24 Impressive Mother's Day Brunch Recipes to Honor Mom
Whether it's built around a creamy Brie Quiche, a savory Ham and Cheese Danish inspired by two of our Best New Chefs, or colorful Strawberry-Pistachio Sweet Rolls, cooking up a homemade brunch for Mother's Day is always an option. Impress the mother figures in your life with crêpes, zingy spiced eggs, and rich breakfast pizzas. Need something sweeter? Go for this Slovenian Sweet Omelet, which is stuffed with vanilla-scented mascarpone whipped cream, jam, and fresh berries. Pick and choose a recipe or two from this collection, or build your whole menu from it — the gesture will be appreciated all the same. Read on for even more Mother's Day brunch ideas.
Ham and Cheese Danish
This buttery ham and cheese pastry was inspired by one of the most popular offerings at Chicago's Kasama, 2022 F&W Best New Chefs Genie Kwon and Tim Flores' bakery by day and fine dining restaurant at night. The flaky pastry balances sweet and savory flavors from the nutty Gruyère cheese sauce, salty ham, and crunchy turbinado sugar.
Buckwheat Crêpes with Caramelized Onions
Hugh Davison
Folded around umami-packed caramelized onions, crème fraîche, and fried eggs, these lacy crêpes from chef Kat Turner of Highly Likely in Los Angeles get a hint of nuttiness from buckwheat flour.
Brie Quiche
Cedric Angeles
A layer of brie makes this chive-speckled quiche especially decadent. It’s a simple and delicious dish for a celebratory Mother's Day brunch.
Pohorje Omelet (Slovenian Sweet Omelet)
Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely
This baked, sweet omelet from Slovenian cookbook author Alma Rekić is stuffed with cranberry jam, whipped mascarpone, and fresh berries. The omelet has a fluffy texture, similar to chiffon cake, and a rich eggy flavor. The mascarpone whipped cream adds a subtle sweetness and mild tang, making this dreamy omelet the ultimate brunch treat.
Wild Mushroom and Swiss Dutch Baby
This puffy pancake gets an extra savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off. Make sure to reserve a lemon wedge for serving this next-level brunch dish.
Cardamom Yogurt Cake with Mango Lassi Icing
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
A sweet riff on mango lassi, this cake’s batter is imbued with yogurt to keep it moist during the bake. Mango preserves brushed alongside the cake with the yogurt icing glaze offer layers of fruity sweetness while a pistachio garnish adds a nutty, satisfying texture. Finally, fresh mango slices create the crown of this delectable treat.
Strawberry Burrata Salad
Matt Taylor-Gross / Food Styling by Debbie Wee
This spring salad swaps tomatoes for strawberries, whose tart-sweet flavors are amplified by a quick soak in a vinaigrette made with balsamic vinegar, honey, and olive oil. The marinated strawberries pair nicely with the peppery arugula and fresh basil; toasted pine nuts add a welcome crunch.
Eggs Kejriwal
Matt Taylor-Gross / Food Styling by Barrett Washburne
This dish was created at the Willingdon Sports Club in Mumbai in the 1960s, in honor of Devi Prasad Kejriwal, a member who often requested a version of this dish of eggs on cheese toast. His family did not eat eggs, so he asked that his eggs on toast be disguised. The kitchen responded by topping the eggs with a blanket of broiled chiles and cheese, a treat that has garnered affection all over the world since then.
Quinoa Pancakes with Ricotta and Lemon
Nutty whole wheat flour, fluffy ricotta, and tender cooked quinoa add flavor and texture to these light pancakes, due to the clever addition of whipped egg whites. Lemon zest, vanilla, and maple syrup add just enough sweetness to balance the slightly bitter quinoa.
Monte Cristo
Matt Taylor-Gross / Food Styling by Debbie Wee
A hybrid of a ham and cheese sandwich and French toast, this brunch dish is both sweet and savory, with raspberry jam and spicy mustard. Powdered sugar gives this knife-and-fork sandwich just the special touch it deserves. Serve it with more raspberry jam on the side if you like.
Çilbir (Turkish Eggs)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This dish served at Zaytinya by José Andrés is a contemporary homage to çilbir, a classic Turkish dish traditionally made with poached eggs, yogurt, and paprika butter. Our version simplifies the technique by using sunny-side-up eggs. A harissa-influenced take on the popular condiment chile crisp stands in for the paprika butter for an extra lively twist.
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.
Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce)
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Huevos Rabo de Mestiza is a hearty brunch recipe that packs a punch — and it comes together in under one hour. Charred poblanos, canned tomatoes, and sautéed onions form the base for eggs that poach directly in the sauce in this satisfying dish from cookbook author Pati Jinich.
Brown Butter-Raspberry Baked Oatmeal
In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries — blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth.
Basil and Corn Cornmeal Waffles
These loaded cornmeal waffles are your next brunch showstopper, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend their sweetness to the waffles, while cornmeal gives them a pleasant bite. Basil and chives are then blended into both the waffle batter and the silky crème fraîche topping, which gets piled on each waffle along with rich, salty smoked salmon and perfectly cooked poached eggs. A sprinkle of chives adds a final pop of brightness.
Asparagus and Fava Bean Tart with Herbed Ricotta
Lemon zest and thyme add subtle fragrance to this gorgeous tart's ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust.
Smoky Breakfast Pizzas
Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra rich with a combination of bechamel 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.
Rhubarb Coffee Cake
This streusel-topped rhubarb coffee cake is a standout celebration of the season. With a tender, springy crumb, the cake is the perfect match for the rosy, tart rhubarb on top. The addition of buttermilk lends tanginess and richness to the cake batter, while the rhubarb is marinated in sugar before baking, softening the fibrous stalks to result in a deliciously jammy texture.
Crêpe Monsieur
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
For Milwaukee chef Joe Muench’s playful croque monsieur-inspired crêpe, a nutty, rich Alpine-style cheese studded with savory pieces of ham fills the interior while the outer crêpe is garnished with a drizzle of a zippy Dijonnaise sauce and chopped dill pickles for a balancing, tangy bite.
Savory Granola
While there are sweet notes to this granola — from maple syrup, orange zest, and cardamom — it leans much more savory with smoked almonds, buttery pine nuts, millet, and tahini. Try it with yogurt or kefir and fresh fruit.
Breakfast Egg Cups with Parsley Gremolata and Mushrooms
These elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days — or for more than a few people. Serve any leftovers sandwiched between buttered, toasted English muffins or brioche slices.
Guava Quesitos
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Irresistible Puerto Rican quesitos (which translates as “little cheeses”) are golden, flaky puff pastry twists filled with sweetened cream cheese and guava paste.
Hashbrown Casserole
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
This savory, potato-and-cheese-laden casserole has just enough eggs to hold it together and make it creamy. Add cooked and crumbled bacon or sausage if you want to make it heartier, or chopped jalapeños for an extra kick of heat.
Za'atar Baked Eggs
In her teens, Top Chef judge Gail Simmons spent a summer on a kibbutz in Israel, working in her first professional kitchen. She was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. "Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za'atar," she says. "It never fails to conjure happy memories of that magical time."
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