There hasn't been too many meals that look like this lately in our house! It's the beginning of the year, dance routines for twins are in full swing and we are all watching our waist-line. But, if you have a package of hot dog buns and are wondering how to use them up, this is the perfect breakfast for that and this recipe actually does come from The Hungry Girl Cookbook (under 200 calories, but I am sure not how we made it).
from Hungry Girl 200 under 200 by Lisa Lillien
2 hot dog buns
1/3 cup fat-free liquid egg (we used just 2 fresh eggs)
1 tsp Coffee-Mat Sugar Free French Vanilla Powdered Creamer
2 dashes cinnamon
sugar-free pancake syrup (we used what we had on hand)
Cut hot dog buns into 4 to 6 pieces (see photo above). In a small bowl dissolve powdered creamer in 1 tbsp warm water. Add egg subsitute (or eggs) and 1 dash of cinnamon, stirring until well mixed.
Bring a large pan sprayed with non-stick spray to medium heat. Dip/Soak bread in pieces in egg mixture, covering them completely. Place egg-dipped bread pieces in the pan and cook for 3 to 5 minutes on each side.
Remove from heat and place your nuggets on the plate. Sprinkle with another dash of cinnamon and top with syrup.
Awesome! I always seem to have extra hot dog buns that end up getting thrown out.
ReplyDeleteOh yum!!! My kids would love this!
ReplyDeleteLove these thanks so much for the idea
ReplyDeleteHmmmm...while I like the idea of using up the hot dog buns that have a habit of hibernating in a corner of my freezer, I'm pretty sure I'd want to use eggs and milk, not powdered creamer. But the vanilla - they'd be yummy :)
ReplyDelete