Breakfast Archives - WonkyWonderful

Eggs a la Goldenrod

Nicole Harris — Sun, 11 Oct 2026 22:08:57 +0000

Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.

Recipe originally posted March 21, 2014. Post updated October 9, 2026.

My first experience with Eggs a la Goldenrod was back in high school. I spent Easter at a friends house and his grandmother made this dish for Easter Brunch. This was way back before I had any interest in cooking. But I enjoyed it so much that I asked her for the recipe.

She happily explained how to make this humble egg dish. The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s. That was when my interest in vintage recipes first began. I own several vintage cookbooks and love trying old recipes from the early 1900’s.

I hope your family enjoys this Old Fashioned Recipe as much as mine does. And when you are an old granny, be sure to pass this recipe down to the younger generations.

What Is Eggs à la Goldenrod?

Eggs à la Goldenrod is a traditional American comfort food made with hard-boiled eggs, a creamy white sauce, and toasted bread. The egg whites are chopped and folded into the sauce, while the golden-yellow yolks are crumbled over the top to create a cheerful, flower-like appearance.

The name “Goldenrod” refers to the golden color of the egg yolks, which resemble the bright yellow blossoms of the goldenrod plant.

Why You’ll Love This Classic Recipe

➤ Easy and economical: Uses everyday ingredients such as eggs, milk, butter, flour, and bread.
➤ Creamy and comforting: The smooth white sauce pairs beautifully with tender eggs.
➤ A clever way to use leftovers: Hard-boiled eggs left over from holidays or meal prep work perfectly.
➤ Versatile: Serve it for breakfast, brunch, lunch, or a light dinner.
➤ Beautifully simple: The contrast between the creamy sauce and golden yolks makes an ordinary dish feel special.

How to Make Eggs à la Goldenrod

Step 1: Prepare the eggs

Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and crumble the yolks into a separate bowl using a fork or mesh strainer.

Step 2: Make the creamy white sauce

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps.

Continue cooking for 3–5 minutes, stirring frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon.

Step 3: Add the egg whites

Stir the chopped egg whites into the sauce. Season with salt and black pepper, then warm gently until everything is heated through. Avoid boiling the sauce.

Step 4: Toast the bread

Toast the bread slices until golden and crisp. Place one slice on each serving plate, or cut the toast into triangles for a more traditional presentation.

Step 5: Assemble and serve

Spoon the creamy egg mixture over the toast. Sprinkle the crumbled egg yolks generously over the top, allowing their sunny color to stand out.

Tips for Perfect Eggs à la Goldenrod:

Make a silky, lump-free sauce. Whisk the flour into the melted butter before adding the milk. Add the milk gradually and keep whisking as the sauce thickens.
Cook the sauce gently. Medium-low heat helps prevent scorching and keeps the sauce smooth.
Keep the yolks separate. Crumbling the yolks over the finished dish creates the signature golden appearance. Mixing them into the sauce will change both the color and presentation.
Avoid overcooking the eggs. Properly cooked hard-boiled eggs have tender whites and yolks that crumble easily without becoming overly dry.
Adjust the thickness. If the sauce becomes too thick, add a splash of milk. If it is too thin, simmer it gently for another minute or two, stirring frequently.
Toast the bread well. A crisp slice provides a pleasant contrast to the creamy topping and helps prevent the dish from becoming soggy too quickly.
Season to taste. A little extra black pepper, a pinch of paprika, or a touch of dry mustard can add depth without overpowering the eggs.

Variations and Serving Suggestions:

Cheesy Goldenrod: Stir a small handful of shredded cheddar or Colby/jack into the sauce until melted.
Herb Garden Goldenrod: Add fresh chives, parsley, or dill for a fresh, aromatic finish.
Goldenrod with Ham: Fold diced cooked ham into the sauce for a heartier meal.
Goldenrod over Biscuits: Spoon the sauce over warm split biscuits for a more substantial Southern-inspired breakfast.
A Little Spice: Add a dash of cayenne pepper, red pepper flakes or a pinch of smoked paprika for gentle warmth.

What to Serve with Eggs à la Goldenrod

For breakfast or brunch, pair it with Fresh Fruit Salad, Tomato Cucumber Salad, Roasted Potatoes, Breakfast Sausage or Bacon. For lunch or supper, Shaved Asparagus, sautéed spinach, or roasted vegetables make excellent accompaniments.

Coffee, tea, or a glass of fresh orange juice completes the meal beautifully.

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Eggs a la Goldenrod

Course Breakfast

Cuisine American

Keyword egg recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 301kcal

Author Nicole Harris

Ingredients

6 Hard Boiled Eggs
¼ Cup Butter
¼ Cup Flour
¼ tsp Salt
⅛ tsp Ground Pepper
1½ Cups Whole Milk
1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread

Instructions

Peel boiled eggs and slice in half. Separate the egg whites and yolks.
Chop the egg whites to your desired size. Set aside.
Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
Bake biscuits according to package directions or prepare toast.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.

Nutrition

FAQ’s

Can I use leftover hard-boiled eggs?

Yes, this is one of the best ways to use leftover hard-boiled eggs. Just make sure they have been refrigerated promptly and stored safely.

How do I prevent the white sauce from becoming lumpy?

Whisk the flour into the melted butter until smooth, then add the milk gradually while whisking continuously. If small lumps remain, whisk vigorously or strain the sauce before adding the egg whites.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend for the regular flour and use gluten-free bread. Check that your flour blend is suitable for thickening sauces, and adjust the amount if necessary.

What is the difference between Eggs à la Goldenrod and creamed eggs?

The two dishes are very similar. Both generally feature chopped hard-boiled eggs in a creamy white sauce. Eggs à la Goldenrod is distinguished by its traditional presentation, with the crumbled yellow yolks sprinkled over the top.

How should I store leftovers?

Refrigerate the egg mixture in a covered container within two hours of cooking. Use refrigerated leftovers within 3–4 days and reheat gently to 165°F, stirring as needed. Store the toast separately and prepare fresh toast when serving.

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Strawberry Chia Pudding

Nicole Harris — Fri, 02 Oct 2026 18:30:19 +0000

Strawberry Chia Pudding is proof that nutritious food can be delicious, satisfying and easy.

I enjoy Chia Seed Pudding on occasion, it’s a nice treat or breakfast. My daughter LOVES chia seed pudding. She has always been a fan and now that she is older and more in tune with food nutrition she is big on Fiber-Maxing. She swears chia pudding is the secret to a flat tummy.

Why Chia Pudding Instead Of Regular Pudding

Chia seeds pack plenty of nutrition. They provide fiber, plant-based omega-3 fatty acids (ALA), protein, and minerals such as calcium, magnesium, and phosphorus.

When soaked in milk, yogurt or a milk alternative, chia seeds absorb liquid and get a pudding-like texture.

Fresh fruit pairs perfectly with the mild, creamy texture of chia pudding, allowing you to create a naturally sweet treat without needing lots of added sugar. My daughter often adds dehydrated fruit when making chia seed pudding so the fruit flavor absorbs into the pudding.

Ingredient Options:

Fresh fruit: Strawberries, blueberries, raspberries, bananas, mango, peaches, or kiwi.
Crunchy toppings: Almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, or homemade granola.
Creamy extras: Greek yogurt, coconut yogurt, almond butter, peanut butter, or a spoonful of nut butter.
Flavor boosters: Vanilla extract, cinnamon, cocoa powder, lemon zest, coconut, or a little honey or maple syrup.
Extra-special toppings: Dark chocolate shavings, toasted coconut, berry compote, or a drizzle of nut butter.

Preparation Tips:

Whisk well: Stir the chia seeds thoroughly into the liquid/yogurt to prevent clumps.
Let it rest: Give the pudding at least 2–3 hours to thicken, or refrigerate it overnight for the best texture.
Find your texture: Add a little more liquid for a softer pudding or more chia seeds for a thicker consistency.
Stir again: Give the pudding another good stir about 10–15 minutes after mixing to help the seeds distribute evenly.
Taste before serving: Adjust the sweetness with agave, honey, maple syrup, mashed fruit, or your preferred sweetener.
Use ripe fruit: Sweet, ripe strawberries add plenty of natural flavor.

Storage Tips:

Chia pudding is an excellent make-ahead breakfast or snack. Store it in a covered container in the refrigerator and keep it chilled until ready to eat.
For the best quality, enjoy homemade chia pudding within 3–5 days. If you’ve added fresh strawberries or other delicate fruit, keeping the fruit separate until serving can help maintain freshness and texture.

More Meal-Prep Breakfasts: Bisquick Sausage Muffins, Strawberry Oat Breakfast Bars, Blueberry Overnight Oats

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Strawberry Chia Pudding

Strawberry Chia Pudding is proof that nutritious food can be delicious, satisfying and easy.

Course Breakfast

Cuisine American

Keyword chia pudding recipe

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 239kcal

Author Nicole Harris

Ingredients

1 cup chopped strawberry
1 cup Greek yogurt
½ cup Milk or Milk Alternative I use coconut milk
¼ cup chia
2 tsp Agave syrup honey or maple
1 tsp cinnamon
¼ cup walnuts

Instructions

In a medium size bowl combine yogurt, milk, syrup or honey, chia, and cinnamon. Mix well until the ingredients are combined. Refrigerate at least 2 hours or overnight.
Divide half the strawberries between two jars or bowls. Layer chia pudding followed by walnuts, remaining strawberries and finish with remaining chia pudding.
Garnish with strawberries on top and sprinkle with a little cinnamon.

Nutrition

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Bisquick Sausage Muffins

Nicole Harris — Sun, 27 Sep 2026 17:35:22 +0000

Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.

Two things are a must for my breakfast, they got to be quick and they gotta be savory. No hate on the pancakes crowd, I just feel so much better when I start my day with a savory meal as opposed to a sweet. These Bisquick Sausage Muffins are quick, easy and a great grab-n-go savory breakfast option.

Whether you’re feeding a hungry family, preparing a weekend brunch, or stocking the freezer for hectic weekdays, these little muffins fit right in.

The beauty of this recipe is its simplicity. Cook and crumble your sausage, combine it with the batter and cheese, spoon the mixture into muffin cups, then bake.

More Meal Prep Ready Breakfasts: Banana Bread Breakfast Muffins, Homemade McGriddles, Blueberry Overnight Oats

Make Ahead Breakfast Muffins

Ingredient Tips: Try adding a pinch of red pepper flakes for heat. Or swap in your favorite shredded cheese. Cheddar brings classic richness, while pepper Jack adds a little kick. Breakfast sausage gives these muffins their signature savory flavor. Mild, spicy, or maple sausage can each create a slightly different result. Use turkey sausage to for a leaner muffin.

Prep Tips: Stir the ingredients just until combined. Overmixing can make the muffins dense instead of tender. Grease the muffin tin well. Don’t overfill. Leave some room at the top of each cup for the muffins to rise.

Storage Tips:

Refrigerator: Cool the muffins completely, then place them in an airtight container and refrigerate for up to 3–4 days.

Freezer: For longer storage, arrange completely cooled muffins in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, removing as much excess air as possible. For best quality, use within 2–3 months.

Reheating: Warm refrigerated muffins in the microwave until heated through. Frozen muffins can be thawed overnight in the refrigerator and reheated, or reheated directly from frozen with additional time.

Prevent sogginess: Let freshly baked muffins cool completely before sealing them in a container. Trapping steam inside can make the tops and sides soft.

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Bisquick Sausage Muffins

Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.

Course Breakfast

Cuisine American

Keyword brunch, muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 95kcal

Author Nicole Harris

Ingredients

1 lb mild breakfast sausage cooked and crumbled
Original Bisquick pancake and baking mix
⅔ cup milk
1 tablespoon oil
2 cups shredded cheddar cheese
½ cup sliced green onions

Instructions

Preheat the oven to 450°F and grease a muffin baking pan with nonstick cooking spray or with butter, set aside.
Over medium high heat, cook your sausage in a large skillet, breaking it up with a wooden spoon until browned and cooked through. Drain sausage thoroughly.
In a large bowl mix together the bisquick, ⅔ cup milk and 1 tablespoon oil until well combined.
Stir the sausage, cheese and green onions into the bisquick mix. A spatula or your hands may be easier for this step.
Spoon mixture into your muffin tins, filling them to the top.
Bake for 18-22 minutes or until the toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm.

Nutrition

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Nutella Banana French Toast Bake

Nicole Harris — Sun, 20 Sep 2026 18:05:45 +0000

Whether you’re feeding a holiday crowd, hosting a weekend brunch, or simply craving something special, this Nutella Banana French Toast Bake delivers.

The Best French Toast Bake

Okay, bananas and Nutella are always a winning combo. They were meant to be together, food soul mates. Forget peanut butter and banana, it’s Nutella and banana. When my daughter was young I would make her either a pb banana honey sandwich or banana Nutella sandwich for lunch.

This French Toast Bake is absolute indulgent perfection. I’m more of a savory breakfast gal, but even I can thoroughly enjoy this Nutella Banana French Toast Bake.

Imagine thick slices of bread soaked in a rich, cinnamon-kissed custard, layered with sweet, caramelized bananas and ribbons of creamy chocolate-hazelnut spread. As it bakes, the top turns beautifully golden while the center stays soft, warm, and irresistibly decadent.

The best part, instead of standing over a skillet flipping individual slices, everything comes together in one baking dish. That means less time at the stove, which if you’ve been around here you know I hate spending loads of time in the kitchen.

Ingredient Tips: use bananas that are ripe, but not too ripe. This is not the time to use super brown bananas (save those for a banana bread recipe). You’ll want banana slices that hold their shape while caramelizing.

Use any type of bread you prefer in place of the baguette slices. Aim for a thick, spongy type of bread such as brioche, Texas Toast, or challah. Slice or cube as desired before soaking and layering in your baking dish.

Prep Tips: The caramel syrup that forms in the skillet will thicken upon cooling. If it becomes too thickened or sugared over, reheat over medium-low heat, gently stirring or flipping the banana slices until the sauce has thinned.

Cover the casserole with foil halfway through baking to prevent burning.

Storage Tips: Store covered in the fridge and serve within 48 hours for best results.

Here are a few more brunch recipes to make: Nutella Pastry Ring, Banana Bread Cake, Brioche French Toast

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Nutella Banana French Toast Bake

Whether you're feeding a holiday crowd, hosting a weekend brunch, or simply craving something special, this Nutella Banana French Toast Bake delivers.

Course Breakfast

Cuisine American

Keyword brunch, french toast

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 792kcal

Author Nicole Harris

Ingredients

caramelized bananas:

1 stick unsalted butter
½ cup brown sugar
2 bananas sliced

casserole:

2 cups heavy cream
4 eggs
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 baguette sliced into ½ inch thick slices (roughly 16-20 slices)
½ cup chocolate hazelnut spread such as Nutella
Powdered sugar & whipped cream for garnish optional

Instructions

banananas:

In a large skillet, melt butter over medium heat.
Whisk in the brown sugar and cook for 4-5 minutes, stirring constantly, until dissolved.
Add banana slices in a single layer, simmer until a thin caramel-like syrup starts to form. Spoon the sauce over the bananas. Continue cooking until bananas slightly softened.
Remove from heat and set aside.

casserole:

Preheat oven to 350° F.
Grease an 8-9 inch baking dish and set aside.
In a large mixing bowl, whisk together the cream, eggs, cinnamon, and vanilla extract.
Soak half of the baguette slices in the egg & cream mixture until fully saturated, then arrange in a single layer in the bottom of your prepared baking dish.
Spread the chocolate hazelnut spread evenly over the bread slices.
Spoon the cooked banana slices onto the chocolate spread a single layer. Pour any remaining syrup in the pan evenly over the bananas.
Soak the remaining half of the bread slices in the egg & cream mixture, then arrange overtop of the caramelized bananas.
Pour any remaining egg & cream mixture over the top layer of bread slices, then place into the oven.
Bake for 50-60 minutes or until the middle of the casserole is set and baked throughout. Cover the casserole with foil halfway through baking to prevent burning.
Slice into portions and serve warm with powdered sugar and/or whipped cream.

Nutrition

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Brioche French Toast Recipe

Nicole Harris — Thu, 27 Aug 2026 00:19:24 +0000

This Brioche French Toast Recipe is great for breakfast or bunch. Thick slices of brioche dipped in egg custard then fried to golden perfection. Serve with berries and syrup for the ultimate breakfast.

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My daughter absolutely loves French Toast and I absolutely despise standing over the stove preparing it. So this Baked Brioche French Toast Recipe is a win for both of us. Easily prepare the bread slices then bake the French Toast right in the oven. This is also perfect for feeding a breakfast or brunch crowd.

Can we just agree that no-fuss baked French toast in 30 minutes or less is the way to go?

Ingredients For The French Toast

6 thick slices brioche
4 large eggs
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
Pinch of Sugar

Serve this French Toast the traditional way with butter, syrup, powdered sugar and/or fresh fruit. Or make these toppings to serve alongside: Cherry Syrup, Blueberry Compote, Dulce de Leche.

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Brioche French Toast

Course Breakfast

Cuisine American

Keyword french toast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 140kcal

Author Nicole Harris

Ingredients

6 thick slices brioche
4 large eggs
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
Pinch of Sugar

Instructions

Preheat oven to 375°F
Mix eggs, cream, sugar, cinnamon, salt and vanilla. Transfer to an 8×8 dish.
Soak bread in mixture for 20-30 seconds on each side.
Transfer to a large buttered baking sheet.
Allow bread to sit 5-10 minutes. (Allow to sit longer if you prefer a more saturated french toast)
Bake for 20 minutes. Flip slices half way through.

Nutrition

Lemon Breakfast Crepes Recipe

Nicole Harris — Mon, 03 Aug 2026 23:09:45 +0000

This Lemon Crepes Recipe is an easy yet truly impressive breakfast or brunch. Super thin French pancakes flavored with lemon and served with blueberry compote are perfect for any occasion.

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Delicate, buttery crepes filled with bright lemon flavor—perfect for a quick and elegant breakfast or brunch. Soft, thin crepes with a refreshing citrus twist that pair beautifully with fresh berries and powdered sugar.

Serve alongside this Blueberry Compote

Simple ingredients, fresh lemon zest, and irresistibly tender crepes make this an easy breakfast favorite. Elegant, paper-thin crepes with vibrant lemon zest and endless possibilities for sweet fillings and toppings.

Wake Up to Bright Citrus Flavor. Light, Fresh, and Perfectly Delicate.

Fresh Lemon Goodness in Every Bite.

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Lemon Breakfast Crepes

This Lemon Breakfast Crepes Recipe is an easy yet truly impressive breakfast or brunch. Super thin French pancakes flavored with lemon and served with blueberry compote are perfect for any occasion.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 1 30

Servings

Calories 236kcal

Author Nicole Harris

Ingredients

1 ¼ cups milk
1 cup all purpose flour
2 large eggs
2 tablespoons butter melted
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon lemon zest

Instructions

Add all of the crepe ingredients (milk, flour, eggs, butter, sugar, lemon juice, vanilla, lemon zest) to a blender and blend for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds.
Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote.
Heat a large (at least 10”) nonstick pan over medium heat. Grease the pan very lightly with butter (I rub the stick over the pan rather than adding a pat and letting it melt– this will help get a more even coating).
Add ¼ cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. The goal is to create a flat, round crepe.
Cook for 2 minutes, or until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes.
Repeat steps 4 and 5 until all of the crepes have been cooked. Make sure to re-grease your pan as needed.
To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.
Sprinkle with powdered sugar, if desired, and enjoy. The crepes and compote can be stored separately in airtight containers in the fridge for up to four days.

Nutrition

Tropical Pineapple Smoothie

Nicole Harris — Thu, 07 May 2026 22:46:07 +0000

Nothing says tropical refreshment quite like a banana pineapple smoothie. With its naturally sweet flavor, creamy texture, and vibrant tropical aroma, this smoothie is the perfect way to energize your mornings or cool down on a warm afternoon.

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Made with fresh pineapple, bananas, creamy yogurt and milk, this smoothie is packed with vitamins, antioxidants, and natural sweetness. Plus, it takes just minutes to prepare. Whether you’re looking for a healthy breakfast option, a post-workout refresher, or a delicious summer treat, a tropical pineapple smoothie checks every box.

Health Benefits of Pineapple Smoothies

Supports immunity with high vitamin C content
Helps digestion naturally
Provides hydration and energy
Contains antioxidants that support overall wellness

Tips for the Best Smoothie

Use Frozen Pineapple

Frozen pineapple makes the smoothie extra thick and refreshing without watering it down.

Add Extra Tropical Fruits

Mango, passion fruit, or papaya can enhance the tropical flavor even more.

Boost the Nutrition

Add chia seeds, spinach, or protein powder for an extra health kick.

Pineapple Benefits

One cup of pineapple provides substantial amounts of Manganese (essential for metabolism and bone health) and Vitamin C.

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Banana Pineapple Smoothie

Course Breakfast, Drinks

Cuisine American

Keyword smoothie

Prep Time 5

Total Time 5

Servings

Calories 115kcal

Author Nicole Harris

Ingredients

1 cup fresh pineapple chunks or canned pineapple in juice, drained
1 banana sliced
1 cup regular milk whole, 2%, or skim
1/2 cup Greek yogurt
1/2 cup ice cubes
1 tablespoon honey optional, for extra sweetness

Instructions

Prepare Ingredients:

If using fresh pineapple, cut into chunks.
Cut banana in half

Blend:

In a blender, combine the pineapple chunks, banana slices, milk, Greek yogurt, and ice cubes.
If desired, add honey for extra sweetness.

Blend Until Smooth:

Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.

Nutrition

Smoothie FAQs

Can I make this smoothie dairy-free?

Absolutely. Replace Greek yogurt with coconut yogurt and milk with coconut milk.

Can I store the smoothie for later?

Yes, but it’s best enjoyed fresh. You can refrigerate it for up to 24 hours in an airtight container.

What can I use instead of banana?

You can substitute banana with mango, avocado, or even frozen peaches for a creamy texture.

Can I add protein powder?

Yes. Vanilla or unflavored protein powder blends especially well with tropical flavors.

Mothers Day Brunch Recipes

Nicole Harris — Wed, 06 May 2026 23:40:47 +0000

Mothers Day Brunch Recipes: Delicious Ideas to Celebrate Mom

Mother’s Day is the perfect opportunity to slow down, gather around the table, and celebrate the women who make life sweeter. A thoughtful homemade brunch can turn an ordinary morning into a heartfelt memory filled with laughter, love, and incredible food.

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Why Mother’s Day Brunch Is So Special

Brunch combines the best parts of breakfast and lunch into one relaxing meal. It feels festive without being overly formal, making it ideal for celebrating Mom in a warm and meaningful way.

From fluffy pancakes to savory casseroles and refreshing drinks, the key to a memorable Mother’s Day brunch is variety, freshness, and a touch of love in every bite.

Mother’s Day brunch isn’t about perfection it’s about creating meaningful moments around the table. Whether you prepare an elaborate spread or a simple breakfast tray, the love and effort behind the meal are what truly matter.

This year, celebrate Mom with homemade recipes, thoughtful details, and quality time together. After all, the best ingredient in every Mother’s Day brunch is love.

Celebrating Mom One Delicious Bite At A Time

Tomato Tulip Crostini

These tomato tulip crostini are a cute and easy spring appetizer. Perfect for Easter, Mother’s Day brunch, or any spring gathering.

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Easy Baked French Toast

Easy Baked French Toast Recipe: Oven baked french toast topped with mascarpone & fresh strawberries makes a great breakfast or brunch to feed a crowd!

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BREAKFAST TACOS

BREAKFAST TACOS are a quick, simple combination of scrambled eggs, bacon, avocado and cheese in a toasted tortilla.

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Smoked Salmon Puff Pastry

This Easy Smoked Salmon Appetizer Recipe begins with flaky puff pastry, topped with cream cheese, smoked salmon, lemon, capers and dill.

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Cream Cheese and Lox Bagel Board

Learn how to make a beautiful lox and bagel board with all the toppings! Wow your guests when you serve this for brunch and breakfast, with only 5 minutes of work.

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PROSCIUTTO WRAPPED PEACHES

PROSCIUTTO WRAPPED PEACHES with mozzarella and basil are a super easy yet elegant appetizer. The perfect combination of sweet and salty.

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Spring Charcuterie Board

This Spring Charcuterie Board is a beautiful combination of fresh fruits, meat roses and cheese flowers that are sure to wow guests for any fancy occasion!

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CUCUMBER SANDWICHES

These CUCUMBER SANDWICHES are perfect for tea parties, baby showers – Thinly sliced cucumbers and dill cream cheese between soft white bread.

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Italian Peach Cookies

Italian Peach Cookies (Pesche Dolci) are soft, pillowy peach-shaped cookies filled with creamy ricotta filling & decorated to look like real fruit.

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Fig and Prosciutto Flatbread Pizza

If you need a quick and easy dinner idea I am here for you! This Fig and Prosciutto Flatbread Pizza Recipe is great no-fuss meal.

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Salmon Crudo

This raw salmon dish boasts the title of being the laziest yet most impressive dish you’ll ever make. With its buttery texture, zesty citrus marinade, and thin slices of salmon topped with flaky salt and fresh herbs, it’s a perfect appetizer that’s ready in minutes.

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PANCAKE CHARCUTERIE BOARD

This super fun Pancake Charcuterie Board is perfect for holiday breakfast, Sunday brunch or if you want to do something special for Mom.

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BLACKBERRY GRAPEFRUIT SALAD

Start your day with this Easy Fresh Fruit Salad Recipe. Grapefruit Salad is a great way to start each day.

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Stuffed Croissants Breakfast Boats

Make Stuffed Croissant Breakfast Boats with 3 ingredients and just 15 minutes! Serve a delicious S’mores treat for breakfast or dessert.

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BAKED HAM and EGG CUPS

These Baked Ham and Egg Cups topped with asparagus are an all in one breakfast recipe that is naturally low carb, Keto friendly.

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Banana Bread Breakfast Muffins

If you are looking for a quick, satisfying & delicious breakfast, this Banana Bread Breakfast Muffins Recipe is for you! Mornings just got a little better!

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Classic Quiche Lorraine

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Maple Bacon Pancake Cupcakes

Nicole Harris — Tue, 05 May 2026 00:30:26 +0000

Maple Bacon Pancake Cupcakes blur the line between breakfast and dessert in the most delightful way. Whether you’re hosting brunch or just treating yourself, these little bites guarantee big smiles.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

these Maple Bacon Pancake Cupcakes—playful, indulgent, and just a little over-the-top in the best way. Imagine fluffy pancake batter baked into cupcake form then topped with cinnamon flecked frosting, maple syrup and salty bacon. They’re perfect for weekend mornings, brunch parties, or anytime you want breakfast to feel like a treat.

Where pancakes meet cupcakes and bacon seals the deal.

Tips for Success

Use thick-cut bacon for better texture and flavor.
Don’t overmix the batter—this keeps the cupcakes light and fluffy.
Don’t like store bought frosting? Use these recipes: Marshmallow Frosting, Vanilla Cream Cheese Frosting, Buttercream Frosting

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Maple Bacon Pancake Cupcakes

Course desserts

Cuisine American

Keyword cupcakes

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 93kcal

Author Nicole Harris

Ingredients

1 Egg
¼ cup Melted Butter
½ teaspoon Vanilla
1½ cups Milk
1 ½ cups Flour
4 teaspoons Baking Powder
½ a teaspoon Salt
3 tablespoons Sugar
Maple Syrup
1 package Bacon Cooked
1 container of Cinnamon Toast Crunch Icing or frosting of choice

Instructions

Start by placing your egg, vanilla, ¼ cup of melted butter, and milk into a mixing bowl. Whisk together until well combined.
In a separate bowl, add flour, baking powder, salt, and sugar. Whisk until well combined.
Combine your wet ingredients with your dry ingredients, fold into one another until well combined and smooth.
Line a muffin tin with cupcake liners. Spray lightly with cooking spray.
Fill each one halfway with pancake batter.
Bake at 350 for 10 to 12 minutes, or until golden and a toothpick comes out clean.
Remove from the oven and let cool.
Fill the piping bag with a 1M tip with icing. Pipe icing on top of each muffin.
Crumble 6 slices of bacon, and top each muffin with bacon crumbles, and half a slice of bacon.
Drizzle each one with maple syrup before serving.

Nutrition

Pancake Cupcakes FAQs

Can I make these ahead of time?

Yes. Bake them the night before and store in an airtight container.

Can I use pancake mix instead of making batter from scratch?

Absolutely. Just prepare the mix as directed.

What’s the best maple syrup to use?

Go for real maple syrup if possible as it gives a richer, more authentic flavor than artificial versions.

How should I store leftovers?

Keep them in the fridge for up to 3 days.

Strawberry Oat Breakfast Bars

Nicole Harris — Fri, 17 Apr 2026 05:30:54 +0000

You don’t have to be vegan to enjoy these Strawberry Oat Breakfast Bars. The chewy oatmeal bars topped with fresh strawberries and jam are a nutritious way to start your day! This also makes a great healthy snack or breakfast on the go! A great vegan recipe that everyone will love!

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Originally posted July 19, 2016 – Updated April 16, 2026.

These Strawberry Oatmeal Vegan Breakfast Bars were a big hit with my family and the ladies at my Mom’s work. The best part is that they are a convenient and nutritious breakfast option. I need easy breakfast because as many of you know, I am NOT a morning person! That is why I love grab and go breakfasts. Not because I am running out of the house first thing in the morning but because I am super lazy before my first cup of coffee.

These breakfast bars are fantastic with your cup of morning coffee.

It took me a few tries to get the consistency of the oatmeal bars right. I wanted slightly chewy without being overly moist. These are it! Firm enough to stay together but not hard as a rock. They are between the texture of a granola bar and an oatmeal cookie.

Mix up the oatmeal bar ingredients, slather on that luscious strawberry mixture then bake. Super simple and delicious!

Cut them into squares or bars and serve as a breakfast or snack. With school right around the corner, these bars will be great for packing lunches!

And they look really pretty too. I personally don’t mind eating ugly food. So the fact that these Strawberry Oatmeal Vegan Breakfast Bars are gorgeous is just a bonus❤️

More Easy Breakfast Recipes: Cottage Cheese Toast, Chocolate Peanut Butter Oatmeal, Strawberry Mango Smoothies

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Strawberry Oatmeal Vegan Breakfast Bars

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 108kcal

Author Nicole Harris

Ingredients

2 Cups Old Fashioned Oatmeal dry
1/2 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Maple Syrup
1/2 Cup Unsweetened Apple Sauce
2 Tablespoons Almond or Cashew Butter
1 Cup Chopped Strawberries
1/2 Cup Strawberry Jam

Instructions

Preheat oven to 350°F
Line a 9×9 pan with foil and spray with nonstick.
In large bowl; mix oatmeal, flour, baking powder and salt.
Stir in maple syrup, apple sauce and nut butter until combined.
Press mixture into prepared pan. Use your hands to press into an even layer.
Mix strawberries and jam. Spread evenly on top of oatmeal mixture.
Bake for 45-50 minutes or until edges are browned and strawberries are bubbling.
Let cool completely (can be in refrigerator).
Remove entire piece of foil from pan. Carefully peel foil from bars and transfer bars to cutting board.
Cut into squares or bars. Store in refrigerator.

Notes

Makes 9 bars

Nutrition