We find the best recipes so you don't have to!

Three Special Brunch Ideas Just for Mom

Mother’s Day is not only a celebration honoring one’s own mother, but to also honor motherhood, maternal bonds, and the influence of mothers in society.

I was a “mama’s girl” and think of her often. I remember how the simple things in life made her so happy; shelling peas and snapping beans on the front porch, enjoying pound cake and a glass of sweet tea with friends, family card games.

In honor of honoring mothers far and wide, today I’m sharing three fantastic brunch recipes. One is a deliciously easy and beautiful bubble casserole. The second is a decadent lemon sweet roll, and the third is a fabulous puff pastry filled with creamy spinach, sausage, mushrooms and cheese! We’ve got sweet and savory and one of these is sure to put a smile on mom’s face and secure your spot as her favorite!

IMG_20150906_122523

Spinach & Sausage Breakfast Puffs

  • 1 box Pepperidge Farm Puff Pastry Shells
  • 1 lb. Sausage (Italian, Chicken and Turkey all work in this recipe)
  • 4 cups fresh baby spinach
  • 1 small onion, diced
  • 1 package cream cheese or 1 cup Greek yogurt
  • 1 cup mushrooms, sliced
  • 1 cup of your favorite cheese, shredded (I used an Italian Blend)
  • Salt & Pepper to taste

IMG_20150906_121426

Directions

Bake Puff Pastry shells according to box directions. Set aside. In a large skillet combine sausage, onions and mushrooms. Saute until sausage is almost cooked throughout. Add spinach and continue to cook until spinach is wilted and sausage is no longer pink. Stir in cream cheese or yogurt. Salt & Pepper to taste.

Fill each shell with mixture, top with shredded cheese and bake at 400 for about 5 minutes or until cheese has melted over the top.

* These are great for breakfast as well as afternoon snacks. They also freeze well by wrapping each puff individually in plastic wrap after baking and they have cooled. Then place in a ziplock freezer bag. They can be reheated in the microwave or oven.

USE2

Lemon Meringue Pudding Sweet Rolls

Bread Ingredients:

  • 3 cups bread flour
  • 1 1/2 cup warm water
  • 1 cup sugar
  • 3 tbsp. butter or shortening
  • 1 tsp. salt
  • 1 package yeast
  • 1 egg
  • 1 tbsp. vanilla
  • 1 tbsp. Almond extract – *optional
  • 1 tbsp. lemon zest

Filling/Topping: 

  • 1 block cream cheese or Neufetchel cheese
  • 3 containers Jello Snack Pack Lemon Meringue Pudding
  • 1 egg
  • 1 cup sugar
  • 1 tbsp. lemon juice or lemon extract
  • 1 tsp. lemon zest

Directions:

  • Bread Machine Method:Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Place all ingredients (wet last) in your bread machine on the dough cycle until ready.Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients. Reserve 1 cup of filling for your topping.Place dough on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll. Gently cut the roll into 8-10, 1 1/2″ slices with a serrated knife.  Place side by side in a greased 13×9 pan. Repeat with second half of dough. Bake at 375 for about 20 minutes. Remove from oven and gently spread with reserved topping/filling. Continue to bake another 10-12 minutes or until rolls are completely baked.
  • By Hand:Proof yeast by placing in the warm water and cover for 10 minutes or until foamy. Add all ingredients to your stand mixer with a dough hook and mix until soft dough ball forms, about 10 minutes.Mix all filling ingredients in stand mixer beginning with cream cheese and sugar, then adding remaining ingredients. Reserve 1 cup of filling for your topping.Place dough on floured surface. Knead dough for approx. 10 minutes or until glossy. Place dough in a greased bowl, cover and allow to rise until doubled in size. Punch down.

    Place dough back on floured surface. (This make a good bit of dough and you may find it easier to work in two batches by diving the dough in half. Place one half to the side while working with the other half.) Roll dough into a rectangle. Spread a layer of the filling onto the dough and roll into a jellyroll. Gently cut the roll into 8-10, 1 1/2″ slices with a serrated knife.  Place side by side in a greased 13×9 pan. Repeat with second half of dough. Place in a warm area and let rise again about 30 minutes. Bake at 375 for about 20 minutes. Remove from oven and gently spread with reserved topping/filling. Continue to bake an additional 10-12 minutes or until rolls are baked through.

20131229_094856_resized

Bubbles Breakfast Casserole

Ingredients:

  • 7 eggs
  • 1/2 cup half & half
  • 2 cans refrigerated croissants, sliced into one inch pieces, then halves
  • 1/4 cup green onion, chopped
  • 1/4 cup sundried tomatoes
  • 1 package turkey sausage links cut into small pieces
  • 1 bag grated Mexican cheese blend
  • 1 tsp. Thyme or Rosemary
  • salt & pepper to taste

Directions:

Lightly beat eggs in a large mixing bowl and add half & half.  Add salt, pepper and all herbs. Mix well. Add dough pieces and allow to soak in egg mixture for about 10 minutes. Add remaining ingredients and mix well. Pour into a greased 9×13 or similar baking dish and bake at 350 for about 30 minutes or until the center is set. Serve with fresh fruits or a bowl of piping hot grits!

More great recipes and ideas

Don't miss a thing, get the free newsletter
with all the latest ideas!


 

Comments are closed.