Directions
HEAT oven to 350°F. COAT 24 mini muffin cups (1 3/4 x 3/4-inch) with cooking spray. Gently PRESS one wonton wrapper into each cup, allowing ends to extend above edges of cup.
BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; MIX. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes. REMOVE from cups. SERVE warm.
Ingredients
- 4 large EGGS
- 24 wonton wrappers (3-1/4 x 3-inch)
- 1 Tbsp. all-purpose flour
- 3 Tbsp. finely chopped ham (1 oz.)
- 2 Tbsp. finely chopped green onion
- 2 Tbsp. finely chopped red bell pepper
Tips
Add chopped spinach and shredded mozzarella for a creamy appetizer.
Per serving: 1/24 of recipe
- Calories 39
- Total fat 1 g
- Saturated fat 0 g
- Polyunsaturated fat 0 g
- Monounsaturated fat 0 g
- Cholesterol 32 mg
- Sodium 71 mg
- Carbohydrates 5 g
- Fiber 0 g
- Sugar 0 g
- Protein 2 g
- Vitamin A 15 mcg
- Vitamin D 0 mcg
- Folate 12 mcg
- Choline 25 mg
- Calcium 9 mg
- Iron 0 mg
- Potassium 25 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.