Breakfast in Bed Recipes
Before you surprise Mom with her homemade gift, wake her up to a delicious breakfast. Below are some of our favorite "breakfast in bed" recipes! We recommend working off your breakfast with a day of fun-filled thrill shopping at Goodwill!
- Creme Brûlée French Toast
- Broccoli and Cheddar Quiche
- Blueberry Ricotta Pancakes
Creme Brulee French Toast
What you need
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 teaspoon salt
Make It
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
Remove crusts from bread, and arrange single layered, in a baking dish. In a small bowl, whisk together eggs, half-and-half, vanilla extract, orange extract and salt. Pour over the bread. Cover, and chill at least eight hours, or overnight.
Preheat oven to 350 degree F. Remove the dish from the refrigerator and bring to room temperature. Bake, uncovered, 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Recipe courtesy of AllRecipes.com
Broccoli and Cheddar Quiche
What you need
1 cup sliced fresh mushrooms
1 cup chopped onions
1 cup chopped broccoli
5 eggs
1/3 cup Miracle Whip
1/3 cup milk
1 cup shredded cheddar cheese
1 frozen deep-dish pie crust (9 inch)
Make It
Preheat oven to 375 degrees F. Cook vegetables in skillet sprayed with cooking spray on medium heat five minutes, or until crisp-tender, stirring occasionally.
Beat eggs, Miracle Whip and milk in medium bowl with whisk until well blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
Bake 40 to 45 minutes, or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.
Recipe courtesy of AllRecipes.com
Blueberry Ricotta Pancakes
What you need
2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter
Make It
Stir 1/3 cup of water and sugar in a small saucepan over medium heat, until the sugar dissolves, about five minutes. Stir in the honey. Set aside and keep the honey syrup warm.
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about three minutes per side. Serve with the honey syrup.
Recipe courtesy of Food Network
