2 Cups Cooked Millet – Bulk Aisle 5    

6 Rose Acre Eggs – Aisle 1

½ Tsp Salt – Bulk Aisle 5                   

1 Tsp Frontier Vanilla Extract – Aisle 2

½ Cup Honey – Aisle 2                     

2 Tsp Cinnamon – Bulk Spices

¾ Tsp Nutmeg – Bulk Herbs               

½ Cup Milk or Substitute – Aisle 1

Preheat oven to 325˚ F.  Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside. Spray skillet with nonstick spray, place millet into hot skillet, and cook until brown, stirring constantly. Set aside. In a large mixing bowl, combine eggs, salt, vanilla, honey, cinnamon, nutmeg, and your choice of milk. Mix well. Add browned millet to get mixture and stir until combined. Pour into prepared pan and bake 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool to room temperature and cut into squares.

Adapted from Eating for Excellence Cookbook