Cheesy Sausage Wonton Cups – the #1 party appetizer! Baked crispy wonton cups filled with ground sausage and gooey melted cheese. Watch the VIDEO and see how easy they are to make!
A few years ago my niece brought one of the best appetizers I’ve ever eaten to a family gathering. I wasn’t the only one who ate more than their share (Ahem. You know who you are).
That appetizer was the Cheesy Sausage Wonton Cups you see here.
Wonton wrappers formed into cups in a muffin tin, filled with ground sausage, spices and cheese then baked until the wontons are crisp and the cheese is gooey and melted.
Every last wonton cup disappeared in minutes and my niece went home with bragging rights.
Thankfully that’s not the end of that story. I immediately begged – begged – her for the recipe and it became one of the most popular appetizer recipes on the blog.
What’s in Sausage Wonton Cups?
- pork breakfast sausage
- ground cumin
- ground cayenne pepper
- sharp cheddar cheese OR shredded pepper jack cheese (for a spicier filling)
- cream cheese
- wonton wrappers
- Cooking spray
- Optional garnish: thinly sliced green onions
How to make Cheesy Sausage Wonton Cups:
Preheat the oven to 400°.
Crumble the sausage into a medium skillet then sprinkle in the cumin and ground cayenne. Cook until the sausage is no longer pink and breaking it up with a wooden spoon or spatula.
Remove the skillet from the heat and fold in the cream cheese and one cup of the shredded cheese.
Lightly spray a mini muffin tin with cooking spray then gently press the wonton wrappers into the muffin pan to form the cups.
You’ll want to make sure there’s enough opening in each cup for the filling.
Lightly spray the wonton cups with cooking spray to help make them crispy then divide the sausage mixture between the cups.
Top with the remaining ¼ cup of shredded cheese then bake 10 minutes or until the wonton wrappers are lightly browned. Remove from the oven then (optional) garnish with thinly sliced green onions.
how do i adjust the spice level of this appetizer?
For a milder flavor, use Cheddar or Monterey Jack cheese and completely leave out the ground cayenne. For more of a spicy kick, use Pepper Jack cheese and adjust the ground cayenne pepper to taste.
looking for more wonton cup recipes?
If you love the idea of filling wonton cups with different ingredients like I do, here are a few suggestions:
Reuben Wontons – deli corned beef, sauerkraut, cheese and 1000 island dressing baked in a crispy wonton cup. The flavors of the classic sandwich in a bite-size appetizer.
Taco Cupcakes – the same muffin tin wonton cups filled with taco seasoned ground beef and topped with cheese, lettuce, tomato and all your favorite taco toppings.
Buffalo Chicken Egg Rolls – though not made in a muffin tin, this is also a tasty way to use wonton or eggroll wrappers. AIR FRIED or OVEN BAKED – complete with step by step instructions. Crispy outside loaded with plenty of bold buffalo seasoned chicken, gooey cheese and ranch dressing inside.
can i make this recipe ahead of time?
When I entertain, I’m all about doing as much as possible ahead of time including these Sausage Wonton Cup. Here are a few tips:
- Cook the sausage and prepare the filling a day ahead then store in the fridge in a sealed container. Just before party time, form the cups, fill and bake.
- You can also freeze the cooked sausage filling a week or two ahead of time. On party day, thaw, fill the cups and bake.
- I don’t recommend refrigerating or freezing filled cups. Wait to fill the cups until you’re ready to bake.
- Leftover wonton wrappers can also be frozen.
Enjoy!
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Sausage Wonton Cups
Equipment
- mini muffin tin
Ingredients
- 1 pound pork breakfast sausage
- ½ teaspoon ground cumin
- pinch ground cayenne pepper
- 1 ¼ cups shredded sharp cheddar cheese OR shredded pepper jack cheese divided
- ½ cup cream cheese
- 24 wonton wrappers
- Optional garnish: green onions or parsley
- Cooking spray
Instructions
- Preheat the oven to 400 degrees.
- In a medium skillet combine the sausage, cumin and ground cayenne pepper, cooking over medium heat until the sausage is browned and cooked through, breaking up the sausage with a wooden spoon or spatula.
- Fold in the cream cheese and 1 cup of shredded cheese.
- Lightly spray a mini muffin tin with cooking spray. Gently press the wonton wrappers into the muffin pan forming the cups, then spray the cups with cooking spray.
- Divide the sausage mixture between the cups and top with the remaining ¼ cup of cheese.
- Bake 10 minutes or until the wonton wrappers are lightly browned then garnish with thinly sliced green onions or chopped parsley. Serve hot.
“combine the sausage, cumin and red pepper,”
I don’t see red pepper in the ingredients. Please advise how much & I assume it will be a fine chop
or mince. Thank you in advance- Gayle Clay
Hi Gayle – the red pepper is referring to the red ground cayenne pepper. There’s no red bell pepper in the recipe so no chopping involved. I appreciate you asking – the instructions should be crystal clear and if they’re not I need to adjust 🙂 I’m making the changes right now. Would love to hear how you like the recipe. It’s been in the Top 3 with readers for ages and one my family requests (demands!) when we get together. ~ Bernie
Hi. Can I pre-make and freeze the sausage/cheese mixture then thaw and stuff the wontons when I am ready to serve?
Yes! You can definitely make the filling and refrigerate OR freezer ahead of time. That’s actually a great time for readers to know so I appreciate you reaching out. I am going to add a section on the post about this later today – thank you!
Hi! I notice it says mini muffin tin. I’m assuming I can use a regular sized muffin tin? Would the baking time be different?
Hi Laura – yes – you can definitely make them in a regular size muffin tin. They may need another 2-3 minutes baking time. Basically you’re looking for the edges of the wonton cups to be golden and crispy and the cheese melted.
I added mushrooms (porcini and shitake), a shallot and 3 gloves of garlic. I also used two wonton wraps because all I had was the standard sized muffin pan. My husband loved them! I am making them again tonight.
cloves of garlic😊
Hi Connie – mmmm love the additions – that sounds delicious 🙂 Thanks for the tip using 2 wonton wrappers in a standard size muffin pan! Wow the best compliment when your husband asks for them on repeat! So glad you liked the recipe! — Bernie
Do u have to cook the wonton cups before filling
Hi there – no – you’ll fill “raw” wonton cups with the sausage mixture
WHERE CAN U BUY PREMADE WONTONS?? LONGWOOD FL 32750
Hi Suz – thanks for reaching out. Most grocery stores in my area carry the premade wonton wraps. This is a link for the brand I buy:
https://www.nasoya.com/products/won-ton-wraps/
if you go to that site you can type in your zip code and it’ll tell you which stores near you carry them. – take care — Bernie