Mexi Won Ton Egg Cups

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
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If you need breakfast for a crowd, these eggs with gently spiced beans and cheese in a crunchy wonton wrapper are just the thing. Topped with a scoop of salsa and slices of avocado for a bright, fun breakfast or brunch! The recipe makes more beans than you will need, but I love to throw them in tacos, on top of a salad, or even on nachos. You'll have no shortage of ways to use them up!

Wonton wrappers make a great base for spicy beans, cheese, and a fresh BC egg.


one 19 oz can of cannelli (white kidney) beans, drained and rinsed

3 green onions

1/2 tsp chili powder

1/2 tsp cumin

juice and zest of 1 lime

12 wonton wrappers

6 eggs

1/3 cup shredded cheddar cheese

1/2 cup salsa

1 avocado

fresh cilantro (garnish)


1. Pre-heat the oven to 375 F.

2. In a skillet over medium heat with a splash of olive oil, heat up your beans until they've dried a little and are warmed through. Toss in the green onions and continue to cook and stir until they are softened and warmed through. Sprinkle with the chili powder, cumin, and a sprinkle of cracked black pepper, stirring until everything is well coated and comes together. Set aside.

wonton wrappers

3. Lightly oil six muffin cups and line each with two wonton wrappers, overlapping so that they meet and cover the inside of the muffin cup. Spoon in a heaped teaspon of the bean mixture. You need to be careful so that you have enough room for the eggs, so resist the temptation to add too much.

4. Sprinkle the beans with a small amount of cheese and then crack an egg into each cup.

won ton egg cups

5. Bake the won ton cups for about 10-15 minutes, until the eggs are cooked and the yolks are just a bit runny.

6. Take the cups out of the muffin tin and let them cool slightly on a wire rack. Serve with a dollop of salsa and some slices of avocado.