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Cheesy Veggie Waffles

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Cheesy Veggie Waffles
  • Prep 8 min
  • Total 20 min
  • Servings 6
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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!
Updated Aug 4, 2010

Ingredients

  • 1 envelope (1.8 ounces) white sauce mix
  • 2 cups milk
  • 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
  • 1 bag (16 ounces) frozen broccoli, green beans, pearl onions and red peppers
  • 1/2 teaspoon garlic salt
  • 12 frozen multigrain waffles
  • 1/3 cup slivered almonds, toasted

Steps

  • 1
    Prepare white sauce mix as directed on package, using 2 cups milk. Remove from heat; stir in cheese until melted; cover to keep warm.
  • 2
    While sauce is heating, cook vegetables as directed on package; drain. Sprinkle with garlic salt.
  • 3
    Prepare waffles as directed on package.
  • 4
    For each serving, place 2 waffles on each plate. Top with vegetables; spoon cheese sauce over vegetables. Sprinkle with almonds.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

350 Calories, 19g Total Fat, 16g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
Total Fat
19g
Saturated Fat
8g
Cholesterol
50mg
Sodium
900mg
Total Carbohydrate
32g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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