“We love this no-guilt breakfast made with whole-grain bread and egg substitute,” says Kathleen Lindenberg of Sharon, Massachusetts. “The best part is that it's delicious, and you don't even miss the syrup!”
This is a simply wonderful brunch recipe that tastes special and will have your guests asking for seconds. I serve it with whipped topping, maple syrup and additional nuts. Some people say it tastes good enough to be dessert! —Beverly Johnston, Rubicon, Wisconsin
"Our guests love this dish and write about it in our guest books. I like to make it extra special by topping it with butter I shaped into palm tree, flower and leaf shapes."
Ruth Johnson, Kapaa, Kauai, Hawaii