Mother’s Day is on Sunday, May 12th! Have you started thinking about how to make this year’s Mother’s Day the best ever? Here are five delicious Mother’s Day breakfast-in-bed or brunch recipes to delight your mom on her special day!
Perhaps you’ll be taking Mom out for brunch or dinner this year, but you may also consider serving Mom a special Mother’s Day breakfast in bed or a fabulous brunch at home. Sound good?
To help you create a truly memorable morning for your mom, here are a few super-special Mother’s Day breakfast-in-bed and brunch-at-home recipes.
A few of these recipes are easy to prepare, while others are a bit more involved! But one of these mouth-watering options is bound to match your mother’s early-morning culinary preferences and make mom very happy. Isn’t she worth it?
Mother’s Day Breakfast in Bed and Brunch Recipes
Fluffy Scrambled Eggs
- Prep time: 10 minutes
- Servings: 4
- 6 large eggs
- 1/3 cup milk
- 1/8 teaspoon kosher salt, plus additional, to taste, divided
- pepper, to taste
In a medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use an immersion blender for extra fluffiness, if desired. Set aside.
In a separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
Pour the egg-milk mixture into a lightly greased skillet over low heat. Let set up 1 minute, then use a silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
Serve with salt and pepper to taste.
Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.
Avocado Toast
- 2 slices whole-wheat bread
- 1 avocado, halved and sliced
- 2 poached eggs
- salt, to taste
- pepper, to taste
- 1/2 cup crushed SimplyProtein Barbecue Crunchy Bites (optional)
- Toast bread slices.
Divide avocado slices among toast. Place one egg on each piece of toast then sprinkle with salt and pepper, to taste.
Top toast with crushed crunchy bites.
Overnight Oats
- 1/3 cup old-fashioned rolled oats
- 1/2 cup low-fat milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons mixed dried fruit
- 1 tablespoon walnuts, chopped
- 1 tablespoon honey
Combine oats, milk, and vanilla extract in a bowl or jar. Cover and refrigerate overnight.
Before serving, stir in dried fruit, walnuts, and honey.
Spanish Potato and Onion Omelet
Recipe courtesy of National Onion Association
- 1 cup olive oil, divided
- 4 Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
- salt, to taste
- pepper, to taste
- 2 medium onions, thinly sliced (2-2 1/2 cups)
- 6 eggs
- 4 ounces cured, cooked ham or prosciutto, diced
In a large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper to taste. Repeat with remaining potatoes.
Add 4 tablespoons of olive oil to the pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
In a large bowl, beat eggs. Add eggs to the potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on the bottom. Invert the platter on the pan and flip the omelet onto a plate. Add remaining olive oil to the pan; slide the omelet back into the pan.
Cook until golden brown on the bottom.
Slide omelet onto a serving plate. Let cool. Cut into wedges.
Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken
Recipe courtesy of Chef Jenny Dorsey on behalf of the National Honey Board
- Servings: 4
- Chicken:
- 8 boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 teaspoon rosemary, chopped
- 2 tablespoons orange blossom honey
- 2 cups all-purpose flour
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1/2 teaspoon ancho chile powder
- vegetable oil, as needed
Waffles:
- 1 1/2 cups all-purpose flour
- 2 teaspoons orange blossom honey
- 1 teaspoon orange zest
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 1/4 cups whole milk
- 2 large eggs
- 1/4 cup fresh chives, chopped
- 3/4 cup sharp cheddar cheese, shredded
- honey
To make chicken: Rinse chicken thighs and pat dry with paper towels; place in a large bowl.
In a separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary, and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
In a separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika, and ancho chile powder; stir.
Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
In a deep fryer, heat oil to 375 F. Fry chicken until internal temperature reaches 175 F or juices run clear, approximately 5 minutes per thigh.
Drain on paper towels.
To make waffles: In a large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives, and cheese until combined.
Use a waffle maker to cook four waffles in batches.
Place chicken on waffles and drizzle with honey.
After Mother’s Day breakfast in bed or brunch, why not take Mom for a relaxing family nature walk at the Ramapo Reservation in Mahwah!
Happy Mother’s Day!
Visit the mybergen.com Events Calendar to find Mother’s Day Weekend events happening near you!
