Our 20 Best Mother's Day Brunch Recipes
Whether it’s scrambled eggs enriched with mascarpone and spinach or a smoked salmon-topped strata, a made-from-scratch brunch for Mother’s Day is never a bad idea. And we’ve gathered several dishes here so you can pull together the perfect menu, including tartines, kimchi-cheddar waffles, and easy breakfast pizzas. Need something sweeter? Go for a lemony crêpe casserole or strawberry-buttermilk cobbler. No matter which recipe(s) you choose, your Mother’s Day will be off to an impressive start.
Smoky Breakfast Pizzas
Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.
Brioche with Prosciutto, Gruyère, and Egg
“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich combines all her favorite things.
Date Scones with Fleur de Sel Whipped Butter
These tender scones offer an irresistible mix of sweet and salty thanks to the chopped dates in the batter and the salted butter served alongside.
Mom's Chocolate Cake
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.
Matcha Muffins with White Chocolate Chips
Molly Yeh combines toasty matcha powder and creamy white chocolate in this fast muffin recipe.
Turn your basic waffle batter into a super-savory meal by adding fiery kimchi and gooey cheddar cheese.
Scrambled Eggs Florentine
Here, we fold spinach and mascarpone into soft scrambled eggs and spoon over crostini for an easy appetizer.
Hibiscus-Tangerine Iced Tea
Kay Chun mixes sweet tangerine juice with tart hibiscus tea in this refreshing, fruity drink.
Breakfast Egg Cups with Parsley Gremolata and Mushrooms
These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.
Potato, Bacon, and Cheddar Tart
It’s crucial to use thinly sliced bacon here, (not thick-cut) to achieve an evenly crisp crust. Seek out new crop potatoes for this recipe; they cook more evenly than potatoes that have been in storage. Save the bacon drippings for toast, basting roasted chicken, or for making cornbread.
Triple-Pea and Asparagus Salad with Feta-Mint Dressing
“This salad brings fresh flavors to the plate with confidence and swagger,” Hetty McKinnon writes. “Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of my favorite spring ingredients, asparagus, which are cooked on high heat until just tender yet still crisp with the slightest hint of charring to add smokiness.”
Strawberry-Pistachio Sweet Rolls
A yeast dough enriched with milk and eggs is essential for bakery-worthy breakfast pastries. While both sweet and savory fillings are numerous, we love the combination of fresh strawberry preserves and chopped pistachios. Be sure to roll up the filled dough tightly to get a defined spiral throughout.
Sausage-and-Apple Frittata with Dill
Instead of serving the breakfast sausages on the side of her eggs, Kay Chun bakes them right into her delicious egg frittata. To give the baked eggs more flavor, she includes sweet bites of apple and sharp cheddar cheese. This is the perfect brunch or lunch dish, but it’s also great for dinner with a simple salad and sparkling Cava.
Cucumber-Rose Gin Spritz
A classic combination of gin, lemon, and club soda gets a refreshing twist with cucumber, basil, and black cardamom infused syrup. Dried rose petals add a subtle floral flavor and act as a beautiful garnish.
Homemade Breakfast Sausage Patties
At Beast + Bottle in Denver, Colorado, chef/owner Paul C. Reilly uses these ginger-and-garlic flecked sausage patties on the house breakfast sandwich.
Lemony Crêpe Casserole
Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center.
Rye and Crème Fraîche Strata with Smoked Salmon
In this playful riff on a bagel with cream cheese and lox, Food & Wine’s Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It’s warm, comforting and a guaranteed crowd-pleaser.
Asparagus and Fava Bean Tart with Herbed Ricotta
Lemon zest and thyme add subtle fragrance to this showstopping tart’s ricotta filling, balancing the savory Parmesan and prosciutto.
A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling.
Basted Egg Tartines with Creamed Mustard
Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast.