18 Mother’s Day Brunch Recipes
Nothing quite shows your love like a homemade meal. This Mother’s Day, what better way to start the day than with a homemade spread?
With spring here, I’ve rounded up 18 of my favorite Mother’s Day brunch recipes. Because treating your mom to a slow indulgent morning is the greatest gift of all.
Here you’ll find a little something for everyone. Sweet, savory, and celebratory recipes worthy of the occasion. While I like to share crowd-pleasing dishes that offer a little something for everyone, let’s focus on the real star of the day: mom!
Sweet Beginnings:
Easy Rhubarb Muffins
The month of May isn’t just for celebrating Mother’s Days, it’s also for celebrating rhubarb season! Made with whole grains, Greek yogurt and only lightly sweetened with maple syrup, these wholesome rhubarb muffins are the perfect snack before breaking out the main course.
Moist Banana Bread
You simply can’t go wrong with this bakery-style banana bread topped with crunchy turbinado sugar. Trust me on this one!
Gluten Free Dutch Baby
Letting you in on a major secret: Dutch babies are the ultimate party hack. It is essentially a light and airy pancake baked in a preheated skillet. We’re taking wholesome to a new level with this allergen-friendly version (prepared entirely with oat flour) served with a homemade maple blueberry syrup.
Belgian Buttermilk Waffles
These fluffy Belgian waffles are perfect for any mom that appreciates a classic. Topped with seasonal fruit and vanilla mascarpone, this is what simple decadence tastes like.
Blueberry Rye Pancakes
These aren’t just any pancakes. They are unbelievably fluffy, studded with juicy blueberries – and we’ve even snuck in some whole grains for good measure. The perfect vehicle for sopping up an easy molasses maple syrup.
Carrot Cake Breakfast Cookies
Cookies? For breakfast? Hear me out. Here we have a wholesome breakfast cookie that’s naturally sweetened, made with whole grains, and packed with healthy fats and fiber. If you love traditional carrot cake, these cookies are a dream come true.
Main Courses:
Asparagus Egg Prosciutto Tart
While this dish will make you look like a pastry pro, with the help of frozen puff pastry sheets, this bright, savory, and impressive tart comes together quickly. Once assembled, you’ll be a brunch hero!
Fancy Avocado Toast
Who doesn’t love avocado toast? Take it back to the basics and make something that’s sure to please. This avocado toast couldn’t be easier. But of course we’re elevating it with fresh basil, bright lemon, and chili flakes for a touch of heat. The combination is pure magic.
Chorizo Hash Eggs Benedict
There’s a time and a place for a classic Eggs Benedict, but I’ve always preferred a more creative spin. Since it is Mother’s Day, we’re kicking it up a notch. A crispy potato hash, spicy chorizo, and topped with a luscious cilantro hollandaise sauce – this dish has it all!
Sautéed Dandelion Greens with Eggs
When you need to break from richer brunch staples, this egg dish with hearty healthy greens is a great choice. It’s all about using what’s in season. This is a great dish to pair with a crusty loaf of sourdough bread – or if we’re being honest here, a sweeter treat.
Asparagus and Goat Cheese Quiche
To me, this elegant quiche is the epitome of spring cooking! Fresh asparagus, a creamy custard base, and flaky buttery crust – I could eat this for each and every meal.
Broken Farro Porridge
I love this porridge for many reasons, but what I appreciate most is its beautiful simplicity. This isn’t your average bowl of steel cut oats. The farro is creamy, comforting, and tastes far more indulgent than you’d expect.
Smoked Salmon Potato Tartine
Mother’s Day brunch calls for extra special dishes – like this elegant tartine. It’s a true labor of love. From the crispy potato base to the tangy herbed goat cheese to the smoky salmon, the flavors sing.
Vegetarian Breakfast Strata
Hosting brunch for a crowd? This cheesy, pillowy breakfast strata, baked in a standard 9 x 13-inch pan, is assembled the day before, allowing you to pop it straight into the oven the next morning. Brunch is served!
Celebratory Cakes:
Lemon Loaf Cake
This buttery loaf cake makes a great gift that can be easily wrapped! Just hold that extra tart lemon glaze for when it’s served in person. The cake has such a bright spring vibe, plus it comes together with everyday pantry staples.
Raspberry Roll Cake
This fluffy, light-as-air raspberry cake is one of my favorite cake recipes – it is inspired by a similar roll cake that my own mom made for me countless times growing up.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
