Easy Breakfast in Bed for Mother’s Day
When I was growing up, we always made my mom breakfast in bed for Mother’s Day. I’m sure it was actually my dad making the breakfast, but in my mind, we made that breakfast with love and allowed her to sleep all day in bed! My mom’s other request was that we “just get along for this one day”. That never happened, but we always gave her a good breakfast. Even now, nothing gets me out of my house faster than someone mentioning brunch (besides maybe someone mentioning a new hipster bakery in town). If you feel as passionately about breakfast as I do, and you want an easy delicious breakfast on Mother’s Day, without the fire or crying, read on.
I’ve included a Cinnamon Baked French Toast Recipe in case you’re someone like me who gets sick at the thought of meat or eggs first thing in the morning, as well as a Savory Breakfast Casserole. Both recipes take under 30 minutes of prep time and can be assembled the night before. Your child(ren) and/or partner can pop it into the oven the next morning while you pretend to remain in slumberland.
Cinnamon Baked French Toast
Recipe is by Ree Drummond. My mother and I have made this recipe many times and swear by it!
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Savory Breakfast Casserole
This recipe is from Allrecipes and only requires 7 ingredients!
1 pound pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Serve either recipe with a little fruit and you’ve got a complete meal!
Happy Mother’s Day!