Pumps & Iron
Loaded with mushrooms and cherry tomatoes, these breakfast wontons are perfect for brunch parties. Your guests will love how the crunchy texture of the wrappers contrasts with the savory, fluffy insides.
Recipe courtesy of Pumps and Iron.
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 F.
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 wonton 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 wonton cups.
Bake for 15—18 minutes. The tips of the wonton wraps should be golden brown, and the egg should be fully cooked.