Egg, Bacon & Cheese Wonton Cups + More Healthy Brunch Recipes
Scrambled eggs are classic, but there are much better ways to eat them than simply stabbing them with your fork. Load ’em up with cheese and bacon, and serve in crunchy wonton cups. It’s easier than it looks! Your at-home brunch game just got an upgrade…
Cheesy-Good Breakfast Tartlets
1/4th of recipe (2 tartlets): 120 calories, 3g total fat (1.5g sat fat), 478mg sodium, 10.5g carbs, 0.5g fiber, 1.5g sugars, 10.5g protein
Blue Plan :
Prep: 10 minutes
Cook: 20 minutes
8 square wonton wrappers
2 slices turkey bacon or center-cut bacon
1 wedge The Laughing Cow Light Original Swiss cheese
2 tbsp. light/reduced-fat cream cheese
1 cup chopped mushrooms
1 cup (about 8 large) egg whites or fat-free liquid egg substitute
1/3 cup chopped scallions
1/4 tsp. salt
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray.
Press wonton wrappers into the 8 cups of the muffin pan. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.
Meanwhile, prepare bacon according to package directions, either in the microwave or in a skillet sprayed with nonstick spray. Once cool enough to handle, crumble or chop.
In a small bowl, mix cheese wedge with cream cheese until smooth and uniform.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir mushrooms for 2 minutes.
Add egg, scallions, salt, and cheese mixture to the skillet. Cook and scramble until fully cooked, about 4 minutes.
Remove from heat, and stir in bacon.
Just before serving, evenly distribute the mixture among the wonton cups.