10 Mother’s Day Recipes the Whole Family Will Enjoy
No need to go out on one of the most crowded restaurant days of the year. Celebrate the moms in your life with a healthy, home-cooked breakfast that everyone will love (and anyone can make).
![Kelly Kennedy, RDN](https://images.everydayhealth.com/images/everydayhealth/gcms/kelly-kennedy-bio-400.jpg?w=48)
![mothers day brunch recipes](https://images.everydayhealth.com/images/family-friendly-mothers-day-recipes-hero-1440x810.jpg?sfvrsn=3f92f032_4)
Adobe Stock; iStock; Getty Images
Reserving the most important meal of the day for the most important women in your life makes sense. But actually getting reservations might be difficult: Mother’s Day tends to be the busiest day of the year for dining out, according to the National Restaurant Association.
Rather than subject mom to a crowded, overpriced, and likely unhealthy brunch buffet, why not make your Mother’s Day meal at home? Everyone loves breakfast food, but the real key isn’t serving it in bed — it’s making something fast, balanced, and delicious that won’t leave the kitchen a wreck. Plus, coffee — lots of coffee.
The following 10 recipes check all those boxes, and make enough to feed the rest of the family, too. That gives you more time to celebrate the moms in your life and all they do.
![french toast](https://images.everydayhealth.com/images/recipes/family-friendly-mothers-day-recipes-french-toast-1440x810.jpg)
Baked Blueberry French Toast Casserole
When you want French toast for the whole family without the hassle, you can prep this make-ahead breakfast casserole the night before and pop it in the oven for an easy morning treat. Blueberries and almonds contain antioxidants and fiber (and the nuts add healthy fats and protein) to a dish that usually skimps on such nutrients, so while it tastes indulgent, it’s actually good for you.
PREP TIME
10 minCOOK TIME
45 minTOTAL TIME
55 minIngredients
Directions
Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.
Slice the baguette into rounds or cubes and arrange in the prepared baking dish.
In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.
Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.
Nutrition Facts
Amount per serving
calories
303total fat
10gsaturated fat
1.9gprotein
14gcarbohydrates
39gfiber
3.2gsugar
19.1gadded sugar
8.8gsodium
304mgTips
This French toast casserole can be made the night before and refrigerated overnight for an easy no-prep morning!
TAGS:
Wheat, Dairy, Eggs, Tree Nuts, Mediterranean, Vegetarian, Family-Friendly, BreakfastRate recipe
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![mini quiche](https://images.everydayhealth.com/images/recipes/family-friendly-mothers-day-recipes-mini-quiche-1440x810.jpg)
Spinach and Cheddar Mini Quiche
Want a new, addictive way to enjoy eggs? Try them bite-sized, baked into a flaky crust with cheese and spinach. Naturally high in folate and vitamins A and C, as well as a rich source of carotenoids, spinach may help guard against age-related vision problems, heart disease, and some forms of cancer, the Mayo Clinic notes.
PREP TIME
20 minCOOK TIME
15 minTOTAL TIME
35 minIngredients
Directions
Preheat oven to 325 degrees F. In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Set aside.
On a cutting board or clean working station, lay a sheet of phyllo dough. Lightly brush it with oil and lay another sheet on top. Brush that sheet with oil and lay a third sheet on top. Keeping them together, cut the sheets into four equal squares. Repeat this three times for a total of 36 piles of phyllo dough. Lay the phyllo dough into a mini muffin tin, pushing down to create space for the filling. (Alternatively, use a round cookie cutter to cut the pie dough into even circles and use those as the crust).
Evenly divide cheese, spinach, and chives among the muffin cups and top with egg mixture. Bake in the preheated oven until the eggs are set, about 15 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts
Amount per serving
Serving size3 mini quiche
calories
154total fat
10gsaturated fat
2.6gprotein
7gcarbohydrates
9gfiber
0.4gsugar
0.2gadded sugar
0.2gsodium
164mgTips
These quiche cups are delicious with any veggies and cheese you have on hand - try mixing things up by using different ingredients for the filling!
TAGS:
Wheat, Dairy, Eggs, Vegetarian, Family-Friendly, Breakfast, AppetizerRate recipe
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![waffles](https://images.everydayhealth.com/images/recipes/family-friendly-mothers-day-recipes-waffles-1440x810.jpg)
Easy Whole-Wheat Waffles
Waffles are a classic, but are generally chock full of sugar and refined grains. Rest assured, this nutritious twist won’t disappoint in the flavor department. By using whole-wheat flour, you’ll be getting more fiber and B vitamins in addition to antioxidants and phytochemicals, notes the Harvard T.H. Chan School of Public Health. In fact, these high-fiber waffles will start your day off right with almost 8 g per serving!
PREP TIME
10 minCOOK TIME
15 minTOTAL TIME
25 minIngredients
Directions
Preheat waffle maker according to the manufacturer's instructions.
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
In a separate mixing bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ones and stir until just combined. Be careful not to overmix, as this can make the waffles tough.
Pour the batter onto the waffle maker, using the amount recommended by the manufacturer. Close the lid and cook until waffles are golden brown and crispy, usually about 3 to 5 minutes.
Serve immediately, topped with fresh berries.
Nutrition Facts
Amount per serving
Serving size2 small waffles or 1 large waffle
calories
363total fat
14gsaturated fat
2.5gprotein
12gcarbohydrates
50gfiber
7.7gsugar
12.5gadded sugar
3.3gsodium
579mgTAGS:
Wheat, Dairy, Eggs, Diabetes-Friendly, Heart-Healthy, Mediterranean, Vegetarian, High-Fiber, Cholesterol-Conscious, Family-Friendly, BreakfastRate recipe
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![pancakes](https://images.everydayhealth.com/images/recipes/creative-peanut-butter-recipes-peanut-butter-choc-chip-pancakes-1440x810.jpg)
Chocolate Chip Peanut Butter Pancakes
These chocolate chip peanut butter pancakes sound (and taste) decadent, but they are surprisingly nutritious, filling, and naturally gluten-free. That’s because they use oat flour, which you can make yourself. Each serving of pancakes will net you more than 7 grams of fiber — not a bad way to help you fulfill your daily requirement of this essential nutrient.
PREP TIME
10 minCOOK TIME
20 minTOTAL TIME
30 minIngredients
Directions
Preheat a griddle or large skillet over medium-low heat. Place oats in a blender or food processor and blend until it becomes a fine flour. Add bananas, eggs, milk, vanilla extract, peanut butter, baking powder, and salt and blend until completely smooth, about 30 seconds to 1 minute. Gently fold in chocolate chips (or reserve them to be served on top of the pancakes).
Lightly oil the cooking surface and scoop ¼ cups of batter onto it, being sure to leave space between each. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes and cook 1 to 2 minutes more. Serve warm.
Nutrition Facts
Amount per serving
Serving size2 pancakes
calories
360total fat
14gsaturated fat
3.8gprotein
12gcarbohydrates
48gfiber
7.2gsugar
12.3gadded sugar
8.1gsodium
142mgTAGS:
Eggs, Soy, Peanuts, Gluten-free, Peanuts, Vegetarian, High-Fiber, Family-Friendly, BreakfastRate recipe
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![Grab and go oatmeal cups](https://images.everydayhealth.com/images/recipes/gut-microbiome-nl-series-grab-n-go-oatmeal-cups-1440x810.jpg)
Grab-and-Go Baked Oatmeal Cups
Baked oatmeal cups are sure to be a family favorite! Bake them on the weekend and have enough for a whole week of breakfasts! Plus, this gut-friendly recipe is incredibly versatile, allowing you to choose your mix-ins and create variety even within the same batch. The rolled oats, fruits, nuts, and seeds all add fiber, which helps nourish your microbiome. Most importantly, these oatmeal cups are absolutely delicious!
PREP TIME
10 minCOOK TIME
25 minTOTAL TIME
35 minIngredients
Directions
Preheat oven to 350 degrees F. Lightly spray a regular-sized muffin tin with nonstick spray.
In a mixing bowl, gently mix together all ingredients except fruit until evenly combined. Using a rubber spatula, gently fold in fruit until just mixed. Spoon batter into prepared muffin tin, filling each muffin all of the way.
Bake in preheated oven until oatmeal is set and edges begin to brown, about 25–30 minutes.
Cool for at least 5 minutes before serving. Store leftovers in an air-tight container in the refrigerator.
Nutrition Facts
Amount per serving
Serving size1 muffin cup
calories
229total fat
8gsaturated fat
0.7gprotein
8gcarbohydrates
33gfiber
5.5gsugar
7.5gadded sugar
4.1gsodium
87mgTAGS:
Soy, Eggs, Tree Nuts, Cholesterol-Conscious, Breakfast, Anti-Inflammatory, Diabetes-Friendly, Gluten-free, Heart-Healthy, Mediterranean, High-Fiber, Low-Sodium, VegetarianRate recipe
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![healthy banana bread](https://images.everydayhealth.com/images/recipes/healthy-portable-breakfasts-01-banana-bread-1440x810.jpg)
Healthy Banana Bread
Even though it has a fruit in its name, banana bread traditionally contains loads of refined sugar and saturated fat from butter. By swapping 1 cup of all-purpose flour for whole-wheat flour, this recipe adds more than 9 g of filling fiber to your loaf, per USDA data. Greek yogurt replaces some of the butter and adds protein, along with chia seeds, which the USDA notes will also add heart-healthy omega-3 fats to your morning meal. Not bad for bread!
Ingredients
Directions
Preheat oven to 325 degrees F. Lightly grease a standard loaf pan (8.5x4.5x2.5 inches) and set aside.
In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mix together until evenly combined.
In a separate large mixing bowl, mash bananas using a potato masher or the back of a fork. Mix in eggs, yogurt, maple syrup, vanilla, oil, and chia seeds. Stir thoroughly.
Add dry ingredients to wet ones and stir gently until just moistened (some lumps will remain).
Pour into prepared loaf pan and bake in until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
Nutrition Facts
Amount per serving
calories
251total fat
10gsaturated fat
0.9gprotein
6gcarbohydrates
36gfiber
2.9gsugar
13.2gadded sugar
9.8gsodium
226mgRate recipe
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![healthy baked egg cups egg muffins](https://images.everydayhealth.com/images/recipes/healthy-portable-breakfasts-05-egg-cups-1440x810.jpg)
Bacon, Tomato, and Onion Egg Cups
These egg-based cups pack a lot more protein — more than 20 grams (g) per serving — than the traditional muffin and pack in veggies, too. Eggs are an excellent source of choline, according to data from the USDA, which is an essential nutrient linked to improved metabolism and cell health, per the NIH. These mini-frittatas are less messy than other egg-based breakfasts, so they travel well.
PREP TIME
10 minCOOK TIME
15 minTOTAL TIME
25 minIngredients
Directions
Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.
Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5–8 minutes. Add the sun-dried tomatoes.
Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.
In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.
Bake until eggs are fully set, about 10–12 minutes. Serve warm or chill until serving.
Nutrition Facts
Amount per serving
Serving size3 muffins
calories
345total fat
24gsaturated fat
8.6gprotein
23gcarbohydrates
7gfiber
1gsugar
4.1gadded sugar
0.1gsodium
390mgTips
Use any veggies you like (or have on hand) in this recipe. Enjoy endless possibilities of egg cup combos!
Make a batch ahead of time and freeze them for later use. To do this, simply cool completely and place in a single layer in a zip top freezer bag in the freezer. Use within 1 month of freezing.
TAGS:
Eggs, Dairy, Breakfast, Family-Friendly, Gluten-free, Low-Carbohydrate, Mediterranean, Quick & EasyRate recipe
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![muffins with lots of fruit](https://images.everydayhealth.com/images/recipes/healthy-portable-breakfasts-02-fruit-muffin-1440x810.jpg)
Blueberry-Lemon Cottage Cheese Muffins
Muffins are perhaps the most popular portable breakfast. However, they usually contain unhealthy fats and added sugars — lots of them. Plus, traditional muffins are high in carbs with next to no protein, making for a breakfast that is high in calories without being very filling. Cottage cheese gives these delicious muffins a serious protein boost. In addition to being packed with protein, cottage cheese is also a good source of vitamins and minerals such as phosphorus, according to data from the USDA. As an added bonus, muffins are great for freezing, meaning you can whip up a batch of these muffins and freeze most of them to enjoy for weeks to come.
PREP TIME
10 minCOOK TIME
15 minTOTAL TIME
25 minIngredients
Directions
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin liners and set aside.
In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate mixing bowl, combine lemon zest and juice, eggs, honey, vanilla, oil, and cottage cheese. Mix thoroughly.
Stir dry ingredients into wet ones and mix until just moistened. Gently stir in blueberries, being careful not to overmix.
Bake until a toothpick inserted into the center comes out clean, about 15 to 18 minutes.
Nutrition Facts
Amount per serving
calories
191total fat
8gsaturated fat
0.9gprotein
6gcarbohydrates
26gfiber
1.7gsugar
9.7gadded sugar
7.7gsodium
268mgTips
If you don’t love the look of cottage cheese, simply place the cottage cheese in a food processor or blender before adding it to this recipe for all the same nutrition and none of the lumps!
TAGS:
Wheat, Eggs, Dairy, Breakfast, Family-Friendly, Heart-Healthy, Quick & Easy, Snack, VegetarianRate recipe
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![Fruit salad](https://images.everydayhealth.com/images/recipes/simple-summer-salads-06-fruit-salad-1440x810.jpg)
Next-Level Fruit Salad
This colorful fruit salad, served with a light lemon poppy seed dressing, is brimming with vitamin C, a powerful antioxidant that helps protect your cells from damage caused by free radicals, compounds associated with aging and chronic diseases. Persian cucumbers, a smaller and more tender variety, keep it from getting overly sweet.
PREP TIME
20 minTOTAL TIME
20 minIngredients
Directions
In a large bowl, place kiwi, apricots, strawberries, watermelon, and cucumbers.
In a small bowl, whisk together lemon juice, olive oil, honey, and poppy seeds. Pour over fruit and lightly toss to evenly coat.
Sprinkle feta and mint over salad just before serving.
Nutrition Facts
Amount per serving
calories
250total fat
7gsaturated fat
1.5gprotein
4gcarbohydrates
49gfiber
5gsugar
42gadded sugar
3gsodium
60mgTAGS:
Dairy, Anti-Inflammatory, Dessert, Heart-Healthy, Gluten-free, High-Fiber, Family-Friendly, Low-Sodium, Mediterranean, VegetarianRate recipe
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![Pumpkin Coffee Cake](https://images.everydayhealth.com/images/recipes/a-healthy-pumpkin-coffee-cake-recipe-1440x810.jpg)
Pumpkin Coffee Cake
Pumpkin coffee cake combines fall's favorite flavor with the traditional dessert. Using pumpkin puree in the recipe keeps the cake moist without unhealthy fats, and adds valuable nutrients such as vitamins A and C, fiber, calcium, and iron to the mix, per USDA data. In this version, Greek yogurt adds a light tang as well as calcium and a good dose of protein, according to data from the USDA. Using a mixture of whole-wheat and all-purpose flour adds valuable fiber and B vitamins to your cake as well, notes the USDA. Together, these ingredients produce a cake that contains 2 more grams of protein and more than double the fiber of traditional coffee cake, with considerably less sugar (more than 18 fewer grams, but who’s counting?). And it tastes so good, you won’t even realize it’s good for you, too.
PREP TIME
10 minCOOK TIME
35 minTOTAL TIME
45 minIngredients
Directions
Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, combine flours, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk together pumpkin puree, applesauce, yogurt, eggs, and vanilla extract.
Add wet ingredients to dry ingredients and stir just until moistened, being careful not to overmix. Pour batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes. Allow to cool in the pan and sprinkle with powdered sugar, if desired.
Store at room temperature for 3 to 4 days or in the refrigerator for up to 6 days.