Serves: 4
Total Calories: 161
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.
This Egg Brancakes recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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