11 deliciously decadent breakfast-in-bed ideas for Mom

There’s a reason breakfast in bed has become a Mother’s Day staple — there’s no better way to make your mom feel more spoilt or special!

Here are a few options for Sunday. Present your choice to mamma on a tray with a little vase of flowers for extra brownie points.

Cheesy breakfast frittata

This Italian-style omelette is perfect for lunch and dinner!

Serves 6
Preparation time: 10 min
Cooking time: 30 min

  • 2 large potatoes, quartered

  • salt and freshly ground black pepper

  • 250 g bacon, chopped

  • 25 g butter

  • 1 red pepper, finely chopped

  • 6 spring onions, finely chopped

  • 6 eggs

  • 125 ml (½ c) grated Cheddar cheese

Preheat the oven to 180 °C. Cook the potatoes in boiling salted water for 20 minutes or until soft. Drain and leave to cool slightly then cut into cubes.

Heat a nonstick frying pan, about 20 cm in diameter. Fry the bacon until golden then drain off excess fat. Add the butter, peppers, diced potatoes and half the spring onions and cook for a few minutes over a low heat.

Beat the eggs and add most of the cheese (reserve some for sprinkling on top). Season with salt and pepper. Pour the eggs over the bacon and potato mixture. Stir gently in the pan for a few minutes, allowing the frittata to cook over a very low heat until it begins to set but the surface is still moist surface.

Sprinkle the remaining spring onions and cheese over and transfer to the oven for a few minutes until the top has set and the cheese has melted. Cut the frittata into wedges and serve.

The perfect eggs benedict

It's not the easiest of breakfasts to make -- but you won't go wrong with this fail-safe recipe.

Serves: 4-8
Preparation: 10 min
Cooking: 20 min


  • 15 ml (1 T) white wine vinegar

  • 15 ml (1 T) lemon juice

  • 2,5 ml (½ t) black peppercorns

  • 2 egg yolks

  • 125 g butter, melted


  • 8 eggs

  • 4 rolls, sliced and toasted

  • 200 g ham

  • a handful of lettuce

1. Hollandaise sauce Combine the vinegar, juice and peppercorns in a small saucepan over medium heat and bring to the boil. Reduce the heat and let it simmer uncovered until the liquid is reduced by ½. Strain through a fine sieve into small heatproof bowl and set aside for 10 minutes.
2. Whisk the egg yolks into the vinegar mixture. Place the bowl over a small pot of simmering water but don’t allow the water to touch the base of the bowl. Whisk the mixture over medium heat until thickened. Remove the bowl from the heat and gradually whisk in the melted butter in a thin steady stream, whisking constantly until the sauce is thick and creamy.
3. Eggs Half-fill a large shallow frying pan with water and bring to the boil. Break 1 egg into a cup, then slide into the pan. Repeat with 3 more eggs.
4. When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, turn off the heat, and let it rest for about 4 minutes or until a light film of egg white sets over the yolks. Remove the eggs with a slotted spoon and drain on a paper towel. Cover to keep warm and repeat with the remaining eggs.
5. Divide the lettuce and ham between the rolls, top with eggs and hollandaise sauce and serve.

All-in-one breakfast cake

Yes, you can eat cake for breakfast! Here’s how.

Serves: 6
Preparation: 10 min
Cooking: 30 min

  • 300 g bacon, diced

  • 6 eggs

  • 310 ml (1¼ c) milk

  • salt and pepper

  • 1 loaf white bread, torn

  • 300 g Cheddar cheese, grated

  • handful parsley, finely chopped

Preheat oven to 180 ˚C. Grease a springform cake tin.

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1. Heat a large nonstick pan over high heat. Add bacon cook until lightly browned. Remove from the pan and set on a plate.

2. Whisk the eggs, milk, salt and pepper in a bowl. Place the bread in a bowl. Pour in the egg mixture, 200 g cheese and bacon.

3. Rub the egg into the bread. Set aside in the fridge for at least 30 minutes or overnight.

4. Pour the bread mixture into the cake tin, pat down to compress and scatter the remaining cheese over.

5. Bake for 30 minutes or until bubbly and golden on top.

6. Allow to rest for 5 minutes before removing from the tin and cutting into slices to serve.

Sweet French toast with bacon

It's like pudding for breakfast - with bacon. 

Serves: 2-4
Preparation: 5 min
Cooking: 20 min

  • 4 eggs

  • 60 ml (¼ c) milk

  • 4 thick slices bread

  • 250 g bacon

  • 15 ml (1 T) sugar

  • maple syrup, to serve

1. In a bowl, whisk together the eggs and milk. Soak the bread in the egg mixture.
2. Heat a non-stick frying pan over medium heat and add a knob of butter.
3. Fry the bread for 3 minutes per side until golden brown.
4. In a separate pan over medium heat cook the bacon and when almost done sprinkle with sugar and set aside.
5. When the French toast is cooked, serve with the bacon and a drizzle of maple syrup.

Spinach and feta omelette

This basic omelette can be filled with any of your mom's favourite ingredients.

Serves 2
Preparation: 5 min
Cooking: 10 min

  •  50 g butter

  • 2 leeks, thinly sliced

  • ½ red pepper, finely chopped

  • 2 cloves garlic, crushed

  • 100 g baby spinach

  • salt and pepper

  • 6 eggs

  • handful parsley, chopped

  • 60 ml (¼ c) olive oil

  • 50 g feta, crumbled

  • extra spinach

1 Melt the butter in a large frying pan over medium heat. Add the leeks, pepper and garlic and cook, stirring occasionally, for 5 minutes or until the leeks are soft. Add the spinach and stir to combine. Cook for a further 30 seconds or until the spinach is wilted. Season with salt and pepper.

2 Whisk the eggs, parsley and 15 ml (1 T) cold water in a large bowl. Heat 30 ml (2 T) of the olive oil in a 20 cm nonstick frying pan over medium high heat. Add half the egg mixture, swirling the pan to coat the base. Cook for 2 minutes or until the top is almost set and the base is golden.

3 Spoon half the spinach mixture over half the omelette. Fold the omelette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with the remaining olive oil, egg mixture, spinach mixture and feta.

Simple salsa on toast

Deliciously light and fresh.

Serves 2-4
Preparation: 10 min
Cooking: 5 min

  • 4 slices sourdough bread

  • 30 ml (2 T) olive oil

  • 1 garlic clove, halved

  • 2 tomatoes, seeded, finely chopped

  • handful of basil leaves

  • 5 ml (1 t) red wine vinegar

  • pinch of castor sugar

  • 50 g buffalo mozzarella 

 1. Heat a chargrill pan over medium-high heat. Brush both sides of the bread slices with oil. Cook for two minutes each side or until golden and charred. Rub the cut side of the garlic over one side of each bread slice.

2. Combine tomato, basil, vinegar and sugar in a bowl. Season with salt and pepper. Add torn buffalo mozzarella to the mixture. Spoon the tomato mixture onto chargrilled bread.

Chocolate pancakes

You can make these little treats in 15 min or less!

Serves 6
Preparation: 10 min
Cooking: 3 min each

  • 125 ml (½ c) flour

  • 60 ml (¼ c) cocoa powder

  • 10 ml (2 t) castor sugar

  • 3 eggs, lightly beaten

  • 30 ml (2 T) oil

  • 180 ml (¾ c) milk

1 Sift the flour and cocoa into a bowl and stir in the sugar. Whisk the eggs, oil and milk together in a jug.

2 Gradually add the egg mixture to the flour mixture, whisking until it’s smooth and combined. Cover and set aside for 30 minutes.

3 Grease a nonstick frying pan with oil and heat over medium heat. Pour 60 ml (¼ c) of the batter into the pan and swirl to cover the base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate and cover to keep warm. Repeat with the remaining mixture.

Banana and cinnamon smiley muffins

What better way to put a smile on mom's face?

Makes 24
Preparation time: 15 min
Baking time: 20 min

  • 500 ml (2 c) flour

  • 10 ml (2 t) baking powder

  • 5 ml (1 t) bicarbonate of soda

  • 7 ml (1½ t) cinnamon

  • 125 ml (½ c) caster sugar

  • 2 eggs

  • 250 ml (1 c) milk

  • 3 ripe bananas, mashed


  • 230 g cream cheese

  • 60 g butter, softened

  • 60 ml (¼ c) icing sugar

  • drop of yellow food colouring

  • 2 bananas, sliced, to decorate

  • sweets to decorate

Preheat the oven to 180⁰C and grease two muffin pans.
1. Sift together the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl and stir in the caster sugar.

2. In a separate bowl whisk the eggs, milk and mashed bananas together until well blended. Add the mixture to the dry ingredients and fold in. Pour the batter into the prepared muffin pans and bake for 20 minutes. Let the muffins cool in the pans for 10 minutes before removing and placing them on a wire rack to cool completely.

3. Topping: Beat together the cream cheese and butter until light and fluffy. Add the icing sugar while beating and stir in the food colouring. Spread the topping over the muffins using a spoon. Make a face with banana slices and sweets.

Breakfast trifle

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Berry smoothie

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Bacon and oat bran crouquettes

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