Mother’s Day Breakfast Ideas

May is an exciting time of year. Spring is in full swing, summer isn’t too far off, and Mother’s Day is right around the corner!

Breakfast has always been referred to as the most important meal of the day. Start Mother’s Day off right! We have found recipes for all types of breakfast lovers. We have listed some of our favorites below.  Bon appétit!

http://www.delish.com/cooking/recipe-ideas/recipes/a58145/crescent-breakfast-squares-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a58145/crescent-breakfast-squares-recipe/

CRESCENT BREAKFAST SQUARES

Total Time: 1:00

Prep: 0:10

Serves: 6-8

INGREDIENTS

  • Cooking spray, for pan
  • 2 cans crescent dough
  • 3 tbsp. butter, divided
  • 12 large eggs
  • 1/4 c. milk
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. finely chopped chives
  • 1/2 lb. deli ham
  • 12 slices cheddar
  • 1 tsp. sesame seeds
  • 1 tsp. poppy seeds
  • 1 tsp. minced onion
  • 1 tsp. dried garlic
  • Flaky sea salt

DIRECTIONS

  1. Preheat oven to 375° and grease a baking sheet with cooking spray. In a large bowl, whisk together eggs and half-and- half.
  2. In a large nonstick pan over medium heat, melt 1 tbsp. butter. When butter is foamy, reduce heat to low and add egg mixture. Cook, stirring often with a spatula, until eggs are just set. Season with salt and pepper and remove from heat.
  3. Unroll one can of crescents onto greased baking sheet and pinch seams together. Add a layer of ham then top with scrambled eggs, chives and cheese. Unroll second crescent dough and place on top of cheese. Pinch together crescent sheets to seal.
  4. Melt remaining butter in microwave. Brush melted butter on top of crescent dough then sprinkle with poppy seeds, sesame seeds, minced onion, dried garlic, and flaky sea salt.
  5. Bake until crescent dough is golden and cooked through, about 25 to 30 minutes. (If the crescent dough is browning too quickly, cover with foil.) Let cool for at least 15 minutes before slicing into squares.

http://www.delish.com/cooking/recipe-ideas/recipes/a54766/cannoli-french-toast-dippers-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a54766/cannoli-french-toast-dippers-recipe/

CANNOLI FRENCH TOAST DIPPERS

Total Time: 0:30

Prep: 0:30

Serves: 4

INGREDIENTS

FOR THE FILLING

  • 1 c. heavy cream
  • 1/4 c. powdered sugar, plus more for serving
  • 1/4 tsp. cinnamon
  • pinch of nutmeg
  • 1/2 c. ricotta
  • 1 c. mini chocolate chips

FOR THE FRENCH TOAST

  • 2 large eggs
  • 1/2 c. whole milk
  • 1/4 tsp. cinnamon
  • 1/4 tsp. pure vanilla extract (optional)
  • pinch of kosher salt
  • 12 slices white bread, crusts removed
  • Butter, for cooking
  • Maple syrup, for serving

DIRECTIONS

  1. Make filling: In a large bowl using a hand mixer, beat heavy cream with powdered sugar, cinnamon and nutmeg until soft peaks form. Stir in ricotta and chocolate chips until evenly incorporated.
  2. In another large bowl, beat eggs, milk, cinnamon, vanilla and salt. Set aside.
  3. Make roll-ups: Roll out each slice of bread until flat and thin. Spread a thin layer of the filling onto the bread, then roll up tightly. Very quickly dunk each dipper into the egg mixture.
  4. In a large nonstick skillet, melt about 1 tablespoon butter over medium heat. Working in batches, add 4 to 5 dippers (depending on size of skillet), seam-side down. Cook until golden all over, about 2 minutes per side.
  5. Sift more powdered sugar over cooked roll-ups and serve with maple syrup for dunking.

http://www.delish.com/cooking/recipe-ideas/recipes/a52835/strawberry-sweet-rolls-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a52835/strawberry-sweet-rolls-recipe/

STRAWBERRY SWEET ROLLS

Total Time: 0:30

Prep: 0:15

Serves: 6

INGREDIENTS

FOR THE ROLLS

  • 1 tube crescent rolls
  • 1 c. strawberry preserves
  • 1 c. chopped strawberries
  • 1 tbsp. melted butter
  • sugar (for sprinkling)

FOR THE GLAZE

  • 4 oz. cream cheese, softened
  • 4 tbsp. butter, softened
  • 1 c. powdered sugar
  • 1 tbsp. milk
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon zest

DIRECTIONS

  1. Preheat oven to 375° and grease an 8″-x-8″ baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
  3. Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
  4. Meanwhile, make glaze: In a medium bowl using a hand mixer, beat cream cheese, butter and powdered sugar until well combined. Add milk, vanilla and lemon zest and mix until smooth.
  5. Drizzle baked rolls with cream cheese glaze. Serve warm.

http://www.delish.com/cooking/recipe-ideas/recipes/a48778/blueberry-breakfast-braid-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a48778/blueberry-breakfast-braid-recipe/

BLUEBERRY BREAKFAST BREAD

Total Time: 0:40

Prep: 0:20

Serves: 8

INGREDIENTS

  • 6 tbsp. cream cheese, divided
  • 1/4 c. sugar, divided (plus more for sprinkling)
  • 1 tsp. pure vanilla extract, divided
  • 2 c. (1 pt.) fresh or frozen blueberries
  • 2 tbsp. cornstarch
  • Juice of 1/2 a lemon
  • 1 8-oz. tube crescent dough
  • All-purpose flour, for work surface
  • Egg wash (1 beaten egg plus 1 tsp. milk)
  • 1/4 c. sliced almonds
  • 1/2 c. powdered sugar
  • 2 tbsp. heavy cream

DIRECTIONS

  1. Preheat oven to 375°.
  2. Make fillings: Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine.
  3. Prepare dough: Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle.
  4. Assemble the braid: Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1″ strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly.
  5. Make glaze: Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary.
  6. Drizzle glaze over the pastry. Cut crosswise to serve.

http://www.delish.com/cooking/recipe-ideas/recipes/a54023/mimosa-fruit-salad-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a54023/mimosa-fruit-salad-recipe/

MIMOSA FRUIT SALAD

Total Time: 0:10

Prep: 0:10

Serves: 8

INGREDIENTS

  • 3 kiwis, peeled and sliced
  • 1 c. blackberries
  • 1 c. blueberries
  • 1 c. strawberries, quartered
  • 1 c. pineapple, cut into small pieces
  • 1 c. Prosecco, chilled
  • 1/2 c. freshly squeezed orange juice
  • 1 tbsp. honey
  • 1/2 c. fresh mint

DIRECTIONS

  1. In a large bowl, combine all fruit.
  2. Pour prosecco, orange juice and honey over fruit and toss carefully to combine. Garnish with mint and serve.

http://www.delish.com/cooking/recipe-ideas/recipes/a45032/eggs-benedict-skillet-casserole-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a45032/eggs-benedict-skillet-casserole-recipe/

EGGS BENEDICT SKILLET CASSEROLE

Total Time: 2:20

Prep: 0:20

Serves: 6

INGREDIENTS

  • Butter, for brushing skillet
  • 8 English muffins, torn into small pieces
  • 1 lb. ham steak, chopped
  • 8 large eggs
  • 2 c. whole milk
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 4 large egg yolks
  • Juice of 1/2 lemon
  • 1 stick (1/2 cup) butter, melted
  • Pinch of cayenne pepper
  • Paprika, for garnish
  • Fresh parsley, torn, for garnish

DIRECTIONS

  1. Butter a large ovenproof skillet. Add a layer of torn English muffins, then ham, and continue layering until the English muffins and ham are all used up.
  2. In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. Pour mixture over skillet and cover with plastic wrap. Refrigerate 1 hour or up to overnight.
  3. When ready to bake, preheat oven to 375°. Bake until egg is cooked through and top is golden, 1 hour. (Cover with foil if top is getting too brown.)
  4. Meanwhile, make hollandaise: Bring a small saucepan with 2″ water to a boil. In a medium bowl, whisk egg yolks with lemon juice. Put over saucepan and whisk continuously as you add butter and cayenne and season with salt.
  5. Drizzle hollandaise over bake, sprinkle with paprika and parsley, and serve.

http://www.delish.com/cooking/recipe-ideas/recipes/a51216/nutella-stuffed-pancakes-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a51216/nutella-stuffed-pancakes-recipe/

NUTELLA STUFFED PANCAKES

Total Time: 0:30

Serves: 4-6

INGREDIENTS

  • 1 c. Nutella
  • Pancake batter, prepared according to package instructions
  • 1 c. sliced strawberries, for serving
  • Maple syrup, for serving

DIRECTIONS

  1. Line a baking sheet with parchment paper. Dollop about 2 tablespoons of nutella onto the baking sheet and spread into a flat disc, about 2 ½” wide. Repeat with remaining Nutella. Freeze until solid, about 30 minutes to 1 hour. Keep the nutella discs in the freezer until required.
  2. Heat a large nonstick skillet over medium heat. Grease the pan with cooking spray, then spoon a small amount of pancake batter into the pan. Place a nutella disc in the center of the batter and spoon a bit more batter on top of the nutella. When little bubbles appear and start to pop(about 2-3 minutes), flip the pancake. Cook until golden on both sides. Repeat with remaining batter.
  3. Serve with sliced strawberries and syrup.

 

http://www.grandbaby-cakes.com/2015/04/spinach-and-bacon-hash-brown-quiche/

http://www.grandbaby-cakes.com/2015/04/spinach-and-bacon-hash-brown-quiche/

SPINACH AND BACON HASH BROWN QUICHE 

Total Time: 1:20

Prep: 0:20

Serves: 8

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 (20 ounce) package refrigerated hash browns
  • ½ cup chopped onion (1 medium)
  • 6 slices bacon, chopped
  • 8 beaten eggs
  • ½ cup dairy sour cream
  • ½ cup half-and-half, light cream, or milk
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • Dash ground nutmeg (optional)
  • 3 cups lightly packed chopped fresh spinach
  • ⅔ cup shredded mozzarella cheese (about 3 ounces)
  • ½ cup shredded Swiss cheese (2 ounces)
  • Cherry tomatoes, cut up (optional)

DIRECTIONS

  1. Begin by heating olive oil over medium high heat in a non-stick skillet.
  2. Add hash browns and continue to cook until tender and golden brown. Press hashbrowns into the bottom of a pie plate or skillet creating a crust.
  3. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
  4. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.
  5. Pour egg mixture into the hashbrown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

http://www.delish.com/cooking/recipe-ideas/recipes/a51237/bacon-egg-in-a-heart-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a51237/bacon-egg-in-a-heart-recipe/

BACON EGG-IN-A-HEART

Total Time: 0:25

Prep: 0:10

Serves: 2

INGREDIENTS

  • 4 slices bacon
  • 2 slices bread
  • 2 tbsp. butter
  • 2 eggs
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut each strip of bacon into 5” pieces then fold in half lengthwise. Take two folded strips and shape them into a heart. Place on a baking sheet and bake until crispy, about 12-15 minutes. Place each crispy bacon heart over the bread and cut out a heart shape from the bread.
  3. Melt butter in a large ovenproof skillet over medium heat. Add the bread and toast until golden on one side. Flip the bread and add bacon hearts to the center of each piece of bread. Crack eggs into the centers of the bacon hearts. Sprinkle eggs with salt and pepper. Transfer skillet to oven and cook until egg whites are set, about 5 minutes.

http://www.delish.com/cooking/recipe-ideas/recipes/a50777/ham-cheese-brunch-bake-recipe/

http://www.delish.com/cooking/recipe-ideas/recipes/a50777/ham-cheese-brunch-bake-recipe/

HAM AND CHEESE BRUNCH BAKE

INGREDIENTS

  • 10 large eggs
  • 1 1/2 c. milk
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh thyme leaves, plus more for garnish
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 4 c. cubed French bread or baguette
  • 1/2 lb. ham, chopped
  • 1 1/2 c. shredded white Cheddar

DIRECTIONS

  1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, dijon, thyme, and garlic powder and season generously with salt and pepper.
  2. Butter a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture.
  3. Bake until eggs are cooked through and ham golden, 45 to 55 minutes. (To make ahead, cover baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)
  4. Garnish with more thyme and serve.

 

Reference:

http://www.delish.com/holiday-recipes/g1077/mothers-day-breakfast-in-bed-recipes/?slide=1

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