• Preheat the oven to 350 degrees. Prepare a 24-mini muffin tin with non-stick cooking spray.
• Remove the wonton wrappers from the fridge and allow to sit on the counter until at room temp.

Cook the meat:

• In a large skillet, add the oil and heat the pan to medium high heat. Cook the meat, breaking it apart as it cooks, until it’s cooked through (and in tiny pieces) and no longer pink. Drain off any fat and blot with a paper towel.
• To the same pan, add the chopped peppers and onions and saute for 5-7 minutes; return the sausage back to the skillet. Add in the shredded cheeses and ranch dressing. Gently mix together and cook until the cheese is melted and heated through. Salt and pepper to taste.

Make the wontons:

• Place one wrapper in each cup of the muffin tin. You want to make sure to press the wrapper so that it forms to the circle, using your fingers to press it. Don’t allow it to tear, if possible. Cook for 5 minutes, until golden brown. Remove from the oven and set aside.
• Add a heaping tablespoon of the sausage mixture into each wonton cup. Sprinkle lightly with Everything but the Bagel seasoning.
• Place the muffin pan back into the oven and bake for 7-9 minutes, or until bubbly and golden brown. Remove from the oven.
• Garnish with sliced green onions and serve immediately.
• Serve each cup with sweet chili sauce or ranch dressing, or your favorite dipping sauce or aioli.