Wonton Egg Cups

• 6 large Nellie’s Free Range Eggs
• 12 wonton wrappers
• 1/2-3/4 cup bell pepper, diced
• 1/2 cup spinach, chopped
• 1 cup cheese of your choice, grated and divided
• Salt and freshly ground black pepper to taste
• Red pepper flakes to taste

• Preheat oven to 365F.
• Grease a standard muffin pan with nonstick spray or butter, then layer two wonton wrappers into each cup. Rotate the second wonton wrapper slightly; this creates a star shape and covers more of the muffin cup surface area so that your filling won't leak out.
• Place muffin pan in the oven and bake wonton cups for 5 minutes.
• Remove muffin pan from oven and decrease oven temperature to 350F.
• Allow wonton cups to cool slightly before removing, then grease the empty muffin tin again to prevent sticking.
• Return the baked wonton wrappers to their respective cups.
• Divide diced veggies between cups and top with 1/2 cup of the cheese.
• Crack eggs into a large spouted measuring cup (for easy pouring) and season with salt, pepper, and crushed red pepper flakes if desired. Whisk well, then pour mixture into the middle of each wonton cup over veggies and cheese. Go slowly and be careful not to overfill the wontons, because the eggs will expand as they cook.
• Top with remaining 1/2 cup of cheese and bake for 15-20 minutes, or until eggs are cooked through and fluffy.
• Dig in while the egg cups are still hot and add your favorite toppings!

Notes:

Want to add some pizzaz to your egg cups? Try topping them with chopped green onion, sour cream, Greek yogurt, pico de gallo, everything bagel seasoning, hot sauce, or all of the above!

If you're a meat lover, try adding chopped ham, bacon, or crumbled turkey to your cups before pouring in the egg mixture.

Leftovers can be stored up to 4-5 days in an airtight container in the fridge. Reheat in the toaster oven for crispy cups or microwave if preferred.