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Indulge Your Mom With These Mouthwatering Mother's Day Brunch Recipes

French toast Casserole

(Courtesy of Health.com)

 

Ingredients

  • 2/3 cup packed dark brown sugar
  • 2 tablespoons butter
  • 2 tablespoons dark corn syrup
  • Cooking spray
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated orange rind
  • 2 large eggs
  • 6 (1 1/2-inch-thick) slices French bread
  • 6 tablespoons frozen fat-free whipped topping, thawed
  • 1 to 2 teaspoons Grand Marnier (orange-flavored liqueur)
  • 2 tablespoons finely chopped pecans, toasted

 

Directions

  • Combine first 3 ingredients in a small, heavy saucepan over medium heat.
  • Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly.
  • Pour sugar mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
  • Spread mixture evenly over bottom of pan. Set aside; cool completely.
  • Combine milk and next 5 ingredients (through eggs) in a large shallow bowl; stir with a whisk.
  • Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices.
  • Pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
  • Preheat oven to 350°.
  • Bake at 350° for 30 minutes or until lightly browned.
  • While casserole bakes, combine whipped topping and Grand Marnier.
  • Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.

 

For nutritional information on this recipe, click here.

 

 

Potato-Crusted Spinach Quiche

 

(Courtesy of Health.com)

 

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 (20-ounce) package shredded potatoes (about 3 1/2 cups)
  • 1 large egg white, whisked
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 6 ounces fresh spinach
  • 1/4 cup chopped onion
  • 2 tablespoons water
  • 6 large eggs
  • 1/4 cup part-skim ricotta cheese
  • Freshly ground black pepper
  • 2 ounces Swiss cheese, shredded (about 1/2 cup)
  • 1 ounce Canadian bacon, finely chopped

 

Directions

  • Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
  • Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.
  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
  • Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.

For nutritional information on this recipe, click here.

 

Pineapple Coffee Cake

 

(Courtesy of Eating Well)

 

Ingredients

  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
  • 1/4 cup chopped pecans

 

Directions

  • Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
  • Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not over mix.) Fold in pineapple. Scrape the batter into the prepared pan.
  • Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter
  • Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. This quick coffee cake can be made with a variety of fruit. If using frozen fruit, increase the baking time by 10 to 15 minutes.

For nutritional information on this recipe, click here

MedicAlert Team Member