Sausage Wonton Quiches - great for breakfast, brunch, parties, lunch, and dinner. Super simple to make and tastes great! Sausage, cheese, dijon mustard, eggs, heavy cream, sour cream, garlic powder, and onion powder baked in a crispy wonton crust. Can make the quiche ahead of time and refrigerate and freeze it for later.
Preheat oven to 350ºF. Spray a muffin pan with cooking spray. Press wonton wrappers into muffin cups. Spray tops of the wontons with a little cooking spray.
Bake wontons for 5 to 7 minutes, just until the edges of the wonton wrapper start to turn golden brown. Remove from the oven.
In a skillet, cook breakfast sausage over medium-high heat until no longer pink. Drain excess grease.
Divide sausage among wonton cups. Top sausage with shredded cheese.
In a bowl, whisk together eggs, heavy cream, sour cream, dijon mustard, garlic powder, onion powder, salt, and black pepper.
Spoon egg mixture over sausage and cheese.
Bake for 20 minutes, or until the eggs are set.
Notes:
I use Jimmy Dean sausage. Substitute turkey sausage for lower calories.
I use Colby Jack cheese. You can use any cheese you like - cheddar cheese, pepper jack, feta cheese, or mozzarella.
Can I make wonton quiche cups in advance? Yes! Bake the wontons and assemble the quiches. Refrigerate the muffin tin until ready to bake.
You may need to add a few minutes to the baking time if baking straight from the refrigerator.
Store leftovers in an airtight container in the refrigerator.