Name: Blueberry Waffle Cups
Total time: 1 h 5 min
Ingredients: 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

Ingredients

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

Directions

Step 1

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

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Step 2

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.
Step 3

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

Serving Size: 1 ramekin

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts