4 English muffins, split
1 cup Egg Beaters
1 1/2 cup crushed corn flakes
1/4 cup low-fat margarine
1. Dip each muffin in Egg Beaters, coating both sides evenly. Coat thoroughly with corn flakes.
2. Add 1 tablespoon of margarine to skillet; brown muffins lightly on each side.
3. Repeat with remaining muffin halves and margarine.
4. Serve hot with syrup or preserves, if desired.