Crunchy Wonton Cups with Egg, Avocado and Sun-dried Tomato


As Moms, we’re always looking for easy, delicious recipes that the kids will love as much as we do. Well look no further, these little wonton stuffed egg cups are the perfect little number for the entire family, as well as the ideal appetizer for your next adult-only soiree. And to top it all off, they’re healthy!

Here are a few little fun facts so you can feel good about eating them and serving them to your family and guests!

Eggs pack in protein to keep you feeling satisfied, as well as B vitamins and vitamin D.

Avocados contain monounsaturated fat which helps to enhance the absorption of fat soluble vitamins like vitamin D, E and A (all found in eggs).

The cherry (well, sun-dried tomato!) on top of this decadent appetizer supplies Vitamin C, which supports the immune system and neutralizes free radicals throughout the body to fight disease and aging. It also delivers beta carotene for vision and a healthy immune system. Lastly, lycopene, lutein and zeaxanthin are important for eye health and protecting against macular degeneration. Yep, no doubt about it—you’ll be sayin’—“ I love this recipe from my head to-ma-toes!” :)

Only 7 minutes in the oven and this appetizer just needs to be topped off with its two toppings!

Crunchy Wonton Cups with Egg, Avocado and Sun-dried Tomato

This wonton is no ordinary creamy filled delight; it houses a mouthwatering combination of baked scrambled eggs, a cilantro-lime avocado mash and sundried tomatoes.

Yields 40 wontons

1 wonton pack (typically 40)
6 eggs
2 avocadoes
Juice of 2 limes
1/2 cilantro bunch
½, 12-ounce jar sundried tomatoes
Salt and pepper to taste

Spray mini cupcake baking sheet with cooking spray and fold wonton wrappers into cupcake molds. Crack and scramble eggs into a large mixing bowl and add a tablespoon of eggs to each wonton wrapper in cupcake tin. Bake at 250 degrees F for 7 minutes or until eggs are fully cooked.

While wonton shells and eggs are cooking, blend 2 avocadoes, cilantro bunch, and lime juice in a blender.

When wontons are done cooking, top the egg with the avocado mash, about ¼ to ½ tablespoon to each.

Then, top with sundried tomato to each wonton and season with salt and pepper to taste.

Nutritional Information for 2 wontons:
Calories 116; Fat 7g; Saturated Fat 1g; Carbohydrates 11g; Protein 5g; Cholesterol 99mg; Sodium 250mg; Fiber 2g





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