Breakfast help
Replies
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Mmmmm! Sounds yummy!0
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I have oatmeal with 2% milk and splenda...fills me up until my 10 o'clock break at work0
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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): 20
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