Easy Mother's Day Brunch Ideas That Will Make Her Smile

Growing up in the Midwest, Mother’s Day always started in the kitchen.

I still remember making a special Mother’s day breakfast for her.

It was all about the smell of bacon sizzling, the sound of my baby sister and brother quietly arguing over who got to crack the eggs, and me trying my best to stir pancake batter without spilling it on the floor.

Every year, we’d wake up early just to make a Mother’s day brunch meal in bed.

It was nothing fancy, just something homemade and full of love.

She always acted surprised (even though she definitely heard us clanging around), and her smile made all the mess and chaos worth it.

Now that I’m a mom, I can’t help but feel a little emotional thinking about those sweet mornings.

I still love cooking for others, but this year, I’m lowkey hoping my little ones will take over the kitchen, maybe with a little help from Dad, and whip up something for me.

Until then, I’ve been pulling together my favorite Mother’s Day brunch and breakfast ideas that are easy, delicious, and made with love, in hopes that they see this post!

Mother’s Day Brunch Menu

If you’re planning a sweet little Mother’s Day brunch this year, for your mom, grandma, or you (drop those hints early, girl), you need a menu that feels special but doesn’t take all morning to pull off.

I put together some of my go-to Mother’s Day brunch favorites that are perfect for a cozy morning at home.

Copycat Cinnabon Cinnamon Rolls

If you want to impress this Mother’s Day with a breakfast that tastes like it came straight from the mall food court (but better), these copycat Cinnabon cinnamon rolls are so worth it.

They’re easier than you think, and you probably have most of the ingredients already sitting in your kitchen.

Cinnabon Dough Ingredients:

1 (1/4 oz) packet active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter
1 tsp salt
2 eggs
4 cups flour

Filling:

1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup softened butter

Icing (double if you love extra icing):

6 tbsp butter
1½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
⅛ tsp salt

Dissolve the yeast in warm milk, then in a separate bowl mix the sugar, butter, salt, eggs, and flour. Add in the milk and yeast mixture and mix until a soft dough forms. Let it rise in a greased bowl for about an hour.

Once doubled, roll the dough into a 16×12-inch rectangle. Mix the filling ingredients and spread it over the dough. Roll it up tightly and slice into 1½-inch rolls. Place in a greased 13×9 pan, cover, and let rise another 30 minutes.

Bake at 350°F for 20 minutes, then mix the icing ingredients and spread it over the warm rolls.

Crostini with Balsamic Tomatoes And Ricotta

This crostini is such an easy, fresh Mother’s Day brunch idea.

No need to roast or grill, just use sweet tomatoes, creamy ricotta, and a drizzle of balsamic for a simple recipe your children can prepare.

Ingredients:

40–45 grape or small sweet tomatoes, halved
½ tsp dried basil
2 tbsp olive oil
20 baguette slices (about half a baguette)
1 cup whole milk ricotta
Balsamic glaze, to taste
Fresh basil, optional

Preheat your oven to 375°F and toast the baguette slices for 6–8 minutes until golden, brushing one side with olive oil before baking.

While they toast, toss the halved tomatoes with olive oil and dried basil.

Once the bread is ready, spread ricotta on each slice, top with a few fresh tomatoes, drizzle with balsamic glaze, and sprinkle with fresh basil if you like.

Iced Grapefruit Yogurt Cake

This cake looks amazing for Mother’s Day breakfast! i

It’s naturally sweetened, full of citrusy flavor, and topped with a light ginger glaze that gives it the prettiest finish. Bonus, it’s gluten-free and super simple to make!

Ingredients:

2¼ cups superfine almond flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs (room temp)
½ cup honey or maple syrup
½ cup plain Greek yogurt
2 tbsp grapefruit zest
1 tsp vanilla extract
¼ cup melted coconut oil

Ginger Glaze:

1½–2 cups powdered sugar
¼ cup grapefruit juice + 1 tbsp zest
¼ cup crystallized ginger, chopped

Preheat oven to 350°F and line a 9×5 loaf pan with parchment. In a large bowl, mix almond flour, baking powder, baking soda, and salt.

Add honey or maple, yogurt, eggs, grapefruit zest, vanilla, and coconut oil. Stir until smooth and no lumps remain.

Pour into the pan and bake for 50–60 minutes, covering with foil if it browns too fast.

Let cool completely. For the glaze, whisk powdered sugar with grapefruit juice, then stir in zest and ginger.

Pour over cooled loaf, let set for about an hour, then slice and serve

French Toast Casserole

You can make this berry French toast casserole ahead of time for your Mother’s Day breakfast.

It’s sweet, fluffy, full of juicy berries, and the best part? You prep it the night before and just pop it in the oven in the morning, so easy!

Ingredients:

12–14 cups French bread, cubed
8 large eggs
2 cups 2% milk
2 tsp vanilla extract
1 tsp cinnamon
⅔ cup brown sugar
1 cup sliced strawberries
½ cup blueberries
1–2 tbsp powdered sugar
Maple syrup, to serve

Grease a 9×13” casserole dish. Fill it ¾ full with cubed French bread. In a bowl, whisk eggs, milk, vanilla, cinnamon, and brown sugar, then pour evenly over the bread.

Top with sliced strawberries and blueberries.

Cover and refrigerate for at least 4 hours or overnight. When ready, bake at 350°F for 35–50 minutes. Sprinkle with powdered sugar and serve with maple syrup

Spinach Feta Quiche With a Cauliflower Crust

For something more healthier for Mother’s Day Brunch try this quiche made with a cualiflower crust.

It’s light, savory, and naturally gluten-free.

Plus, the cauliflower crust is way easier than it sounds!

For the Cauliflower Crust:

1 small head cauliflower, cut into florets
½ cup Parmesan cheese
½ tsp salt
½ tsp garlic powder
1 egg, slightly beaten
Nonstick cooking spray

For the Spinach & Feta Filling:

5 eggs
⅓ cup milk or heavy cream
1 tsp salt
½ tsp black pepper
1 tsp olive oil
2.5 oz baby spinach
2 scallions, sliced
½ cup crumbled feta (plus extra for topping)
Grated Parmesan, optional

Preheat oven to 450°F. Pulse cauliflower in a food processor until fine, then microwave for 5 minutes.

Let cool, then squeeze out all liquid using a clean towel. Mix cauliflower with Parmesan, salt, garlic powder, and egg.

Press into a greased 9-inch tart or pie pan, pressing firmly to form the crust. Bake for 10 minutes, then reduce oven temp to 400°F

In a bowl, whisk eggs, milk, salt, and pepper.

Sauté spinach in olive oil for 2–3 minutes until wilted. Add spinach, scallions, and feta to the egg mixture, then pour into the crust.

Bake for 15–20 minutes until set. Let cool slightly and top with more feta or Parmesan before serving.

Classic Jelly Donuts

If you need a little junk food for this morning, why not make it a tad healthy by making it?

These donuts are surprisingly simple to make at home and taste so much better than store-bought.

Ingredients:

3¼ to 3¾ cups all-purpose flour
2 envelopes (4½ tsp) rapid rise yeast
2 tbsp granulated sugar
1 tsp salt
1 cup + 2 tbsp milk
¼ cup butter
3 egg yolks
Vegetable oil (for frying)
½ cup strawberry jam
Granulated sugar (for rolling)

In a mixer bowl, combine 2 cups flour, yeast, sugar, and salt. Heat milk and butter to 120–130°F, then add to flour with egg yolks and mix for 2 minutes.

Gradually add more flour until a soft dough forms. Knead until smooth (4–6 minutes), then let rest 10 minutes. Roll dough into a 12-inch circle, ½-inch thick.

Cut into 3-inch rounds and place on a lined baking sheet. Cover and let rise for 45–60 minutes.

Heat 2 inches of oil to 350°F. Fry 2–3 donuts at a time for 2–3 minutes, turning until golden.

Drain, roll in sugar, and fill each with jam using a piping bag and wide metal tip. Cool briefly, then serve warm.

Caprese Frittata

While it’s best to make this frittata in the summer, it’s pretty good for Mother’s Day too.

It’s crustless, light, and still feels super fancy.

Ingredients:

1 tsp oil
8 oz cherry tomatoes
2 cloves garlic, chopped
8 eggs
½ cup milk or cream
¼ cup grated parmesan
4 oz mozzarella, cubed
¼ cup pesto
¼ cup fresh basil
Salt and pepper, to taste

Balsamic Drizzle:

½ cup balsamic vinegar
1 tbsp brown sugar

Heat oil in an oven-safe pan over medium-high heat. Add tomatoes and cook 5–10 minutes until blistered.

Lower heat, stir in garlic, and cook 1 more minute. In a bowl, whisk eggs, milk, parmesan, mozzarella, pesto, basil, salt, and pepper.

Pour into the pan and cook until almost set (about 7–10 minutes). Transfer to a 400°F oven and bake 10 minutes until golden on top.

While it bakes, simmer balsamic vinegar and brown sugar until reduced by half. Drizzle over frittata before serving.

Cherry Breakfast Braid

It looks impressive but it’s so easy thanks to store-bought dough and pie filling.

Perfect with coffee and a few quiet minutes before the day gets busy.

Ingredients:

8 oz refrigerated crescent roll sheet
¾ cup canned cherry pie filling
4 oz cream cheese, softened
¼ cup granulated sugar
½ tsp vanilla extract
¼ tsp salt
1 egg yolk
Zest of 1 small lemon

Glaze:

1½ cups powdered sugar
2 tbsp heavy cream
1 tbsp lemon juice (from the zested lemon)

Preheat oven to 375°F and line a baking sheet with parchment. Beat cream cheese, sugar, egg yolk, vanilla, salt, and lemon zest until smooth.

Unroll crescent dough and flatten to about 8×14 inches. Cut 10 diagonal strips on each long side, leaving a 3–4 inch center for filling.

Spread cream cheese mixture down the center, top with cherry pie filling.

Fold the ends up, then alternate strips from each side to braid over the filling. Bake 20–25 minutes until golden.

Whisk glaze ingredients until smooth and drizzle over the cooled braid after 30 minutes. Slice and serve.

Cinnamon Raisin Bread Sausage Casserole

Make Mother’s Day breakfast easy with a casserole.

The cinnamon-raisin bread in this dish adds a warm flavor, and the sausage gives it that hearty bite everyone loves.

It’s super easy to prep and bakes up golden and delicious.

Ingredients:

16 oz ground pork sausage
8 large eggs
2 cups whole milk (or evaporated milk)
2 tbsp brown sugar, packed
2 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
1 cup chopped pecans
16 oz cinnamon-raisin bread, cubed

Preheat oven to 350°F and spray an 8×10-inch baking dish with cooking spray. Brown sausage in a skillet, breaking it up as it cooks, then drain the fat.

In a large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, half the pecans, and sausage. Stir in bread until it’s soaked.

Pour into baking dish, top with remaining pecans, and bake for 40–45 minutes until golden brown. Serve warm.

Eggs Benedict

Eggs Benedict is that fancy-but-doable brunch recipe that will go a long way for Mother’s Day when you want something classic.

The creamy hollandaise, poached eggs, toasted muffins, and savory ham come together in the best way.

Ingredients:

1½ tbsp white vinegar
8 large eggs
8 oz thinly sliced smoked ham
4 English muffins, split and toasted
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill

For the Hollandaise Sauce:

3 large pasteurized egg yolks
1 tbsp lemon juice
¼ tsp kosher salt
⅛ tsp cayenne pepper
½ cup unsalted butter, melted

Heat 3 inches of water with vinegar in a wide pan and bring to a simmer.

Crack each egg into a small bowl and gently slide into the water. Poach for 3–5 minutes, then transfer to a paper towel-lined plate. In a skillet, brown the ham for 1–2 minutes per side.

Blend egg yolks, lemon juice, salt, and cayenne in a blender until pale yellow, then slowly stream in melted butter while blending until smooth.

To assemble: top toasted muffins with ham, poached eggs, and hollandaise. Garnish with chives and dill. Serve right away.

Lavender Lemon Scones With Honey Butter

These go perfect for any other Mother’s Day brunch idea like cucumber sandwiches, or eggs Benedict.

The floral lavender and fresh lemon give them a light, spring vibe, and that homemade honey butter? So simple and so good.

Ingredients:

2 tbsp dry culinary lavender
⅓ cup white sugar (plus extra for sprinkling)
2½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp kosher or flake salt
⅓ cup fresh lemon juice (from 2–3 lemons)
1 tsp lemon zest
4 oz cold unsalted butter, sliced
¼ cup heavy cream
1 tsp real vanilla extract
2 large eggs

Honey Butter:

4 oz softened unsalted butter
1 tsp honey

Preheat oven to 375°F and line a baking sheet with parchment.

In a food processor, pulse lavender and sugar together to break down the lavender. Add flour, baking powder, baking soda, and salt and pulse to mix.

Add cold butter and pulse until mixture resembles coarse crumbs.

In a separate bowl, whisk lemon juice, lemon zest, cream, vanilla, and eggs.

Pour into dry mixture and gently stir until just combined.

Turn dough out on a floured surface and pat into a 1-inch thick round.

Form into a scone shape. Transfer to baking sheet and sprinkle tops with sugar. Bake for 15–20 minutes until golden.

For the honey butter, mix softened butter with honey until smooth. Serve with warm scones.

Chocolate Dipped Strawberries

These chocolate-covered strawberries aren’t just for Valentines Day! Use them for your mom for Mother’s Day.

They look fancy, but come together in just a few steps and are perfect for a brunch spread or dessert tray.

Ingredients:
For Dipping:

2 lbs fresh strawberries (leave the stems on)
1 (270g) bag milk or dark chocolate chips
1 tsp coconut oil

For Drizzle:

½ cup white chocolate chips
½ tsp coconut oil
Yellow or pink food coloring

Wash and dry strawberries completely.

Line a baking sheet with parchment or wax paper. In a microwave-safe bowl, melt chocolate chips with 1 tsp coconut oil in 30-second intervals, stirring between each, until smooth.

Dip each strawberry in the chocolate, let excess drip off, then place on the lined sheet.

Melt white chocolate chips with ½ tsp coconut oil the same way.

Stir in a drop or two of pink or yellow food coloring.

Pour into a small ziplock bag, snip a tiny corner, and drizzle over the dipped strawberries.

Let set for 30 minutes (or chill in the fridge to speed it up). Serve or package once set!

Nutella Crepes

Crepes are really easy to whip up, and everyone always loves them. They will make a great appetizer or finger food option for Mother’s Day!

Ingredients:

1 cup all-purpose flour
2 large eggs
½ cup whole milk
½ cup water
2 tbsp melted butter
½ tsp salt
1 cup mixed berries (strawberries, blueberries, raspberries)
1 cup Nutella
½ tbsp confectioners’ sugar (for topping)

Whisk flour and eggs in a large bowl. Add milk, water, butter, and salt; stir to combine. Pour into a blender and blend for 1 minute until smooth.

Lightly grease a non-stick skillet and heat over medium.

Pour ¼ cup batter into the pan and tilt to spread evenly. Cook 2 minutes until golden, flip, and cook another 1–2 minutes. Repeat with remaining batter.

To serve, spread berries on half of each crepe, drizzle with Nutella, fold into quarters, and drizzle more Nutella on top.

Sprinkle with confectioners’ sugar and serve right away.

Cherry Cream Cheese Danishes

You HAVE to make these for Mother’s Day brunch.

They’re flaky, creamy, fruity, and super easy thanks to store-bought puff pastry.

Ingredients:
Pastries:

2 sheets frozen puff pastry, thawed
8 oz cream cheese, softened
2 tbsp granulated sugar
1 tsp almond extract
1 can (21 oz) cherry pie filling

Egg Wash:

1 large egg
1 tbsp water

Topping:

Confectioners’ sugar, for dusting

Preheat oven to 400°F and line two baking sheets with parchment.

Cut each puff pastry sheet into 6 rectangles (12 total).

Arrange them on the sheets with 1 inch between each. Use a fork to poke holes in the center of each rectangle, leaving a ½-inch border untouched.

In a bowl, mix cream cheese, sugar, and almond extract.

Spread 1 heaping tbsp of cream cheese mixture onto the center of each pastry, then top with 2 heaping tbsp of cherry pie filling.

Whisk egg and water in a small bowl and brush edges of each pastry.

Bake for 15–18 minutes until golden brown. Cool slightly, dust with powdered sugar, and serve.

Lemon Crumble Breakfast Cake

Look like a pro by making this beautiful and tasty lemon cake!

It’s great for Mother’s Day withe coffee or tea.

Ingredients

Crumble Topping:

⅓ cup granulated sugar
Zest of 1 lemon
4 tbsp unsalted butter, melted
¾ cup all-purpose flour
1 tbsp fresh lemon juice

Lemon Cake:

¾ cup granulated sugar
Zest of 2 lemons
2 cups all-purpose flour
½ tsp salt
2 tsp baking powder
½ cup unsalted butter, room temp
2 large eggs, room temp
1½ tsp vanilla extract or paste
½ cup buttermilk, shaken
¼ cup fresh lemon juice
Powdered sugar, for dusting (optional)

Make the crumble: Pulse sugar and lemon zest in a food processor until fragrant and pale yellow. Mix with melted butter, flour, and lemon juice until crumbly. Set aside.

Make the cake: Process half the sugar with lemon zest until pale yellow. Preheat oven to 325°F. Grease, flour, and line an 8″ springform pan. In a bowl, whisk flour, salt, and baking powder.

In a mixer, cream butter, lemon sugar, and remaining sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.

Combine buttermilk and lemon juice. Add dry ingredients and buttermilk mixture in thirds, mixing gently after each addition. Don’t overmix.

Spread batter in pan and top with crumble (leave some big clumps).

Bake 40–50 minutes until golden and toothpick comes out with moist crumbs.

Cool for 15 minutes before serving warm, or cool completely and dust with powdered sugar. Optional: Drizzle with a quick lemon glaze right before serving.

Awesome Mother’s Day Breakfast Ideas

Need even MORE awesome Mother’s Day breakfast ideas that’ll actually impress but won’t stress you out?

I got you.

You can whip something up for your mom or leave this tab open for your kids to accidentally find!

Blueberry Knots

Make the dough by mixing warm milk, sugar, yeast, eggs, flour, salt, and butter, then knead and let rise until doubled; while it rises, cook blueberries with sugar, lemon juice, and cornstarch until thick.

Roll out the dough, spread the filling, fold, cut into strips, braid each, and roll into knots and then place in muffin tins, let rise again, and bake at 350°F for 24–26 minutes.

Cool, then drizzle with a simple milk and sugar glaze before serving.

Peach Burrata Parmesan Crostini with Hot Honey

Mix parmesan, pecorino, garlic, thyme, and butter on a baking sheet, then place sliced bread on top, brush with more butter, and add prosciutto around the pan.

Bake at 400°F for 15–20 minutes until the bread is crisp and the cheese is golden.

Top with torn burrata, peach slices, crispy prosciutto, fresh basil, and a drizzle of hot honey and serve warm or at room temp.

Nutella Air Fryer Croissants

Lay out crescent roll dough, spread each with Nutella, sprinkle chocolate chips on the wide end, then roll them up tightly.

Brush with egg wash and air fry at 360°F for 8 minutes until golden brown.

Finish with a drizzle of melted chocolate, a swipe of warm honey, and a dusting of powdered sugar, if you want them extra fancy.

Raspberry Croissant French Toast Bake

Toss croissant pieces into a 9×9” baking dish, then whisk eggs, almond milk, coconut sugar, spices, and salt in a bowl and pour over the croissants, mixing with your hands to coat evenly.

Top with raspberries and chill for at least 1 hour or overnight.

Bake at 375°F for 30–35 minutes until golden, then serve with extra raspberries, whipped cream, maple syrup, and powdered sugar.

Cucumber Cream Cheese Sandwiches

Beat cream cheese and mayo until smooth, then stir in dill, chives, garlic powder, salt, and pepper.

Spread the mixture onto bread slices, layer with thinly sliced cucumber, and top with another slice of bread.

Cut off crusts if you want, slice into thirds, and serve right away or chill for later.

Caprese Skewers

Thread a cherry tomato onto each skewer, followed by a basil leaf, a mini mozzarella ball, another basil leaf, and a second tomato.

Arrange on a platter and drizzle with balsamic glaze just before serving. Refreshing, easy, and perfect for a light Mother’s Day appetizer!

Rose Tiramisu with Mascarpone

Whip the heavy cream with powdered sugar until soft peaks form, then fold into mascarpone and mix in rosewater.

Dip ladyfingers quickly in warm milk mixed with rosewater, then layer them in an 8×8 dish with the cream mixture—repeat for two layers.

Chill for at least 4 hours, then dust with powdered sugar and top with edible rose petals and dried rosebuds before serving.

Lemon Loaf Cake

Whisk together the dry ingredients and set aside, then mix warm milk with lemon juice to curdle.

Cream the butter, oil, sugar, and lemon zest until fluffy, beat in eggs one at a time, and alternate folding in the milk mixture and dry ingredients.

Bake at 320°F for 1 hour, brush the warm loaf with lemon syrup, let cool completely, then top with lemon glaze and extra zest if desired.

BBQ Chicken Flatbread

Preheat oven to 425°F and place flatbreads on baking sheets.

Spread BBQ sauce on each, top with BBQ-coated shredded chicken, bacon, jalapeños (if using), cheeses, and red onion.

Bake for 10–12 minutes until melty and crisp, then finish with sliced green onions before serving.

Carrot Cake Coffee Cake

Whisk melted butter, eggs, buttermilk, sugars, vanilla, and carrots, then stir in the dry ingredients until just combined and spread into a greased 9×13-inch pan.

Mix the streusel topping and sprinkle it over the batter, then bake at 350°F for 40–45 minutes until set.

Once slightly cooled, drizzle with cream cheese glaze made from cream cheese, butter, vanilla, powdered sugar, and a bit of milk for the perfect finish.

Mini Caprese Pizzas

Place mini naan rounds on a baking sheet, top with pizza sauce, shredded mozzarella, cherry tomatoes, and thinly sliced basil.

Season with black pepper and bake at 350°F for 15–20 minutes until the cheese is melted and the edges are golden.

Finish with a handful of arugula and a drizzle of balsamic glaze before serving.

Fluffy Lemon Ricotta Pancakes

Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, beat eggs, then mix in milk, ricotta, vanilla, lemon juice, and zest.

Combine wet and dry ingredients gently, then cook pancakes in 1/3-cup portions on a buttered pan for 2–3 minutes per side until golden—serve warm with syrup or whipped cream.

Granola Berry Cups

Mix oats, ground nuts, shredded coconut, flax seeds, cinnamon, and salt, then pour over a warm blend of melted coconut oil, honey, and vanilla and stir until coated.

Press the mixture into 8 greased muffin tin cups, shaping it into little bowls, and bake at 325°F for 15–18 minutes until golden.

Let cool completely, gently remove, then fill with yogurt, fresh fruit, and a drizzle honey before serving.

Chorizo Breakfast Burritos

Roast diced potatoes at 425°F for 30–35 minutes with olive oil, paprika, garlic powder, salt, and pepper until golden and tender.

Meanwhile, cook chorizo in a skillet, drain excess fat, then fry eggs in the same pan with salt, pepper, and cheddar until just set. T

o assemble, warm tortillas, layer jack cheese, roasted potatoes, cheesy eggs, and chorizo, sprinkle with herbs, wrap into burritos, and bake in foil at 425°F for 10 minutes.

Smoked Salmon and Cream Cheese Bagels

Slice and toast the bagels (if you like), then spread each bottom half with cream cheese. Layer on smoked salmon, red onion, capers, fresh dill, and any extra toppings like cucumber, tomato, or avocado.

Season with salt, pepper, parsley, add a squeeze of lemon, then top with the other half of the bagel and serve.

Try These Mother’s Day Quick and Easy Breakfast Ideas

If you’re short on time but still want to make Mother’s Day feel special, these quick and easy breakfast ideas are exactly what you need.

Banana Bread French Toast

Make this quickly by slicing thick pieces of banana bread and dip each slice into a mixture of whisked eggs, milk, cinnamon, and vanilla until coated.

Cook on a buttered skillet over medium heat for 2–3 minutes per side, until golden and warm—serve with maple syrup and fresh bananas.

Avocado Toast with Poached Eggs

Try this Mother’s Day treat by toasting your favorite bread, then smash ripe avocado on top and season with salt, pepper, and a squeeze of lemon.

Gently place a poached egg on each slice and finish with red pepper flakes, fresh herbs, or everything bagel seasoning if you like.

Mediterranean Quinoa Salad

Combine cooked quinoa with sliced cucumber, avocado, grape tomatoes, red onion, and crumbled feta in a large bowl. In a separate bowl, mix grated cucumber (with moisture squeezed out), Greek yogurt, garlic, lemon juice, dill, salt, and pepper to make the tzatziki sauce.

Drizzle the sauce over the salad, toss gently, and serve chilled or at room temp.

Zucchini Fritters

Grate zucchini and squeeze out as much moisture as possible using a clean towel. Mix with eggs, flour, grated parmesan, garlic, salt, and pepper, then scoop and flatten into small patties.

Cook in a lightly oiled skillet over medium heat for 2–3 minutes per side until golden and crispy—serve warm with sour cream or yogurt.

Apple Cinnamon Oatmeal Bake

Mix rolled oats, cinnamon, baking powder, and salt in one bowl, and whisk together milk, eggs, maple syrup, and vanilla in another.

Combine both mixtures, then fold in chopped apples and pour into a greased baking dish. Bake at 350°F for 35–40 minutes until set and golden—serve warm with a drizzle of milk or a dollop of yogurt.

Salami Crostinis

Slice the baguette into 1/3-inch rounds, brush lightly with olive oil, and broil for a few minutes until golden.

Spread mayo on each slice, then layer with tomato, cheese, and cucumber. Roll or fold the ham and salami, place on top, and secure with a toothpick—serve immediately.

Baked Egg Muffins

Preheat oven to 350°F and generously spray a muffin tin with nonstick spray. Whisk eggs in a large bowl, season with salt and pepper, then stir in spinach, tomatoes, onion, bell pepper, bacon, and cheese.

Divide the mixture evenly into the muffin cups and bake for 20–25 minutes until set.

Momosas

For a fun Mother’s Day twist on the classic mimosa, pour equal parts chilled champagne or sparkling wine and orange juice into a champagne flute.

Add a splash of pineapple or cranberry juice for extra flavor, and garnish with a strawberry or orange slice.

Cheers to the moms, sip and enjoy your Momosa!

Spanish Gin and Tonics

For a refreshing Spanish-style gin and tonic, fill a large balloon glass with ice, then add 2 ounces of your favorite gin.

Top with high-quality tonic water and garnish with a mix of botanicals like a citrus twist, juniper berries, fresh herbs (like rosemary or thyme), or a few slices of cucumber. Serve chilled and enjoy the bold, aromatic flavors!

Strawberry Shortcake

Slice fresh strawberries and toss them with a bit of sugar and let them sit for about 15–20 minutes until juicy.

Split soft, buttery shortcakes in half, layer with sweetened whipped cream and strawberries, then top with the other half and an extra dollop of cream.

Serve immediately for a classic, fresh dessert everyone loves!

Carrot Cake Muffins

Whisk together flour, baking soda, cinnamon, nutmeg, and salt in one bowl.

In another, mix eggs, oil, brown sugar, and vanilla, then fold in grated carrots and any extras like walnuts or raisins.

Combine wet and dry ingredients, divide into muffin tins, and bake at 350°F for 20–25 minutes until a toothpick comes out clean—let cool before serving.

Mango Chia Pudding

Blend fresh mango with a splash of milk or coconut milk until smooth, then stir in chia seeds and a bit of sweetener like honey or maple syrup.

Pour into jars or bowls and refrigerate for at least 4 hours or overnight until thickened. Top with extra mango chunks, shredded coconut, or granola before serving.

Cheese and Charcuterie Board

Start with a mix of soft, semi-soft, and hard cheeses (like brie, gouda, and sharp cheddar), then add a variety of cured meats such as prosciutto, salami, and chorizo.

Fill in the board with crackers, sliced baguette, fresh and dried fruits, nuts, olives, and a touch of something sweet like fig jam or honey.

Arrange everything in small clusters for a balanced, beautiful spread for Mother’s Day.

Rhubarb Coffee Cake With Sour Cream

Whisk together flour, baking soda, baking powder, and salt, then cream butter and sugar in a separate bowl until light and fluffy.

Mix in eggs, vanilla, and sour cream, then fold in chopped rhubarb and the dry ingredients.

Pour into a greased pan, top with cinnamon-sugar streusel, and bake at 350°F for 40–45 minutes until golden and a toothpick comes out clean—cool slightly before serving.

Savory Sweet Potato Hash

Sauté diced sweet potatoes in olive oil over medium heat until tender and golden, about 10–12 minutes.

Add in chopped onions, bell peppers, and garlic, and cook until softened.

Season with salt, pepper, and smoked paprika, then stir in cooked sausage, spinach, or eggs for a hearty, savory Mother’s Day breakfast or brunch idea.