11 Recipes for the Perfect Make-Ahead Mother's Day Brunch

By Maria Yagoda
April 24, 2018
Food & Wine
Rather than waking up at an obscene hour to cook something nice for your mother, get organized and start prep the day before. That way, you’ll be able to enjoy the morning, and several glasses of prosecco, alongside the woman of the hour.
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1 of 11

Deviled Eggs with Pickled Shrimp

Michael Crook

Creamy dill-and-chive deviled eggs become extra satisfying with the addition of briny pickled shrimp.

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Crumb Cake with Pear Preserves

Con Poulos

The cake can be covered and stored at room temperature for up to three days, so you can get an even bigger head start on this one—just make sure not to eat it all in advance, too.

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3 of 11

Three-Cheese Baked Pasta with Porcini and Radicchio

Food & Wine

We strongly advise adding this rich pasta to your weeknight repertoire, too.

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Five-Herb Frittata with Prosciutto and Parmesan

John Kernick

Before serving, top with fresh herbs, thinly sliced prosciutto, and coarsely ground black pepper. Guests can slice the frittata at the table as a side dish.

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5 of 11

Stuffed Pork Tenderloin with Bacon and Apple-Riesling Sauce

Kirsten Strecker

The bacon-wrapped, stuffed tenderloins and sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

John Kernick

Nancy Silverton’s super-flavorful salad gets even better with a night in the fridge. Just make sure to save Step 3 for the morning of.

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Lentils with Red Wine and Herbs

Jan Baldwin

With a generous topping of herbs and mâche, the lentils become a magical combination of soup and salad.

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Pull-Apart Salt-and-Pepper Biscuits

Christina Holmes

Bake off the biscuits the night before and then let them come to room temperature before storing in an airtight Tupperware. When you’re ready to have brunch, reheat the biscuits in a 250° oven.

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Chocolate-Nut Biscotti

Paul Costello

These rich biscotti can be stored in an airtight container for up to three weeks before dipping in melted milk chocolate.

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Coconut Cake

Food & Wine

The cake can be kept at room temperature in an airtight container for up to three days, and the layers can be frozen separately for one month

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