Bacon & Egg Wonton Cups
6 thin wonton wrappers (I used Shanghai wonton skins)
30g Parmesan cheese, grated
1 rasher of bacon, diced
3 cherry tomatoes, sliced
Cracked black pepper
Pre heat oven to 180°C. Place wonton wrappers in silicone muffin trays or regular muffin trays lined with paper. Crack one egg into each muffin well and prick yolk with a fork. Top each egg with Parmesan, bacon, tomato and cracked black pepper. Place in oven for 15-20 minutes or until eggs are cooked to your liking.
Nutrition information (per cup): calories 103, protein 9g, carbs 4g, fat 5.5g, saturated fat 2g.
If you are looking for more quick, simple tasty and most importantly, weight loss surgery friendly recipes, check out our Single Serves recipe book. You can find out more here.
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