Any mother would appreciate dining out to celebrate her day, but after a long work week and non-stop errands, staying in and relaxing sounds way more appealing than putting on her Sunday best.
Why not try something different this year?
Keep it casual and extra cozy. There's no better family bonding activity than serving mom breakfast in bed. She can stay in her pjs all day (and so can you), and she'll feel like a queen when you present her with a smorgasbord of goodies.
The kids will love to play chef for the day and learn what mom (and dad) does on the daily. I'm sure she'll enjoy the pampering for a change - it's a definite win.
Don't forget to clean up the kitchen! After a lovely meal, mom isn't going to want to see a sink full of dirty dishes.
If you want to be extra creative, decorate the serving tray with flower petals and/or a homemade card to tell her how much she means to you.
Here are some delicious (and simple) suggestions:
Chocolate Oatmeal (Yes, for breakfast!):
Ingredients:
• 1 serving rolled oats (40g)
• 3/4 cup milk of choice
• 1 ripe banana
• 1 1/2 tbsp cocoa powder
• 1/8 tsp salt
• 1/4 tsp pure vanilla extract
• extra sweetener if desired
Combine all ingredients and cook, uncovered, over medium-high heat for 5-7 minutes. When it starts to bubble, stir occasionally. Sweeten as desired.
Muffin Ingredients:
Streusel topping (see ingredients below)
• 1 1/2 cups blueberries, fresh or frozen
• 2 cups + 3 Tbsp. all-purpose flour, divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 7 Tbsp. milk
• 1 Tbsp. lemon juice
• 1 Tbsp. loosely-packed lemon zest
Streusel Ingredients:
• 2 Tbsp. melted butter, slightly cooled
• 2 Tbsp. all-purpose flour
• 2 Tbsp. granulated sugar
• 1/4 cup raw sugar
Directions:
To Make the Muffins:
1. Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
2. Prepare the streusel topping according to instructions below.
3. In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
4. In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
5. In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.
To Make Streusel Topping:
Whisk together all ingredients until combined and mixture is crumbly.
Ingredients:
• 8 large eggs, lightly beaten
• 2/3 cup nonfat buttermilk
• pinch of salt
• 1/4 teaspoon vanilla extract
• 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• 2 bananas, sliced
• Maple syrup (optional)
Directions:
1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.
Ingredients:
• 1 bagel (any flavor that would go well w/ egg)
• 2 to 3 large eggs
• desired fillings (such as cheese and chopped vegetables)
Directions:
1. Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray.
2. Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs or discard.
3. Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (discard or turn into breadcrumbs). Set the bagel, cut-side-up on the foil.
4. Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top.
5. Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately (pick it up and eat it with your hands!)
Spinach and Goat Cheese Omelet:
Ingredients:
• 6 large eggs
• 1 tablespoon half-and-half (cream)
• salt and pepper to taste
• 1 tablespoon butter
• 1 green onion stalk, sliced (about 2-tablespoons)
• 3-ounces soft goat cheese
• 1 cup fresh baby spinach leaves
• 1 medium tomato diced
Directions:
1. Heat non-stick pan to medium heat.
2. In small bowl combine eggs, half-and-half, salt and pepper. Beat together with fork 1-2 minutes until solid yellow and no longer streaked. Do not over-beat and cause bubbles.
3. Melt butter in pan and pour in half of egg mixture. Cook about 1 minute. Then gently lift up edges while tilting pan in that direction, do this all the way around the omelet. This allows uncooked egg on top to cook more evenly. Once bottom is mostly set and no longer breaks when lifting edge (the top will still be slightly runny), add half of the green onion, goat cheese, spinach and tomatoes to one side.
4. Take off of heat and cover with lid to evenly cook omelet and vegetables, about 1-2 minutes more. Once egg is set and spinach slightly wilted, fold half over to form complete omelet.
5. Remove omelet from pan (place plate on top of pan, then flip pan over plate to cleanly drop the omelet on the plate). Repeat process for second, or additional, omelets.
Ingredients:
• 15 oz. frozen shredded hash browns, thawed
• 1 cup Cheddar cheese, shredded
• 1 tablespoon olive oil
• 8 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon Cheddar cheese, shredded
• ½ tablespoon parsley, chopped
• 2 avocados, sliced and chilled
Directions:
1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack a medium egg into each nest and season with salt and pepper to taste
5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
8. Dish and serve with chilled avocado slices
Ingredients:
• Syrup for serving
Directions:
1. Make Fluffy Buttermilk Pancakes (or your favorite pancake recipe) according to directions.
2. Pour the batter into a squeeze bottle, and cut the tip a little bigger so it's easier to pour.
3. Spray griddle with cooking spray and cook on medium heat, about 300 degrees F.
4. Using your squeeze bottle, carefully draw your pancakes into letters and hearts. Be careful not to make them too large, as the batter will expand. Use the batter to create and message you want!
5. Serve with butter and hot syrup.
