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
Instructions
Spray mini cupcake baking sheet with cooking spray and fold wonton wrappers into cupcake molds.
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.
When wontons are done cooking, top the egg with the avocado mash, about ¼ to ½ tablespoon to each.
Then, top with sun-dried tomato to each wonton and season with salt and pepper to taste.