Cheesy Sausage Wonton Cups

A batch of Cheesy Sausage Wonton Cups will disappear fast at any party or family get-together. Crispy wonton shells hold a savory sausage filling that bubbles over with gooey cheese and sweet peppers. These mini cups land somewhere between game-day snack and potluck hero. Every time I bring these to a picnic, I barely get one before the tray is empty.

The first time I made these for a school bake sale, I thought I would come home with leftovers to have for lunch. My kids made sure they were all gone before I had the chance to even ask.

Ingredients

• Country sausage: Use a good quality sausage with lots of flavor You want it juicy but not greasy so pick fresh from the butcher case if you can
• Mexican blend shredded cheese: A pre-shredded mix melts fast and brings both cheddar and Jack for extra depth Look for freshly shredded bags without additives
• Red and green bell peppers: Choose peppers that feel firm and glossy for bright color and that sweet crunch
• Ranch dressing: Go for a thick creamy style so the filling clings together and does not get runny Homemade is always a bonus but your favorite bottled works great
• Wonton wraps: Freshly packed wrappers from the refrigerated section crisp up beautifully Avoid anything with dry edges or lots of cracks

Instructions

Cook the Sausage:

Brown the sausage in a skillet over medium-high heat breaking it up well as it cooks Stir often to get it deep golden brown and cooked through Drain off extra grease so the cups stay crispy

Prep the Peppers:

While sausage cooks chop your peppers into small even bits so every bite gets color and sweetness The small size helps them soften and blend into the cheese later

Bake the Wonton Cups:

Press each wonton wrap into a muffin pan cup making sure the corners stick up to form a little shell Bake in a preheated oven at 350 degrees F for five to ten minutes until the edges are lightly browned If you underbake them they will go soggy later so watch for a bit of golden crispness

Mix the Filling:

Combine browned sausage bell peppers shredded cheese and ranch dressing in a large bowl Mix well until everything is coated evenly The cheese will hold the mixture together as it melts

Assemble and Bake Again:

Spoon the sausage cheese mixture into each baked wonton cup filling them to the top Pop the muffin pan back into the oven for another five to ten minutes The cheese should bubble and the filling will set a little

My favorite part is the way the peppers balance the richness of sausage and cheese The tiny pop of green and red makes every tray look like a party The first time my daughter helped assemble these she insisted on adding extra peppers for color and now that is our little family trademark

Storage Tips

Let the wonton cups cool before storing Pack them in an airtight container and refrigerate for up to three days For the crispiest bite reheat in a hot oven for a few minutes rather than the microwave

Ingredient Substitutions

Turkey or chicken sausage can replace pork for a leaner bite You can swap the Mexican blend for sharp cheddar Monterey Jack or even pepper Jack cheese If you do not have ranch try a spiced sour cream or a little creamy Italian

Serving Suggestions

Serve these warm straight from the oven for the best cheese pull Add a bowl of salsa or hot sauce on the side for anyone who likes heat At brunch these work well with a big salad and some fruit

A Bite of History

Wonton wraps bring a classic Asian touch but here they are baked not fried Using them for crispy cups is a trick I learned from my neighbor who used to make mini quiches in the same little shells The blend of sausage and cheese nods to classic American party food

Seasonal Adaptations

Swap out the bell peppers for sweet corn in summer or roasted mushrooms in the fall Add diced jalapeno if you want more heat in the wintertime Mix in a few shreds of cooked broccoli if you have picky eaters who love green veggies

Success Stories

I once brought a double batch of these to a football tailgate and not a single one was left after halftime My niece loves assembling the cups before baking so this is a recipe where little helpers can really get involved

Freezer Meal Conversion

Make and bake the wonton cups and cool them on a rack Pack the cooked filling separately in a freezer friendly bag When ready to serve just reheat the shells in the oven and warm the filling before combining for fresh taste

These cheesy wonton cups bring everyone back for seconds and leave barely a crumb on the tray. They are a party staple you will want to make again and again.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, substitute any ground sausage variety, such as turkey or chicken, for different flavor profiles.

→ How do I keep the wonton cups crispy?

Pre-bake the wonton wrappers in the muffin pan before adding the filling. This prevents sogginess.

→ What cheese works best in this dish?

Mexican blend is ideal, but cheddar, Monterey Jack or pepper jack also melt well and add great flavor.

→ Can these cups be made ahead?

Assemble and refrigerate the filling in advance. Bake the cups just before serving for best crispness.

→ Is ranch dressing necessary?

Ranch adds creaminess, but you can swap it with sour cream or a mild creamy dressing if desired.

→ Are these cups freezer-friendly?

They freeze well after baking. Reheat in the oven to restore crispiness before serving.