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!

Ingredients:
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

Directions:
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  

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