“Whenever we have overnight guests,” says my mother, Nancy Tirrell, “we treat them to waffles for breakfast. My favorite part of this tradition is that my husband takes charge of the waffle iron.”
Mother’s Day should be a time when husband or kids take charge and let Mom focus on other things. My mother often focuses on preparing the toppings–like slicing the amazing fruit she’s gathered from Weaver’s, down the street from her. And with Dad handling the waffle iron, she has more time to spend with those who have gathered to celebrate Mother’s Day with her.
As you give Mom a chance to step away from the kitchen counter this Sunday, browse our favorite in-season Mother’s Day Brunch dishes. We’ll start with those waffles my mother mentioned.
High-Protein Waffles with Sautéed Apples
These fluffy Belgian waffles use cottage cheese, so while they are certainly a meal to save for special occasions, they aren’t just sugar and flour. Top them with apples, kept fresh in Weaver’s cold storage throughout the winter; sauté them until soft.
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Orchard Fresh Breakfast Frittata
Elizabeth Weaver recommends eating asparagus for every meal this time of year! “After surviving an entire winter on frozen veggies and imported salad greens I’m thrilled to have something green, fresh, and local to eat!” This easy frittata relies on the delicate flavors of fresh asparagus, with just a hint of onion and Parmesan cheese. Serve it up as an easy option for your Mother’s Day buffet!
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Quesadillas with Salsa Verde Cruda
Quesadillas for breakfast? Absolutely, says Janell Weaver Guitierrez. Having moved to Puebla, Mexico with her husband and son, she is well equipped to share her tips for authentic quesadilla perfection.
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Stayman Apples in German Apple Pancakes
Nadia Hassani remembers her grandmother making these traditional pancakes for her lunches when she came home from school. These large pancakes are often served in Germany for either a light meal, dessert or a snack–making them an ideal brunch food.
Homemade Cinnamon Rolls with Caramel Icing
Those meals that our grandmothers make stay in our memories, and here, Elizabeth Weaver shares her Grandma Cora’s cinnamon rolls.
“One thing I also remember about their home was that the scent of Grandma’s famous cinnamon rolls usually lingered in the air. She knew her cinnamon rolls with their gooey caramel icing were a hit among the grandchildren. She always had some either in her freezer or fresh out of the oven. It didn’t matter what time of day, it seemed that they would magically appear when, as children, our bellies were always looking for a snack!”