Breakfast help

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Replies

  • JizWiz
    JizWiz Posts: 57
    Mmmmm! Sounds yummy!:tongue:
  • thefiddlestick
    thefiddlestick Posts: 3 Member
    I have oatmeal with 2% milk and splenda...fills me up until my 10 o'clock break at work
  • dls06
    dls06 Posts: 6,774 Member
    Blueberry Waffle cups
    Nonstick cooking spray
    4 frozen whole wheat waffles, lightly toasted and cut into bite-size pieces
    3/4 cup fresh blueberries
    3 slices turkey bacon, cooked according to package directions and chopped
    1 cup refrigerated or frozen egg product, thawed, or 4 eggs
    1 cup fat-free milk
    3 tablespoons light pancake syrup
    1 tablespoon butter or 60% to 70% tub-style vegetable oil spread, melted
    1 teaspoon vanilla

    1. Preheat oven to 325 degrees F. Lightly coat four 8-ounce ramekins with cooking spray; set aside.

    2. In a medium bowl, combine waffle pieces, blueberries, and bacon; spoon evenly into ramekins. In a medium bowl, whisk together egg, milk, syrup, melted butter, and vanilla. Slowly pour egg mixture over waffle mixture; press down lightly with the back of a spoon. Place ramekins on a baking sheet.

    3. Bake for 40 to 45 minutes or until puffed and a knife inserted in centers comes out clean. Cool in ramekins on a wire rack for 5 minutes. If desired, loosen from sides of ramekins and slide out onto serving plates. Serve warm.
    Nutrition Facts Per Serving:
    Servings Per Recipe: 4
    Calories: 230
    Protein(gm): 12
    Carbohydrate(gm): 27
    Fat, total(gm): 8
    Dietary Fiber, total(gm): 2

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