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Bacon Asparagus Breakfast Cups ~ Sumptuous Spoonfuls #bacon #breakfast #recipe

Bacon Asparagus Breakfast Cups

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 - 18 cups 1x

Ingredients

Scale
  • 12 – 18 wonton wrappers
  • 1 cup chopped asparagus
  • 6 eggs
  • About 2 tablespoons fresh snipped chives
  • 3 Tablespoons water
  • 1 – 2 cloves garlic, peeled and chopped fine
  • 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • Fresh ground pepper
  • 2 – 3 slices of bacon, fried till crisp and crumbled
  • About 2 cups of shredded Italian blend of cheeses

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a muffin tin with cooking spray, then gently push a wonton wrapper into each cup. Spray lightly with cooking spray, then set the muffin tin into the oven and bake for 5 – 10 minutes or until the wonton cups are just lightly browned and crisp. Watch them carefully!
  3. Steam the asparagus until they are crisp tender, then plunge into ice water to keep them from overcooking. Drain off the ice water and towel dry with a clean towel.
  4. In a small mixing bowl, whisk the eggs with the chives, water, garlic, and seasoning. Stir in the asparagus into the egg mixture, then scramble the eggs and asparagus in a frying pan sprayed with cooking spray, but leave them just slightly wet and undercooked.
  5. Now, take the wonton cups and put a tablespoon or so of shredded cheese in the bottom of each cup. (This is important to keep the bottoms of the cups crispy.) Add some of the egg/asparagus mixture to each cup to fill it to the top, then top with a little more cheese and a few crumbles of bacon. If you have extra egg mixture, you can eat it as is … or make a few more cups!
  6. Bake for 5 minutes or so or until the cheese on top is melted. Set them on a serving platter.
  7. They are best served fresh and hot, but they are good cold too.

Notes

You can prep the wonton cups, egg mixture and bacon ahead of time (storing the wonton cups in an airtight container and the eggs in a container in the fridge) and then reheat the eggs, fill and bake the cups right before serving time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Serving Size: 1 or 2 cups

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Find it online: https://www.sumptuousspoonfuls.com/bacon-asparagus-breakfast-cups/