Honour young mothers with breakfast treat

Mother’s Day is a time to celebrate our mothers and acknowledge all that they have done for us.

As a grandmother, I think it is also an opportunity to honour the young moms in our extended family. They are the busy ones, often parenting and managing the home and working outside the home.

When I was a young mom, a helping hand or an opportunity to have an hour to myself was always appreciated.

I am fortunate to spend time with my children and grandchildren. One of the best ways to honour our children and foster a healthy relationship is to respect their choices and accept that they may do things differently.

Be positive because a kind word goes much further than a critical one.

Offer your time, talents and energy or ask if there are other ways you could help.

One of the ways I express my love is by making food. Often my family serves as testers for the recipes that appear in this column.

Breakfast sausage and egg muffins

These breakfast muffins were an instant favourite. They can be made ahead and reheated in the microwave for a quick breakfast, work lunch or weekend brunch. They are easy to make and Dad and the kids could make a batch for Mother’s Day.

  • 1 pkg. pork breakfast sausage rounds 
or turkey breakfast sausage patties 375 g
  • 1/2 c. frozen hash browns 125 mL
  • 8 eggs
  • 1/2 c. milk 125 mL 
(use skim for fewer calories)
  • 1 c. cheddar cheese, shredded 250 mL
  • 1/2 c. chopped sweet red pepper 125 mL
  • 1/4 tsp. salt 1 mL
  • 1/4 tsp. pepper 1 mL
  • 1/4 tsp. onion salt 1 mL
  • 1 – 3 drops of hot sauce (if desired)
  • 9 – 12 extra large parchment paper baking cups (depending on the number of sausage patties in the package)
  • Optional: cooked bacon, green or yellow peppers
  • green onions, yellow or red onion, asparagus, mushrooms, spinach, tomatoes, day old crusty bread, provolone cheese, monterey jack cheese

Preheat oven to 350 F (180 C). Thaw and cook the sausage in a large skillet or pan, according to package directions. Once cooked, place on a paper towel to absorb the fat while the other ingredients are sauteed.
Place one sausage patty in each cupcake liner. Trim the patties to fit flat in the bottom. The trim pieces can be placed in one or two other muffin cups.
Cook and brown the hash browns in the same pan as the sausage. Set aside. Roughly chop the vegetables and saute for about five minutes. Don’t cook the tomatoes, just chop.
In a separate bowl, beat the eggs, add milk, salt, pepper, onion salt and hot sauce, then beat until well mixed.
Divide the vegetables between the cupcake liners, add some grated cheese and then spoon in the egg mixture. Top with the hash browns or bread crumbs and more cheese.
Bake at 350 F (180 C) for 30 minutes or until the eggs are set. An inserted knife should come out clean when eggs are cooked. Serve hot with fruit slices or cool and refrigerate. Reheat in a microwave for 60 seconds. They can also be frozen. – Adapted from www.thedailymuse.com.

Fruity Bran Muffins

  • 1 1/2 c. all bran cereal 375 mL
  • 3/4 c. vanilla or fruit flavoured yogurt 175 mL
  • 1 medium orange, zest the rind and squeeze the juice (approximately 3/4 c. orange juice) 175 mL
  • 1 1/4 c. all-purpose flour 310 mL
  • 1/3 c. granulated sugar 75 mL
  • 1 tbsp. baking powder 15 mL
  • 1 tsp. cinnamon 5 mL
  • 1/2 tsp. baking soda 2 mL
  • 1/4 tsp. salt 1 mL
  • 2 eggs
  • 1/4 c. oil 60 mL
  • 1 c. fresh or frozen blueberries, peaches, rhubarb and/or strawberries 250 mL

In a medium bowl, combine the cereal, yogurt, juice and orange zest. Let stand for two minutes or until cereal softens.
In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt, set aside.
Bake in 400 F (200 C) oven for 20 minutes or until tops spring back when lightly touched.

Tips: The amount of yogurt called for in this recipe equals the size of many individual (175 g) yogurt cups. With so many fruit-flavoured yogurts to choose from, you can give these muffins a different twist each time you bake them.
I found the orange was hard to squeeze so I removed the peel and chopped the orange pulp and added it to the muffin batter for more flavour.
Parchment paper cupcake liners make cleanup quick and easy.

Nutrition Information per muffin:

  • 170 calories
  • 4 g protein
  • 27 g carbohydrate
  • 6 g fat
  • 4 g dietary fibre

Adapted from www.all-bran.ca.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.