Every year, kids across the nation wake up early and toil away in the kitchen to surprise their moms with a special Mother’s Day breakfast. The effort is so appreciated that we moms feel compelled to eat every last morsel with a smile upon our face to assure our children their hard work resulted in something amazing. Let’s face it though, when someone only cooks once a year, their culinary skills are somewhat lacking. So, though you didn’t have to cook breakfast, you were forced to choke down burnt toast, bacon that is burnt in some places and nearly raw in others, and runny scrambled eggs. Happy Mother’s Day!
This year, you can avoid having to put on an academy award-winning performance by stocking the fridge with a few ingredients and leaving this website open on your computer (or the printout on the kitchen counter). These recipes are easy enough for the kids to prepare and you will actually be happy to eat them.
I know you will balk at some of the ingredients because it’s not how YOU would make it, but remember that we’re working with individuals who spend limited time cooking. We need to make things as easy as possible. Cooking bacon so that it is evenly cooked and crispy, not burnt is a skill that takes a long time to develop. Don’t risk catastrophe. Just buy the pre-cooked bacon. Likewise, unless you want your children armed with knives, eliminate any need for them by using frozen potatoes o’brien with potatoes, green peppers, and onions that are already diced.
If your children are too young to use an oven, you might be limited to the berry yogurt parfait. Ideally, you’ll stick with berries that don’t need to be sliced (e.g. blueberries, blackberries, and raspberries), but my raspberries mysteriously disappeared the morning that I made my sample so I substituted strawberries to bring in the color red.
- 1 single-serving size container of yogurt
- ½ cup assorted berries
- Place a few berries in the bottom of a parfait cup.
- Scoop ½ of the yogurt into the cup.
- Add more berries.
- Add remaining yogurt.
- Top with remaining berries.
The breafast casserole cups are equally easy to assemble, but do need to be baked so are best made by older children or with Dad’s help.
- Cooking Spray
- 1 sm pkg frozen potatoes o'brien
- 1 T pepper
- 1 T salt
- 1 pkg pre-cooked bacon or sausage crumbles
- 1 cup cheddar cheese
- 12 eggs or 3 cups Egg Beaters
- Preheat oven to 350°.
- Spray a muffin tin with cooking spray.
- Spoon 2 T of potatoes o'brien into each muffin tin cup.
- Sprinkle ¼ tsp each of salt and pepper over the potatoes in each cup.
- Top potatoes with a layer of crumbled bacon or sausage.
- Sprinkle cheese over meat in each cup.
- Crack one egg into each cup and use a spoon to break each yolk and stir slightly to combine the egg with the other ingredients in each cup OR add ¼ cup of Egg Beaters to each cup.
- Bake at 350° for 20-25 minutes (until egg is fully cooked).
- Serve warm.
These recipes are easy enough for any child who is willing and able to tackle making breakfast to prepare. I hope they will help make your Mother’s Day especially wonderful this year.
Here are some other recipes from a couple of my friends that are equally easy and delicious.
If you like sweet breads, you’ll love this Blueberry Pound Cake from Organized 31.
And these Buttermilk Waffles from Feeding Big would certainly wake me up with a smile!