Mother’s Day Recipes: 7 Brunch, Breakfast-In-Bed Treats To Make For Mom

Most days of the year, moms likely so whatever they can to make sure their kids and significant others get a good breakfast before they head out to door for work or school. This Mother’s Day, why not return the favor by instead making mom a delicious brunch or breakfast-in-bed?

If you want to show mom your gratitude for everything she does by serving her a delicious meal, check out these seven recipes that are sure to make her feel special.

Bacon And Arugula Pizza

What You Need:

• 1 Pizza Dough
• ¼ Tsp. Olive Oil
• 4 tbsp. Tomato Sauce
• 1 ½ cup Shredded Mozzarella Cheese
• ½ cup Diced Bacon
• ¼ Tsp. Lemon Juice
• ½ Tsp. Angry Orchard Rosé
• 1 cup Baby Arugula
• Black Pepper

To Make: Preheat oven to 375 degrees, roll out pizza dough to desired size and par-bake for 8 minutes. Brush with olive oil and top with sauce, cheese and bacon. Bake for another 10 minutes or until golden. To serve-in a small bowl, toss the arugula with lemon juice and cider, then place on top of pizza.

Blossom Berry:

What You Need:

• 3 oz. Bailey’s Almande
• 1/8 oz. Orange Blossom Water
• 2 drops Vanilla Extract
• 1 oz. Simple Syrup
• 1 oz. Lemon Juice
• 3 Strawberries, halved
• Orange Slice (for garnish)
• Lemon Slice (for garnish)

To Make: Combine Bailey’s Almande, orange blossom water, vanilla extract, simple syrup, lemon juice, strawberries and ice into a blender and blend until smooth. Pour contents into a glass and garnish with orange and lemon slices.

Brockman’s Gin Berry Breeze:

What You Need:

• 2 oz. Brockman's Gin
• ¾ oz. Fresh Grapefruit Juice
• 1 ½ oz. Cranberry Juice
• 1 oz. St. Germaine
• ¾ oz. Lime Juice
• Edible Flowers (for garnish)

To Make: Combine all ingredients with ice in a shaker, then shake and strain into a highball glass full of ice cubes. Garnish with a twist of orange zest and edible flowers.

Classic Quiche Lorraine:

What You Need:

• 1 recipe Pie Crust
• 1 cup whole Milk
• ½ cup Heavy Cream
• 3 Large Eggs
• 1 Large Egg Yolk
• ½ tsp. Sea Salt
• ½ tsp. Black Pepper
• 1 tbsp. Chopped Chives
• 6 slices Thick-Cut Bacon, cooked
• 1 cup Grated Gruyere or Swiss Cheese

To Make: Preheat oven to 350 degrees. Roll pie crust out into a 12-inch circle on a floured work surface and place into a 10-inch tart pan. Press down and smooth out to fit the pan. Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles. Pour pie weights (or dry beans) onto the foil/parchment paper and place in oven for 20 minutes. Carefully remove the foil/parchment paper and pour the hot beads into a heat-safe bowl. Prick the bottom of the pie crust with a fork to vent, return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.

In a large bowl, whisk together milk, cream, eggs, salt and pepper and pour the custard mixture into the baked pie crust. Sprinkle with chopped chives, then the bacon, and then top with the cheese. Return to the oven and bake for 30-40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it. Remove from the oven and place on a wire cooling rack until ready to serve.

Homemade Waffles

What You Need:

• ½ cup Flour
• ½ cup Whole-Wheat Flour
• ½ Quick-Cooking Rolled Oats
• 2 tsp. Baking Powder
• 1 ¼ cups Milk
• 1 tbsp. Oil
• 1 Egg

To Make: In a large bowl, combine flour, whole wheat flour, rolled oats and baking powder and set aside. In a small bowl, whisk together milk, oil and egg. Pour the milk mixture into the flour mixture and stir until just combined. Pour 2/3-¾ cup batter onto a waffle maker. Serve whole waffles or break into sections for dipping.

Pink Cranberry Smoothie

What You Need:

• 1 Large Orange, peeled
• 2/3 cup Ocean Spray Fresh or Frozen Cranberries
• 1 cup Frozen Berries (strawberries, raspberries)
• 1 Frozen Banana, peeled and sliced
• 2/3 cup Ocean Spray Pink Cranberry Juice Cocktail or Pink Lite Cranberry Juice Drink

To Make: Add all ingredients to a blender and blend until smooth. Add to a large glass and enjoy or split into smaller glasses to share.

Shrimp and Avocado Toast with Mutti Cherry Tomato Salsa

What You Need:

For Salsa:

• ½ can Mutti Cherry Tomatoes, including their juices (for toast, reserve 1 tbsp.)
• ¼-½ Jalapeno, finely chopped
• Juice of ½ lime
• 1 tsp. Cilantro, finely chopped
• 2 tbsp. Red Onion, finely chopped
• 1 tbsp. Scallions, finely chopped
• ½ tsp. Kosher Salt

For Avocado Toast:

• 1 tbsp. Butter, room temperature
• Pinch of Cumin
• ½ can Mutti Cherry Tomatoes, halved (reserve 1 tbsp. Of juice)
• 2 Chilled, Steamed Jumbo Shrimp, cut into ½ inch pieces
• ½ Soft, Ripe Avocado
• Pinch of Maldon Sea Salt
• 2 Slices Dense Whole-Grain bread with Nuts and Raising
• 1 Clove Garlic, peeled
• Mutti Cherry Tomato Salsa
• 1 Small Handful Sunflower Sprouts
• Drizzle of Extra Virgin Olive Oil

To Make: For the salsa, chop the half can of cherry tomatoes and combine with their liquid and the rest of the salsa ingredients in a mixing bowl. Mix well and set aside for 30 minutes to let the flavors meld.

For the toast, drain the remaining tomatoes, reserving the liquid. Mix the butter, cumin and a tablespoon of reserved tomato juices in a small mixing bowl and set aside. Halve the cherry tomatoes, coarsely chop the avocado and place together in a bowl. Add the shrimp and 2 tablespoons of tomato juice reserve, then mix together gently.

Toast the bread, making sure to get color on both sides. While still warm, rub each side with the clove of garlic, firmly enough so that the garlic releases its aroma. Spread both slices with the butter mixture. Generously pile the avocado mixture onto each slice. Top with tomato salsa, decorate with the sunflower sprouts and drizzle with the olive oil. Serve any remaining salsa on the side.