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Tasty Breakfast In Bed Recipes To Surprise Mum With On Mother’s Day

Tasty Breakfast In Bed Recipes To Surprise Mum With On Mother’s DayTasty Breakfast In Bed Recipes To Surprise Mum With On Mother’s Day

Make mum feel extra special this Mother’s Day by serving up one of these tasty breakfast options. Whether she’s got a sweet tooth for fluffy pancakes and apple-cinnamon combos or can’t resist a perfectly cooked egg, we’ve rounded-up recipes for every taste bud.

Don’t forget, One4all Gift Cards are accepted in great food retailers such as M&S – if you have a gift card, stock up on these ingredients and surprise mum with a breakfast she can enjoy while lounging in bed.

Overnight Blueberry French Toast

Overnight Blueberry French ToastOvernight Blueberry French Toast

Recipe via Taste of Home


  • ½ cup butter, cubed
  • 1 cup packed brown sugar
  • 12 slices bread (1 inch thick)
  • 7 large eggs
  • 1-3/4 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups fresh or frozen unsweetened blueberries, thawed
  • Maple syrup (optional)


  1. In a small saucepan, melt butter over medium heat. Remove from heat, whisk in brown sugar. Spread into a greased 13x9-in. baking dish, top with bread. In a bowl, whisk eggs, milk, vanilla, cinnamon and salt; pour over bread. Refrigerate, covered, several hours or overnight.
  2. Preheat oven to 350°C. Remove casserole from refrigerator while oven heats. Turn bread slices. Bake, uncovered, 30-35 minutes or until a knife inserted in the centre comes out clean. Top with blueberries; bake 10 minutes longer. Let stand 5-10 minutes before serving. If desired, serve with syrup.

Almond-Vanilla Yoghurt Parfaits

Almond-Vanilla Yoghurt ParfaitsAlmond-Vanilla Yoghurt Parfaits

Recipe via Taste of Home


  • 4 cups plain Greek yoghurt
  • 1 package instant vanilla or cheesecake pudding mix
  • ½ cup almond butter
  • 1 cup granola with fruit and nuts
  • Toasted chopped almonds (optional)


  1. In a large bowl, mix yoghurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer ½ cup yoghurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.

Breakfast Tacos

Breakfast TacosBreakfast Tacos

Recipe via Taste of Home


  • 1/3 cup black beans, rinsed and drained
  • 1/3 cup cubed avocado
  • 1/3 cup Pico de Gallo
  • 1 tablespoon lime juice
  • 1 cup potatoes
  • ½ pound bulk pork sausage
  • 6 large eggs
  • 2 tablespoons 2% milk
  • ½ cup shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches), warmed
  • Sour cream, optional
  • Fresh chopped cilantro (optional)
  • Additional Pico de Gallo (optional)


  1. Gently mix black beans, avocado, Pico de Gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
  2. Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened, and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional Pico de Gallo.

Fluffy Pancakes

Fluffy PancakesFluffy Pancakes

Recipe via Feasting on Fruit


  • ½ cup unsweetened applesauce
  • ½ cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1–2 tablespoons maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 ¼ cup oat flour 
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  • Whisk together the applesauce, non-dairy milk, maple syrup, lemon juice, and vanilla.
  • Add the dry ingredients. Stir to combine (don’t over mix just until all the lumps are gone).
  • Heat a non-stick skillet over low heat.
  • Scoop about ¼ cup of batter per pancake into the pre-heated pan.
  • Cook for 4-5 minutes or until the edges are starting to brown. Flip. Cook another 4-5 minutes. Take your time, low and slow is really the secret here.
  • Repeat until all the batter is gone.
  • Top with fruit, maple syrup, chocolate chips, etc. Enjoy!

Chickpea Breakfast Burrito

Chickpea Breakfast BurritoChickpea Breakfast Burrito

Recipe via Lauren Caris Cooks


  • 4 whole wheat wraps
  • 1 Green Bell Pepper
  • 7-8 Cherry Tomatoes
  • 1 Avocado
  • Fresh Spinach
  • Salsa

Scrambled Chickpeas

  • 1 can (14ov/400g) chickpeas, drained and rinsed
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon chilli powder
  • ¼ teaspoon smoked paprika
  • 1 pinch ground turmeric

Seitan "Bacon"

  • 100 g (3.5oz) Seitan
  • ½ teaspoon chilli powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground Cumin
  • Salt and pepper


  1. Preheat the oven to 180°C. Slice the green bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes. Roast for 20-25 minutes until soft and a little charred.
  2. Meanwhile, mash the chickpeas using the back of a fork, or quickly pulse them in the food processor until they are chunky. Mix with all the spices and stir so everything is coated.
  3. Use a vegetable peeler to slice the seitan into very thin strips, then mix with all the spices and toss so all the pieces are coated.
  4. Heat 1 tbsp olive oil in a large skillet. Place the chickpeas on one side, and the seitan on the other side and cook for 5-10 minutes until completely hot all the way through. Stir both sides frequently.
  5. Assemble the burritos with the seitan, chickpeas, some roasted peppers and tomatoes, fresh spinach, avocado, and salsa. Serve immediately.

Cinnamon Raisin Brown Rice Breakfast Porridge

Cinnamon Raisin Brown Rice Breakfast Porridge Cinnamon Raisin Brown Rice Breakfast Porridge

Recipe via An Edible Mosaic



  • 3 cups cooked brown rice
  • 1¾ cups plain, unsweetened almond “milk” (or any kind of milk you like)
  • 3-4 tablespoons coconut sugar (or lightly packed light brown sugar)
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons raisins
  • ¾ teaspoon ground cinnamon
  • 1 pinch salt
  • ¾ teaspoon pure vanilla extract

Topping Ideas:

  • Pomegranate arils
  • Chopped nuts
  • Shredded coconut
  • Chia seeds
  • Cacao nibs


  1. Combine the rice, milk, sugar, flaxseed meal, raisins, cinnamon, and salt in a medium saucepan. Bring to a boil over medium heat, and then turn the heat down slightly and cook until thickened to your liking, about 2 to 3 minutes, stirring frequently. Turn off the heat and stir in the vanilla extract.
  2. Serve warm with any toppings you like.

Buttermilk Waffle, Bacon and Egg Sandwich

Buttermilk Waffle, Bacon and Egg SandwichButtermilk Waffle, Bacon and Egg Sandwich

Recipe via Woman’s Day


  • ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 10 large eggs
  • 1 ¾ cup buttermilk
  • 3 tablespoons unsalted butter, melted, plus more for the eggs
  • 16 slices cooked bacon
  • 2 cups baby spinach
  • Maple syrup, for serving


  1. Heat oven to 200°C. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Using an electric mixer beat 2 egg whites (reserve the yolks) until stiff peaks form, 2 to 3 minutes; set aside.
  3. In a large bowl, whisk together the 2 egg yolks, buttermilk, and butter. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain.
  4. Cook in a waffle maker according to the manufacturer's instructions until golden brown. Transfer waffles to a foil-lined baking sheet and place in the oven to keep warm.
  5. Cook the remaining 8 eggs to desired doneness. Cut waffles in half and form sandwiches with the eggs, bacon, and spinach. Drizzle with maple syrup, if desired.

Apple-Cinnamon Pull Apart Bread

Apple-Cinnamon Pull Apart BreadApple-Cinnamon Pull Apart Bread

Recipe via Woman’s Day



  • 2 ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 package active dry yeast (about 2 ¼ teaspoons total)
  • ½ teaspoon kosher salt
  • ¼ cup whole milk
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 1 teaspoon pure vanilla extract


  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 1 apple
  • Caramel sauce and coarse salt


  1. In a large bowl (or the bowl of an electric mixer), whisk together the flour, sugar, yeast, and salt. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 5 to 6 minutes. Remove from heat.
  2. Add the milk mixture to the flour mixture, then add the eggs and vanilla. With the mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix until the dough is smooth, about 6 minutes. Scrape the dough down in the bowl to loosen it, then cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes.
  3. While the dough is rising, line a 4 ½ - by 8 ½-inch loaf pan with parchment paper, leaving a 3-inch overhang on the long sides. Butter the parchment and the sides of the pan. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. In a microwave-safe bowl, melt the butter.
  4. Punch the dough down, then transfer to a lightly floured work surface and roll into a 12- by 18-inch rectangle. If the dough is sticking, sprinkle the underside with a bit more flour. Arrange the dough so the long side is in front of you. Brush the melted butter over the dough, then sprinkle with the brown sugar mixture.
  5. Core and cut the apple into ¼-inch pieces. Cut the dough crosswise into 6 even strips. Sprinkle 1 strip with some of the apples, gently pressing them into the dough. Top with another strip of dough and more apples; repeat with the remaining strips of dough and apples. Cut the stack into 6 equal portions. Stand the prepared loaf pan on one of its short sides and arrange the stacks with cut sides facing out (tucking in any fallen apples). Cover and let rise for 20 minutes.
  6. Heat oven to 350°C. Bake the loaf until deep golden brown, 40 to 45 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool for 10 minutes more. Drizzle with caramel sauce and sprinkle with coarse salt, if desired.