Mini Wonton Quiche

Prep Time 15 minutes
Total Time 35 minutes
Servings 12 servings

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Wonton wrappers make these mini wonton quiche so quick and easy! The perfect appetizer for holidays, brunch, or brinner!

I love breakfast. And I love eggs.

mini quiche in wonton wrappers on a wooden board

We have actually tossed around the idea of getting some chickens for eggs, just because we love them so much. I am totally game as long as I don’t have to be responsible for actually dealing with the chickens. Or chicken poop.

Growing up, people always assumed that since I didn’t live in town, I lived on a farm. I always had to explain to people that we had a dog and a cat, but I didn’t actually live on a farm. We just live in a house that’s outside of town.

It was pretty mind-blowing.

muffin pan with six mini wonton quiche in the cups on a wooden board

We just moved back out of town a year ago, and, I have to say, I really like it.

I’m kind of a hermit.

I just like my space, you know? I want to look out my window and not see random strangers looking back at me.

mini wonton quiche with spinach and peppers on a wooden board

I can eat breakfasty foods all day long. My husband and I don’t agree on everything, but we kind of love all the same foods, and it’s pretty fantastic. When I run an idea by him, he’s usually right on board. And we are both lovers of the all-day breakfast.

There are so many reasons to love these little quiche. (A) They’re low calorie and individually portioned. (B) Eggs = protein = energy (and, hello, I have a 1 year old and a 3 year old). (C) Cheese.

*The brand of breakfast sausage you use is obviously going to affect the calorie count, but all turkey sausages will be pretty low calorie. You can also change up the veggies and include whatever you like.

*This recipe republished and photos updated from January 26, 2015.

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Mini Wonton Quiche

4.43 from 7 votes
Mini Wonton Quiche: an easy breakfast or lunch recipe that’s good for you! Less than 100 calories per quiche.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Breakfast
Servings 12 servings
Calories 91cal


  • 12 wonton wrappers
  • 4 turkey breakfast sausage links about 125g, casings removed
  • 1/4 cup frozen spinach thawed and drained
  • 1/3 cup finely chopped red pepper
  • 2 tbsp finely chopped green onion
  • 5 large eggs
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1 cup shredded cheese I use part skim mozzarella


  • Preheat oven to 350 degrees F.
  • Spray a 12 cup muffin pan with non-stick spray. Line each cup with 1 wonton wrapper (press wrapper to the sides of the pan, as high up as possible).
  • In a medium pan, scramble fry breakfast sausage. Turn off heat and stir in spinach, red pepper and green onion. Set aside.
  • In a medium bowl, whisk together eggs, milk and salt. 
  • Divide sausage mixture and cheese between the wonton wrappers. 
  • Spoon egg mixture into wonton cups (I got about ⅛ cup filling in each wrapper). Bake for 20 minutes or until eggs are fully set.

Nutrition Information

Calories: 91cal | Protein: 7.1g | Fat: 4.1g | Saturated Fat: 1.6g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lucky13 says

    These are great! I use individual glass muffin baking cups and they’re a little bit bigger than the standard muffin tins, but the recipe still turned out great. I used vegetarian sausage, goat cheese, spring (green) onions, cherry tomatoes, and sprinkled a little extra sharp cheddar on top. Wow, these were a hit with my husband. He felt these belonged in a fancy restaurant serving brunch. I’m so happy I found your recipe on the ‘net! Thanks for sharing your recipe!

  2. Karen Bastin says

    Looks like there are more than 4 corners, as in 2 Wonton wrappers per muffin pan? If so, do you spray in between the layers? Thanks!

  3. E.Dickson says

    I was looking over your recipe, and I noticed a step that seemed to be missing. After step 3: In a medium pan…. Set aside. Then this mixture is never mentioned again…. when do you add it to the egg mixture? Thank you for your consideration.

    Yours sincerely

  4. Reis says

    Anyone knows does it work if you use cupcake liners for the wonton skin muffins? Instead of spraying non-stick spray before putting the wonton skins?

    • Reis says

      Doesnt work … dont use the cupcake liners with wonton skin. The thing is that the bottom becomes wet and doesnt cook… even when I removed the liners, spray, put wonton skin, put fillings, put egg mixture, the bottom doesnt cook its not crispy. So I gotten blind bake the wonton skins till crispy, then add the fillings. Takes a long time =_= Do all of u get a cripsy bottom when u do it all at once?

  5. Dorothy Dunton says

    Hi Ashley! I just bought wonton wrappers the other day – now I have another recipe for them! They are such versatile little gems! I love small bites! 🙂

  6. Claire | Sprinkles and Sprouts says

    We live out of town and I love the space and the quiet, like you I love looking out of the window and not seeing anyone. Down here I look out and see kangaroos and parrots. They are my closest neighbours.

    This is such a great recipe. I always end up freezing extra wonton wrappers, then they fall out of the freezer when I am rummaging about, and shatter into hundreds of unusable pieces. There is only so many times you can serve asian soups with wonton wrapper noodle shards 😉

    Will have to try this next time I buy them. Thanks for the inspiration. PINNED!

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