sausage wonton cups

Oh my goodness, I am SO excited to share this recipe with you today! These little sausage wonton cups have become an absolute staple in my kitchen, and I honestly can’t remember life before them. They’re like the grown-up, sophisticated cousin of a mini quiche, but somehow even easier to whip up. I first stumbled upon a variation of these years ago when I was desperate for an appetizer that was both impressive and didn’t require me to stand over a stove for an hour. We’ve all been there, right? You need something to bring to a potluck, or you’re hosting impromptu guests, and you want to serve *something* delicious without totally melting down. These are my secret weapon. They’re incredibly flavorful, surprisingly light, and disappear from any plate faster than you can say “second helping.” If you love those creamy, savory bites you get at parties, but wish they were just a *tad* less fussy, then you are in for a treat. These sausage wonton cups are the answer to your appetizer prayers!

What are sausage wonton cups?

So, what exactly *are* these magical little morsels? Think of them as a delightful little package of savory goodness. We’re talking about crispy wonton wrappers baked into a cup shape, filled with a creamy, flavorful mixture featuring crumbled breakfast sausage, cheese, and a few other goodies, all baked until golden and bubbly. The name itself, “sausage wonton cups,” is pretty descriptive, isn’t it? It’s essentially taking the fantastic flavors you love in a breakfast scramble or a savory pastry and presenting them in the most adorable, bite-sized format. The beauty is in the simplicity; the wonton wrapper crisps up into a perfect little edible bowl, holding all that deliciousness inside. It’s not complicated, it’s not intimidating, and it’s the kind of thing that makes people say, “Wow, you made these?!” even though you barely broke a sweat.

How do I make sausage wonton cups?

Quick Overview

The process for making these sausage wonton cups is wonderfully straightforward. You’ll start by crisping up some crumbled sausage, then mixing it with a few other simple ingredients to create a rich filling. This mixture gets spooned into wonton wrappers that have been pressed into muffin tins, and then they’re baked until golden and delicious. The whole thing is deceptively simple, but the result is something truly special. It’s a recipe that proves you don’t need to be a gourmet chef to create amazing appetizers!

Ingredients

For the Wonton Cups:
* 1 package (about 40) square wonton wrappers
* 1 tablespoon olive oil or neutral cooking oil
* 1 pound breakfast sausage (mild or spicy, your preference!)
* 1/2 cup finely chopped onion (optional, but adds a lovely depth)
* 2 large eggs, lightly beaten
* 1/2 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
* 1/4 cup milk (whole or 2% works best for creaminess)
* 1/4 teaspoon black pepper
* Pinch of garlic powder (optional, but I love it)
* A little extra oil or cooking spray for greasing the muffin tin

For the Optional Glaze (adds a lovely sheen and hint of sweetness):
* 1 tablespoon melted butter
* 1 teaspoon soy sauce (for a little umami depth)
* 1/2 teaspoon honey or maple syrup

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 375°F (190°C). Then, grab a standard 24-cup muffin tin. You’ll want to give it a really good spray or brush with oil. This is super important because it helps prevent those delicate wonton wrappers from sticking, which can be a real bummer when you’re trying to get them out. Make sure to get into all the nooks and crannies!

Step 2: Mix Dry Ingredients

This step is more about preparing the elements that will go *into* the cups. So, grab a medium skillet and heat the tablespoon of olive oil over medium heat. Add your crumbled breakfast sausage. If you’re using the onion, toss it in now too. Cook, breaking up the sausage with a spoon, until it’s nicely browned and cooked through. Drain off any excess grease – this is key to not having soggy bottoms! Set the cooked sausage mixture aside in a bowl. You want to let it cool just a little so it doesn’t cook the eggs prematurely.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your two lightly beaten eggs, milk, shredded cheese, black pepper, and the optional garlic powder. Whisk it until everything is well combined and looks nice and creamy. This is the base that will bind everything together and make our filling wonderfully rich.

Step 4: Combine

Now, add the slightly cooled, drained sausage and onion mixture to the egg and cheese mixture. Stir everything together gently until it’s all evenly distributed. You don’t want to overmix here; just ensure everything is nicely incorporated. The consistency should be thick but spreadable.

Step 5: Prepare Filling

This is actually already done in Step 4! The mixture of sausage, cheese, eggs, and milk is your perfect filling. It’s savory, it’s cheesy, and it’s just waiting to be tucked into its wonton wrapper bed.

Step 6: Layer & Swirl

This is where the magic happens! Take one wonton wrapper and gently press it into one of the greased muffin cups, allowing the corners to stick up over the edge. It’s okay if they don’t lie perfectly flat; they’ll crisp up beautifully. Repeat this with all your wonton wrappers, making sure to slightly overlap them if you need to cover any gaps. Now, spoon the sausage mixture evenly into each wonton cup, filling them about two-thirds to three-quarters of the way full. Don’t overfill, or you’ll have overflow!

Step 7: Bake

Carefully place the muffin tin into your preheated oven. Bake for 15-20 minutes, or until the wonton wrappers are golden brown and crispy around the edges, and the filling is set and no longer jiggly. You want them to look just beautiful and cooked through. Keep an eye on them, as oven temperatures can vary!

Step 8: Cool & Glaze

Once they’re out of the oven, let them cool in the muffin tin for about 5-10 minutes. This helps them firm up a bit, making them easier to remove. If you’re using the optional glaze, whisk together the melted butter, soy sauce, and honey in a small bowl while the cups are cooling. Lightly brush this glaze over the tops of the slightly cooled wonton cups. It adds a beautiful shine and a subtle sweet-salty kick.

Step 9: Slice & Serve

Gently remove the sausage wonton cups from the muffin tin. You can use a small offset spatula or a butter knife to help loosen them if needed. Serve them warm – they’re truly best when they’re still a little warm and the cheese is melty. They’re perfect as is, but you can also add a sprinkle of chives or a dollop of sour cream if you’re feeling fancy!

What to Serve It With

These little delights are so versatile, you can truly serve them with anything! For a classic breakfast, I love pairing them with a simple cup of hot coffee and maybe some fresh fruit salad. They’re light enough that they don’t weigh you down in the morning. If you’re hosting a brunch, these are an absolute showstopper. I like to arrange them on a pretty platter alongside a fluffy frittata, some crispy bacon, and maybe a pitcher of mimosas. They add that perfect savory bite to balance out the sweeter brunch items. For a more dessert-like feel, though still savory, I sometimes serve them as an appetizer before a richer meal. They also make a fantastic late-night snack – imagine curling up on the couch with a good book and a few of these warm, cheesy bites! My family also loves them as part of a “snack plate” dinner where we just have a bunch of finger foods. They’re perfect alongside some mini meatballs, cheese cubes, and some cut veggies. Honestly, they’re so good, they don’t need much!

Top Tips for Perfecting Your Sausage Wonton Cups

I’ve made these countless times, and I’ve picked up a few tricks along the way that I think really elevate them from good to absolutely phenomenal. First, for the wonton wrappers, don’t be afraid to let them get nice and crispy in the muffin tin. That slight bit of extra browning adds a wonderful texture contrast to the creamy filling. Also, when you’re pressing them into the tin, don’t worry about perfection. The slight crumples and folds actually look charming and help create those delightful crispy edges. For the sausage, I really stress draining off that grease. It makes a HUGE difference in preventing a greasy, soggy cup. I’ve tried it both ways, and trust me on this one – drain it well! When you’re mixing the filling, make sure your sausage is only slightly cooled. If it’s too hot, it can start to cook the eggs unevenly, giving you little scrambled bits in your creamy filling, which isn’t ideal. I’ve learned that by whisking the eggs and milk together thoroughly, you get a much smoother, more cohesive filling. And about the cheese – I tend to use cheddar because of its classic flavor, but a mix of cheddar and Monterey Jack melts beautifully and adds a lovely mild creaminess. If you’re feeling adventurous, a little bit of pepper jack can add a nice kick! When it comes to baking, I’ve found that rotating the muffin tin halfway through baking ensures even browning on all sides. My oven tends to have hot spots, so this is a crucial step for me. Lastly, for the glaze, don’t overdo it. A light brush is all you need; you don’t want to make the wonton wrapper soggy. Just a touch for that extra visual appeal and hint of flavor!

Storing and Reheating Tips

These sausage wonton cups are best enjoyed fresh, but they store and reheat surprisingly well! If you happen to have any leftovers (which is rare in my house!), you can leave them in the muffin tin for about 10-15 minutes to cool completely. Once cooled, you can store them in an airtight container at room temperature for up to 2 hours if your kitchen isn’t too warm. For longer storage, pop them into the refrigerator. They’ll stay fresh and delicious in the fridge for about 3-4 days. Make sure they’re in a container that seals well to prevent them from drying out. If you’re planning ahead and want to freeze them, that’s totally doable too! Once they’re completely cooled, you can place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to reheat, if they’re coming from the fridge, pop them back into a preheated oven at around 350°F (175°C) for about 5-8 minutes, or until warmed through and slightly re-crisped. If they’re coming from the freezer, you can bake them directly from frozen, though they might take a few minutes longer. I find that reheating them in the oven is the best way to get them crispy again; a microwave can sometimes make them a bit soft. For the glaze, I actually recommend applying it *after* reheating if you’re storing them for a while, or just before serving if they’re fresh. It helps maintain that lovely sheen.

Frequently Asked Questions

Final Thoughts

I really hope you give these sausage wonton cups a try. They’re one of those recipes that has consistently brought smiles to my table, and I just know they’ll do the same for you. The combination of the crispy wonton, the savory sausage, and the creamy, cheesy filling is just irresistible. They’re easy enough for a weeknight appetizer but impressive enough for any gathering. If you enjoy recipes that are big on flavor but low on stress, you might also love my [link to another recipe, e.g., “Easy Cheesy Garlic Breadsticks”] or my [link to another recipe, e.g., “Sheet Pan Lemon Herb Chicken and Veggies”]. They’re all about making delicious food accessible for busy home cooks like us! I can’t wait to hear what you think of these sausage wonton cups. Please, leave a comment below and let me know how yours turned out, or if you tried any fun variations! Happy cooking!

Cheesy Sausage Wonton Cups

These savory and cheesy sausage wonton cups are a quick and easy appetizer or snack, perfect for parties or game nights. Made with simple ingredients, they bake up to a golden crisp with a delicious filling.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound pork sausage cooked and crumbled
• 1 cup cream cheese softened
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream
• 2 tablespoon green onions chopped
• 0.25 teaspoon garlic powder
• 0.125 teaspoon black pepper
• 1 package wonton wrappers

Instructions

 

Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
• In a medium bowl, combine the cooked and crumbled sausage, softened cream cheese, shredded cheddar cheese, sour cream, chopped green onions, garlic powder, and black pepper. Mix well until everything is thoroughly combined.
• Take one wonton wrapper and press it into the bottom and up the sides of each muffin cup, forming a small cup. You can slightly overlap them if needed.
• Spoon about 1-2 tablespoons of the sausage mixture into each wonton cup.
• Bake for 10-12 minutes, or until the wonton edges are golden brown and crispy, and the filling is heated through.
• Let the wonton cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.

Notes

Optional: Garnish with extra chopped green onions or a dollop of sour cream before serving. These can be made ahead of time and reheated.