photo courtesy California Goldminer Sourdough bread
The thought of having breakfast in bed on Mother’s Day sounds amazing… until I realize that after my children and husband cook the meal, I’m the one who will likely be left cleaning up the messy kitchen. Below are some easy, make ahead meals that Dad and kids can prepare ahead of time and reheat on Mother’s Day so the kitchen stays tidy and everyone has a relaxing day spoiling the woman who makes it rain every other morning of the year. Enjoy!
[ingredients]
Bacon Wrapped Sourdough Egg Cups
12 slices sourdough bread
12 slices of thick cut bacon
12 eggs
1/2 cup shredded cheddar
5 chives, chopped
Directions:
Use a water glass or mug to cut a circle out of each slice of bread. Wrap a slice of bacon around each sourdough circle and place a muffin tin. Sprinkle with cheddar cheese evenly in each cup, then crack a hole in the well. Bake at 350 degrees for 13 minutes. Allow to cool, then sprinkle with chopped chives
[end-ingredients]
[ingredients]
Edible Tomato Tulips
6 roma tomatoes
6 green onions
1 package cream cheese, softened
1 tbsp chopped dill
1 tbsp chopped chives
1 tbsp chopped parsley
salt and pepper
Directions:
Mix the herbs in the cream cheese and place in a ziplock bag and cut off the tip. Slice an X in each tomato top and pipe the cream cheese in each tomato. Make a small hole in the bottom and stick a green onion sprig in the bottom
[end-ingredients]
[ingredients]
Fruit and Yogurt Crunch Parfait
32 oz vanilla greek yogurt
12 strawberries, chopped
8 oz blueberries
8 oz blackberries
1 cup favorite honey nut cereal
Directions:
Layer greek yogurt, fresh fruit and cereal in a parfait dish. Make sure fruit is placed near the edge of the clear dish and yogurt and cereal are lightly placed on top so each layer is visible. Refrigerate overnight and serve chilled
[end-ingredients]
[ingredients]
Waffle Hash Brown Frittata
1 cup frozen potato hash browns
1 cup frozen spinach, thawed and strained
1/2 cup cheese
4 eggs, beaten
salt and pepper to taste
Directions:
Mix all the ingredients together. Place a generous scoop of the filling in a waffle iron and cook for several minutes or until potatoes are browned and cheese melts.
[end-ingredients]
12 slices of thick cut bacon
12 eggs
1/2 cup shredded cheddar
5 chives, chopped
Directions:
Use a water glass or mug to cut a circle out of each slice of bread. Wrap a slice of bacon around each sourdough circle and place a muffin tin. Sprinkle with cheddar cheese evenly in each cup, then crack a hole in the well. Bake at 350 degrees for 13 minutes. Allow to cool, then sprinkle with chopped chives
[end-ingredients]
[ingredients]
Edible Tomato Tulips
6 roma tomatoes
6 green onions
1 package cream cheese, softened
1 tbsp chopped dill
1 tbsp chopped chives
1 tbsp chopped parsley
salt and pepper
Directions:
Mix the herbs in the cream cheese and place in a ziplock bag and cut off the tip. Slice an X in each tomato top and pipe the cream cheese in each tomato. Make a small hole in the bottom and stick a green onion sprig in the bottom
[end-ingredients]
[ingredients]
Fruit and Yogurt Crunch Parfait
32 oz vanilla greek yogurt
12 strawberries, chopped
8 oz blueberries
8 oz blackberries
1 cup favorite honey nut cereal
Directions:
Layer greek yogurt, fresh fruit and cereal in a parfait dish. Make sure fruit is placed near the edge of the clear dish and yogurt and cereal are lightly placed on top so each layer is visible. Refrigerate overnight and serve chilled
[end-ingredients]
[ingredients]
Waffle Hash Brown Frittata
1 cup frozen potato hash browns
1 cup frozen spinach, thawed and strained
1/2 cup cheese
4 eggs, beaten
salt and pepper to taste
Directions:
Mix all the ingredients together. Place a generous scoop of the filling in a waffle iron and cook for several minutes or until potatoes are browned and cheese melts.
[end-ingredients]
