4 Delicious Recipes for a Mother's Day Breakfast-in-Bed

Photos by Nadim Kamel

After a lifetime of trying to come up with Mother's Day gift ideas, it's understandable if your creativity is running dry. Does mom really need another perfume bottle? Is she going to roll her eyes at yet another silk scarf?

If it's the thought that counts, then in reality, any gift would do. But Mother's Day is only once a year. So you might as well put some effort into it. So in honor of the women across the globe who spent nine months battling pregnancy cravings and mutated taste palates, I created four recipes from scratch for the ultimate Mother's Day gift - and thankful for my good friend Nadim who so beautifully captured each dish.

After all, what says "you're the absolute bestest" like a homemade breakfast-in-bed?

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Sweet Breakfast Ideas

Ordering a croissant from Bar Tartine doesn't count as "homemade". If your mom has a morning sweet tooth, fresh fruit is the way to go. Springtime berries are like the Renaissance Man of fruit – they're healthy, delicious, and look absolutely gorgeous in anything.

Fresh Fruit Parfait


Incredibly healthy. Ridiculously delicious. So scandalously easy, you'll have to lie about how you slaved for hours in the kitchen. Or maybe just minutes.


  • 1/2 cup Fresh berries (I used blueberries, red currents, and blackberries)
  • 1/2 cup Fresh fruit juice (I used a mix of orange and cranberry)
  • 1/4 cup Plain yogurt
  • 3 tbsp Granola, or any kind of crunchy cereal (I used Alpen Muesli)
  • 1 tbsp Honey


  1. Add the berries and fresh fruit juice in a bowl and let them soak for 10 minutes. Drain and set aside.
  2. Using a deep glass (I used a large wine glass), begin layering the yogurt, granola, and fruit.
  3. Add a few remaining berries on top, and drizzle the honey over the finished product.

Earl Grey Pancakes


Aiming to impress? Brace yourself for the most revolutionary modification to pancakes since the invention of maple syrup: adding tea. Trust me, mom will thank you.


  • 1 cup Flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 earl grey tea bag
  • 1/2 teaspoon vanilla extract
  • Syrup and fresh fruits to serve


  1. In a small kettle, bring the milk and tea bag to gentle simmer. Remove from the heat and let seep for 5 minutes.
  2. Mix together the flour, baking powder, baking soda and sugar in a bowl.
  3. When the milk tea mixture is cool, whisk the milk with the egg and vanilla.
  4. Add the wet ingredients to the flour mixture. Stir until just combined. Let batter sit for 10 minutes.
  5. Heat up a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan.
  6. Drop the batter 1 ladle at a time into the pan. Cook until tiny bubbles appear on the surface, about 2-3 minutes.
  7. Flip and continue cooking for 1-2 minutes.
  8. Stack the finished pancakes and top with fresh fruits, syrup, and a dash of powdered sugar.

Recipe adapted from I Am A Food Blog

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Savory Breakfast Ideas

Spinach & Mushroom Omelette With Bacon and Potatoes


You can't go wrong with eggs, potatoes, and bacon. Pair it with a side salad or a dollop of BBQ sauce (or ketchup, for the less adventurous), and you've got yourself a meal that'll fill you up for the day. Or at least until lunch.


  • 2 Large eggs
  • 1 Small shallot, finely chopped
  • 3 White mushrooms, sliced
  • A handful of fresh spinach, chopped
  • 2 Russet potatoes, cubed
  • Bacon, as many strips as you'd like
  • Fresh parsley to top


  1. Preheat the oven to 200°C. Drop the potatoes in a pot filled with room-temperature water. Place it over high heat until the water boils.
  2. Meanwhile, cook the bacon in a large skillet until crispy. When finished, drain the bacon on a paper towel, and leave the grease in the pan.
  3. Spread the potatoes out in a single layer in the bacon-greased skillet over medium-high heat. Cook for 30 minutes, flipping them every 10 minutes or so for a uniformed roasted-look.
  4. Sauté the onions in a pan until light brown. Add the mushrooms, and let cook for about 2 minutes, or until cooked through. Add the mushroom until wilted. Remove from heat and place aside.
  5. Whisk the eggs in a bowl until light and fluffy. Pour into a buttered pan and let sit until the edges are cooked. Carefully push the edges towards the middle with a wooden spoon, and tilt the pan so the uncooked egg fills the empty space.
  6. Add the spinach and mushroom mixture in the center of the egg. Carefully fold over into an omelette and serve with the bacon and potatoes. Salt and pepper to taste.

Lebanese Mezze


A Lebanese mezze satisfies all cravings in one easy set up. There's no real recipe here – single-portion-sized plates and just about anything in your fridge goes, if you top it with olive oil. Throw in an arrangement of fresh fruits and vegetables, and you literally cannot go wrong. It's like the Dummies Guide to Breakfast, Lebanese-style.

Happy Mother's Day!


Kanzi Kamel
Article written by

Kanzi is an American-Egyptian writer, baker and adventurer living in Beirut. Amongst other things, her life goals are to write a novel, find the lost city of Atlantis and teach Beirut the importance of cheesecake. She currently works as an Editor and Project Coordinator at Keeward.