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Mother’s Day breakfast ideas

Sunday, May 12, is Mother’s Day. Perhaps a breakfast prepared by all hands but hers would be welcome. Below are some breakfast/brunch recipes that might satisfy the morning.

Breakfast Pizza

GottobeNC.com

11- to 12-inch precooked pizza shell or Boboli crust

1 Tablespoon margarine

½ cup diced, cooked potatoes, optional

½ cup cooked, crumbled sausage

½ cup diced vegetables (onions, red or green peppers)

6 large eggs

1 cup grated mozzarella cheese

What to Do

Preheat oven to 425° F.

Place margarine in sauté pan over medium heat.

Add sausage and vegetables and potatoes and heat thoroughly.

Add eggs and lightly scramble.

Spread cooked scrambled egg mixture on crust.

Top with mozzarella cheese.

Bake for 10-12 minutes until cheese is melted.

 

mother's day

Egg scramble. GottobeNC.com

Egg Scramble

GotToBeNC.com

“This is a quick easy breakfast combination that would be fun for kids of all ages to try.

Mix in any combination of ingredients and toppings.”

Ingredients

1teaspoon olive oil

¼ cup green pepper, diced

¼ cup red onion, diced

3 whole eggs

3 egg whites

4 slices bacon cooked and crumbled

1 piece ham chopped

½ cup grape tomatoes, cut in half

Salt and Pepper to taste

Optional: cheddar cheese, shredded

What to Do

In a medium skillet heat olive oil on medium-high heat. Add green pepper and onion. Sauté for 3-4 minutes, until soft.

Combine whole eggs and egg whites with a whisk and beat until combined.

Optional: add salt and pepper to taste.

Add eggs to the pan of peppers and onions. As the eggs just begin to cook, add bacon and ham. Continue to cook until the eggs are cooked through.

Put egg scramble on a plate and top with cheddar cheese and tomatoes.

 

Blueberry Poppy Seed Brunch Cake

Linda Rahman, Petaluma, Calif., won the Pillsbury Bake-Off in 1990 with this cake recipe. The judges said it was “light, refreshing and satisfying.

Ingredients

For the cake:

⅔ cup sugar

½ cup unsalted butter, softened

2 teaspoons grated lemon zest

1 egg

1 ½ cups all-purpose flour

2 tablespoons poppy seed

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

For the filling:

2 cups fresh or frozen blueberries, thawed, drained on paper towels

⅓ cup sugar

2 teaspoons flour

¼ teaspoon nutmeg

For the glaze:

⅓ cup powdered sugar

1 to 2 teaspoons whole milk

What to Do

Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

 

Bread Pudding

Cooking.nytimes.com/recipes

Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Ingredients

2 cups milk

2 tablespoons (1/4 stick) unsalted butter, more for greasing pan

1 teaspoon vanilla extract

⅓ cup sugar

Pinch salt

½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

2 eggs, beaten

What to Do

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

 

Classic French Toast

Cooking.nytimes.com/recipes

Ingredients

2 whole eggs

2 egg yolks

2 cups whole milk, or 1¾ cups milk, plus 2 to 4 tablespoons cream

1 teaspoon vanilla extract (optional)

Pinch of salt

Unsalted butter, for cooking

8 slices white bread, such as Pullman, brioche or challah, sliced 1/2- to 3/4-inch thick

Cinnamon sugar or granulated sugar

What to Do

Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.

In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.

When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.

Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.

Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas — whatever you’d like.

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