Mother’s Day breakfast in bed is infinitely easier if you can prep it the night before. That way when you have to wake up early, all you have to do is pop it in the oven, and ta da!

HAPPY MOTHER’S DAY!

A breakfast feast for your favorite mom in no time! Here’s my favorite recipe for make-ahead mini-quiches:

INGREDIENTS

1 cup WHOLE MILK

1 cup HEAVY CREAM

2 EGGS

2 EGG YOLKS

1 cup SHARP CHEDDAR CHEESE, grated

2 cups STEAMED BROCCOLI, chopped

pinch of NUTMEG

SALT & PEPPER to taste

 

DIRECTIONS

The night before Mother’s Day:

Grease a 12-cup muffin tin.

In a medium bowl, whisk together milk, cream, eggs, and yolks. Once combined, stir in cheese and broccoli. Season with nutmeg, salt, and pepper.

Ladle the mixture into muffin cups, making sure each cup is filled.

Cover and refrigerate.

Bright and early on Mother’s Day:

Preheat the over to 350 degrees. Once the oven is hot, bake your mini-quiches for 25-35 minutes, until the tops are browned and they are cooked all the way through.

Let cool, and serve.