Minutes Prep time: 60
Minutes Total time: 60
Servings: 12
Difficulty: easy
COFFEE CAKE MUFFINS:
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
8 tablespoons melted unsalted butter, divided
1/2 cup sour cream
2 eggs
VEGGIE EGG BITES:
1-1/2 cups Birds Eye® Broccoli Florets
PAM® Original No-Stick Cooking Spray
1/4 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
8 eggs
1/4 cup reduced fat (2%) milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
DOUBLE CHOCOLATE PANCAKES:
1 cup all-purpose flour
2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup reduced fat (2%) milk
1 egg
1 tablespoon unsalted butter, melted
1/4 cup mini semisweet chocolate chips
2 pkgs (6.4 oz each) frozen Banquet® Brown 'N Serve Original Sausage patties
3 cups mixed fresh berries
Reddi-wip® Original Dairy Whipped Topping
Mrs. Butter-Worth’s® Original Syrup
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 254 mg | 25% |
| Carbohydrate | 82 g | 27% |
| Cholesterol | 226 mg | 75% |
| Total Fat | 30 g | 46% |
| Iron | 3 mg | 17% |
| Calories | 655 kcal | 33% |
| Sodium | 1016 mg | 42% |
| Protein | 15 g | 30% |
| Saturated Fat | 14 g | 70% |
| Sugars | 40 g | 4% |
| Vitamin C | 27 mg | 44% |
COFFEE CAKE MUFFINS: Preheat oven to 350°F. Place paper liners in 15 muffin cups. Pour cake mix into large bowl. Measure out 1-cup cake mix and pour into small bowl. Stir brown sugar, cinnamon and 3 tablespoons melted butter into small bowl until moistened and mixture resembles coarse crumbs.
Pour remaining 5 tablespoons melted butter, sour cream and 2 eggs into large bowl of cake mix; whisk until well blended. Divide batter evenly into muffin cups. Divide crumb mixture evenly on top of batter. Bake 18 to 22 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack.
VEGGIE EGG BITES: Microwave broccoli according to package directions; drain. Chop broccoli into small pieces. Spray large skillet and 24-cup mini muffin tin with cooking spray. Heat skillet over medium heat. Add onion and bell pepper to skillet and sauté until tender, about 3 minutes.
Whisk together 8 eggs, 1/4-cup milk, salt and pepper in large bowl. Divide vegetables and cheese evenly into mini muffin cups. Divide egg mixture evenly into muffin cups, filling almost to the top. Bake at 350°F for 18 to 22 minutes, until centers are set.
DOUBLE CHOCOLATE PANCAKES: Whisk together flour, hot cocoa mix, baking powder and 1/2 teaspoon salt in medium bowl. Whisk in 3/4 cup milk, 1 egg and 1 tablespoon melted butter until well blended. Stir in chocolate chips.
Spray griddle with cooking spray and heat to medium-low (275°F). Pour batter onto griddle in 2 tablespoon portions and cook until bubbles form around the edge, 3 to 4 minutes. Flip and cook until done on second side, about 2 minutes. Repeat with remaining batter.
CHARCUTERIE BOARD: Heat sausage patties according to package directions. Build brunch board with coffee cake muffins, veggie egg cups, double chocolate pancakes and sausage patties. Fill in gaps on brunch charcuterie board with fresh fruit and serve with Reddi-wip® and syrup.
Mother’s Day Brunch Charcuterie Board
