10 Mother’s Day Recipes the Whole Family Will Enjoy

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.