Thursday, February 09, 2012

Gabe’s Bangin’ Breakfast Wontons

I have been MIA due to a “State Sabbatical.” My cheerleaders have their state competition this weekend and my schedule has been rather ridiculous. But this is too good not to share so I had to make time!

I want to share a recipe that has made my life so much easier! My fellow cheer coach, Gabe, came up with a clever breakfast item that is perfect for the commuter or the girl on the go. (I consider myself both)

You may be wondering, "why are they called 'bangin’ breakfast wontons'?" Well, it is because they are low cal! So, while it is bangin’ that you can take them to-go. It is even more bangin’ that they will help you on your journey to a super bangin’ bod!

Wonton wrappers (2 per muffin tin)
Egg whites (just buy the carton. Way less work)
Turkey sausage (1/2 a sausage link per muffin tin. Cut into smallish pieces)
Salt and pepper to taste
Part-skim mozzarella (grated. Any cheese will work, but try to keep it low fat)

Spinach (frozen or fresh)
(Saute these ingredients if you would like to have a veggie boost in the morning! OR make it vegetarian by leaving out the turkey sausage.)

If your muffin tins are not non-stick you will need to use a teeny bit of cooking spray. 

- Preheat oven to 350.
- Place wonton wrappers in muffin tin. Alternate in a way that covers the entire cup.
- Spoon in sautéed veggies and sausage pieces.
- Sprinkle in a little bit of cheese
- Add a couple shakes of salt and pepper
- Pour egg whites into the cups until they are about half way full. Remember, they will puff up when they are cooking, but will settle again once cooled. 
- Use a spoon to mix the ingredients in the cups, so they are distributed more evenly.

- Bake in the oven for about 15-20min or until puffed up and no longer shiny.
- Let cool and move the breakfast wontons to the fridge!

I love having these ready for breakfast everyday. My muffin tin only makes 6, so it is perfect for my week. I make them on Sundays and put them in individual Ziploc baggies so they are ready to grab on my way out the door! I usually eat them cold in the car, but they are even better if you nook them for about 10 seconds.



  1. Stop it! This is a Mormons Mom recipe that I happened to see once and became obsessed about making them someday YET NEVER DID. I love that you make these. I'm coming over to make a batch with you. Oh - but the recipe I saw used slices of ham instead of wontons!

  2. I'm making these tomorrow. Nom nom. YUMMMY Thanks for sharing, Lu!

  3. these sound soo good! A lady at my work actually makes a similar thing but no won ton wrapper...the eggs actually hold the shape! But won ton wrapper probably tastes yummy...


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