Puttin' on The Mitts: Brunchin' with Mom
Why does going out for brunch seem like the thing to do on Mother's Day? Is it so the afternoon is free to watch sports or take a nap? Why do you even have to go out? What's wrong with making Mom and the family a brunch in the comfort of your own...
Why does going out for brunch seem like the thing to do on Mother's Day? Is it so the afternoon is free to watch sports or take a nap? Why do you even have to go out? What's wrong with making Mom and the family a brunch in the comfort of your own home? I think it would be cheaper and you have the opportunity to really pamper Mom. Maybe she could even enjoy breakfast or brunch in bed.
One of my favorite things to cook with is crescent rolls. They are light, flaky and make fantastic crusts for many types of meals. My crescent roll breakfast bake is a great example of that. It's easy to prepare, bakes quickly and there's not a lot of clean-up. But don't let Mom help you with anything. Make sure she puts her feet up and enjoys the day.
Crescent Roll Breakfast Bake
1 dozen eggs
Breakfast meat of your choice (ham, sausage or bacon)
2 cups of shredded cheese (your choice)
1 crescent roll tube
Any other omelette ingredients like mushrooms, peppers, onions
Salt and pepper to taste
Preheat oven to 375 degrees. Scramble the eggs. Flavor with salt and pepper to taste. I usually add the mushrooms to the eggs.
Prepare your choice of breakfast meat. I browned a pound of turkey breakfast sausage.
Spray a 9x13 pan with cooking spray. Press the crescent roll into the bottom of the pan. Add scrambled eggs, meat and other ingredients. Top with shredded cheese. Bake for about 20 minutes and then check to see if the bottom of the crescent roll is golden brown. Also, make sure the crescent roll isn't doughy. It may need to bake another 5-10 minutes or so.
When it's done, for some extra flavor, you can drizzle hollandaise sauce over each piece before serving or even some salsa.
Whether serving up a brunch feast for the whole family or cooking breakfast with the kids for Mom while she slumbers, what everyone wants is a dish that's quick, easy and delectable for Mother's Day.
These cute little baked egg cups fit the bill and are fun to make, providing a perfect opportunity for personalization and variety. After the kids (or grown-ups!) "play with their food" by squishing the hash browns into the muffin tin, they can make sure Mom has her favorite flavors and get creative with their own. The variety and combination of flavors is limited only by the imagination.
For a crowd, it would be best to triple this recipe to fill two 12-cup muffin tins. If you prefer a harder yolk, bake them a minute or two longer.
Hash Brown Breakfast Cups
Adapted from a recipe on The Cooking Jar blog - www.thecookingjar.com
15 ounces frozen hash browns, thawed
1 cup shredded smoked gouda cheese
1 tablespoon olive oil
Salt and pepper to taste
8 large eggs
Toppings of choice, such as chopped ham, bacon, red bell pepper, green onions, chile peppers, avocado, tomato, parsley, various cheeses, etc. Be creative and use variety!
Preheat the oven to 425 degrees.
In a bowl, combine hash browns, cheese, olive oil, salt and pepper. Distribute the hash brown mixture evenly between eight cups of a well greased muffin tin, pressing down to form a cup. The hash browns should poke up above the rim of the cup.
Bake the cups for about 15 minutes, until golden and the cheese is melty.
Allow the cups to cool slightly and turn down the heat on the oven to 350 degrees.
Crack an egg into each of the hash brown cups. Top with toppings of choice, season with salt and pepper and bake for 12-15 minutes, until egg whites are set.
Allow to cool a few minutes before using a knife to loosen the sides of the cups. Use a fork to lift them onto a plate to serve.