Mother's Day Brunch

I hope everyone had a fantastic Mother's Day! All mom's deserve to be celebrated for all they do for their families 7 days a week, 24 hours a day, 365 days a year. It's a full time job for sure but it's totally worth it! This year I hosted a Mother's Day brunch for my mother-in-law and my mom. We had a total of ten people coming for brunch so I had to figure out what I could make to serve that many people. I also wanted to make items that I could prepare the night before which would allow me to relax on Mother's Day and not have to stress out before people arrived, especially since guests were arriving at 10:30. Here is the menu that I decided on.

• Yogurt Parfaits
• Vegetable Egg Souffle
• Baked Apple-Cinnamon French Toast
• Zucchini Bread
• Buttermilk Blueberry Cake
• Fruit
• Bagels and Cream Cheese
• And of course COFFEE!

I was able to make the zucchini bread and blueberry cake the day before. The french toast is supposed to be prepared and left in the fridge for 8 hours so I prepared that the night before. I chopped all the veggies for the egg souffle the night before and put them in the fridge in a zip lock bag so they were ready to go the next morning. These dishes were great for the brunch but would also make a great weekend breakfast. Check them out and give them a try. As always let me know what you think!

Vegetable Egg Souffle

Ingredients:

• 1 dozen eggs
• 3 cups of milk
• 1 bell pepper, slice
• 1 bunch of asparagus, chopped (reserve a few stalks for the top of the souffle)
• 1 onion, diced
• 1 bunch of broccoli, chopped
• 2 cups of shredded mild cheddar cheese
• 1 1/2 tsp dry mustard
• 1 tsp salt

Directions:

1. Preheat oven to 350 degrees.Saute or microwave veggies to soften.
2. Beat eggs in a large bowl.
3. Add veggies, cheese, mustard and salt.
4. Pour into a greased 9x13 baking dish.
5. Top with asparagus stalks.
6. Bake covered for about 50 minutes. Uncover and bake for 20-30 minutes longer or until done.

This recipe is fairly easy when everything is prepped ahead of time. It is also easily adaptable because you can use whatever vegetable you like or have in your fridge! 

Baked Apple-Cinnamon French Toast

Ingredients:

• 3 cups of nonfat milk
• 2 cups pasteurized liquid egg whites
• 3 Tbsp honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 bag of sliced whole wheat bread
• 1 cup of chopped dried apple rings (3 ounces)
• 1/2 cup of raisins
• 1 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 Tbsp confectioner's sugar

Directions:

1. Whist milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 slices of bread and set aside. Cut the crusts and remaining bread into 1 inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.
3. Coat a 9x13 inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees.
5. Bake the casserole, covered, for 49 minutes. Uncover and continue baking until puffed , set and lightly browned, about 29 minutes more. Let stand for 10 minutes; dust with confectioner's sugar and serve with maple syrup if desired.

This was the first time I tried this recipe and it was really good! Best part is that it is a healthy version of baked french toast. Everyone loved it! Let me know what you think.

Yogurt Parfait

Ingredients:

• Chobani Vanilla Non-Fat Greek Yogurt (or yogurt of your choice)
• Granola
• Mixed berries

Directions:

1. Layer yogurt, granola and fruit into parfait glasses or other pretty glasses.
2. Serve and enjoy!

Zucchini Bread

Ingredients:

• 3 cups of all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp vanilla extract
• 2 cups grated zucchini

Directions:

1. Grease two 8x 4 inch pans. Preheat oven to 350 degrees.
2. Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini until well combined
4. Pour batter into pans.
5. Bake for 40-60 minutes or until tester inserted in the center comes out clean. Cool in pan on cooling rack for 20 minutes. Remove from pans and cool completely.

Buttermilk Blueberry Breakfast Cake

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 2 tsp lemon zest or more
• 7/8 cup* plus 1 Tbsp sugar**
• 1 egg, room temperature
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

*7/8 cup = 3/4 cup + 2 Tbsp

**This 1 Tbsp is for sprinkling on top

Directions:

1. Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9 inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. Let cool at least 15 before serving.

Try out these recipes for your next family get together or weekend breakfast and let me know what you think! Happy Mother's day to all you wonderful mothers!