March… you’re a jerkface. We’ve all been looking forward to you for few months now. Our arms were open wide to greet you with a hug, and instead you punched us in the face with more snow. Thus, you’re a jerkface.
You know who’s not a jerkface? The genius individual that first came up with the brilliant idea of combining bacon, egg, and cheese. That person rocks.
Grabbing a bacon, egg, and cheese on a roll at a local deli? Great. Putting it on a legit NY bagel? Always pretty epic. But I don’t know about you… I like me some variety in life. Which is why you’ve seen me stuff this classic combo onto breakfast totchos (tater tot nachos), avocado toast, and even risotto and a Brussels sprout salad.
But stuffing it inside some wontons? Ermagherd YES.
Just imagine waking up on a weekend after having a really really great time the night before… and you have a big ‘ole plate of these Bacon, Egg, and Cheese Breakfast Wontons waiting for you. Exactly.
And listen… I’m a dude and don’t want to refer to those little bottles of ketchup as cute…. but come on, they are pretty freaking
cute perfect aren’t they? And it ends up that these little beauties aren’t just all looks… it just may be my new favorite ketchup. It’s Sir Kensington, in case you’re wondering.
- 3 eggs, scrambled
- 4 slices cooked bacon, finely diced
- 2 to 3 tablespoons shredded cheddar cheese
- 20 wonton wrappers
- 2 tablespoons oil
- Ketchup, for serving
- Combine scrambled eggs, bacon, and cheddar cheese in a small mixing bowl. Place a little bowl of water next to your workstation as a “wash” to help seal wontons. Working one at a time, add 1 small spoonful of egg mixture to the center of each wonton wrapper. Dip a finger into the water, , and trace the perimeter of the wonton wrapper. Fold the wonton in half and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
- When all wontons are folded and sealed, heat oil in a medium nonstick skillet over medium-high heat. Add wontons to pan (they should sizzle when they hit the pan… if not, oil is not hot enough yet) and cook approximately 2-3 minutes, shaking the pan occasionally, until the pan-side of the wontons are golden brown.
- Add 2 tablespoons of water to skillet, cover with lid, and cook for 2 minutes, shaking occasionally. Remove cover and cook until water evaporates and dumplings are cooked through.
- Transfer to a platter and serve with ketchup. Devour immediately.
To create the pleated look (or other fancy schmancy folding techniques) as you seal your wontons, just do a quick Google or YouTube search… there are plenty of video tutorials to show you how to become a wonton wrapping master. And then teach me your ways.
If you can only find square wonton wrappers (that’s all I could find in my local grocery store), you can make them round like I did with the help of a cookie cutter. Feel free to leave ’em square as well.
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