The clock is ticking. T-minus 16 hours until Mother’s Day. That doesn’t leave you with a lot of time to prepare a multi-course Mom’s Day feast. However, you still have plenty of time to gather the simple and affordable ingredients needed to whip up the following tasty Mother’s Day brunch recipes:
MOM’S DAY MEAT AND CHEESE OMELET
Ingredients:
1/4 cup onion, caramelized
3 sausage links, cooked, diced small
3 slices bacon, cooked, chopped
2 tablespoons clarified butter
6 large eggs, scrambled
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Directions:
In a small saute pan, heat the onion, sausage links and bacon until warmed through and reserve.
In another pan add butter and the eggs, stir with a spatula until the eggs begin to firm up and gently pull away from sides of the pan.
Add the warmed onions, sausage links and bacon to the egg pan. Cook until bottom is set, but do not brown.
Flip omelet on to the serving plate and top with cheese.
TRADITIONAL FRENCH TOAST
Ingredients:
3 eggs, beaten
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Texas Toast or Crusty French bread, sliced about one inch thick
Butter
Powdered sugar
Maple syrup
Directions:
In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon. Dip a slice of bread into mixture.
Melt butter in a skillet or on a griddle.
Cook toast in butter for 1-2 minutes on each side on medium-high heat until lightly brown.
Top with powdered sugar and warm syrup.
PUFF PASTRY CHICKEN
Ingredients:
1 frozen puff pastry sheet, thawed
4 skinless chicken breasts
Salt and pepper
3 tablespoons butter
1 container (4-ounce) garlic and herb spreadable cheese
1 cup shredded Swiss cheese
8 thin slices deli ham
1 egg
3 tablespoons water
Directions:
Season the chicken with salt and pepper. Melt butter in skillet. Cook chicken on medium-high heat until it’s well browned on both sides. Remove chicken to a plate. Cover and refrigerate for up to 24 hours.
Preheat oven to 450 degrees.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 4 (7-inch) squares.
Spread about 2 tablespoons cheese spread in the center of each pastry square.
Top each with 2 slices of ham and 1/4 cup Swiss cheese.
Beat egg and water.
Brush the edges of the pastry squares with the egg mixture.
Fold the corners of the pastry squares to the center over the chicken and press the edges to seal. Place seam side down on a baking sheet. Brush the pastries with the egg mixture.
Bake for 20 to 30 minutes or until the pastries are golden brown.
Serve warm.
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