Baked Yogurt And Egg Recipe: Crispy Wonton Cups With Silky Yolk Centers

This baked yogurt and egg recipe delivers crispy wonton cups with silky yolk centers—a perfect balance of texture and flavor that transforms a simple brunch into something extraordinary. The secret lies in the crispy wonton wrappers, which encase a creamy yogurt-egg mixture that bakes into a tender, custard-like filling. I developed this recipe after experimenting with ways to elevate a standard frittata, and the result is a dish that’s both impressive and effortless to prepare.

The beauty of this recipe is its versatility—it’s vegetarian-friendly, packed with protein, and ready in under 30 minutes with minimal effort. The yogurt adds a subtle tang that cuts through the richness of the eggs, while the wonton cups provide that satisfying crunch. You can customize it with herbs like dill or chives, or add cheese for extra depth. It’s the kind of dish that feels luxurious but doesn’t require advanced skills.

What you’ll end up with is a crispy, golden exterior that gives way to a creamy, custardy interior—each bite is a perfect harmony of textures. The dish holds together beautifully, making it ideal for meal prep or serving at gatherings. Whether you’re hosting a brunch or just craving a satisfying breakfast, this recipe delivers restaurant-quality results with minimal fuss.

Pair it with a fresh salad or crusty bread to round out the meal. The possibilities for variations are endless—think smoked paprika, sun-dried tomatoes, or even a sprinkle of everything bagel seasoning. Let’s get started on creating this foolproof, crispy, and delicious baked egg dish.

Ingredients for baked yogurt and egg

Twelve crispy wonton cups packed with creamy yogurt and silky eggs—luxurious brunch in under 30 minutes.

Wonton wrappers are the star here—Trader Joe's or Asian grocery stores have the best quality, but any store-bought will work. Look for wrappers that are pliable but not sticky; the square shape holds filling better than rounds. The yogurt should be thick and tangy—Fage or Siggi's are my go-tos, but any plain Greek works. For the eggs, room temperature is key—they'll bake more evenly and give that perfect set without breaking. If you're short on time, just let them sit out for 10 minutes while you prep everything else.

No fresh dill? Dried dill at half the amount works in a pinch, though it won't have the same bright flavor. Want to skip the Gruyère? Parmesan or sharp cheddar add great depth too. The smoked paprika is optional but adds a nice complexity—if you've got everything bagel seasoning already, you can skip it. For the olive oil, any good-quality extra-virgin works, but California brands like Corto have that fruity kick. Prefer a different herb? Swap in chives or parsley—just keep the amount the same.

These keep beautifully for 3 days in the fridge, though they're best enjoyed fresh. Reheat in a 350°F oven for 5-7 minutes to restore that crispy texture. Freeze for up to 1 month by wrapping tightly in foil—thaw overnight in the fridge before reheating. Pro tip: Assemble them on a parchment-lined baking sheet so cleanup is a breeze. Leftovers? They make an amazing lunch the next day—just pop them in the toaster oven for 3 minutes.

Step-by-step instructions for crispy wonton cups with silky yolk centers

Here's how to create golden, shatteringly crisp wonton cups packed with creamy yogurt and runny yolk—every bite delivers perfect texture contrast.

In a medium bowl, whisk together the 0.75 cup plain Greek yogurt and 0.25 cup milk until completely smooth. The full-fat yogurt is crucial here—it creates that luxurious, velvety texture we're after. Add the 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 cup chopped fresh dill, mixing until evenly distributed.

Next, fold in the 0.5 cup shredded Gruyère cheese (if using) and 0.25 tsp smoked paprika until just combined. The cheese adds a subtle tangy richness that balances the yogurt's mildness. Here's the thing—don't overmix after adding the cheese or you'll create tiny air pockets that can make your cups less stable when baking. Give it one final stir until everything is evenly incorporated.

Crack all 4 whole eggs into a separate bowl and whisk them lightly—just until the whites and yolks are combined. This prevents the yolks from breaking apart when we add them later. Carefully separate each wonton wrapper and place them on a clean work surface.

Using a pastry brush, lightly coat each wonton wrapper with the 1 tbsp extra-virgin olive oil. This creates a subtle barrier that helps prevent sticking and enhances browning. Place about 1 tablespoon of the yogurt mixture in the center of each wrapper, leaving about ½ inch of space around the edges. Then, carefully place one egg yolk in the center of each yogurt mound.

Fold each wonton wrapper diagonally to form a triangle, then fold the sides inward to create a neat little cup shape. Press gently along the edges to seal—you want them completely closed so nothing spills out during baking. I press down firmly with my fingers, making sure the edges meet snugly. If any yogurt escapes during folding, simply wipe it away with a damp paper towel.

Place the assembled cups on a parchment-lined baking sheet, leaving about 1 inch of space between each one. This prevents them from sticking together and allows for even browning. Here's a pro tip: if you have any leftover yogurt mixture, you can pipe it into small pools on the baking sheet and bake those separately for a quick yogurt dip to serve alongside.

Preheat your oven to 375°F. Bake the wonton cups for 18-22 minutes, rotating the baking sheet halfway through for even cooking. You're looking for cups that are deep golden brown on the outside while maintaining their shape—no puffing up or collapsing. The inside should be set but still slightly jiggly in the center.

For the final touch, sprinkle each cup with a pinch of everything bagel seasoning while still warm. The sesame seeds and poppy seeds add that perfect crunch contrast against the creamy interior. Let them cool for 5 minutes before serving—this allows the yolks to set slightly while keeping them perfectly runny in the center.

Use a small spoon to gently cut into each wonton cup and serve warm. The exterior should be crisp enough to shatter slightly with each bite, while the interior remains silky and cool from the yogurt. The runny yolk in the center creates that luxurious mouthfeel that makes this dish truly special.

For extra flair, serve with a side of the reserved yogurt mixture (if you made any) or a simple cucumber-dill salad. The cool, fresh elements cut through the richness of the wonton cups beautifully. And here's the best part—these taste even better the next day, though the texture will be slightly firmer. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Best sauces and condiments for this dish

Creamy Yogurt Drizzle

Start with the leftover yogurt mixture—whisk in 1 tbsp fresh lemon juice and 1 tbsp chopped chives for brightness. Thin with 1-2 tbsp milk until pourable. Drizzle over assembled wonton cups before baking for 5 minutes at 375°F—the heat sets it into a glossy, tangy glaze that adds moisture and depth. For extra richness, stir 1 tsp honey into the drizzle before serving. 🍯

Garlic-Herb Aioli

Blend ½ cup Greek yogurt, 1 tbsp mayonnaise, 1 minced garlic clove, 1 tsp lemon zest, and ½ tsp salt until smooth. Thin with 1 tbsp water if needed. Spoon alongside wonton cups for dipping—this aioli balances the crispy exterior with cool, garlicky creaminess. For a smoky twist, add ¼ tsp smoked paprika to the blend. 🧄

Spicy Harissa Dip

Mix ¼ cup Greek yogurt with 1 tsp harissa paste, ½ tsp lemon juice, and a pinch of salt. Thin with 1 tbsp water if needed. Serve chilled with wonton cups for a bold, North African-inspired contrast. The heat cuts through the richness while the yogurt cools. For extra texture, top with toasted pine nuts. 🌶️

Cheesy Gruyère Sauce

Melt ¼ cup shredded Gruyère with 1 tbsp butter and 1 tbsp heavy cream in a small saucepan over low heat. Stir until smooth, then whisk in 1 tbsp sour cream for tang. Pour over baked wonton cups to create a gooey, cheesy crown. This adds a luxurious finish that melts into every bite. 🧀

Herbed Olive Oil

Whisk 3 tbsp extra-virgin olive oil with 1 tsp chopped fresh dill, 1 tsp chopped parsley, 1 minced garlic clove, and ½ tsp lemon zest. Drizzle over warm wonton cups for a bright, aromatic finish. The oil enhances the crispy texture while adding freshness. Use within 2 days for best flavor. 🫒

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