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Meal ideas for Mom on Mother's Day

Molly Fowler, The Dining Diva, joined us live in studio with some yummy recipes to make Mom breakfast or brunch.

Make Mom happy this Mother's day with a homemade meal! Molly Fowler, The Dining Diva, joined us live in studio with some yummy recipes to make Mom breakfast or brunch.

Molly presented a quiche, that can be prepped the night before and baked just in time to serve breakfast in bed for Mom. Molly also made a stuffed blueberry French toast that can be assembled the night before, and baked Mother's Day morning. This one allows for lots of help from kids - tearing bread, sprinkling berries, and stirring eggs and milk!

Spinach, Ham, & Mushroom Quiche (Serves 8)

1 9-inchPiecrust, unbaked

Filling:
10 ozFrozen chopped spinach, thawed and squeezed dry
4 ozSliced mushrooms
1/4 CupMinced onion
4 ozDiced ham
1 CupShredded Mozzarella or Swiss cheese
4 LargeEggs, beaten
2 CupsHalf and Half
2 tspSpicy brown mustard
1/4 tspFreshly grated nutmeg
Dash Hot sauce
Salt and pepper
Minced Italian parsley to garnish

Preheat oven to 375?. Place pie crust in a 9-inch pan and crimp the edges. Evenly sprinkle the spinach, mushrooms, onion, ham, and cheese over the bottom of the crust. In a large bowl, whisk together the eggs, half and half, mustard, nutmeg, hot sauce, and salt and pepper. Pour slowly into the pie crust. Bake about 40-45 minutes until a knife inserted in the center comes out clean, and the top is nice and golden brown. Let rest about 10 minutes before serving, and garnish with parsley.

Overnight Blueberry Stuffed French Toast (Serves 5-6)

French Toast:
7 CupsBread cubes - 1-Inch (Challah, cinnamon bread, or croissants)
1 CupFresh blueberries
8 ozCream cheese, cut into small cubes
ZestOf 1 lemon (optional)
6 LargeEggs, beaten
1 1/2 CupsHalf and Half
1 tspPure vanilla extract
3 TbspPure maple syrup
1/3 CupDark brown sugar
3 TbspMelted unsalted butter

Blueberry Sauce:
1 1/2 CupsFresh blueberries
1 CupSugar
1/2 CupWater
1 1/2 TbspCornstarch dissolved in 2 Tbsp water

To prepare the French toast: Butter a 3 quart baking dish. Add half of the bread cubes to the baking dish. Evenly sprinkle blueberries over the bread, top with cubes of cream cheese, and sprinkle with lemon zest. Add remaining bread cubes over the top in an even layer. In a large bowl whisk together the eggs, half and half, vanilla extract, and maple syrup. Pour over the bread in the baking dish. Press down the bread to be sure all cubes are moistened. Cover, and refrigerate overnight. Before baking, preheat oven to 350?. Cover the casserole with foil and bake 30 minutes. Remove foil; bake 30 more minutes. Sprinkle top evenly with the brown sugar and drizzle with melted butter. Return to the oven for 5 more minutes. Let the casserole cool 10 minutes before serving. Top with Blueberry Sauce.

To prepare the Blueberry Sauce: In a small saucepan combine the blueberries with the sugar and the water. Over medium-high heat bring the mixture to a boil, stirring often. Reduce heat and simmer about 5 minutes. Whisk in the dissolved cornstarch and stir until the mixture returns to a boil. The sauce will begin to thicken. Remove from heat. Serve warm or cold over the French toast.

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