Wonton wrappers make these mini wonton quiche so quick and easy! The perfect appetizer for holidays, brunch, or brinner!
I love breakfast. And I love eggs.
We have actually tossed around the idea of getting some chickens for eggs, just because we love them so much. I am totally game as long as I don’t have to be responsible for actually dealing with the chickens. Or chicken poop.
Growing up, people always assumed that since I didn’t live in town, I lived on a farm. I always had to explain to people that we had a dog and a cat, but I didn’t actually live on a farm. We just live in a house that’s outside of town.
It was pretty mind-blowing.
We just moved back out of town a year ago, and, I have to say, I really like it.
I’m kind of a hermit.
I just like my space, you know? I want to look out my window and not see random strangers looking back at me.
I can eat breakfasty foods all day long. My husband and I don’t agree on everything, but we kind of love all the same foods, and it’s pretty fantastic. When I run an idea by him, he’s usually right on board. And we are both lovers of the all-day breakfast.
There are so many reasons to love these little quiche. (A) They’re low calorie and individually portioned. (B) Eggs = protein = energy (and, hello, I have a 1 year old and a 3 year old). (C) Cheese.
*The brand of breakfast sausage you use is obviously going to affect the calorie count, but all turkey sausages will be pretty low calorie. You can also change up the veggies and include whatever you like.
*This recipe republished and photos updated from January 26, 2015.
Mini Wonton Quiche
written by Ashley Fehr
Ingredients
- 12 wonton wrappers
- 4 turkey breakfast sausage links about 125g, casings removed
- 1/4 cup frozen spinach thawed and drained
- 1/3 cup finely chopped red pepper
- 2 tbsp finely chopped green onion
- 5 large eggs
- 1/4 cup milk
- 1/4 tsp salt
- 1 cup shredded cheese I use part skim mozzarella
Instructions
- Preheat oven to 350 degrees F.
- Spray a 12 cup muffin pan with non-stick spray. Line each cup with 1 wonton wrapper (press wrapper to the sides of the pan, as high up as possible).
- In a medium pan, scramble fry breakfast sausage. Turn off heat and stir in spinach, red pepper and green onion. Set aside.
- In a medium bowl, whisk together eggs, milk and salt.
- Divide sausage mixture and cheese between the wonton wrappers.
- Spoon egg mixture into wonton cups (I got about â…› cup filling in each wrapper). Bake for 20 minutes or until eggs are fully set.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!
Tag @thereciperebel
Lucky13 says
These are great! I use individual glass muffin baking cups and they’re a little bit bigger than the standard muffin tins, but the recipe still turned out great. I used vegetarian sausage, goat cheese, spring (green) onions, cherry tomatoes, and sprinkled a little extra sharp cheddar on top. Wow, these were a hit with my husband. He felt these belonged in a fancy restaurant serving brunch. I’m so happy I found your recipe on the ‘net! Thanks for sharing your recipe!
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you so much for this review!
Lee, Mary says
Someone asked, but was never answered…can you freeze these?
Ashley Fehr says
Sorry about that! You could but the crusts won’t be crispy so I wouldn’t really recommend it
Karen Bastin says
Looks like there are more than 4 corners, as in 2 Wonton wrappers per muffin pan? If so, do you spray in between the layers? Thanks!
Ashley Fehr says
Yes, sorry! You can use one or two in each cup, it won’t make too much of a difference. I don’t spray in between!
E.Dickson says
I was looking over your recipe, and I noticed a step that seemed to be missing. After step 3: In a medium pan…. Set aside. Then this mixture is never mentioned again…. when do you add it to the egg mixture? Thank you for your consideration.
Yours sincerely
Ashley Fehr says
Not sure what you mean — the full recipe is there for me
Paula B. says
I, too, have read the recipe over several times and at no point do I see a place where the spinach/sausage mixture is combined with the eggs.
Ashley Fehr says
Sorry! I’ve clarified in the recipe
Lisa says
I also do not see where you incorporate the meat and vegetables into the eggs……
BJ says
I just mixed both mixtures together and poured combination into the cups.
Reis says
Anyone knows does it work if you use cupcake liners for the wonton skin muffins? Instead of spraying non-stick spray before putting the wonton skins?
Reis says
Doesnt work … dont use the cupcake liners with wonton skin. The thing is that the bottom becomes wet and doesnt cook… even when I removed the liners, spray, put wonton skin, put fillings, put egg mixture, the bottom doesnt cook its not crispy. So I gotten blind bake the wonton skins till crispy, then add the fillings. Takes a long time =_= Do all of u get a cripsy bottom when u do it all at once?
Madison Hornbeck says
Can you freeze these after they are made and then reheat in the oven?
Dorothy Dunton says
Hi Ashley! I just bought wonton wrappers the other day – now I have another recipe for them! They are such versatile little gems! I love small bites! 🙂
Ashley Fehr says
Yes — I use them all the time! Thanks Dorothy!
Sandi Kersten says
Hi Ashley. I was thinking this recipe was for bite size mini Quiche but now I am second guessing that. Will you clarify for me if you used a mini muffin tin or regular size muffin tin?
Ashley Fehr says
I used a regular muffin pan, so they are little, but still a few bites!
Malinda @ Countryside Cravings says
We are big egg eaters too! Most mornings we will crack at least 14 eggs to scramble! We have thought about getting chickens too, but I don’t want to mess with cleaning the poop either. These mini quiches look great for breakfast on the go!
Homemade & Yummy says
I love the sound of these. They would be great ANYTIME!! I will be sure to try them for my next “brunch” get together.
Your site is amazing. Such an inspiration.
Ashley says
Thanks so much! We love eggs in any form!
Amber @ Dessert Now, Dinner Later! says
I LOVE this idea! Makes quiche seem a little easier than making a pie crust too! And now I’m hungry for breakfast!
Ashley says
Thanks Amber! I love easy these days!
Claire | Sprinkles and Sprouts says
We live out of town and I love the space and the quiet, like you I love looking out of the window and not seeing anyone. Down here I look out and see kangaroos and parrots. They are my closest neighbours.
This is such a great recipe. I always end up freezing extra wonton wrappers, then they fall out of the freezer when I am rummaging about, and shatter into hundreds of unusable pieces. There is only so many times you can serve asian soups with wonton wrapper noodle shards 😉
Will have to try this next time I buy them. Thanks for the inspiration. PINNED!
Ashley says
Thanks Claire! For some reason I’ve never tried freezing them, but I am definitely going to now!
Sue says
These look delicious. Have you tried warming them up the next day? What do you think? Thanks.
Ashley says
I haven’t tried reheating them because I’m afraid of losing the crispy crust. I would definitely do it in the oven if you do!
Kat says
I have put some leftovers in the fridge overnight and then reheated them in the oven for a few minutes to re-crisp the wrappers. It worked well for me!
Ashley Fehr says
That’s a great tip!
Alyssa @ My Sequined Life says
Ooh yum! These are definitely the type of breakfast I’d be all about. It always seems like I buy wonton wrappers for a recipe and then have a ton left over. Now I know what I’ll make!!
Ashley says
I know, right? I’m always trying to find things to stuff them with!