Tuesday, May 6, 2008

Mother's Day Brunch Menu

Since Mother's Day is this coming weekend, I thought I'd share some family favorites. They would make a lovely Mother's Day Brunch or Breakfast! Keep in mind I feed 8, therefore my baked omlet recipe may need to be cut in half.

Oven Baked Mother's Day Omlet
1 small onion chopped
1/4 c black olives chopped
1 (4 oz) can mushrooms
1 c chopped broccoli, thawed
1/2 c chopped green pepper
1 c shredded cheddar cheese
2 c cottage cheese
1/2 c all-purpose flour
1 dozen eggs
2/3 c milk
1 tsp salt
1/4 tsp ground black pepper

Preheat ovent to 375. Combine onion, mushrooms, black olives, broccoli, and green pepper together and spread evenly over the bottom of a large cassorole pan. In a medium bowl whisk 2 eggs, flour, and cottage cheese until well blended. Whisk in remaining eggs, milk, cheddar cheese, salt and pepper; pour over vegetable mixture. Bake 45-50 minutes or until egg mixture is set.

Blueberry Bran Breakfast Cake
In a large bowl add and combine well:
3 eggs
1 c brown sugar
1/2 c oil
2 c buttermilk
1 tsp vanilla
1 c raw wheat germ
1 c wheat bran

In a smaller bowl combine well:
2 c all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 c frozen blueberries

Preheat oven to 400 degrees. Spray bottom and sides of a cake pan with non-stick cooking spray.

Combine wet and dry ingrediants and fold together gently until just mixed. Pour mixture into 12x13 inch cake pan sprayed with non stick cooking spray. Bake at 400 degrees for 30-35 minutes or until knife inserted in middle comes clean.

Serve with fresh fruit, orange juice, and coffee. Enjoy!