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