Looking for a cheesy breakfast? Then check out these multigrain waffles topped with assorted veggies cooked in a creamy cheese sauce and sprinkled with almonds. Ready in 20 minutes!
envelope (1.8 ounces) white sauce mix
cups shredded sharp Cheddar cheese (6 ounces)
bag (16 ounces) frozen broccoli, green beans, pearl onions and red peppers
teaspoon garlic salt
frozen multigrain waffles
cup slivered almonds, toasted
Prepare white sauce mix as directed on package, using 2 cups milk. Remove from heat; stir in cheese until melted; cover to keep warm.
While sauce is heating, cook vegetables as directed on package; drain. Sprinkle with garlic salt.
Prepare waffles as directed on package.
For each serving, place 2 waffles on each plate. Top with vegetables; spoon cheese sauce over vegetables. Sprinkle with almonds.
It's easy to toast almonds or other nuts. Bake nuts in a shallow pan in a 350° oven about 10 minutes, stirring occasionally, until golden brown. Toast extra nuts to keep on hand in the freezer.
To cut the fat to 10 grams and the calories to only 275 per serving, use fat-free (skim) milk and reduced-fat Cheddar cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.