It’s been a jam-packed weekend! Before I share with you a delicious and easy idea for Mother’s Day breakfast (not that you would ever cook for yourself on Mother’s Day), I thought I would share some of the happenings around here…things that make me LOVE being a mother.
Like this… My little Benny gave us the best little smile for his Blessing Day on Sunday. It was a big day with lots of family and friends.
Twenty minutes after everyone left, the husband whisked us into the RV to head out for the City of Rocks, a National Reserve in Idaho. Have you been there? It’s a pretty neat place with some great history! I guess 52,000 people passed through the City of Rocks in 1852 on their way to California during the Gold Rush. They wrote in diaries about the fascinating rock formations (there really are!) and you can even see writings on the rocks from emigrants. They have some sort of visitor center, but we didn’t make it there this time. Do you follow me on Instagram? If so, you probably saw some of my favorite rock formations, some awesome bed hair, and the results of packing for 6 kids in 20 minutes. But, here are some more of my favorite pictures from our mini-vacation…
It was the shortest trip ever. We rushed back home the very next day so the kid could make it to their lacrosse and gymnastics. But, now we’ve scouted out the place and we’ll be heading back soon for some more exploring!
Now, onto the food. One of my favorite places to find recipes is in cookbooks made for kids. It’s my little secret. The recipes are quick, easy, AND kid-friendly. I need all of those things right now. These slightly adapted recipes for Frittata Muffins and Tropical Yogurt Smoothie are from the talented Paula Deen, and they are literally SO easy. My little girls helped me make them and they were super proud of their delicious breakfast. This really is so perfect for Mother’s Day. Another nice thing about these muffins are they are easily varied. We added ham and cheese, but you could easily switch that up to any of your favorite omelet additions (bacon, sausage, spinach, peppers, mushrooms, etc.)
Serves: makes 6 muffins
- 6 eggs
- ½ tsp. salt
- ¼ tsp. pepper
- Favorite Fillers (you choose!): ham, onions, sausage, bacon, spinach, cheese, mushrooms, peppers, etc.)
- Heat oven to 350 degrees. Spray 6 muffin cups with non-stick spray.
- Combine the eggs, salt and pepper in a bowl with a whisk.
- Sprinkle layers of your filler ingredients in the bottom of your muffin cups, no more than about ¼ of the cup full. For example, a thin layer of cheese, followed by a thin layer of ham pieces.
- Pour the egg mixture on top of the fillers until the cups are just about full.
- Bake for at least 20 minutes, or until set.
- Remove from oven and let sit for about five minutes before removing from tin.
- Muffins will keep for about 3 days in the refrigerator.
Tropical Yogurt Morning Smoothie
- 2 cups vanilla yogurt
- 3 cups pineapple juice
- 1 cup orange juice
- 1 banana, peeled
- 1 tsp. vanilla extract
- Add all ingredients into a blender and mix well.
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