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

Diabetic Living Magazine
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Ingredients

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Directions

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

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  • 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; 7.9 g total fat; 3.1 g saturated fat; 20 mg cholesterol; 527 mg sodium. 294 mg potassium; 27.1 g carbohydrates; 2.2 g fiber; 12 g sugar; 12.3 g protein; 1478 IU vitamin a iu; 3 mg vitamin c; 5 mcg folate; 150 mg calcium; 3 mg iron; 34 mg magnesium;