non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks
Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.
Per muffin: 140 calories, 17 g carbs, 11 g protein
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks
Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.
Per muffin: 140 calories, 17 g carbs, 11 g protein
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