preparation

6 servings

1. Preheat oven to 400°F.

2. Spray muffin pan with cooking spray.

3. In a medium bowl, whisk together egg substitute, fat-free half-and-half, cinnamon, Splenda, flaxseed, and vanilla.

4. Gently fold bread into egg mixture; let sit 5 minutes to soak.

5. Divide mixture evenly among six muffin cups,overfilling slightly.

6. Bake for 25 minutes or until puffed and set. Serve immediately.