Breakfast in Bed Recipes

Family Favorite Breakfast in Bed Recipes!

You want to surprise someone with breakfast in bed or enjoy it for yourself, so we need recipes that can be made ahead or very quickly. I’ve included my family favorites - these are our go-to every time!

Egg & Avocado Toast

1 slice of bread, toasted
1 tbsp butter
2 eggs
half of one small avocado
tomato slices
sprinkle of salt
2 fresh basil leaves
An easy recipe that you can pull off quickly!
Pop your favorite bread in the toaster and melt a tbsp of butter in a frying pan. Crack two eggs into the melted butter and slowly stir over medium to low heat. Meanwhile slice open an avocado and saving one half, slice the other half into chunks while still in the skin and scoop out onto your toasted bread. Slightly mash the avocado onto the toast. Add a few thin tomato slices or tomato cubes. Sprinkle with salt and then scoop the cooked, scrambled eggs on top of the toast and finish with a few pieces of torn fresh basil. Yum!

Pineapple & Mango Rum Frozen Cocktails

2 parts Pineapple Juice
1 part Malibu Coconut Rum
Mango Puree
Ice
Fill blender with ice and 2 equal parts of pineapple juice to one equal part of Malibu. Squirt in to your taste preference (the more the better I say!) of Mango Puree (or use frozen/fresh mangos in place of less ice). Leave out the Malibu for a non-alcoholic beverage. Blend it up and serve a taste of the tropics! 

Blueberry Scones

I have been making this recipe with my own modifications for years and it never disappoints. Terrific served warm with butter on top!
2 c unbleached flour
2 tsp baking powder
½ tsp salt
4 tbsp cold unsalted butter, cut into pieces
½ c milk
1 tbsp lemon juice
1 tbsp corn syrup
1 c fresh or frozen blueberries
1 tbsp milk or buttermilk
2 tbsp sugar
  1. Preheat oven to 375 degrees. Add flour, baking powder, and salt into a large bowl or food processor. Using the processor or a pastry cutter, cut in butter until butter pieces are small. Stir in blueberries and lemon zest.
  2. Add milk, lemon juice, corn syrup, and blueberries to flour mixture and stir lightly with a spatula just until dough comes together.
  3. Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a circle, about 1 inch thick. Using a sharp knife, cut dough into pie wedges, should yield 8 wedges. Transfer to a parchment-lined baking sheet. Brush tops with milk and sprinkle with sugar.
  4. Bake until tops are golden brown, approximately 20 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack or plate. Wonderful served warm!

Zucchini Chocolate Chip Muffins

1 ½ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
⅓ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
  1. Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, and chocolate chips. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Jennifer Smelker

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