5 Easy Breakfasts for Mother’s Day

 

Mothers, the backbone of our society. We all have one. They raise us, love us unconditionally, and would do anything for us. They have a hard job, maybe the hardest in the world. Their pay is non-existent. They don’t get sick days or vacations. The hours are long and never-ending. Do we show them how much they really mean to us? How special they truly are? Well on Mother’s Day make sure your mom knows that she’s amazing and that you wouldn’t be who you are without her. Make one of these delicious and easy breakfasts to start her special day off right.

 

Everything Breakfast Casserole

Ingredients:

1 lb bacon

12 oz breakfast sausage

1 package home fries (Mine was 24 oz.)

1 large onion (diced)

2 c shredded cheese (Use your favorite, I used a fiesta blend.)

1 large green bell pepper (diced)

12 large eggs

1/2 c milk (Any kind is fine.)

2 tsp salt

2 tsp pepper

Directions:

Preheat oven to 375 degrees. Grease a 9x13x2 baking dish. (Make sure your dish is at least 2″ deep if not deeper. You want plenty of room for all this yumminess!) Cook the bacon and sausage and crumble both. Add the home fries, sausage, bacon, veggies, and cheese to the dish and toss together. Whisk the eggs, seasonings, and milk together in a bowl. Pour the egg mixture over the top of everything in the baking dish. Top with another 1/2 c of cheese if desired (for EXTRA CHEESINESS!!!). Bake 35-45 minutes or until the eggs are set and the cheese is melted and slightly golden brown. Top with diced green onion (optional) and serve.

Optional ingredients:

sliced mushrooms, minced garlic, spinach, diced ham

(You may need to increase the eggs to 18 and the milk to 3/4 c if you add any of the optional ingredients.)

Variation:

Mix 2 packets of your favorite taco seasoning in with the egg mixture for a Mexican spin. Serve with diced tomato, cubed avocado, fresh shredded lettuce, sour cream, taco sauce or salsa.

Cream Cheese Blueberry French Toast Casserole

Ingredients:

1 package frozen blueberries

2 loaves crusty French/Italian bread

12-18 large eggs

1/2 – 3/4 c milk

1 T cinnamon

1 c sugar

2-8 oz packages cream cheese

1 c sugar

1 T vanilla

Directions:

Dice the bread into cubes and layer into a 9x13x2 greased baking dish. Whisk the eggs, milk, cinnamon, and sugar together in a bowl. Pour the egg mixture over the top of the bread and press down firmly to soak up the liquid. Top with the blueberries (3/4 package). Cream the cream cheese, sugar, and vanilla. Dollop on top of the bread. Top with more bread if desired and smash to make sure the liquid is absorbed by all the bread. Bake at 350 degrees for 45-50 minutes or until the eggs are set and lightly golden on the top. Cover with foil if the top starts to brown too quickly. Take the remaining 1/4 package of blueberries and puree them in a blender. Strain the blended berries until smooth. Mix with 2-3 T of sugar (depending on how sweet you like it). Pour the sauce over top and serve.

Chocolate Chip Coffee Pancakes with Peanut Butter Syrup Sauce

Ingredients:

1 c milk

1 T vanilla

2 T butter

1 c cooled coffee

1 tsp baking powder

2 c flour

1 tsp baking soda

1 T Espresso powder (optional)

1/2 c sugar

1 T brown sugar

1 T salt

1/2 c chocolate chips

1 large egg

 

Directions:

Combine the wet ingredients and dry ingredients in separate bowls. Mix together until just combined. Spoon onto buttered griddle or into buttered saute pan. Top with chocolate chips. When bubbles begin forming around the edges and the bottom is golden, flip. Cook the other side until golden also.

Peanut Butter sauce:

2 T pb

1 T Greek yogurt (plain)

1-2 T milk (to thin)

1 tsp maple syrup

1 piece (15 g) chocolate

Dash of cinnamon

Melt pb and chocolate in a microwave safe dish for 5 seconds at a time. Stir after every warming. When melted, mix in Greek yogurt, maple syrup, cinnamon, and milk (1/4 tsp at a time) until desired consistency. Serve on top of warm pancakes.

Belgian Waffle and Fruit Skewers with Chocolate Syrup Sauce or Raspberry Coulis

Ingredients:

2 c flour

3/4 c sugar

3 1/2 tsp baking powder

1 1/2 c milk

2 large eggs (separated)

1 c butter (melted)

1 tsp vanilla

Favorite fresh berries/fruits (sliced or whole)

Garnish-powdered sugar, basil (optional)

Directions:

Whisk the dry ingredients and wet ingredients (except egg whites) in separate bowls. Mix together until just combined. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold egg whites into batter just until combined. Let the batter rest 10 minutes. Preheat your waffle iron. Cook waffles according to manufacturer’s instructions or desired doneness. Cut each into 4-6 pieces (depending how small or large you want the pieces). Skewer alternating with fresh fruits and optional basil. Dust with powdered sugar.

Chocolate syrup sauce:

1/2 c water

1/2 c syrup

2/3-1 c sugar (depending how sweet you want it)

2 1/2 oz cocoa powder (sifted)

1/4 tsp fine sea salt

1 1/2 tsp vanilla

1/4 tsp maple extract (optional)

In saucepan over medium heat, combine all ingredients except maple extract. Bring to boil while whisking constantly. Keep at low boil (reduce heat if needed) for 5 minutes while stirring constantly. Strain and whisk in extracts. Cool to room temp (or serve warm). Refrigerate extra.

Raspberry Coulis:

1/2 c sugar

2 T water or oj

1 12 oz bag frozen raspberries

1 T Grand Marnier liqueur (optional)

Combine sugar and liquid in microwave safe bowl. Stir to combine. Cook on high power for 2 minutes. Stir to dissolve the sugar completely. Combine the raspberries and hot syrup in a blender. Pulse to puree. Strain. Add liqueur (if desired) and stir to combine. Serve warm. Store extra in fridge.

Cinnamon Crescents with Chocolate Sauce

Ingredients:

2 packages crescent rolls

2/3 c packed brown sugar

2/3 c powdered sugar

2 tsp cinnamon

2/3 c pecans (chopped)

1/2 c butter (softened)

Directions:

Heat oven to 375 degrees. Grease 13×9 pan or line with parchment paper. Mix filling ingredients (everything except pecans). Unroll crescents and separate. Smear filling on each crescent and top with a few pecan pieces. Roll up and place on baking sheet. Bake 15-20 minutes or until golden. Cool slightly. Top with icing. Serve with chocolate sauce on the side for dipping.

Icing:

2 tsp maple syrup

6-8 T milk (to thin)

1 1/2 c powdered sugar

1/2 c cocoa powder

Mix all ingredients to combine. (Start by adding 1T of milk at a time until desired consistency.)

Chocolate Sauce:

1 c water

1/2 c sugar

1/2 c light corn syrup

3/4 c unsweetened cocoa powder

2 oz semi-sweet chocolate (finely chopped)

Whisk together water, sugar, corn syrup, and cocoa powder in a saucepan over medium heat. Warm whisking frequently. Once it boils, remove from the heat and stir in chopped chocolate until completely melted.

Make one of these absolutely delicious (and super simple) breakfasts for your mom on Mother’s Day and she’ll be sure to have a wonderful beginning to her day!

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6 comments

  1. Breakfast is the meal that is the hardest for me to plan, especially when we have company. The Everything Breakfast Casserole is one that I will definitely try. Pinned for later!

    • That is one that even my pickiest eaters request. It makes a lot so it would be wonderful for big groups. And it is very versatile and easy to change for everyone’s tastes. Add or take out anything you like or don’t like and it’s still a wonderful breakfast. We even have it for a quick dinner when I don’t feel like standing and cooking.

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