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!
Ingredients
- 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
Directions
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.