7 Recipes Helping You Make the Ultimate Mother’s Day Brunch
A Mother’s Day brunch is the perfect way to start your mom’s special day. Treat her to Orange Pecan French Toast, serve her something on the savory side (our personal favorite is Ham and Egg Crepe Squares), and let her kick back and relax while she sips a Passion Fruit Mimosa.
The best part? Many of these recipes come together quickly, ensuring you can spend more time with your mom and less time in the kitchen. We guarantee that these 7 recipes will bring a smile to her face!
1. Chocolate Dessert Waffles With Raspberries
Thank your mom for all her hard work with Taste of Home’s Chocolate Dessert Waffles with Raspberries. Cocoa adds rich, chocolaty flavors, while vanilla ice cream, chocolate sauce, and fresh raspberries ensure this dish is unbelievably decadent. The recipe yields 6 to 8 servings.
If you’re hoping to add another homemade touch to the waffles, we suggest preparing About.com’s 5-Minute Homemade Chocolate Sauce. What better way to show your mom you appreciate her than by serving her dessert for brunch?
- ¼ cup baking cocoa
- 1½ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup shortening
- 1 cup sugar
- 2 eggs, separated
- ½ cup milk
- ½ teaspoon vanilla extract
- Vanilla ice cream
- Chocolate sauce
- Fresh raspberries
Directions: Combine cocoa, flour, baking powder, and salt. Set aside. In a bowl, cream shortening and sugar until fluffy. Add egg yolks. Mix well. Add dry ingredients alternately with the milk. Mix until dry ingredients are moistened. Stir in vanilla.
Beat egg whites until stiff and gently fold into the batter. Preheat waffle maker and bake waffles according to manufacturer’s directions. Serve waffles warm or room temperature with ice cream, warmed chocolate sauce, and fresh raspberries.
2. Smoked Salmon and Cream Cheese Frittata
Cream cheese makes Food Network’s frittata richer than most, while salmon adds smoky flavors that will appease your mom’s savory cravings. In addition to tasting terrific, this egg dish is also easy to make. Whisk the eggs, milk, dill, salt, pepper, and chives together, separate the cream cheese into small clumps, and add it and the salmon to the egg mixture.
Cook in a skillet until the bottom is set — not brown — and transfer to the oven until the top is set. The recipe can be whipped up in 25 minutes and yields 4 to 6 servings. Serve with a side of Serious Eat’s Crispy, Crunchy, Golden Shredded Hash Browns.
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped chives
- 2 ounces cream cheese, softened
- 2 ounces smoked salmon, chopped
- 2 teaspoons extra-virgin olive oil
- Serving suggestion: crispy potatoes and mesclun salad
Directions: Position a rack in the center of the oven and preheat to 375 degrees Fahrenheit. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium nonstick skillet over medium-low heat. Pour the egg mixture into the skillet and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
3. Ham and Egg Crepe Squares
Add a sophisticated touch to your Mother’s Day brunch with Martha Stewart’s Ham and Egg Crepe Squares. Line the crepes with Black Forest ham, crack an egg into each, and bake until the white is set and the yolk is still runny. The recipe yields 4 servings.
- 4 simple crepes
- 8 slices black forest ham
- 4 large eggs
- Coarse salt and ground pepper
- Chopped fresh chives
Directions: Preheat oven to 350 degrees Fahrenheit. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.
4. Orange Pecan French Toast
Mother’s Day calls for something more decadent than standard breakfast fare, which is why we suggest making AllRecipes.com’s Orange Pecan French Toast, a dessert-like brunch dish consisting of layers of sugar, bread, pecans, and spices.
Layer a brown sugar and butter mixture on the bottom of your pan, followed by pecans, and finally the bread. Whisk together orange zest, orange juice, milk, sugar, cinnamon, vanilla, and eggs, and pour over the bread, pressing on the slices to help them absorb the liquid. The French toast needs to be refrigerated for at least 1 hour or overnight, making it a great dish to make in advance. The recipe yields 12 servings.
- 1 cup packed brown sugar
- ⅓ cup butter, melted
- 2 tablespoons light corn syrup
- ⅓ cup chopped pecans
- 12 (¾-inch) thick slices French bread
- 1 teaspoon grated orange zest
- 1 cup fresh orange juice
- ½ cup 2% milk
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 egg whites
- 2 eggs
- 1 tablespoon confectioners’ sugar for dusting
Directions: In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9-by-13-inch baking dish and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. Preheat the oven to 350 degrees Fahrenheit. Remove the cover from the baking dish and let stand for 20 minutes at room temperature. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.
5. Scrambled Eggs With Fresh Herbs
Parsley and chives add fresh flavors to standard scrambled eggs, while Dijon mustard gives them a welcome tanginess. Delish’s recipe for Scrambled Eggs With Fresh Herbs may be simple, but it will make a big impression with your main brunch guest — your mom. We suggest serving a batch of Serious Eats’ Apricot Bellinis alongside your meal.
- 16 large eggs
- 4 tablespoons margarine or butter
- 1 tablespoon Dijon mustard
- ¼ cup packed fresh flat-leaf parsley leaves
- ¼ cup finely chopped fresh chives
Directions: In 12-inch skillet, combine beaten eggs, margarine, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.
Whisk in Dijon mustard, then chopped parsley and chives. Continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.
6. Spinach and Pancetta Tartines
Pancetta, spinach, and cheese combine to create a killer topping for sourdough bread. The best part? Real Simple’s recipe, which yields 4 servings, only takes 15 minutes to make. For the perfect pairing, serve with eggs made your mom’s favorite way.
- 4 ounces pancetta, cubed
- 1 (9-ounce) package spinach
- 4 slices sourdough bread, toasted
- 2 teapoons Dijon mustard
- 4 ounces Comte, Emmenthaler, or Gruyere cheese, shredded
Directions: Heat the broiler. Cook pancetta in a medium skillet over medium-high heat until crisp, about 2 minutes. Add spinach and cook, stirring occasionally, until just wilted, 1 to 2 minutes. Spread ½ teaspoon mustard on each slice of toast. Top each with the pancetta and spinach mixture. Scatter the shredded cheese on top. Transfer the toasts to a baking sheet and broil until the cheese has melted, about 2 minutes. Serve warm.
7. Passion Fruit Mimosas
No Mother’s Day brunch is complete without Health’s Passion Fruit Mimosas. Filled with bright citrus notes, this refreshing drink, which consists of grenadine, passion fruit juice, prosecco, and orange slices, will taste great no matter what it is served with. Don’t forget to cheers your mom!
- 1½ teaspoons grenadine
- 1½ cups chilled passion fruit juice
- 1 bottle chilled prosecco
- Orange slices, for garnish
Directions: Spoon ¼ teaspoon grenadine into each of 6 flutes; top with ¼ cup passion fruit juice, then fill with prosecco. Garnish, if desired.