Mother’s Day is just around the corner. Forgot to make a reservation for brunch? Skip the long wait at the restaurant, get the kids in the kitchen and prepare brunch yourself. Making brunch at home may sound stressful, but it can actually be easy and fun. The kids will love making something special for mom, and she will be thrilled with a homemade meal made just for her. All it takes is some patience and a few simple recipes.
Don’t know where to start? Annie Wobbeking, owner of catering and personal chef service Annie’s Cooking Tonight, has been preparing Mother’s Day brunches since she was 14 years old. For her first brunch, she put together made-from-scratch pastries and egg dishes. For the partner and kids looking to make something at home, however, she advises something a bit more low key.
“Make it simple and plan ahead,” Wobbeking says. “Have fun.”
Wobbeking, who lives in Minneapolis but cooks out of a kitchen in Willow Grove Shopping Center in Plymouth, says it is important for kids to be involved in all parts of the brunch-making process.
“Have [the kids] help with the shopping, prepping and cooking. Everyone should have specific jobs to complete,” Wobbeking says. “Make the menu something Mom wants and something everyone feels comfortable making. Egg bakes are the perfect entry level menu item.”
A make-ahead egg bake is not only easy, it can be made the night before.
Not everything on the brunch table has to be homemade, either. Depending on your skill level or that of your children, you can choose to buy parts of the menu rather than spending hours in the kitchen. And if you do want to try to make everything yourself, there are plenty of online resources out there.
“The dough for quiches is something we make from scratch, but can also be bought from nearly every grocery store,” Wobbeking says. “There are many YouTube videos on how to make pastas, sauces and the like from scratch if one wants to go that route.”
Wobbeking knows from experience how important it is to have help from family in the kitchen. Her husband, Brian Wobbeking, is her partner in the business and in the kitchen. For Brian, working in the kitchen is not a chore–it is quality time with his wife.
“I do most of the shopping, help with the prep work and menu planning. We have been in business together for 20 years and I love working with my wife,” Brian Wobbeking says. “Working together in the kitchen gives us a lot of time to talk about issues and interests in our lives. It’s very therapeutic!”
Not only will mom appreciate all of the effort that goes into making a meal, the kids can learn new skills and spend quality time with an important adult in their lives.
Ready to get started? Try one of Wobbeking’s recipes, which are the perfect addition to any Mother’s Day brunch. Best of all, both can be prepared the night before.
Makes 8-10 servings
- 4 oz. shredded cheddar
- 10 oz. frozen chopped spinach, thawed and drained well
- 1 12 oz. roll seasoned pork sausage
- 1 package sliced mushrooms
- 1 bunch chopped green onions
- 12 eggs, slightly beaten
- 2 cups heavy whipping cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 oz. shredded Swiss cheese
- Dash Paprika
- Heat oven to 350°F and grease a 13 x 9” baking dish.
- Fry sausage, mushrooms and green onions. Drain any grease and set aside.
- Spread cheddar and spinach in baking dish. Top with sausage mix.
- Beat eggs, cream, salt and pepper. Pour over sausage mix.
- Top with Swiss cheese and sprinkle with paprika.
- Bake at 350° for 35-45 minutes.
Overnight French Toast
Makes 6-8 servings
- 1 French bread loaf
- 1/4 cup softened butter
- 4 eggs
- 1 cup milk
- 1/4 cup sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- Cut bread loaf into 10 (3/4” thick) slices.
- Spread butter on one side of each slice.
- Place bread, butter side up in an ungreased 13” x 9” baking dish.
- Whisk together in bowl remaining ingredients. Pour over bread, making sure to press bread slices down. Cover and chill overnight.
- Remove bread from baking dish and place on greased baking sheets.
- Bake uncovered 350° F for 30 minutes or until golden.