INGREDIENTS

INSTRUCTIONS

Here's an egg-cellent suggestion for the health-conscious  breakfaster!
Egg substitutes make a great stand-in for the real  thing. They are
made with egg whites and contain either no fat and  cholesterol or less
fat and cholesterol than whole eggs. To extend  these these
heart-healthful benefits, use them not only in egg  dishes, but in
breads, muffins, cakes, cookies, casseroles, sauces  and puddings. But
don't use egg substitutes in creampuffs or popovers  because they won't
puff or pop. Of course instead of using egg  substitutes you can simply
use egg whites in place of whole eggs. Use  2 egg whites for each whole
egg called in a recipe. If the recipe  requires a large number of eggs,
use 2 egg whites and 1 whole egg for  every 2 eggs.  Healthy Recipes
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