You'll savor every bite of this breakfast-in-a-cup that features blueberries, bacon, waffles, and eggs.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
20 mins
total:
1 hr 5 mins
Servings:
4
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

230 calories; protein 12.3g 25% DV; carbohydrates 27.1g 9% DV; dietary fiber 2.2g 9% DV; sugars 11.6g; fat 7.9g 12% DV; saturated fat 3.1g 16% DV; cholesterol 20.1mg 7% DV; vitamin a iu 1478.3IU 30% DV; vitamin c 2.6mg 4% DV; folate 4.8mcg 1% DV; calcium 150.3mg 15% DV; iron 3mg 17% DV; magnesium 34.4mg 12% DV; potassium 293.6mg 8% DV; sodium 526.6mg 21% DV.
Advertisement
Advertisement