Manzanillo Scrambled Eggs in Crispy Wonton Shells
These adorable little Baked Egg Taco Cups are the perfect breakfast to grab on the go, since they're small, portable, not overly gooey, and delicious. They are also great for breakfast at home, especially if you are having guests visit. They are easy to make and extravagant to look at. They can easily be thrown together and baked at a moments notice; they are perfect for brunch or a shower, and are sure to wow your guests.
The light and crispy wontons keep the mini scramble egg cups together while giving them a little bit of crunchy texture. Who says Mexican and Asian-style foods can't go together? We think they do, happily and harmoniously in this one sweet little dish. Add salt and pepper to taste, but use salt with caution, since the cheeses in the recipe can deliver a fair amount of salt on their own. You may want to hold off on salting the dish until they're baked and you're ready to eat.
- 24 square wonton wrappers 3"x3"
- 1 cup tomatoes, diced
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- 6 eggs
- 2 Tablespoons half and half or milk
- 1 Tablespoon Manzanillo Mexican Seasoning
- Kosher Salt and Black Pepper Fine Grind to taste
- Preheat oven to 350°F.
- Place 2 wontons in each section of a 12 cupcake baking pan, turning the second wonton 1/4 turn before placing it on the first.
- Gently press the wontons down into pan forming a cup with 4 points.
- Evenly divide the tomatoes, onions, green peppers and cheeses on the bottom of each cup.
- Whisk together eggs, milk, and Manzanillo Mexican Seasoning.
- Carefully spoon equal amounts of egg mixture into each cup so they are about 3/4 full.
- Bake for about 20-25 minutes until eggs set and wontons are crispy.
- Serve warm or cool completely and store in the refrigerator for a quick breakfast to go.
