3-Step Recipe: Italian Egg Wonton Cups

by / ⠀Breakfast Main dishes Recipes / September 3, 2014

Wonton wrappers. Marinara sauces. And egg. Those are the three basic ingredients you need for this eggcellent breakfast dish. Simply layer them into your muffin pan then pop them into the oven for an easy, no-fuss morning meal that’s perfect for big families or large groups.

Makes: 8 cups
Prep time: 10 minutes
Cook time: 18 minutes


  • Organic nonstick cooking spray
  • 16 (4-1/2-inch square) wonton wrappers
  • 3/4 cup marinara sauce
  • 8 eggs
  • Chopped fresh basil, for garnish (optional) 
  • Grated Parmesan cheese, for garnish (optional)


1. Preheat oven to 350 degrees F. Spray a standard muffin tin with cooking spray. Press 8 wonton wrappers into muffin cups. Gently press a second wonton wrapper into each cup, with corners of second wrapper offset from corners of first wrapper. Take care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

2. Place 1-1/2 tablespoons marinara in each cup, then crack 1 egg into each cup.

3. Bake 18 to 20 minutes or until egg whites are set and yolks are still soft. Remove wonton cups from muffin pan and garnish with basil and cheese, if desired. Serve immediately.

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  • Reply
    September 3, 2014 at 4:28 pm


  • Reply
    Danny Guerrero
    September 3, 2014 at 5:13 pm

    Wow,,, now these have a high yum factor…๐Ÿ˜„

    • Reply
      Amanda Natividad
      September 11, 2014 at 9:34 pm

      Totally. Let us know how you like the recipe, Danny!

      -Amanda, NatureBox Editor

  • Reply
    Jackie Wood
    September 10, 2014 at 12:23 am

    So if you live in a hotel, and have no access to an oven, what do you suggest? Should we go buy a toaster oven, or continue to eat free sugary pastry for breakfast! I am serious!

    • Reply
      Amanda Natividad
      September 11, 2014 at 9:33 pm

      Oh dear! Thanks for your question, Jackie! Perhaps you can try a no-cook alternative to a wholesome breakfast, such as avocado toast, or almond butter toast. Hope that helps!

      -Amanda, NatureBox Editor

  • Reply
    Sue Bergstrom
    September 10, 2014 at 9:19 pm

    This looks lovely! Thanks

  • Reply
    September 12, 2014 at 9:43 pm

    I would love to do these for a teacher breakfast. Wondering if I can prepare the night before and bake the next morning?

    • Reply
      Amanda Natividad
      October 7, 2014 at 4:39 pm

      I think so, Annette! I haven’t tried it myself but it would probably work. If you try it, please let us know how it turns out! ๐Ÿ™‚

      -Amanda, NatureBox Editor

  • Reply
    September 13, 2014 at 5:44 pm

    The runny egg part really grosses me out (I’m so not adventurous like that LOL), but aside from that it looks amazing! With some cheese, even better! I know the kids will love it!

    • Reply
      Amanda Natividad
      October 7, 2014 at 4:38 pm

      If you bake them a little longer, Kelly, you’ll get over-hard eggs without the runny yolk. ๐Ÿ™‚ If you end up trying this recipe let us know how it goes!

      -Amanda, NatureBox Editor

  • Reply
    January 26, 2015 at 7:35 pm

    I’m thinking of substituting the marinara with homemade salsa and top with cilantro instead of basil. Top with queso fresco ๐Ÿ™‚

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