Breakfast Anyone?

Breakfast Anyone?

From Your Independent Watkins Associate - Michelle Klimchuk - www.productsof1868.com

Homemade Waffles

1-1/2 cups all-purpose flour

1 teaspoon Watkins Baking Powder

1 teaspoon Watkins Cinnamon

1/2 teaspoon salt

2 eggs, separated

1 cup milk

1/4 cup butter, melted

Confectioners' sugar and fresh fruit or maple syrup

In a large bowl, combine the flour, baking powder, cinnamon and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened.  In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup. Yield: 8 waffles (about 4 inches).

Almond French Toast Hearts

6 slices bread

2 eggs

1/4 cup milk

1-1/2 teaspoons Watkins Almond Extract, divided

2 tablespoons plus 1 cup butter, divided

3 tablespoons confectioners' sugar

Additional confectioners' sugar

Sliced fresh strawberries

Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings.

In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.

For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners' sugar. Serve with almond butter and strawberries. Yield: 3 servings.

Veggie Frittata

1 small yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

1 small onion, chopped

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 medium tomato, sliced

1/4 cup crumbled feta cheese

4 eggs

1 cup fat-free milk

2 teaspoons Watkins Basil

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 cup shredded Parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.

Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.

In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.

Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.