But seriously, is it ever not time for breakfast? Pancakes for dinner, cereal for…every meal, and now mini omelets for your next party. I came up with these mini won ton cup omelets as part of my project with Nasoya, and they’re easy to make and delicious. Eat them as a snack or serve them at your next gathering—the won ton cups make them the perfect finger food!
- 12 Nasoya Won Ton Wraps
- 4 eggs (2 whole eggs, 2 egg whites)
- 2 scallions, green parts chopped (discard white part)
- ½ cup mushrooms, chopped
- 10 cherry tomatoes, halved
- 1 clove garlic, minced
- ¼ cup fresh basil leaves, chopped
- ¼ cup shredded mozzarella cheese
- 1/4 package of Nasoya Organic Firm Tofu (2-3oz)
- If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15-30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.
- Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.
- Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
- Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.
- Bake for 15-18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.
Sorry for the photo overload–these were almost as fun to take pictures of as they were to eat. And speaking of which, I ate all 12 myself in two sittings if that says anything about how yummy they are. I try to only make big batches of things when I know my boyfriend is around to eat the majority of it, but he was cutting weight for his MMA fight when I concocted these little morsels DAMNIT. I ate more than half the batch for brinner (breakfast + dinner = brinner?), stored them in a tupperware container in the fridge overnight, and then popped them in the toaster oven for a few minutes the next day to snack on them throughout the morning. I thought they still tasted great after being reheated, so all you food preppers might want to add this recipe to your weekly plan!
This post was sponsored by Nasoya. I was given full creative control over the content and, as always, all opinions are my own.
What’s your favorite way to eat breakfast…not at breakfast?