Sausage and cheese wonton cups are crispy, savory baked appetizers made with just five ingredients: wonton wrappers, breakfast sausage, Mexican blend cheese, bell peppers, and ranch dressing. They're ideal for parties because they can be assembled ahead and baked fresh when guests arrive.
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Preheat your oven to 350°F (175°C).
Press one wonton wrapper into each cup of a standard 12-cup muffin tin. Repeat with a second tin for 24 total cups.
Bake the empty wonton wrappers for about 10 minutes, until they are lightly golden and crispy.
While the wontons are baking, prepare the filling. In a large bowl, combine the cooked and crumbled sausage, shredded cheese, diced red and green bell peppers, and ranch dressing.
Mix all the filling ingredients together until well combined.
Remove the pre-baked wonton cups from the oven. Spoon the sausage mixture evenly into each cup.
Return the filled wonton cups to the oven and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Let cool slightly before serving.
Store cooled wonton cups in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through.
muffin tin (two standard 12-cup tins or bake in batches)
Yes. Assemble the filled wonton cups in the muffin tin, cover with plastic wrap, and refrigerate up to 24 hours before baking.
A standard 12-cup muffin tin. You'll need two tins or to bake in batches since the recipe makes 24 cups.
Yes. Italian sausage, spicy sausage, or ground turkey work well; adjust seasoning if needed.
Store cooled wonton cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warmed through.
