With all the pressures of the holidays, the last thing you need is a complicated brunch plan. These three dishes give you options from make-ahead to 10 minutes or less — without sacrificing flavor or healthy choices. Prep the quinoa squares or muffins the night before, then bake before brunch, or make breakfast nachos on the fly.
My kids always want to prepare a very special breakfast for me on Mother’s Day. But guess who ends up doing most of the cooking AND cleaning? (hint: me!) Instead of getting upset at the thought of extra chores, I take this opportunity to bond with my kiddos while we whip up delicious memories together in the kitchen.
A few days before Mother’s Day, my kids and I plan out the menu and hit the market so we’re fully stocked and ready to cook. Here are some mouthwatering Mother’s Day breakfast picks, complete with tasks your kids can do.
Recipe: Lemon Blueberry Pancakes (pictured above)
- Gathering ingredients
- Measuring ingredients
- Washing the blueberries
- Cracking the egg
- Stirring ingredients
Eggs Benedict is my all time favorite breakfast, but it can be a bit heavy. Here’s a traditional recipe with a few healthy twists.
An order of Eggs Benedict at IHOP has 1020 calories and almost 60 grams of fat – and those aren’t even the most outrageous numbers I’ve seen. Large portions of meat and gobs of buttery sauces are mostly to blame.
I’m always looking for something to liven up brunch menus. Try these buttery bite-sized treats at your next get-together.
An average size plain croissant has 310 calories with more than 50% coming from fat. Pile in sugary and high-calorie fillings and it will quickly sabotage your breakfast or brunch. Smart downsizing is the way to have the best of both worlds.
With family and friends visiting during the holidays, you’re bound to have a few folks who need a special meal. There’s no need to stress, we’ve got you covered with brunch recipes for special diets.
Bake a batch of gluten-free muffins a day or two before your guests arrive so you’ll have something on hand for them to munch on.
Recipe: Gluten-Free Blueberry Muffins (above)
I don’t know why I don’t make quiches more often. Every time I make them, my family goes wild and I think, “I should make a different one every week!” Quiches are ideal for a fall and winter breakfast, brunch, lunch or light dinner. They’re also perfect for Sunday football parties (especially for folks in time zones where games start at 9:00 AM)! And for you planners out there, they can be made ahead and refrigerated up to 2 days before baking. Check out my two quiche recipes, tweaked a few ways:
I used refrigerated pie crust to speed up prep work.
I added a little half-and-half – just enough to make a rich filling, but not enough to rocket calories and fat.
I added broccoli to a semi-traditional ham and cheese quiche (I also added parsley and Dijon).
I kept the recipes similar so you can use either one as a guide to create new versions with ingredients you have handy.
Make an extra-special egg dish for breakfast or brunch that kids and adults will love. Once you get the hang of the basic recipe, you can use whatever ingredients are in season (or in your fridge.) It’s all about learning the simple technique — here’s how you do it the healthy way.
Invite some friends over for a weekend playdate or make moms smile with this effortless, yet elegant (and kid-friendly) brunch spread.
Drinks & Starters
- Blueberry Buckwheat Pancakes
- Potato and Zucchini Frittata
- Fresh Fruit Salad with Honey Vanilla Yogurt
- Whole-Grain Waffles (pictured)
More Spring Breakfast and Brunch Ideas
TELL US: What’s your favorite brunch food?
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
So, summer’s officially ending tomorrow, but so what? There’s no reason to be blue. Fall’s got plenty to offer: Winter squash, football games, pick-your-own apple orchards and (finally!) cooler temperatures. Just like my box of sweaters, all the greens I loved in the spring are peeping out again, including Popeye’s favorite: spinach. I’m celebrating the return of this all-purpose green with a batch of individually-sized spinach-mushroom quiches.
What better way to treat mom than with a healthy, homemade breakfast in bed or a hearty brunch spread? With Mother’s Day in a day, I’ve rounded up some of my favorite vegan-friendly breakfast and brunch ideas for mom.