Every mother wants to be pampered with breakfast in bed on her special day. These recipes are designed to be quick and easy for kids to help prepare so mom doesn’t have to leave her comfy pillows. The muffins and slow cooker casserole will take a bit more time, so you may want to get up early and spoil mom with a home mani-pedi or let her indulge in a long soak in the tub with a new book and her favorite scented bath salts or bubble bath while breakfast cooks.
Fruit Parfait
Ingredients:
1 orange or two tangerines – peeled, sectioned, and segmented into bites
OR 1 peach – peeled and sliced
raspberries, blackberries, blueberries or sliced strawberries
1/2 c. whipped low-fat cottage cheese or vanilla Greek yogurt
Whipped cream, if desired
Directions:
Layer half of orange, nectarine, or peach slices and half of the berries on bottom of glass. Top with cottage cheese or Greek yogurt, then layer with remaining slices and berries. If desired, add dollop of whipped cream. Serve.
Easy-Bake Eggs Benedict
Ingredients:
6 (6 oz. total) slices Canadian bacon
6 whole eggs
6 English muffin halves
Butter for toasting (optional)
Hollandaise sauce:
3 egg yolks
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice
1/2 c. butter, melted
Directions:
Preheat oven to 350°F. Spray muffin tin with cooking spray. Press 1 slice of Canadian bacon into each muffin tin. (Doesn’t matter if it breaks/rips.) Crack one egg on top of each Canadian bacon slice. Add salt and pepper, if desired. Bake 12-15 minutes or until eggs reach desired doneness. (13 minutes is cooked through with runny center.)
While eggs are cooking:
Place English muffin halves on a cookie sheet and lightly brush with butter. Put on upper rack of oven when eggs are about halfway done. Bake in oven for 6-8 minutes or until lightly toasted.
Prepare Hollandaise sauce. Place egg yolks, mustard, lemon juice in blender and blend together. Melt butter in a microwave safe bowl for about 1 minute. Butter should be hot and bubbly. Stream melted butter into mixture slowly while blending until pale yellow and completely combined. Hollandaise sauce should be made and served while it is warm.
Once eggs are done, use spoon to pop them out of muffin tins and place one on top of each toasted muffin. Spoon Hollandaise sauce over each egg and muffin and serve.
Slow Cooker Eggs Florentine
Ingredients:
1 c. shredded sharp cheddar cheese
1 1/2 c. frozen spinach (10 oz. pkg.), thawed and squeezed dry
2 slices cubed crust white bread without crusts
1 c. sliced fresh mushrooms
1/2 c. sliced green onions, with a few inches of green
1 oz. sliced pimiento or red bell pepper
6 eggs
1 c. half-and-half
1/2 c. water
salt and pepper to taste
1/2 tsp. paprika
Directions:
Spray bottom and sides of slow cooker with cooking spray or grease with vegetable oil. Layer 1/2 c. cheese, spinach, bread, mushrooms, onions and pimiento/pepper. In a small bowl, whisk together eggs, half-and-half, water, and salt and pepper. Pour eggs mixture evenly over layers. Sprinkle with remaining 1/2 c. cheese and paprika. Cover and cook for 1 1/2 to 2 hours on HIGH setting, or until set.
Two-Minute French Toast in a Mug
Ingredients:
16-oz. mug
1 Tbsp. granulated sugar
1/8 tsp. salt
1/8 tsp. ground cinnamon
dash of nutmeg
1 large egg
1/2 c. milk
1/4 tsp. vanilla
1-1/4 c. bread cubes (preferably stale) or small plain croutons
Maple Syrup
Butter
Directions:
In mug, use fork to whisk sugar, salt, cinnamon, nutmeg, egg, milk and vanilla until very well blended. Add bread cubes, stirring and pressing down into egg mixture absorb the liquid. Let stand at least 15 minutes to allow bread to absorb liquid. Press bread down with fork/spoon to compact it. Microwave on High for 1-1⁄2 to 2-1⁄2 minutes (checking at 11⁄2) or until firm to touch and liquid is absorbed. Top with butter and syrup. **For a twist, add up to 2 Tbsp. raisins or other dried fruit or 1 Tbsp. mini chocolate chips. **
Blueberry Muffins with Lemon Streusel
Ingredients:
1 1/2 c. all-purpose flour
1/2 c. granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 c. vegetable oil
1/2 c. buttermilk
1 1/2 c. fresh or frozen blueberries (preferably organic)
For the Lemon Sugar Topping:
1 Tbsp. lemon zest
1/4 c. granulated sugar
1/4 c. cold butter, cut into small cubes
2 Tbsp. all-purpose flour
Preheat oven to 375 degrees F. Line muffin tin with paper cups or spray with cooking spray. In large bowl, stir together flour, sugar, baking soda and salt.
In small bowl, whisk together egg, oil and buttermilk. Pour buttermilk mixture into flour mixture and stir with fork, until just combined, but do not overmix. Stir in blueberries. Spoon into prepared muffin cups, filling 3/4 full. For topping, mix lemon zest and sugar together with fork, cut in butter, using a pastry blender or two knives. Then cut in flour until mixture is crumbly. Spoon topping over muffins, coating generously. Bake 20-25 minutes, until muffins are golden brown.
