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Egg Brancakes
Thumbnil Egg Brancakes

Egg Brancakes

A savory surprise that's perfect for Sunday brunch. Serve these "brancakes" hot off the griddle topped with fresh, homemade Italian-style tomato-and-green pepper sauce. Buon appetito!

Prep Time (min): 25
Total Time (min): 25
Servings 4


  • 4 eggs
  • 1/3 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal
  • 1/4 cup finely chopped onion
  • 1 1/2 cups chopped ripe fresh tomatoes (about 3 medium)
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped green pepper
  • 1 small clove garlic finely chopped
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/8 teaspoon oregano leaves
  • 1 teaspoon snipped fresh parsley


1. In large mixing bowl, beat eggs until foamy. Stir in milk, salt, and pepper. Add KELLOGG'S® COMPLETE® Wheat Bran Flakes cereal and onion. Stir to combine. Let stand about 2 minutes or until cereal is softened. Stir again.

2. To prepare Tomato Sauce; combine all ingredients except parsley in small saucepan. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat and cook about 5 minutes longer, stirring frequently. Stir in parsley.

3. Drop brancake mixture, 2 tablespoons at a time, onto greased, preheated griddle or frypan, spreading slightly. Cook until lightly browned on both sides, turning only once. Serve hot with Tomato Sauce.

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