Back to School Breakfast Recipes
These healthy and nutritious breakfast recipes are sure to be a hit when getting the kids off to school.
Brown Sugar Oatmeal Pancakes
1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 large egg
2 tablespoons grapeseed oil
1 teaspoon Watkins Vanilla Extract
1 cup buttermilk
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil, vanilla and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Zucchini Cheese Quiche
Pastry for single-crust pie (9 inches)
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs
2 teaspoons Watkins Parsley Flakes
1/2 teaspoon salt
1/2 teaspoon Watkins Garlic Powder
1/2 teaspoon Watkins Basil
1/2 teaspoon Watkins Oregano
1/4 teaspoon Watkins Black Pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent over browning. Let stand 10 minutes before cutting. Yield: 8 servings.
Orange Chocolate Chip Scones
3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 cup buttermilk
4 teaspoons grated orange peel
1 teaspoon Watkins Orange Extract, Pure
2 tablespoons sugar
1/4 teaspoon Watkins Cinnamon
1 tablespoon heavy whipping cream
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange peel and extract until blended; stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into eight wedges. Place wedges on a greased baking sheet.
In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm. Yield: 16 scones.
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