Five Mother’s Day Breakfast Recipes That’ll Make You a Hero This Sunday

Here’s the thing: I cook dinner most nights. Like full on, show out, throw down, stand-over-the-stove meals that make my family happy to sit down at the table, eat slowly, dig into deep conversation and enjoy each other’s company. But you know what? Some days, I hate cooking. Like, hate hate it. I don’t want to plan the meal. I don’t want to shop for the meal. I don’t want to cook the meal. I just… don’t. So on Mother’s Day, I’m looking for my big break. Not just from cooking dinner. From cooking at all. I want nothing more than to wake up late, grab the remote and lay there while the people I love bring me gifts and food. Lots of food. That I didn’t cook. Beginning with Mother’s Day breakfast. To help out my husband and kids—and, by extension, the people who love you, dear mamas—here are some great Mother’s Day breakfast recipes that are healthy, simple to make and sure to put a smile on our faces first thing on Mother’s Day, courtesy of GuidingStars.com. Get some!

 

FRESH ASPARAGUS FRITTATA

This is the perfect dish for May and June, while asparagus is in season, and super easy to prepare.

What you need: 

1 1/2 c. cholesterol-free egg substitute
1/4 c. skim milk
1/4 t. garlic salt
1 c. fresh asparagus, cut in 1 in. pieces and cooked
1/2 c. reduced fat Swiss cheese, shredded
Cooking Oil Spray
1/2 c. onion, chopped
1/2 c. red bell pepper, chopped

How to cook it:

In a large bowl, combine egg substitute, milk, garlic salt, asparagus and 1/2 cup of the cheese and mix well.
Spray 10 inch nonstick skillet with cooking oil spray.
Add onion and red pepper to skillet. Sauté until vegetables are crisp-tender.
Reduce heat to low and pour egg mixture in skillet. Cover and cook 16 to 19 minutes or until mixture is set.
Sprinkle with remaining cheese. Remove skillet from heat.
Cover; let stand five minutes or until cheese is melted. Cut into wedges to serve. Serves six.

 

BROCCOLI FRITTATA

Made with egg whites, this protein-packed variation on quiche will have everyone in your family looking forward to their next serving of broccoli. If you don’t have tarragon on hand, your favorite fresh herb will do. Use cilantro for a more southwestern flair or herbs de provence for a French twist.

What you need:

2 c. broccoli florets, chopped
1/2 c. chicken, cooked and chopped
1/2 c. tomatoes, chopped
1/4 c. onions, chopped
1/4 t. dried tarragon
cooking spray
8 egg whites

How to cook it:

1. Sauté broccoli, chicken, tomato, onion, and tarragon in sprayed medium saucepan or electric frying pan over medium heat until broccoli is tender-crisp.
2. Pour lightly beaten egg whites evenly over all ingredients in the saucepan.
3. Cover and cook for 6-8 minutes at 350º F until firm on bottom and almost set on top. Cut into wedges to serve. Serves four.

 

 

QUINOA FRUIT BAKE

Make this dish the night before and reheat it in the microwave, or whip it up fresh for a brunch. You’ll love the combination of sweet spices with soft quinoa interspersed with delicious fruit. If you like a good, fruit-heavy breakfast, don’t hesitate to double down on the berries or apples. Sweeter apple varieties provide a particularly delightful end result, so don’t be afraid to play!

What you need:

1 c. quinoa
2 t. cinnamon
1/2 t. allspice
2/3 c. egg whites
2 c. skim milk
1/4 c. agave nectar
1 1/2 c. frozen berries
1 apple, cubed
1/2 c. walnuts, chopped

How to cook it: 

1. Preheat the oven to 350ºF. Line an 8×8 baking pan with parchment paper.

2. Toss uncooked quinoa with spices. Pour across bottom of the pan. Spread fruit and nuts over the top.

3. Whisk together egg whites, milk, and nectar. Pour over fruit and quinoa and stir very gently.

4. Bake for 1 hour, until casserole is mostly set. Serve warm.

 

 

HONEY PEACH PANCAKES

Use her favorite fruit in  this delicate creation, perfect for spoiling the mom in your life on her special day.

First, some things you should know about working with egg whites: 

• When beating egg whites to form peaks, avoid plastic and wooden utensils and bowls, which can harbor fat particles that will ruin the fluffy structure of the whipped proteins. Metal is best.
• Work with room temperature whites and equipment.
• A pinch of cream of tartar will help your whites achieve the desired stiffness.
• Don’t under-beat the whites, or these pancakes will turn out flat like crepes.
• The fresher the egg, the better. Liquid egg whites will not work well for this recipe.

What you need:

3 egg whites, divided
1/4 c. skim milk, warmed
1/4 c. whole-wheat flour
1 pinch of salt
1 t. honey
1 dash of vanilla extract
1 T. vegetable oil
1/2 c. peaches, chopped

How to cook it:

1. Preheat the oven to 400ºF. Place a small cast-iron frying pan in the oven to heat.
2. Whisk two egg whites until they form soft peaks.
3. Separately, mix the remaining egg white, flour, salt, honey and vanilla. Whisk in the warmed milk.
4. Gently in fold the beaten egg whites, using a metal spoon.
5. Heat the oil in the pan. Pour the batter in and cook on the stovetop until the edges begin to set.
6. Gently sprinkle the fruit over the pancakes and place in the heated oven and bake for 5-7 minutes, until puffy and lightly browned.

 

LEMON-BLUEBERRY YOGURT COOKIES

These babies are high in protein, low in sugar and bursting with flavor—and so worth adding to the Mother’s Day dessert rotation. They’re great for her special day, but even better in August when blueberries are at their freshest for the best possible flavor or make them from frozen blueberries for a taste of summer in the winter cold.

What you need:

1/2 c. granulated sugar
1/2 c. unsweetened applesauce
1 1/2 c. plain, non-fat Greek yogurt
1 lg. egg, beaten
1 t. vanilla
1 c. all-purpose flour
1 c. whole wheat flour
2 t. baking powder
1/4 t. salt
1 c. fresh blueberries
zest from 1 lemon

How to make it:

1. Preheat the oven to 375ºF.
2. Mix together the sugar, applesauce and yogurt. When well-blended, add egg and vanilla and mix well.
3. Sift together the flour, baking powder and salt. Add to the wet ingredients and combine thoroughly. Gently fold in the blueberries and lemon zest.
4. Drop cookie dough onto baking sheets by tablespoons. Bake for 8-10 minutes, until the cookies are just brown at the edges. Cool on the baking sheet for two minutes and transfer to a wire rack to cool.

Happy Mother’s Day, lovelies! I hope your day is filled with rest, relaxation, bomb Mother’s Day gifts and great eating.

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Our Mother’s Day Breakfast Recipes are courtesy of Guiding Stars, a nutrition guidance program that rates the nutritional quality of food using information from the Nutrition Facts Panel and the ingredients list. Check out Guiding Stars and more great recipes here.