In the Kitchen: Breakfast in bed for mom - KMSP-TV

Mother's Day is a great time to scope out some sumptuous new recipes, and these are a few that will take breakfast in bed to the next level.

Watch the video for more information.

Recipes from "The Big Book of Breakfast" by Maryana Vollstedt can be found below.

Sour cream pancakes with blueberry maple syrup

Yield: Makes 10-12 pancakes

Ingredients:

• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 1 large egg
• 1 cup milk
• 3 tablespoons sour cream
• 1 tablespoon melted butter

Directions:

1. In a medium bowl, combine flour, salt, brown sugar, and baking powder.
2. In a large bowl, whisk together egg, milk, and sour cream.
3. Whisk in dry ingredients.
4. Add melted butter and whisk until just blended.
5. Preheat a nonstick griddle or skillet over medium-high heat.
6. Lightly spray or brush with vegetable oil.
7. Pour ¼ cup batter onto griddle for each pancake.
8. Cook until bubbles form on the surface, about 2 minutes.
9. Turn and cook until other side is golden, 1 minute longer.
10. Serve with Blueberry-Maple Syrup.

Blueberry maple syrup

Yield: Makes about 1 ½ cups

Ingredients:

• ½ cup maple syrup
• 1 cup fresh or frozen blueberries, thawed if frozen, rinsed

Directions:

1. In a small saucepan over medium-high heat, bring syrup to a boil.
2. Add blueberries.
3. Reduce heat to low and simmer until slightly thickened, about 2 minutes.

Baked individual frittatas

Yield: Serves 6

Ingredients:

• ½ cup chicken broth or water
• 1 small zucchini, quartered lengthwise and sliced
• 1 small crookneck squash quartered lengthwise and sliced
• 1 cup yellow onion
• 1 garlic clove, minced
• 3 ounces medium mushrooms, coarsely chopped
• 8 large eggs
• 2 tablespoons milk
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• ¼ cup chopped parsley
• ½ teaspoon salt
• Freshly ground pepper
• ½ cup grated Cheddar cheese

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium saucepan over medium heat, combine broth, zucchini, crookneck squash, onion, garlic and mushrooms and cook, covered until tender about 6 minutes. Drain, if necessary.
3. In a medium bowl, whisk together eggs, milk, basil, parsley, salt, pepper to taste and cheese.
4. Divide vegetables evenly among 8 lightly sprayed or oiled gratin dishes.
5. Pour in egg mixture, filling each gratin dish about 3/4 full.
6. Transfer to oven and bake until eggs are set, 20-25 minutes.
7. Let stand for 5 minutes. Serve in the gratin dishes.

Spinach sausage quiche

Yield: Serves 6

Ingredients:

• 8 ounces bulk pork sausage
• 6 green onions, including some tender green tops, sliced
• 2 garlic cloves, minced
• 1 teaspoon vegetable oil if needed
• 1 bag (6 ounces) fresh spinach, cooked, chopped, and squeezed dry, OR ½ package (5 ounces) frozen chopped spinach, thawed, drained, and squeezed dry
• 1 ½ cups grated Monterey Jack cheese
• 9 –inch Pie Shell, partially baked
• 3 large eggs
• 1 ½ cups half-and-half or whole milk
• ½ teaspoon salt
• 1/8 teaspoon white pepper
• ½ teaspoon dried oregano
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium nonstick skillet over medium heat, cook sausage, green onions and garlic, breaking up sausage with a wooden spoon, until meat is no longer pink, 6-7 minutes.
3. Add oil, if needed.
4. Stir in spinach.
5. Sprinkle grated Monterey Jack in pie shell.
6. Add sausage-spinach mixture to pie shell.
7. In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and oregano.
8. Pour egg mixture over mixture in pie shell.
9. Sprinkle with grated Parmesan.
10. Bake until a knife inserted in center comes out clean and top is golden brown, 40-45 minutes.
11. Let stand for 10 minutes. Cut into wedges and serve.