Share on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Pin on PinterestShare on StumbleUponEmail this to someonePrint this page

As a mother, the idea of breakfast in bed conjures up images of burned waffles, under-cooked eggs, and a disastrous kitchen. We love that our little ones want to be helpful and independent, and the heart behind the Mother’s Day breakfast in bed tradition is great. But most of us would rather just drink some coffee in peace and then take a nap.

So, let’s take back our day! Let’s find a way to help the kids, and the hubs, prepare a great breakfast that everyone can enjoy without us having to lift a finger on Mother’s Day morning (Let’s be honest, we only get a few hours before we are back to refereeing kids and cleaning messes.).

Here’s the plan, Saturday afternoon, you put together an awesome breakfast casserole with your kids. Layer some yogurt parfaits and get the coffee maker ready so all the kids have to do is preheat the oven, pull out the yogurt, and turn the coffee machine on. They can serve you coffee and a yogurt parfait while the casserole bakes and you can all enjoy a few snuggles and laughs.

Mother’s Day Breakfast Casserole

  • 1 10 oz. bag of fresh baby spinach
  • 2 cups Cheddar cheese, shredded and divided
  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 1 carton sliced mushrooms
  • 1 bunch asparagus, chopped into bite sized pieces
  • ½ cup diced onion
  • 12 eggs
  • 2 cups heavy whipping cream
  • Pinch of salt and pepper

On Saturday (Mom and kids):

Steam spinach until wilted, about 8-10 minutes. Set aside to cool.

Mix 1 cup shredded cheese with spinach once the spinach is cooled. Evenly spread the spinach and cheese over the bottom of a 13 x 9 casserole dish.

Brown ground turkey in a skillet, drain, and layer on top of spinach and cheese.

Wipe out the skillet and heat oil in the bottom. Add mushrooms, asparagus, and onion and sauté about 5-7 minutes. Layer veggies on top of turkey.

Whisk together eggs and cream in a large bowl until well combined. Add salt and pepper. Pour over the top of the casserole and top with remaining 1 cup of shredded cheese.

Cover the dish and put in the refrigerator to bake in the morning.

On Mother’s Day morning:

Kids preheat oven to 350 degrees and uncover and set the casserole dish on the kitchen counter to come to room temperature.

After Mom has had coffee and oven is preheated, Mom or Dad can put the casserole in the oven and set a timer for 45 minutes.

Kids, allow Mom 45 minutes of peace while her breakfast bakes. Siblings are loving to each other and no messes are made.

When the timer goes off, the family convenes at the table to enjoy a delicious breakfast. End breakfast with the kids doing dishes (or eat on paper plates!).

Happy Mother’s Day!

Share on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Pin on PinterestShare on StumbleUponEmail this to someonePrint this page