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Epic Mother’s Day Breakfast Recipes

Know a mom that would love to have breakfast in bed (or breakfast in peace)? She’ll love these Epic Mother’s Day Breakfast recipes!
Does mom have a sweet tooth?  Whip up a batch of Red Velvet Pancakes with Cream Cheese Syrup.  Or – try our recipe for Candied Bacon.  It’s so tasty, you may want to make a double batch.

Those that prefer to kick the day off with a savory meal will love our colorful Sausage and Egg Bell Pepper Boats and our Ham and Cheese Croissant Bake.  Yup – we’ve added croissants to the standard breakfast casserole, and let’s just say… it’s amazing!

Pick up the ingredients for these recipes, some fresh flowers, and a bottle of bubbly at Harris Teeter to celebrate mom.  It’s been a tough year and she’ll appreciate the extra thought!


Red Velvet Pancakes with Cream Cheese Syrup

If Red Velvet Cake is her favorite treat, why not start the day with it?!? Stacks of Red Velvet Pancakes drizzled with Cream Cheese Syrup is the perfect way to kick off Mother’s Day!  

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings

Pancake Ingredients:

  • Red Velvet Cake Mix
  • ½ cup Harris Teeter All-Purpose Flour
  • 1 ¼ Harris Teeter Milk
  • 1 Harris Teeter Large Egg
  • 1 Tbsp Harris Teeter Butter

Syrup Ingredients:

  • 4 ounces Harris Teeter Cream Cheese, softened
  • ¼ cup Harris Teeter Powdered Sugar
  • 2 Tbsp. Harris Teeter Milk
  • 1 tsp. Harris Teeter Pure Vanilla Extract

Directions:

  1. Warm a griddle over medium heat.

  2. In a medium bowl, whisk together the egg and the milk.  Stir in the red velvet cake mix and the flour.  Stir until just combined.

  3. Brush the griddle with butter and spoon ¼ cup of the batter per pancake onto the skillet.  Spread out with a spoon if the mixture is too thick.  Flip once small bubbles begin on the edge of the pancake.  Adjust as necessary to a lower temperature if pancakes cook too fast.  Remove the pancakes and repeat with the remaining batter.

  4. Prepare the cream cheese syrup:  Beat cream cheese, until smooth.  Add powdered sugar, milk, and vanilla and mix until smooth.

  5. Serve the pancakes drizzled with syrup.  Garnish with additional powdered sugar and strawberries, if desired.


Sausage and Egg Bell Pepper Boats

Almost too pretty to eat, these Sausage and Egg Bell Pepper Boats are an easy make-ahead brunch treat.  Serve them with a fresh fruit salad and a mimosa for a perfect lazy Saturday.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients:

  • 4 bell peppers, various colors, cut in half, lengthwise - core and seeds removed
  • 1 lb. Harris Teeter Breakfast Sausage Links, cut into 1” pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 Yukon Gold potatoes, diced
  • Salt and pepper to taste
  • Optional: Parmesan cheese and chopped parsley for garnish

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Warm a large skillet over medium high heat.  Add the onion and sausage to the skillet and cook, until the sausage is brown, and the onion is soft.  Add the garlic and the potatoes.  Allow it to rest for 3-4 minutes in the pan, before stirring.  Cook another 5 minutes, then stir again.  Another five minutes and stir again. Remove the pan from heat once everything is deeply golden.  Season with salt and pepper.

  3. Arrange the bell pepper halves in a casserole dish and divide the hash between them evenly, pressing firmly down.  Carefully crack an egg into each pepper.  Pour a cup of water into the basin of the casserole dish, ensuring not to get any into the peppers.  Cover the dish with foil.

  4. Carefully transfer the dish to the oven and bake for 18-20 minutes or until the egg is set.  Remove from the oven and sprinkle with Parmesan and parsley, if desired.


Bacon Candy

If you didn’t think bacon could get any better, then you haven’t tried bacon candy. Make it for a deserving mom this Mother’s Day, and she’ll know she’s loved!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients:

  • 12 oz. Simple Truth Organic Uncured Hardwood Smoked Bacon
  • ¼ cup Harris Teeter Brown Sugar
  • Optional: coarse-ground pepper

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit with one rack in the top third and one on the lower third of the oven.  Line two baking sheets with aluminum foil and place an oven-safe wire rack on each.  

  2. Lay bacon strips on the rack, ensuring they don’t overlap.  

  3. Sprinkle the bacon strips with the brown sugar, and a little bit of pepper if desired.  

  4. Bake the bacon in the oven for 20-25 minutes.  Rotate the pans half-way through.  The bacon is done when the sugar has melted, and the bacon is a deep-brown color.

  5. Let the bacon cool for a few minutes prior to eating, otherwise you’ll burn your mouth!


Ham & Cheese Croissant Breakfast Casserole

This elegant breakfast is deceptively simple, but don’t worry – we won’t tell.  Serve this Ham & Cheese Croissant Breakfast Casserole with our Candied Bacon recipe and fresh berries for a brunch mom won’t soon forget.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes, plus soaking time
  • Yield: 6 servings

Ingredients:

  • 2-3 tsp. Simple Truth Organic Stone Ground Mustard
  • 6 Harris Teeter Croissants, halved
  • 6 oz. thinly sliced proscuitto
  • 1 ½ cups HT Traders Shredded Swiss & Gruyere Cheese
  • 4 Simple Truth Organic Large Eggs
  • 1 ½ cups Harris Teeter milk
  • ¾ cup Harris Teeter Heavy Cream
  • Garnish: chopped scallions or chives

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Spread a thin layer of mustard over each croissant half, then make 6 “sandwiches” using the ham and the cheese as the filling.

  3. In a medium bowl, whisk the eggs, milk and cream together, then season with salt and pepper.  Coat a 9x13 casserole dish with cooking spray, then arrange the croissants in the dish.  Pour the egg mixture over top and leave for 15 minutes to soak.  Press down on the croissants occasionally to make sure it all gets wet.

  4. Bake the croissants for 25-35 minutes or until the egg mixture sets.  Scatter with scallions or chives before serving.




Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.