Mix ground turkey in bowl with yellow onion, garlic and worcestershire sauce and cook through on a frying pan.
Put bacon in oven at 350° until cooked to your liking. When finished, dry off grease, dice, and put to side.
Push the wonton wrappers in the cupcake pan, fill with cooked meat, top with cheese and put in oven for about 8 – 10 minute or until wontons are brown, crispy and crunchy.
Remove cupcake pan from oven and top with fixings.
10 – 12 pickled jalapeño, diced (I liked pickled, because they are saltier)
For the toppings:
3 pieces of Tillamook cheddar cheese, cut in quarters
3 or 4 strips of bacon
1 avocado
Cookware:
12 hole cupcake pan
frying pans (1 for turkey, 1 for bacon)
What to do:
Preheat oven to 350° and cook that bacon crispy good.
Warm olive oil / butter and minced garlic on frying pan and sauté onions until slightly brown. Then toss in jalapeño.
Whisk milk and eggs together and scramble in with the oniony/jalapeño/garlic/butter goodness on frying pan.
Grease cupcake pan, push in wonton wrappers and bake until corners brown and the whole of each wonton is crispy (need to do this because the egg will prevent the wonton from crisping later on and no one enjoys what I like to call “sog factor”).
Remove cupcake pan and fill each wonton wrapper with scrambled egg goodness. Top with cheese quarter and then sprinkle bacon on top.
Put the cupcake pan back in the oven and bake until cheese is melted.
Remove pan, let cool and remove each goblet with a fork.