Breakfast Wonton cups

Breakfast Wonton cups
Makes 4 Servings (12 cups)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) Cabot 75% reduced fat cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
2 tsp hot sauce
½ tbsp onion powder
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
½ red bell pepper, diced
2 tbsp fresh parsley, diced
½ tbsp minced garlic
8 slices turkey bacon
1 oz. Sargento Reduced Fat Mexican Cheese, shredded

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the cabot cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, hot sauce, onion powder, salt and pepper and milk. Whisk together. Dice pepper into small pieces and add to egg mixture along with parsley. Heat a skillet over medium heat. Add garlic. Stir for 30 seconds, then add bacon. Heat 2 minutes on each side until crisp. Remove from pan and dice. Remove pan from oven. Sprinkle 2 pieces of now-diced bacon each over each 3 cups/serving. Pour egg mixture evenly across each cup, and top with final ounce cheese across each cup. Bake for about 10 to 12 minutes (or until the eggs are set).

Nutritional Information (for 3 cups): 262 calories, 14 carbs, 12 fat grams and 21 protein grams.

Review: Seriously?! I LOVED these little bits of fabulous. I loved that you could have 3, I loved the flavor. I hearted the crispy on the outside fluffy egg in the inside. I worried the spice would be too overpowering but it was JUST right. To make this easier, just dice up some ham and use pre-shredded cheese and/or pre-cut veggies. I think I am about to try a TON of variations of these – SO exciting!