HG's B-fast Waffle Tacos

By sunitagt

Entire recipe (2 tacos): 273 calories, 3g fat, 834mg sodium, 37.5g carbs, 5g fiber, 6g sugars, 24.5g protein -- PointsPlus® value 7*

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

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. 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.

3. Bake until crispy and firm, about 5 minutes. Carefully remove waffle taco shells.

4. In a small microwave-safe bowl sprayed with nonstick spray, microwave soy crumbles for 45 seconds, or until hot. Mix in taco seasoning.

5. In a large microwave-safe mug sprayed with nonstick spray, microwave pepper and onion for 1 minute, or until softened. Blot away excess moisture.

6. Add egg substitute and seasoned soy crumbles to the large mug. Stir and microwave for 1 minute.

7. Stir again, and microwave for 1 more minute, or until set.

8. Divide egg mixture between the shells. Sprinkle with cheese, top with tomato.