Entire recipe (2 tacos): 273 calories, 3g fat, 834mg sodium, 37.5g carbs, 5g fiber, 6g sugars, 24.5g protein -- PointsPlus® value 7*
Crispy waffles stuffed with Mexican flavors and breakfast goodies? YUP!
2 frozen low-fat waffles, thawed
2 tbsp. frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1/4 tsp. taco seasoning mix
2 tbsp. chopped bell pepper
1 tbsp. chopped onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. chopped tomato
Optional toppings: cilantro, fat-free sour cream
Preheat oven to 350 degrees.
Lay waffles flat on a clean, dry surface. With a rolling pin, flatten waffles as much as possible. Very carefully hang them over one grate of an oven rack, so they resemble upside-down tacos.
Bake until crispy and firm, about 5 minutes. Carefully remove waffle taco shells.
In a small microwave-safe bowl sprayed with nonstick spray, microwave soy crumbles for 45 seconds, or until hot. Mix in taco seasoning.
In a large microwave-safe mug sprayed with nonstick spray, microwave pepper and onion for 1 minute, or until softened. Blot away excess moisture.
Add egg substitute and seasoned soy crumbles to the large mug. Stir and microwave for 1 minute.
Stir again, and microwave for 1 more minute, or until set.
Divide egg mixture between the shells. Sprinkle with cheese, top with tomato, and enjoy!
MAKES 1 SERVING