Mother’s Day Breakfast in Bed

I still remember the first Mother’s Day I had when my older kids were able to cook. I had a brand new baby and was craving sleep in the worst way. All I told my husband I wanted for Mother’s Day was to be treated to a few hours of extra sleep in the morning. I happily went to bed that night knowing that besides feeding the baby, I could sleep in as long as I wanted to the next morning. A mother’s dream...

Fast forward to the next morning... I had just put the baby back into her crib after a bright and early feeding, got nestled back into my own bed and shut my eyes, when I heard a knock on my bedroom door. With one eye open I looked up to see my oldest two kids walking in, carrying an overflowing tray full of fruit and toast, coffee and orange juice. They were so excited to bring me breakfast in bed... even if it was only 5 a.m.!

The smiles on their faces were enormous… they were so proud of making breakfast and surprising me on Mother’s Day, I didn’t have the heart to not be thrilled. I sat up and smiled, accepted the tray of food and their affections, and decided right then that apparently sleep was over rated. Nothing beats having breakfast in bed, made by your own kids, on Mother’s Day!

Mother's Day Breakfast Recipe

The recipe I’m sharing today is the perfect Mother’s Day breakfast, no matter what time of day it’s brought into bed for you. Soft and buttery toasted English muffins topped with Canadian bacon, fresh California Avocado slices and melted baby Swiss cheese. It’s one breakfast you won’t mind losing sleep over! Enjoy!

Open-Faced California Avocado Breakfast Melts

mother's day breakfast recipe Kristen Avocado Breakfast Melt 1 (Medium)

mother's day breakfast recipe Kristen Avocado Breakfast Melt 2 (Medium)

OPEN-FACED CALIFORNIA AVOCADO BREAKFAST MELTS

Ingredients:
2 English muffins, sliced
1 Tbsp. butter, softened
4 slices Canadian bacon
1 ripe Fresh California Avocado, seeded, peeled and sliced into 12 slices
4 slices baby Swiss cheese

Instructions:
Butter each English muffin. Heat a skillet to medium. Place English muffins, butter side down, on hot skillet. Cook until slightly toasted (approximately 1 minute)
Assemble open faced sandwiches as follows: 1 slice toasted English muffin (butter side up), 1 slice Canadian bacon, 3 slices California Avocado, 4 slices baby Swiss cheese.
Place open faced sandwiches on a cookie sheet and place under preheated broiler in oven for 3 minutes, or until cheese is melted. Serve warm.

There are so many ways to incorporate California Avocados into your breakfast dishes! What are some of your favorites?

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