Anita flat-out loved these spicy broccoli cheese wonton cups. I have to admit, they are definitely a non-boring way to serve vegetables. It always seems like you have to do more and more every day to keep from serving boring sides! Well, a nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that difference. These cups are quite tasty and well, kinda cool looking too! Heck, I think you could serve them as appetizers!
If you don’t like spicier foods like we do, substitute shredded mozzarella or provolone for the habanero Jack cheese and French fried onions for the crispy jalapenos. Spicy broccoli cheese wonton cups are great without the spicy. I think blanched carrots or cauliflower would work just fine. Or heck, use them all and make mixed vegetable cups.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded cheese. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my jalapeno popper wonton cups.
Spicy Broccoli Cheese Wonton Cups
A nice kick from habanero Jack cheese and fried jalapenos really makes up for what would’ve been ‘just’ broccoli. Oh, and love that crunch from the wonton cups, too. You need that contrast.
Servings 12 cups
Preheat your oven to 375 F.
Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
Bring a large pot of lightly salted water to a boil.
Add the broccoli and boil for 1 1/2 minutes.
Drain the broccoli and place into the ice bath to stop the cooking.
Chop the cooked broccoli and transfer to a bowl.
Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
Spray a muffin pan with non-stick spray.
Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
Divide the broccoli mixture between the cups.
Bake for 25 minutes or until golden brown.
Calories: 116kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 178mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 45mg | Calcium: 103mg | Iron: 1mg
Nutritional values are approximate.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
These low-carb breakfast cups are the perfect fast morning meal. I usually make a batch on Sunday for the week’s breakfasts. You can mix them up so you don’t get bored. Add chopped spinach. Or mushrooms. Substitute bacon for the sausage. Use egg whites instead of whole eggs. Add a splash of milk. Add some hot sauce. You name it, you can’t go wrong with breakfast cups made on the Char-Broil Big Easy.
You can just as easily bake these breakfast cups in the oven, but I love my Char-Broil Big Easy, and I love cooking with it, so I tossed them into the cooker. For cooking in the oven bake them at 350 F until done.
These cups keep well in the freezer, so make extra and keep some on hand for those days when you just want to grab a quick breakfast. Toss them into the microwave for 30 seconds or so, and it’s time to eat!
Did you know you can make your entire breakfast on your Big Easy? Make bacon, breakfast sausage and even eggs!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Breakfast Cups on the Char-Broil Big Easy
These low-carb breakfast cups are the perfect fast morning meal.
Servings 6 servings
- 8 large eggs
- ½ pound breakfast sausage bulk (not links), cooked, crumbled
- handful cheddar cheese
- Your favorite seasoning like Mrs Dash
Fire up your Big Easy.
Spray ramekins with non-stick spray.
Crack eggs into a large bowl. Use a fork to beat them.
Add in the sausage and cheese, along with your favorite seasoning to taste.
Use a fork to combine everything.
Divide mixture between the ramekins.
Place 3 ramekins in the Big Easy basket and the other 3 in the bunk bed. Lower into the Big Easy and cook for 20-30 minutes or until the eggs are done. I test them using a toothpick. If the toothpick comes out clean, they are done.
Remove from the Big Easy and let cool before handling. The eggs should pop right out of the ramekins. If not, run a knife along the edges to loosen them then turn them over to remove the egg mixture.
Calories: 210kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 335mg | Potassium: 186mg | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
Nutritional values are approximate.