Breakfast in Bed Memories
Have you ever eaten breakfast in bed? To me, it epitomizes luxury. First of all, you have a delicious morning meal and a bed so comfy that you want to eat in it! And you have an hour or more to bask in the delightful act of enjoying your meal while still half asleep in the comfort and warmth of your bed.
My first memories of a breakfast in bed involved my mom’s birthday, which we celebrated every Sunday. Yes, every Sunday. When I was in elementary school, my sister and I would wake up on Sundays and climb into bed with my mom. My dad would be kicked out of bed (often literally by our little feet, sorry, Dad!) He’d make breakfast downstairs while my mom, sister and I would sleep or giggle in bed. The aromas of roasted potatoes and crepes would waft up to their bedroom. My dad would climb upstairs with a tray loaded with breakfast, all topped with a birthday candle. We’d sing “happy birthday” to my mom (yup, every week) and she’d blow out the candle. And at last we could enjoy my dad’s yogurt & fruit crepes along with spiced roasted potatoes. It was the best.
Slowing Down the Pace
It’s been years since I’ve enjoyed breakfast in bed. Busy schedules with school then work and activities can keep us up too late into the night, or pull us out of bed too early in the morning to enjoy a quiet moment like this. But those Sunday breakfasts in bed with my family are a highlight of my childhood. It’s not feasible for everyone to enjoy a weekly breakfast in bed. But recipes that can be prepped ahead of time certainly help reduce the work in the morning to whip up a fancy breakfast.
Pancakes are great because you can prep the dry ingredients of the batter the night prior, and they cook in just minutes. And roasted potatoes and beets are equally simple. Cut them up, douse them with olive oil and your favorite seasonings. Then pop them in a hot oven to get crispy on the outside and soft on the inside. Don’t feel like turning on the oven or stove? Just prepare a bowl of yogurt and granola. Or better yet, overnight oats so all you have to do in the morning is grab your spoon! The food doesn’t need to be fancy, because the simple act of eating your breakfast in bed and leisurely enjoying a hot drink or reading the news is “fancy” enough. In a time where we are programmed to always go-go-go, it’s refreshing to resist that with a meal in bed.
And if you’re not into spending a morning indulging in breakfast in bed, maybe prepare it for a loved one for Mother’s Day or Valentine’s Day. Or even Christmas morning for parents who stayed up until 4 am wrapping presents! 💖
More Ideas for Breakfast in Bed Recipes
- Honey and Spice Poached Pears
You can cook these the day or the night prior, then store them in the fridge until you’re ready to eat them with yogurt or oatmeal.
- Homemade Croissants
Croissants are the definition of luxury in my book. Enjoy them fresh or reheat day-old croissants in the oven to warm and crisp them up again.
- Homemade Oat Milk with Cereal or Granola
Sometimes, it’s best to just keep it simple and stick to breakfast classics.
- Vegan Smoothie Bowls
A refreshing smoothie bowl is a great way to kick start the morning with fruits and vegetables!
- Candied Cranberry Crepes
Crepes to me are 100% breakfast in bed food. They aren’t the easiest or quickest to make, but ooh they are absolutely best when enjoyed in bed.
- Peanut Butter & Jelly Pancake Cake
This is the ultimate hack for saving time in the morning. All the pancakes bake at the same time in one pan!
Breakfast in Bed – Pancakes & Roasted Potatoes
- 1⅓ cup all-purpose flour
- ⅔ cup cornmeal
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla
- ¼ cup vegetable oil
- 1 cup milk (dairy or non-dairy, of your choice)
Roasted Potatoes & Beets
- 2 medium Yukon Gold potatoes, washed
- 3 medium beets, washed and peeled
- 3 Tbsp extra virgin olive oil
- 2 Tbsp your favorite seasoning (I like a mixture of salt, pepper, paprika, garlic powder and chili powder)
Roasted Potatoes & Beets
- Preheat the oven to 425°F.
- Chop the potatoes & peeled beets into bite-sized pieces. Spread them out onto a baking sheet lined with parchment paper or a silpat.
- Drizzle the olive oil and seasonings on top, then use your hands to mix everything together so all the potatoes and beets are well coated.Spread them back out in an even layer on the baking sheet.
- Bake for about 35 to 40 minutes, until the potatoes and beets are easily pierced with a fork.
- While the potatoes & beets are roasting, prepare the pancakes. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate mixing bowl, whisk together the eggs, vanilla, vegetable oil and milk.
- Pour the wet ingredients into the dry ingredients and mix with a large spoon or spatula until no dry flour remains. Add another ¼ cup of milk as needed, to thin out the batter.
- Heat a griddle or large skillet on medium-high heat. Grease it with butter or vegetable oil. It should be hot enough that the butter or oil sizzles when added onto the griddle or skillet.
- Using a ¼-cup measuring cup, scoop the batter out of the mixing bowl and pour it onto the hot greased griddle or skillet. The batter should spread out a few inches. Once you see bubbles pop around the edges of the pancakes, flip them over and cook for another 2-3 minutes, until they are golden brown.
- Repeat with the rest of the batter, adding a little more butter or oil onto the hot griddle or skillet before each round of pancakes.