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

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

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.

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

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.

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

Chef Armand Arnal heightens the flavor of sweet leeks with toasted walnuts and shavings of the firm sheep's-milk cheese.

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.

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

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.

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

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