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
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.