Kitchen Krafts: Mother’s Day Breakfast

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    Mother’s Day Breakfast

    Breakfast Bundles

    6 eggs

    4 tablespoons milk

    3 tablespoons margarine

    1/4 teaspoon salt

    4–6 medium flour tortillas at room temperature

    1 package (2.5 ounces/71 g) thin-sliced, cooked ham, chopped

    1 cup grated cheddar cheese

    1. 1.

      With a fork, beat the eggs with the milk and the salt.

    2. 2.

      Melt the margarine in a skillet over medium-low heat. When the margarine bubbles, pour the egg mixture into the skillet. After one minute, stir the eggs; then continue to cook them until they are slightly dry.

    3. 3.

      For each bundle: Sprinkle a little cheese and ham in the middle of a tortilla. Spoon some of the scrambled egg on top. Fold opposite ends of the tortilla over the filling, then fold the other ends on top. Place folded-side down on an ungreased cookie sheet.

    4. 4.

      Bake at 400° F (205° C) for 10 minutes.


    2 cans (11 ounces/312 g) mandarin-orange segments, drained

    1 can (15 1/4 ounces/432 g) pineapple tidbits, drained

    1 banana, sliced

    2/3 cup shredded sweetened coconut

    1. 1.

      Mix all the fruit together.

    2. 2.

      Place half the mixture in a serving bowl; sprinkle with half the coconut. Repeat.

    3. 3.

      Cover and chill before serving in small bowls.

    German Fruit Punch

    1 cup grape juice

    1 cup apple cider

    1/2 cup grapefruit juice

    1/4 cup sugar

    1 quart club soda

    1. 1.

      Stir all the ingredients together except the club soda.

    2. 2.

      After the sugar is dissolved, mix in the club soda. Serve with ice.

    [illustration] Illustrated by Shauna Mooney

    [photo] By Jed Clark