cues

The wonton wrappers form edible shells, while milk keeps the egg curds tender. Mozzarella adds mild richness without overwhelming the vegetables. Finely diced vegetables distribute evenly; large pieces make the cups difficult to fill. A properly cooked cup releases cleanly and has no wet egg in its center.

Troubleshooting and Substitutions

If the bottoms are soft, the vegetables probably retained water; cook the mixture until the skillet is dry. If wrappers brown before the eggs set, tent the pans loosely with foil. Red or orange bell pepper may replace yellow. Monterey Jack may replace mozzarella. For mild heat, whisk 1/4 teaspoon crushed red pepper into the eggs.

Storage

Refrigerate within 2 hours in a covered container for up to 3 days. Reheat to 165°F in a 350°F oven for about 8 minutes; microwaving softens the wrappers. Freeze cooled cups in a single layer, then bag for up to 1 month and reheat from frozen until hot throughout.