Egg Cups with Creamy Avocado and Sun-dried Tomato
Cook time: 
Total time: 
Serves: 40 wontons
  • 1 wonton pack (typically 40)
  • 6 eggs (We use Eggland’s Best eggs because they’re the only egg with double the omega 3s and 4X the vitamin D of other eggs.
  • 2 avocados
  • Juice of 2 limes
  • ½ cilantro bunch
  • ½ jar sun-dried tomatoes
  1. Spray mini cupcake baking sheet with cooking spray and fold wonton wrappers into cupcake molds.
  2. Crack and scramble eggs into a large mixing bowl and add a tablespoon of eggs to each wonton wrapper in cupcake tin. Bake at 250 degrees F for 7 minutes or until eggs are fully cooked.While wonton shells and eggs are cooking, blend 2 avocados, cilantro bunch, and lime juice in a blender.
  3. When wontons are done cooking, top the egg with the avocado mash, about ¼ to ½ tablespoon to each.
  4. Then, top with sun-dried tomato to each wonton and season with salt and pepper to taste.
Nutrition Information
Serving size: 2 wontons Calories: 115 Fat: 7g Saturated fat: 1g Carbohydrates: 11g Sodium: 250mg Fiber: 2g Protein: 5g Cholesterol: 99mg
Recipe by Nutrition Twins at