Here are some easy breakfast recipes the family can make you for Mother’s Day including Breakfast Muffins and Crescent Cinnamon Rolls.
Easy Mother’s Day Breakfast Recipes
- You can do so many things with breadstick dough. One of those things is to take a sausage and wrap it with bread stick dough and bake at 350 until brown (about 15 minutes). You can also take these on a camping trip. Stick the sausage on a stick, wrap with dough and cook over the campfire, turning until golden brown.
- Coffee cake isn’t just for breakfast. Serve it for dessert with ice cream or drizzle it with some caramel or chocolate syrup.
- To use leftover coffee cake, cube it to make bread pudding or in a trifle.
- If you are in a hurry, most coffee cake recipes can be made into muffins. Pour the batter into muffin cups and if it calls for streusel topping, sprinkle a little over each muffin. Bake at the same temperature as the coffee cake but only bake for about 1/4 the amount of time or until toothpick inserted comes out clean.
- To kick any coffee cake up a notch, sprinkle it with powdered sugar or brown sugar or drizzle with a glaze.
Serve any of the recipes in today’s post with some fruit, juice, coffee or tea or add these recipes to your buffet spread if you are having one.
Mother’s Day is coming up. Instead of a menu (because I know all moms will be served their favorite dishes) I thought I would give you a couple of simple recipes that are easy to make but are also something special for your family to make for you.
Don’t be afraid when you notice that the directions on this next recipe are long. It really is simple.
Breakfast Muffins Recipe
1 can biscuits (10 biscuits)
3 tablespoons milk
1/3 cup of shredded cheddar cheese
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper
Cook the bacon until it’s almost done. Chop into small bits and set aside. Preheat the oven to 400 degrees. Whisk together eggs and milk and a pinch of salt and pepper (to taste). Roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin and push one biscuit into each muffin cup, being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour in egg, filling each cup only half way. They will look empty but resist the urge to top them off because they will puff up when baked. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.
Note: If your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins.
Crescent Cinnamon Rolls
1 can crescent rolls
cinnamon and sugar
Brush each crescent roll triangle with butter, sprinkle with cinnamon and sugar and roll up. Place on a greased baking sheet. Bake according to the package instructions. While baking, make a glaze of about 1 cup powdered sugar and 1 Tbsp. milk. Drizzle on rolls while warm.
Another variation on this crescent cinnamon rolls recipe:
1 can crescent rolls
2-3 Tbsp. melted butter
1/2 tsp.cinnamon and 1/4 cup sugar mixed (to taste)
1/4 cup strawberry or raspberry jam or jelly
On a pan with parchment paper or greased foil*, lay out crescent roll dough into a large rectangle shape, pressing perforations together. Melt butter and jam in a small bowl. Add cinnamon and sugar. Spread on dough. Sprinkle with nuts. Roll up like a jelly roll and bake at 350 degrees for about 15 minutes until golden brown. Cover with glaze while warm if you want.
*Things can ooze out while baking so it really helps to use the foil.