Sausage and Cheese Wonton Cups

Pro tips

• Press wonton wrappers into muffin cups firmly so the edges don't curl away during baking.
• Cook and crumble the sausage completely before mixing so there are no large chunks in the filling.
• Don't overfill cups; a rounded tablespoon of filling per cup prevents cheese from overflowing onto the tin.
• For crispier wrappers, lightly spray or brush the outside of each wonton cup with cooking oil before baking.

Substitutions

• Mexican blend cheese → sharp cheddar or Monterey Jack (no change in flavor profile)
• Ranch dressing → sour cream mixed with ranch seasoning (same tang and creaminess)
• Red and green bell peppers → yellow, orange, or diced onion (different vegetable texture and color)

Storage & make-ahead

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.

Equipment

muffin tin (two standard 12-cup tins or bake in batches)

Can I make these ahead of time?

Yes. Assemble the filled wonton cups in the muffin tin, cover with plastic wrap, and refrigerate up to 24 hours before baking.

What size muffin tin do I need?

A standard 12-cup muffin tin. You'll need two tins or to bake in batches since the recipe makes 24 cups.

How do I know when they're done baking?

Bake until the wonton wrappers are golden brown and the cheese is bubbly, typically 12–15 minutes at 375°F.

Can I use a different type of sausage?

Yes. Italian sausage, spicy sausage, or ground turkey work well; adjust seasoning if needed.

How should I store leftovers?

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.