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Cheesy Dijon Sausage Cups

Published November 8th 2017 Updated December 19th 2023

Bite size delicacies like these Cheesy Dijon Sausage Cups are excellent for entertaining. They’re filled with sausage, cream cheese, chives, cheddar cheese and Dijon mustard which gives the filling just enough kick. The scrumptious wonton wrapper crust bakes crisp and golden adding the crunch factor to each and every bite.

Cheesy Dijon Sausage Cups

Easy Cheesy Dijon Sausage Cups Recipe

I love using wonton wrappers as the ideal no-fuss crust when making appetizers and small bites. They bake beautifully with nothing more than a light spritz of cooking spray or delicate brush with olive oil keeping preparation effortless. Holiday get-togethers call for small bites and finger foods. These cheesy Dijon sausage cups are just that. They can be served for breakfast, brunch or as an appetizer at any time of day. How to make easy Cheesy Dijon Sausage Cups: (Scroll down for full printable recipe.)

  • Crust – Fit one wonton wrapper into each well of a nonstick mini muffin pan. Set aside.
  • Sausage – Cook the sausage in a over medium-high heat until browned and no pink remains. Drain all excess fat from the pan.
  • Filling – To the skillet add 1 cup shredded cheese, cream cheese, Dijon, chives and garlic salt. mix well stirring until the cream cheese has completely melted.
  • Fill the Wontons- Using a teaspoon divide the filling evenly between the muffin cups.
  • Cheese – Top each with the remaining cheddar cheese. Lightly spritz the edges of the wrappers with cooking spray. You can also brush lightly with oil.
  • Bake – Bake in a preheated 375°F oven per the recipe then serve.
how to make Cheesy Dijon Sausage Cups

How to Make the BEST Cheesy Dijon Sausage Cups

I love that after baking each one is unique and looks star-like in shape. They’re certain to be a beautiful addition to your appetizer table. While they last. They’re the ideal addition to your holiday party and easy enough that you’ll be free to enjoy the event, too.

  • Ingredients you’ll need to make homemade Cheesy Dijon Sausage Cups: One pound spicy or mild breakfast sausage i.e. Jimmy Dean, shredded sharp or medium cheddar cheese, chive and onion cream cheese, Dijon mustard, fresh chives, garlic salt and 24 wonton wrappers.
  • Kitchen tools you’ll need: A large skillet, mini muffin pans, cheese grater, measuring cups and spoons,
  • I begin this recipe with spicy breakfast sausage, but if you’re a bit spice shy use a mild or sage flavored breakfast sausage instead for the base.
  • On the other hand, if you’re crazy for spice make these using pepper-jack cheese to kick them up another notch.
  • I often prepare the filling one day in advance for a terrific time saver, then pop it into the fridge in an airtight container for storage. The following day I assemble the sausage cups just before baking.
  • Store baked Cheesy Dijon Sausage Cups chilled in the refrigerator for up to 3 days. Reheat in a microwave or in a 350°F air fryer until heated through.

baked sausage cups on a platter

More Easy Bite Size Appetizers to Make

Two bite starters are on the menu year-round. More small bites to add to the menu:

Cheesy Dijon Sausage Cups

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Helpful Kitchen Items:

Cheesy Dijon Sausage Cups

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer, Breakfast, brunch
Cuisine: American, Southern
Keyword: cheesy-dijon-sausage-cups, sausage-recipes
Servings: 24 sausage cups
Calories: 130kcal
Author: Melissa Sperka


  • 1 lb hot or mild breakfast sausage i.e. Jimmy Dean
  • 2 cups shredded medium or sharp cheddar cheese divided
  • 4 oz chive and onion cream cheese softened
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped fresh chives plus additional for garnishing
  • 1 tsp garlic salt
  • 24 wonton wrappers


  • Preheat the oven to 375°F. Lightly spray a 24 cup mini muffin tin with cooking spray.
  • Fit one wonton wrapper into each mini muffin cup. Set aside.
  • Cook the sausage in a medium-size skillet over medium-high heat until browned and no pink remains. Drain all excess fat from the pan.
  • Remove the skillet from the heat. To the skillet add 1 cup shredded cheese, cream cheese, Dijon, chives and garlic salt to the cooked sausage. Stir until blended and the cream cheese has completely melted.
  • Using a teaspoon divide the filling between the muffin cups. Top each with the remaining shredded cheddar cheese. Lightly spritz the edges of the wrappers with cooking spray or brush lightly with olive oil.
  • Bake for 10-12 minutes until golden, then garnish with chives and serve.


Serving: 1serving | Calories: 130kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 355mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. They were fantastic!! Company loved them!! I made the stuffing ahead of time and even a small bag of grated cheese, both went into the freezer a couple of weeks ahead of time. Day of Thanksgiving for us I filled the wonton cups, sprayed with oil and topped with cheese. Put them into the fridge until company arrived and then popped them into the over. They went so well with a Smoked Old Fashioned and everyone raved!! Will be making them again for sure!!

    1. That makes me happy, Tara! That’s a brilliant way to do some of the prep work in advance. Happy Thanksgiving to all of my Canadian neighbors. ♥

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