Mother's Day Brunch Recipes

posted by 8 years ago

The Following Recipe is Provided by Pamela's

Bread in a Cup Egg Muffin


2 large eggs

1 tsp water

3 Tbs buttermilk

1/3 cup Pamela's Bread Mix

1 tsp baking powder

1 slice cheese of choice-cut to bread size

1 slice Canadian bacon or 1 slice cooked bacon, broken in half


MAKE THE Bread in the Cup

Use a 2 cup measuring cup or something of similar size; spray with non- stick spray. Mix well in the sprayed cup: one egg, water and buttermilk. When well mixed, add bread mix and baking powder, and stir well with a sprayed rubber spatula or fork. Clean sides of container with spatula & smooth the dough a bit. Microwave on high for 85 seconds. Let cool a few minutes before removing bread. Cool on a rack before slicing. Cut 3 or 4 slices-1/2 to 3/4" thick. Toast slices, do not let them burn. If you have a toaster oven, use that to make the toast-the small size of the toast makes it a little tricky to remove from a regular toaster.


Spray a coffee cup and crack the other egg into it. Top with a pinch of salt and pepper. You will now make a poached egg in the microwave. For a soft yolk 30 to 40 seconds.For an egg cooked threw or hard 50 to 60 seconds. Times will vary with cup size and microwave power. You may want to test one to get it perfect. Once cooked, run a butter knife around the edge, to loosen egg. Give it a little shake to make sure it is floating free in the cup.


Toast the bread, while still warm lay your cheese on the toast, cover with warm cooked egg, top with warm bacon and another piece of toast. Voila! You have a breakfast sandwich in a couple of minutes.

*Chef's Note: Making this is easier if you make the Bread in a Cup the night before. When cool, put in a plastic bag and it will be ready the next day. It is so much easier to slice when a day old.

Crust-less Tomato-Ricotta Pie


1 container(s) (15-ounce) part-skim ricotta cheese

4 large eggs

¼ c. (s) freshly grated Pecorino Romano cheese

½ tsp. salt

Freshly ground black pepper

¼ c. low-fat (1%) milk

1 Tbs. cornstarch

½ c. (loosely packed) fresh basil leaves, chopped

½ c. (loosely packed) fresh mint leaves, chopped

1 lb. ripe tomatoes, thinly sliced


Preheat oven to 375°F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

The following recipe is provided by Bob's Red Mill

Blueberry GF Coffee Cake


3 c. Bob’s Red Mill GF Biscuit and Baking Mix

1 c. Evaporated Cane Juice

1 tsp. Cinnamon

1 tsp. Nutmeg

1/2 tsp. Allspice

1/2 c. Margarine (Non-Hydrogenated)

1-1/4 cups Milk (Soy, Rice, Cow)

1 c. Blueberries


Combine GF Biscuit and Baking Mix, sugar and spices in a large bowl and stir to combine. Using a pastry cutter, cut in margarine until there are pea-sized pieces of dough. Take out 1 cup of the mixture and set aside. Add milk to remaining mixture and stir until just combined. Place dough into a greased 9” spring form pan or 9” square baking pan. Place blueberries on top of dough and sprinkle remaining mixture evenly on top. Bake at 350°F for 50-55 minutes, or until top of cake is firm. Makes 16 Servings.

Chicken Parmesan


2 (10.5-oz) packages Bell & Evans Boneless Skinless Garlic Parmesan Gluten-Free Breaded Chicken Breasts

1 tsp. dried oregano

1 1/2 c. Francesco Rinaldi® Marinara Sauce

4 Tbs. freshly grated Parmesan

Fresh ground black pepper


Bake: Preheat the oven to 375°F . Place frozen breaded breasts on in a shallow roasting pan or a 9-by-13-inch pan and bake chicken for 20-25 minutes. Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted. Season with pepper to taste. (Serves: 4)

Pear and Spinach Salad


6 c. fresh baby spinach

2 medium pears, peeled and sliced

6 Tbs. low-fat feta crumbles

1/4 c. chopped pecans, toasted

6 Tbs. Newman's Own Salad Dressing - Balsamic Vinaigrette


Toast the pecans by baking them at 350°F for 8-10 minutes. Divide the spinach between 4 salad plates. Top each plate of spinach with a quarter of the pear slices. Sprinkle each plate with 1 1/2 Tbs. of the feta cheese and a Tbs. of the pecans. Serve immediately with the dressing. (Serves: 6)

Fruit Cup with Citrus Sauce


¾ c. orange juice

¼ c. white wine or white grape juice

2 Tbs. lemon juice

1 Tbs. sugar

1 ½ c. cubed cantaloupe

1 c. halved green grapes

1 c. halved fresh strawberries

Fresh mint (optional)


In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint, if desired.

Granola–Yogurt Parfait


½ c. fresh or frozen (partially thawed) raspberries or other favorite berry

¾ c. Vanilla Nonfat Yogurt

2 Tbs. Bakery On Main - Extreme Fruit & Nut Granola


Into parfait glass or wineglass, spoon some raspberries, vanilla yogurt, and granola. Repeat layering until all ingredients are used.

Luscious Lemon Cake


1 package Namaste Vanilla Cake Mix

3 eggs

½ c. oil

4 lemons

1½ c. powdered sugar


Heat oven to 350° F. Lightly spray 9x13 pan with non-stick spray. Using a lemon zester or peeler, peel the lemons (just the exterior, not the white pith) and chop fine. Juice the lemons and divide the juice into two equal portions. Take one portion of the lemon juice and add water to make 1 cup total. Mix the cake batter using the eggs, oil, the chopped lemon peel and the lemon water. Pour into pan and bake for approximately 35-40 minutes. While the cake cools, stir together the remaining lemon juice and the powdered sugar. Poke holes all over the cake with a fork and pour the lemon glaze all over the top of the cake.

*Variation: Use fresh oranges (approximately 3) in place of lemons for a lovely orange cake

Strawberry-Lemon Punch


1 can (12 oz.) frozen pink lemonade concentrate

1 pint (2 oz.) ripe strawberries, reserve 8 with tops for garnish, rinse and hull the rest (2 cups)

6 1/4 c. cold water

1 qt. ginger ale


Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquefied. Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 c. cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries. (Serves: 12)

Almond Tea

8 c. water, divided

1 ½ c. granulated sugar

3 black tea bags

Juice of 4 lemons (or 8 Tbs. lemon concentrate)

1 Tbs. Singing Dog Vanilla™ 100% Organic Pure Vanilla Extract

1 Tbs. McCormick Pure Almond Extract


Boil 6 cups water and sugar for 10 minutes. In a separate pan, combine an additional 2 cups boiling water with tea bags. Steep 5 minutes. Remove tea bags and mix with water-sugar mixture. Add the juice of lemons, vanilla extract and almond extract. Serve hot or iced.

tags:  mother's day brunch recipes, mother's day recipes, pamela's, dessert, chicken
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