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Breakfast Wonton Egg Cups

Breakfast Wonton Egg Cups


  • 24 wonton wrappers
  • 1 crown broccoli
  • 5 pieces prosciutto
  • 3 tablespoons Arla Organic Cream Cheese
  • 6 large eggs seasoned with salt and pepper


  • Heat up the oven to 350F and spray your muffin tin with non-stick spray or butter the tin.
  • Place two wonton wrappers per cup in the tin.
  • Cut up the prosciutto into small pieces along with the broccoli.
  • Mix together with 3 tablespoons of Arla Organic Cream Cheese.
  • Spoon the mixture evenly into the wonton cups
  • Break and mix together 6 large eggs and season with salt and pepper.
  • Pour the egg mixture into the wonton cups and be careful to not overfill it as the eggs will puff up in the oven. With the small bit of leftover egg mixture, brush it onto the tips of the wonton wrappers to prevent them from burning.
  • Bake for 15-20 minutes or until the egg is cooked all the way through. Serve right away or keep them in an airtight container for up to a week in the fridge.

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