Mother's Day Brunch
Like many others, my annual Mother's Day tradition is to get together with my siblings and serve my mom breakfast in bed. Each year we make a plan to visit her and have a relaxing brunch where we can catch up and let her know how special she is.
If your mom is anything like my mother, then you know that getting her to stay in bed while you make the breakfast can be a very tricky proposition. A couple of years ago I remember practically having to bolt the bedroom door to keep her out of the kitchen while we made eggs benedict with fresh hollandaise sauce. The curiosity and anticipation make her seem like an excited little kid on Christmas morning, so we have discovered that offering a mimosa with freshly squeezed orange juice and champagne with the Sunday paper is one way to keep her occupied while we prepare brunch.
Another option is to use the slow cooker to prepare part of the meal the night before, so there is less to do first thing in the morning. You can wake up to a warm breakfast that has been cooking all night long and simply add some finishing touches. Using the slow cooker also eliminates some of the kitchen mess, and will allow you to spend more quality time with your mom on her special day.
To get started, think about the types of foods that your mother likes best. Does she have any special dietary needs or preferences that you should take into consideration? Is she a sweet breakfast or a savory breakfast person? If you know that your mom prefers a sweeter start to her day, try Caramel Nut Sweet Rolls. With the addition of a bowl of freshly cut fruit salad on the side (which you can also prepare the night before), this makes a very nice brunch menu.
If she likes a bit of both sweet and savory, you could do a two-course brunch. The first course could be a basket of store-bought pastries and muffins. The second course could consist of an egg dish, like a layered Western Omelet Casserole.
If your mom doesn't have a sweet tooth, you can prepare the Western Omelet Casserole recipe below, or you can make her eggs to order, with a side of baked hash browns made in the slow cooker.
IF you schedule brunch for later in the day, you might want to consider a heartier brunch or lunch selections that will carry you through to dinner. Next you will want to think about beverages. The programmable feature on the coffeemaker would make it easy to have coffee ready as soon as you wake up. If you want to skip the production of freshly squeezed orange juice, there are some very nice fresh juices that are available at gourmet markets. This year, I am planning to make Bellinis with peach juice and some sparkling Italian Prosecco, but the peach juice is also delicious on its own.
Having a homemade brunch is a wonderful way to celebrate the mothers in our lives and your mother is likely to cherish the time spent with you as much as any gift.
Made with black pepper, salt, hash brown potatoes, butter, cheddar cheese, sour cream, onion powder
Serves/Makes: 4
- 1 package (20 ounce size) frozen hash brown potatoes, unthawed
- 1/4 cup butter, melted
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- onion powder
- salt
- black pepper
Preheat the oven to 350 degrees F. Grease a 9-inch cake pan.
Combine the hash browns, melted butter, cheddar cheese, and sour cream in a large bowl. Mix well. Add the onion powder, salt, and black pepper to taste and stir well.
Spread the potato mixture in the prepared cake pan. Cover with foil. Place in the oven and bake at 350 degrees F for 45 minutes.
Remove the foil and bake for 15 additional minutes, or until heated through and cheese is melted.
Serve hot.
Made with black pepper, salt, skim milk, eggs, frozen hash browns, cooked ham, onion, green bell pepper, cheese
Serves/Makes: 14
- 32 ounces frozen hash browns, not thawed
- 1 pound cooked ham, cubed
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 1 1/2 cup shredded cheese, your favorite kind, or a blend
- 12 eggs
- 1 cup skim milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Alternate layers of hash browns, ham, onion, bell pepper, and cheese in the crock pot until you've used up all the ingredients.
In a bowl, combine the eggs, milk, salt, and pepper and beat with a whisk until blended.
Pour the egg mixture over the ingredients in the crock pot. Cover and cook on low overnight (10 hours or so). If your crock pot cooks "hot", cook on the warm setting instead or cook for a shorter time.
Made with refrigerated biscuits, butter, butterscotch pudding mix, sugar, ground cinnamon, pecans
Serves/Makes: 8
- 1 package (3.5 ounce size) cook and serve butterscotch pudding mix, not instant
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 3 tubes (8 count size) refrigerated biscuits
In plastic bowl with tight fitting lid, combine pudding mix, sugar, cinnamon and pecans.
Pour butter into shallow bowl. Cut biscuits into quarters. Dip several pieces into butter, then place in a bowl with dry ingredients, replace lid and shake.
Start lining a 10" greased Bundt pan with coated biscuit pieces. Continue doing in batches until they are all piled on top of each other in Bundt pan. You may need to melt a little more butter to finish up biscuit pieces.
Bake in a preheated 350 degrees F oven 30 to 35 minutes, they should be golden brown. Cool in pan 30 minutes. Place large cake like dish over Bundt pan and invert. Before lifting pan off monkey bread, tap bottom of pan good all over the bottom. Lift gently off.
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