Italian-Style Egg Wonton Cups Recipe

Looking for a crowd-pleasing way to serve eggs? These Italian Egg Wonton Cups are an easy, delicious option. Crisp wonton cups cradle a spoonful of marinara, a blanket of melted mozzarella and a perfectly baked egg—think of them as mini, handheld baked eggs with an Italian twist.

This recipe yields about eight cups, which is a great size for brunch or a small gathering. If appetites are large you may find it serves four to six. For a larger crowd, simply double or triple the ingredients. The method is straightforward and forgiving, and the results are impressive: golden, crisp wrappers, set egg whites with yolks that can be adjusted from slightly runny to softly set depending on how long you bake them.

Ingredients for Italian Egg Wonton Cups

• Nonstick cooking spray – or lightly brush the pan with oil or melted butter.
• (4 1/2-inch square) wonton wrappers – if you can’t find this size, cut larger egg roll wrappers down to size.
• Marinara sauce – jarred or homemade, use your favorite.
• Shredded mozzarella cheese – freshly shredded gives the best melt, but pre-shredded works fine.
• Eggs – large eggs are recommended; room temperature or chilled both work.
• Grated Parmesan cheese – for garnish, optional but recommended.
• Chopped fresh basil – for bright, fresh garnish.

A note on wrappers: 4 1/2-inch square wonton wrappers are ideal. If your store-bought wrappers are smaller, stack larger egg roll wrappers and trim them down to size. Don’t discard the scraps—fry them for a crunchy snack seasoned with sea salt, or use them as a crunchy topping for salads and soups.

How to build the wonton cups

• Preheat oven to 350°F.
• Spray a standard muffin tin with cooking spray.
• Press 8 wonton wrappers into the muffin cups, then gently press a second wrapper into each cup with the corners offset for stability.
• Take care to press the wrappers against the bottom and sides of the cups; wrappers are easier to handle if they sit at room temperature for 30 minutes before working with them.
• Lightly spray the filled wonton cups with a bit of cooking spray so they crisp up evenly.

Assembling and baking

• Spoon 1 1/2 tablespoons marinara into each cup.
• Top each cup with a generous pinch of shredded mozzarella.
• Carefully crack one egg into each cup, being cautious not to break the yolk.
• Bake for 18 to 22 minutes, depending on oven and egg size, until whites are set and yolks reach your preferred doneness.
• Remove the cups from the muffin pan, garnish with grated Parmesan and chopped fresh basil, and serve immediately.

Tips for perfect egg cups

Oven temperatures and egg sizes affect bake time. Start checking at 18 minutes if you prefer runny yolks; larger eggs or a firmer yolk may take closer to 22 minutes. Prep your garnishes while the cups bake so you can finish and serve them hot—fresh basil and a grating of Parmigiano add brightness and depth.

Variations and serving ideas

Customize these cups by stirring fresh herbs into the marinara, adding cooked sausage or sautéed mushrooms under the egg, or substituting fontina or provolone for mozzarella. Serve them as part of a brunch spread with mixed greens, roasted potatoes or crusty bread for dipping in the runny yolk.