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

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
1 hr 5 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

Nutrition Facts

1 ramekin
230 calories; protein 12.3g; carbohydrates 27.1g; dietary fiber 2.2g; sugars 11.6g; fat 7.9g; saturated fat 3.1g; cholesterol 20.1mg; vitamin a iu 1478.3IU; vitamin c 2.6mg; folate 4.8mcg; calcium 150.3mg; iron 3mg; magnesium 34.4mg; potassium 293.6mg; sodium 526.6mg.

1 1/2 fat, 1 1/2 starch, 1 lean protein