Mother’s Day Breakfast and Dessert

14 May

I hope all of the mothers out there had a great Sunday filled with relaxing family events and yummy eats! We tried to make all of that happen for my mom yesterday and I think we did a pretty good job. She got to enjoy a day full of planting and gardening with Michael’s help and thanks to Tommy & Jaime and Marilee & Jay’s Home Depot gift cards.

From me, my mom got breakfast, and Starbucks. I’m on a budget, but I think she enjoyed her gifts.

I started the breakfast the day before by pre-cooking bacon, much like I did on Easter. Baking bacon is the smartest, cleanest way to get to deliciousness. I used the bacon for breakfast pizza.

The first pizza featured a sautéed combo of 8 eggs, spinach, mushrooms and bacon. Basically you just scramble your eggs mixed with toppings and once they’re done top them on the crust, cover with cheese (mozzarella on this one) and pop in the oven for 5ish minutes. Honestly I wasn’t happy with the crust. I bought whole wheat just to make it healthier, but I think in the future I would either make my own crust or go with something a little thicker. This was cracker-y and we ended up buttering the ends to make it better, which kind of defeats the whole wheat.

I topped the other with an easy mix of bacon, eggs and cheddar cheese. Both combos were pretty yummy and it was great to be able to mix the tops and then 5 minutes before breakfast heat them up.

An impromptu addition (which turned out to be a huge hit) were pineapple yogurt mini muffins. I decided to make these at about 8:45 yesterday morning and decided we needed a side dish. I found this recipe but made a few changes. I used one Chobani 2% Pineapple single serve container, one 6 oz Dannon Light & Fit Pina Colada container and a few spoonfuls of Fage 0% Greek Yogurt. I used about a cup of drained canned pineapple as the fruit mix-in and I left the topping out. These muffins were so moist and delicious.

Perfect for a certain 1-year-old that loved them and definitely a healthier recipe. Yum.

I plated the muffins, with some breakfast sausage, perfectly sweet pineapple chunks and huge strawberries.

For dessert last night I made what I’ll call a 5-minute choose your flavor cheesecake in a store-bought graham cracker crust. I like homemade crusts but didn’t really have time so I opted to buy one, either way the pie was so quick and easy! I used the remaining cup of pineapple chunks from breakfast and tossed them in the mixer followed by one 8oz brick of cream cheese and one tub of cool whip (you decide the fat content for both items), then I added two chopped and peeled kiwi and a few splashes of pineapple juice. I mixed everything, poured it in the crust and let it sit in the fridge for 8 hours.

It was the perfect creamy pie to end the beautiful day.

Happy Mother’s Day!


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