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Blueberry Waffle Cups
Blueberry Waffle Cups
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From: Diabetic Living Magazine
You'll savor every bite of this breakfast-in-a-cup that features blueberries, bacon, waffles, and eggs.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 4 (4 inch) 4 frozen whole-wheat waffles, lightly toasted and cut into bite-size pieces
- ¾ 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
Preparation
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Prep
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Ready In
- Preheat oven to 325°F. Lightly coat four 8-ounce ramekins with cooking spray; set aside.
- 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.
- 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.
- Serving size: 1 ramekin
- Per serving: 230 calories; 8 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 12 g protein; 5 mcg folate; 20 mg cholesterol; 12 g sugars; 1,478 IU vitamin A; 3 mg vitamin C; 150 mg calcium; 3 mg iron; 527 mg sodium; 294 mg potassium
- Nutrition Bonus: Vitamin A (30% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ fat, 1½ starch, 1 lean protein
