Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Breakfast Cups
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- #64841
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
ashepherd
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
February 6, 2008
this turned out great! I made 1/2 with the sausage and 1/2 with just egg, cheese and green onion - my 5 year old son loves these, if I precook the sausage it only takes a few min to get these ready the next morning!