So, remember this post when I talked all about Mother's Day when my kids were little?
When they served me crumbly bits of burnt toast and delivered hot coffee in the "#1 Mom" mug.
Those sweet days of homemade cards and macaroni necklaces are now just a flicker in my rear view mirror.
But it doesn't mean I still don't LOVE to get breakfast in bed. And now that my "littles" are pretty much full grown (which happened waaaaaay too fast!), the breakfasts are no longer burnt AND I even get coffee refills.
And because I know you have way better things to do with your time than hunt down breakfast recipes, I've got ya covered withsome of the most popular breakfast (and brunch.....because if Sunday isn't the perfect day for sleeping in, I don't know what day is!) recipes from the website.
I'd love to hear what your perfect brunch is -- so leave a comment below! I'm a sucker for crispy potatoes, egg over easy with lemon hollandaise, a side of fruit and coffee that's a bit more half and half than it is coffee.
Whether you're a mom, aunt, grandma, sister, or bestie, I hope you have the most wonderful celebration of YOU on Sunday!
Oh, and one more little thing before you go..........
I'd LOVE to see which recipes you're cooking from here, so tag your pics #amenuforyou! When you do, it's like you're giving me a virtual high five.....which gives me ALL the feels!!
Like what you see? I'd love you to join our community -- sign up here for my free weekly newsletter. It's filled to the brim with tasty tips on menu planning, recipes to get you out of your cooking rut and incredibly easy ways to incorporate more seasonal goodness (bonus: you'll eat WAY healthier!)
5 Recipes for the Perfect Mother's Day Brunch
Coconut Almond Granola
Serves: 12 Total Time: 1 hour
- 4 cups oats (quick cook or rolled oats)
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 3 tablespoons chia seeds
- 1 ½ cups almonds
- 1 cup unsweetened coconut flakes
- 3 tablespoons golden flaxseed
- ¾ cup olive oil
- ¾ cup maple syrup
- 2 tablespoons ground cinnamon
First, preheat oven to 300 degrees. While the oven is preheating add all ingredients to a large bowl then mix well to combine.
After all the ingredients are mixed well, pour the mixture onto a large sheet pan and bake for 25 minutes. Toss the mixture again because you want to make sure all the granola cooks evenly. Then continue cooking for about another 20 minutes until the granola is a lovely toasty golden brown.
Finally, let cool and enjoy with yogurt, milk or even by the handful.
Cinnamon Breakfast Puffs
Serves: 30 minutes Total Time: 45 minutes
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup granulated sugar
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (if you don't have buttermilk, use regular milk instead but don't add the baking soda)
First, preheat your oven to 350°F. Then butter 30 miniature muffin cups, or line cups with paper liners because if you don't you will wind up with muffins that are stuck to the pan, and no one likes that.
Prepare coatings: In a small saucepan, melt 8 tablespoons butter over medium heat and then continue to cook it, stirring frequently, until lovely golden brown bits form on the bottom. It will smell nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
You definitely want to prepare the browned butter and cinnamon sugar FIRST, so you can dip and roll the puffs when they're warm out of the oven. If you let the puffs cool too much while making the dipping mixtures, the butter and sugar won't stick as well and that would be very very sad.
Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Then mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined because you want the muffins to be light and airy and if you over mix they will be
Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Then bake miniature muffins for about 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Afterwards, transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, but when they're still warm, take your first puff and dip it in the browned butter so the butter coats all sides of the puff. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Finally, transfer puff to wire rack to set and then repeat with remaining puffs. Eat warm.
Recipe from Smitten Kitchen
Eggs in Purgatory
Serves: 4 Total Time: 35 minutes
- 3 tablespoons extra virgin olive oil, plus extra to drizzle on at the end
- 2 cloves garlic, peeled
- ½ cup flat-leaf parsley leaves, plus extra for garnish
- 1 anchovy filet, minced (or a ½ teaspoon of anchovy paste)
- 4 teaspoons fresh oregano
- a pinch of crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- Salt and Freshly Ground Pepper
- 4 large eggs (shown with 3)
- ½ cup grated Parmesan cheese, plus extra to garnish
- 4 slices of toasted country bread of your choice
On a cutting board, combine garlic, parsley, anchovies (if using paste you will add that later), oregano and pepper and then chop them all up together until they’re finely chopped. Next, heat a medium skillet over medium heat. Once hot, swirl in the olive oil. When the oil shimmers, add garlic-parsley mixture to the pan and then cook, stirring, about 2 minutes. If using anchovy paste, now is the time to add that and stir it into the mixture. After you stir in the anchovy paste, add tomatoes slowly and carefully (because they’ll most likely splatter a bit when you add them), and then stir to combine.
Lower heat to medium-low and simmer sauce for 10 minutes. Taste and season with salt, pepper and extra red pepper flakes (if you like things a bit spicy!)
With the back of a wooden spoon, make a small indentation in the sauce for each egg and then crack them directly into the pan. Then sprinkle the eggs and sauce with Parmesan and cover pan partially with a lid.
Let the eggs cook for about 5-7 minutes because you want the whites to be firmly cooked, but the yolks to be runny. So keep an eye and add a couple of extra minutes if you need the whites to firm up a bit more.
Afterwards, when the eggs are cooked, drizzle entire pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Lastly, serve immediately with either toasted crusty bread or toasted bagels because we all know you're going to need something to sop up all the scrumptious sauce.
World's Best Coffee Cake
Serves: 24 Total Time: 25 minutes
- 1 Box Duncan Hines yellow cake mix (I use the deluxe moist one)
- 1 small box Instant vanilla pudding
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 Tbsp cinnamon
- 1/2 cup chopped pecans
- For the Icing:
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
- 1/4 cup milk
First, preheat oven to 350 degrees.
Then in a standing mixer mix the first 6 ingredients for about 5 -8 minutes because you want it to be extremely well blended.
Meanwhile, prepare the cake pans and the nut/sugar mixture.
Also, to take advantage of the time you'll have while the batter is mixing, take another bowl, combine the 2 sugars, cinnamon and pecans. Then set it aside while you complete the next step.
Grease and flour 2 round or square cake pans.
To assemble the coffee cake:
Put 1/3 sugar mixture into bottom of each pan. Divide 1/2 cake batter between each pan. The sprinkle 1/3 sugar mixture over cake batter in each pan. Add the rest of the cake batter to each pan. Top each pan with remaining sugar mixture. Finally, take a knife and swirl through cake and sugar mixtures to make it look like marble.
Bake for about 30-35 minutes. Afterwards, test the cakes by inserting a toothpick into the center of each one. If the cakes are fully cooked the toothpick will come out clean, or with only a few crumbs.
Cool the cakes thoroughly on a wire rack before icing them. Because if you ice them while they're hot the icing will melt into the cake instead of forming a lovely sweet shell on top of the cake.
For the icing:
In a small bowl whisk together the sugar, vanilla and milk.
Drizzle icing over cooled cakes.
I promise once you make this coffee cake, you won’t make ANY other recipe EVER again! This recipe makes TWO coffee cakes, therefore, DO NOT adjust the recipe if you only want to make one. Also, don't stress too much about the exact proportions when you're adding the sugar mixture and batter to each cake pan. However you disperse the sugar mixture and batter, as long as half of each mixture winds up in each pan the recipe will turn out perfectly! When you want something sweet to bring to a breakfast or brunch potluck, or if you're having the neighbors over for coffee this coffee cake will blow their minds.
Fruit Salad with Vanilla Orange Dressing
Serves: 10 Total Time: 40 minutes
- 1 cup sugar
- 1 cup water
- Juice Of 1 orange
- Zest Of 1 orange
- 2 whole vanilla beans, slip and the inside beans scraped out (or 2 teaspoons vanilla extract)
- 4 pints strawberries, hulled and halved
- 2 pints blueberries
- 1 cup cubed pineapple
- 1 cup cubed cantelope
- 2 cups green grapes, halved
First, place the sugar, water, orange juice and orange zest into a small saucepan and then stir to combine. Bring mixture to a boil. When it starts to boil turn the heat to low then simmer for about 15-20 minutes until the mixture slightly thickens. Set mixture aside to cool. When the mixture has cooled store it in your refrigerator to get it nice and cold.
Next, mix all the fruit in a large bowl and then pour the syrup over the top, tossing gently.
Lastly, garnish with mint leaves and then serve immediately.