Food and Recipes Entertaining Ideas & Tips 80 Mother’s Day Brunch Recipes To Pamper Mom Mama will be talking about this Mother's Day for many years to come. By Zoe Denenberg Zoe Denenberg Zoe is a professional baker and writer. Zoe has written 300+ stories for Southern Living print and digital, focusing on food, travel, and culture. She draws on her own culinary knowledge to translate complicated techniques into easily digestible terms for home cooks. Southern Living's editorial guidelines Updated on April 24, 2024 Close Photo: Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle Tradition calls to celebrate Mother's Day with breakfast in bed, but here in the South, we have other plans. Why bombard her early in the morning when you can prepare an elegant Mother's Day brunch and let her take her time? We're talking the whole nine yards: Pretty tablescapes and floral arrangements, dresses and pearls, a pitcher of sweet tea and, of course, a stellar brunch spread that rivals anything Mama could've whipped up. Mother's Day is a chance to celebrate all of the hard work our mothers do every day. This Mother's Day, get Mama out of the kitchen and prepare a special brunch to honor the woman who does it all. 55 Mother’s Day Cakes To Celebrate A Sweet Mama 01 of 80 Asparagus Quiche Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos This rustic, veggie-filled quiche is a fitting choice for a springtime brunch. The braided crust is sure to charm mom (even though we used store-bought pie crusts for ease.) Set this quiche on the table with a vase of flowers and a spring salad, and Mother's Day is complete. Get the Recipe 02 of 80 Spring Vegetable Frittata Iain Bagwell For any special occasion, a frittata will have your back. It's a stunning dish that's fancy and delicious yet oh-so easy to throw together. This one sings with all the best flavors of the season and as much feta cheese as your heart desires. Get the Recipe 03 of 80 Cheesy Sausage-and-Croissant Casserole Alison Miksch Buttery croissants take this breakfast casserole to the next level. You'll want to prepare the casserole the night before so that the rich egg-and-cream mixture has time to soak in. This is topped with shredded Gruyère cheese, which turns golden brown and imparts a lovely, nutty flavor. Get the Recipe 04 of 80 Southern Living Bloody Mary Jennifer Causey; Prop Styling: Audrey Davis; Food Styling: Mary Claire Britton Our take on a quintessential brunch sipper is positively bursting with flavor. This Bloody Mary features the classic combination of tomato juice and vodka, but if Mama is more of tequila lady, we've got a recipe for that too. Don't forget to lay it on thick with all of her favorite garnishes and a bacon-salt rim for the occasion. Get the Recipe 05 of 80 Orange Rolls Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle Sweeten the day with these gooey rolls with a hint of cinnamon and a sweet orange marmalade center. The glaze is flavored with orange extract for full, fruity flavor. Though they need a couple of hours to rise, you can start these Orange Rolls in the morning and serve them still warm from the oven. Get the Recipe 06 of 80 Slow-Cooker Cinnamon Roll Casserole Caitlin Bensel An ideal recipe for busy hosts, this stunning Cinnamon Roll Casserole comes together in your slow cooker. The cream cheese frosting is optional but highly recommended. Now that your hands are free, you can spend more time with the guest of honor. Get the Recipe 07 of 80 Cheese-and-Sausage Quiche Will Dickey Mild pork sausage, green peppers, and sharp Cheddar cheese partner with creamy egg custard in this easy quiche recipe. You can follow the recipe precisely or feel free to riff—try bacon or chorizo, fresh spinach and mushrooms, or goat cheese instead. Get the Recipe 08 of 80 Zucchini Bread Pancakes Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis If you can turn layer cakes into pancakes, why not make a beloved quick bread into a pancake, too? These pancakes capture the delicately spiced flavor of zucchini bread and are every bit as moist and tender. Sprinkle with toasted pecans and a mixture of maple syrup and mascarpone cheese for an unforgettable treat. Get the Recipe 09 of 80 Sheet Pan Berry Pancakes with Honey-Butter Syrup Johnny Autry; Prop and Food Styling: Charlotte L. Autry Keep the skillet in the cabinet. These sheet pan pancakes will feed your whole crowd...with no flipping required. And you can make them with mom's favorite fruit, whether it's strawberries, blueberries, or peaches. Get the Recipe 10 of 80 Cinnamon Coffee Cake Antonis Achilleos Treat mom to a slice of this indulgent, cinnamon-swirled coffee cake topped with a divinely sweet and crunchy streusel. The secret ingredient? Sour cream. Bake the cake all the way through for a light and tender crumb or cut the bake time short for an ooey-gooey center. Get the Recipe 11 of 80 Easy Huevos Rancheros Bake Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos Crowned with gleaming fried eggs, this simple corn tostada bake is a show-stopper. First, layer the tostadas, beans, enchilada sauce, and cheeses for baking. Fry the eggs separately and slide them on top, then garnish with avocado, sour cream, cilantro, and jalapeño. Get the Recipe 12 of 80 Coffee Cake Muffins Caitlin Bensel; Food Stylist: Torie Cox These coffee cake-inspired muffins are magic on their own, but if you're looking to get creative you can add in chocolate chips or blueberries too. The sweet pecan streusel is added for the final 10 minutes of baking. Serve them as an opener before the main dish, along with fresh-brewed coffee or a selection of herbal teas. Get the Recipe 13 of 80 Biscuits-and-Gravy Skillet Jennifer Causey We gave the South's favorite breakfast a big-batch upgrade with the help of a cast-iron skillet. The sausage and gravy mixture is prepared in the pan, then topped with frozen biscuits arranged attractively in a circle. Bake until you have golden brown biscuits with rich and savory gravy bubbling beneath. Get the Recipe 14 of 80 Mini Bananas Foster Sticky Buns Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos Capture the flavors of New Orleans' famous dessert in an adorable, bite-sized sticky bun. This easy, time-saving recipe uses refrigerated crescent roll dough, filled with slightly caramelized, rum-soaked bananas. Treat this as an appetizer before your breakfast casserole or as a dessert after. Get the Recipe 15 of 80 Shrimp and Grits Casserole Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos If you're planning to host a large gathering, this recipe is ideal for serving up the South's favorite dish. The grits are baked to creamy, cheesy perfection, then scooped onto a plate along with sauteed shrimp, bacon, and peppers. You'll find all the right flavors in this family-style dish. Get the Recipe 16 of 80 Biscuit Cinnamon Rolls Alison Miksch Combine Mama's two favorite things—biscuits and cinnamon rolls—into one satisfying pastry. This recipe involves making homemade biscuits, but the lack of yeast makes them quicker to prepare than traditional cinnamon rolls. The three-ingredient Creamy Glaze also is a breeze to prepare. Get the Recipe 17 of 80 Carrot Cake Muffins Micah A. Leal These lightly spiced muffins scale back on the sugar. They get their sweetness from molasses, raisins, and a dusting of powdered sugar. During baking, the shredded carrot and coconut become tender and chewy. Get the Recipe 18 of 80 Cinnamon Roll Pancakes Caitlin Bensel There's nothing like a special occasion to inspire us to combine the best of both worlds. Here, cinnamon rolls and pancakes combine to create a brown-sugar, cinnamon flavor bomb that mom is sure to love. You can drizzle these with cinnamon roll icing or maple syrup. Get the Recipe 19 of 80 Blueberry Pancake Breakfast Casserole Jennifer Causey With this recipe, you can do your flipping ahead of time and serve up warm, cinnamony pancakes to your guests all at once. Feel free to swap out blueberries for any berry of your choice to add color to this creative casserole. We like to heat the maple syrup and butter together to pour over these pancakes. Get the Recipe 20 of 80 Sparkling Punch Jennifer Davick Pretty enough for a party, this Sparkling Punch doesn't call for any alcohol. But if mom is in the mood to celebrate, simply add a dash of champagne. Pink lemonade and white cranberry juice provide pink color and sweet-tart flavor. Get the Recipe 21 of 80 Asparagus-and-Goat Cheese Quiche Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox Use asparagus spears that aren’t too thick for the quiche filling. Bake in a fluted tart pan to elevate the purchased pie crust. Make this up to two days in advance so you can spend time with mom instead of in the kitchen. Get the Recipe 22 of 80 Sausage-Hash Brown Breakfast Casserole Jen Causey; Food Stylist: Torie Cox Crumbly sausage meets crispy hash browns in your family's new favorite breakfast casserole. After all, the simple flavors of potato, sausage, and cheese are what we love about breakfast. Sprinkle with parsley and chives to dress up this dish. Get the Recipe 23 of 80 Asparagus Frittata Photography and Styling: Karen Rankin Thanks to mascarpone cheese, this will be the lightest, creamiest, and fluffiest frittata recipe you've ever made. The asparagus is laid on top, allowing your creative juices to flow while you arrange the spears. Sprinkle with dill or chives after baking. Get the Recipe 24 of 80 Buttermilk Breakfast Scones Southern Living Crisp, sugar-crusted tops and currants plumped in buttermilk make these scones a winner on mom's big day. We use a bit of orange zest in this recipe to brighten the flavor. Scones are equally popular for an early morning breakfast or an afternoon brunch. Get the Recipe 25 of 80 Snickerdoodle Doughnut Hole Muffins Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox These cute-as-can-be doughnut poppers are rolled in cinnamon and sugar for the flavor of a snickerdoodle cookie. Plus, they're as easy to prepare as a mini muffin. However you classify this recipe, it makes a delectable treat for the brunch table. Get the Recipe 26 of 80 Fried Chicken Biscuits with Rosemary Hot Honey Skyler Burt For a brunch that truly blends breakfast and lunch, these fried chicken sliders are the ultimate indulgence. Place piping hot fried chicken on a flaky buttermilk biscuit and drizzle with honey. Serve with sweet tea or a soft drink. Get the Recipe 27 of 80 Cheesy Ham, Corn, and Grits Bake Hector Manuel Sanchez It isn't a Southern brunch without a big pot of grits—why not make an extra-indulgent side out of it with ham and corn? This easy twist on a soufflé uses yellow stone-ground grits and two types of Cheddar cheese, baked up puffy and golden with pockets of corn and cubed ham throughout. Get the Recipe 28 of 80 Fried Skillet Potatoes Caitlin Bensel Diced and cooked to a crisp in a skillet, these breakfast potatoes might just outshine the eggs. A blend of garlic, onion, and chili powder cooks along with the potatoes for warm, toasty flavor. Season with salt and garnish with flat-leaf parsley after cooking. Get the Recipe 29 of 80 Sausage-Potato Frittata Recipe Layers of egg, sausage, veggies, and herbs make this frittata incredibly savory and just the right amount of smoky. Use a generous hand when adding shredded Monterey Jack cheese for a delightfully gooey topping to your occasion-worthy dish. Get the Recipe 30 of 80 Baked Oatmeal Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin This cinnamon-spiced baked oatmeal has the texture of a bread pudding and tastes somewhere between homemade oatmeal cookies and a warm hug. The wholesome recipe has less sugar than an oatmeal bar and features healthy ingredients like apples, pecans, and raisins (feel free to use seasonal fruit and whatever nuts you have in the pantry). Get the Recipe 31 of 80 Country Ham Hash Hector Manuel Sanchez Any good brunch spread needs ample sides, and this Country Ham Hash is our go-to for good reason. Bell peppers, onions, potatoes, and fresh rosemary emit a heavenly smell while cooking on the stove. Much as we love the condiment, you won't need ketchup with so much incredible flavor. Get the Recipe 32 of 80 Biscuit-Bowl Biscuits Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Ivy Odom shares her family's beloved biscuits recipe. Because these biscuits are all about family tradition, this is the right time to pull out grandma's cherished wooden bowl. The biscuits are slightly crunchy on the outside and soft and fluffy within. Get the Recipe 33 of 80 Cinnamon-Pecan Breakfast Bread Pudding An almost-stale loaf of French bread gets a new lease on life in this utterly decadent Cinnamon-Pecan Breakfast Bread Pudding. Prepare the recipe the night before in your slow cooker and stick the insert in the fridge. In the morning, add the crunchy pecan topping and cook for about four hours until set. Get the Recipe 34 of 80 Quiche Lorraine VVianney Rodriguez/Jason David Page/Southern Living Wow mom with this French classic that tastes as lovely as it looks. Quiche Lorraine is a brunch all-star due to its buttery crust, eggs, Swiss cheese, and bacon. Use a refrigerated pie crust to keep things simple. Get the Recipe 35 of 80 Blueberry-Cornmeal Cake Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox This cake can double as breakfast or dessert, making it an apt choice for a Mother's Day brunch. The batter has less sugar than many cakes and gets a bit of tartness from the lemon zest and buttermilk. The blueberries cook until moist, plump, and bursting with jammy flavor. Get the Recipe 36 of 80 Glazed Buttermilk Donut Cake Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey This oversized "donut" combines the flavor of our favorite breakfast pastry with the richness of a pound cake. Baked in a Bundt pan, the leavening gives the dessert a cracked appearance similar to an old-fashioned donut. We use a simple glaze of powdered sugar and water, but you can make it more fun with colored sprinkles, chopped nuts, or toasted coconut. Get the Recipe 37 of 80 Fresh Fruit Salad Jen Causey This simple side is easy to throw together and adds a pop of freshness to your brunch spread. Mix the berries, scooped melon balls, and orange slices with orange juice and honey for tangy sweetness. Adorn the top of the fruit salad with chopped mint leaves for another dose of bright, fresh flavor. Get the Recipe 38 of 80 Spinach-and-Broccoli Breakfast Bread Pudding Southern Living Sneak in some greens in the most delicious fashion with this Spinach-and-Broccoli Breakfast Bread Pudding. Prepared in a slow cooker, this soft, cheesy dish requires about three hours for cooking. Serve with fruit or a side salad. Get the Recipe 39 of 80 Citrus Pull-Apart Bread Have a slice of sunshine with this bright, shareable Citrus Pull-Apart Bread. To create the layers, the yeasty dough is cut into rectangles and sandwiched with a sweet lemon-and-orange zest filling. After baking, drizzle with a syrupy glaze of fresh juice and powdered sugar. Get the Recipe 40 of 80 Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote Hector Sanchez A platter of fluffy ricotta pancakes is made complete with brown butter-maple syrup and fruity compote. The soft cheese creates a light and airy texture unlike anything else you'll find. If you want to get a head start on these cakes, they can be kept warm at 200 degrees in the oven. Get the Recipe 41 of 80 Breakfast Chilaquiles Casserole Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford This traditional Mexican breakfast dish is easy to make thanks to store-bought enchilada sauce. Let mom and guests top their own servings with radishes, cilantro, hot sauce, queso fresco, and sour cream. Get the Recipe 42 of 80 Eggs Benedict Casserole Caitlin Bensel; Food Stylist: Torie Cox Achieve the delicate, buttery flavor of Eggs Benedict without the difficulties of poaching eggs and whisking hollandaise sauce. In this casserole, toasted muffins and Canadian bacon are baked in a creamy egg mixture, then drizzled with hollandaise prepared simply in a blender. Sprinkle with paprika and green scallions for color. Get the Recipe 43 of 80 Classic Baked Eggs Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis This sophisticated dish (also known as Oeufs Cocotte) may look fancy, but all it really takes is a few ramekins, eggs, and heavy whipping cream. Since the eggs are cooked in individual servings, this is the ideal dish for a build-your-own brunch bar. Try bacon and Cheddar, feta and parsley, or fresh herbs and Parmesan. Get the Recipe 44 of 80 Goldenrod Eggs Sheri Castle Brighten mom's day with this cheery dish that makes use of half a dozen hard-boiled eggs. The shaved egg yolks look like a dusting of pollen when sprinkled on creamed egg whites served over toast. Feel free to add herbs, onions, or hot sauce, depending on your taste. Get the Recipe 45 of 80 Bacon-and-Egg Tarts with Goat Cheese Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis These gorgeous puff-pastry tarts pair salty bacon with perfectly cooked, sunny-side-up eggs (just cook them longer if you don't like a runny yolk). Plum tomatoes add a pop of color, while the crumbled goat cheese adds creaminess—it all comes together for one impressive pastry. Get the Recipe 46 of 80 Spring-Vegetable Sheet Pan Quiche Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely Starring the season's most stellar produce like asparagus and spinach, this quiche is as herbaceous as it is easy, thanks to its smart sheet pan method. Using a premade pie crust and baking in a sheet pan lends itself to ease, but it also increases the delicious ratio of crust to filling. Get the Recipe 47 of 80 Creamy Egg Strata Iain Bagwell Our Creamy Egg Strata is an unforgettable, bread-pudding-like dish that's worth whipping out on special occasions. Cubes of French bread soak up all the savory goodness of broth, white wine, garlic, and onions, then bake in an eggy Swiss cheese mixture. This filling breakfast casserole is at home with a side of breakfast sausage or a salad. Get the Recipe 48 of 80 Cheesy Sausage, Egg, and Hash Brown Casserole Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Audrey Davis This one-dish casserole feeds a crowd but doesn’t take all day in the kitchen. Use refrigerated potatoes so you can skip the thawing process. Poblano pepper gives this filling breakfast a little kick. Get the Recipe 49 of 80 Mini Cheese Grits Casseroles Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas This make-ahead recipe provides a delicious side on any brunch table. The grits are cooked for five minutes, then mixed with a rich concoction of half-and-half, mustard, cheese, and eggs. Bake them the morning of, preferably in pretty ramekins. Get the Recipe 50 of 80 Peach Bellini Jessica Furniss/Southern Living If Mama prefers a peach-gilled bellini to a citrus juice mimosa, then we've got you covered. These brunch-worthy cocktails can be made with fresh or frozen peaches that are best prepared a day before topping with sparkling wine. Get the Recipe 51 of 80 Ham Biscuits Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey Classic buttermilk biscuits make a tasty base for country ham as well as our Creole Mayonnaise or any compound butter, cheese spread, or jam. Use a 2-inch biscuit cutter so your guests can try an assortment of sandwiches. Any way you slice it, these biscuits are melt-in-your-mouth good. Get the Recipe 52 of 80 Banana Bread French Toast Casserole Jennifer Causey This incredibly moist and rich banana bread could stand on its own, but we've made it so much more. We've soaked the slices in a cinnamony custard, baked them until lightly browned, and topped them with bananas and honey. You can bake the bread and even prepare the casserole the night before. Get the Recipe 53 of 80 Cornmeal Crêpes with Blackberries and Buttermilk Cream Greg Dupree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Making crepes is easier than you think and they cook quickly, so have ingredients and tools ready before you begin. A nonstick pan is key. Serve any extra blackberry compote over ice cream, cake, or yogurt. Get the Recipe 54 of 80 Grapefruit-Rosemary Mimosas Photographer Jennifer Causey, Prop Stylist Lindsey Lower, Food Stylist Torie Cox This light and fizzy mimosa recipe swaps pink grapefruit juice for orange, resulting in a sparkling peach color. Rosemary simple syrup and a dash of peach bitters make this sophisticated Champagne cocktail suitable for special occasions. Garnish with a rosemary sprig and a wedge of grapefruit. Get the Recipe 55 of 80 Strawberry Crepes Photographer: Greg DuPree, Food Stylist: Ruth Blackburn These crepes lightly brown in a half teaspoon of butter, then get topped with Honeyed Strawberries and whipped cream for sweetness. Add a touch of Lillet Blanc to the fruit for a French twist. Get the Recipe 56 of 80 Spring Salad with Berries and Bacon Johnny Autry; Food and Prop Styling: Charlotte L. Autry Nothing says Mother's Day like spring greens tossed with a generous helping of strawberries. We boost the flavor even more with a strawberry honey-mustard vinaigrette. This colorful salad can become an entree with the addition of rotisserie chicken or whole grains. Get the Recipe 57 of 80 Elderflower-Champagne Cocktail Hector Manuel Sanchez; Styling: Katie Jacobs Take the traditional Mother's Day bouquet to another level with this beautiful and fragrant cocktail. You'll truly impress the guest of honor when you present her with a cocktail garnished with glittering edible flowers, frozen in ice cubes the night before. The cocktail itself is very simple, requiring just three ingredients. Get the Recipe 58 of 80 Chocolate Dutch Baby with Berries Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn A Dutch baby doesn’t require the attention it takes to make pancakes since there’s no flipping involved. The crisp exterior and custardy interior satisfy. Try the other flavor variations for chocolate-orange and chocolate-cherry-almond included in the recipe. Get the Recipe 59 of 80 Southern Salmon Benedict Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Our Southern Salmon Benedict has the classic flavors of eggs Benedict, but with a Southern flair from biscuits and pickled okra. The okra gives a nice acidic edge to the smoked salmon and buttery hollandaise sauce. Making hollandaise requires a bit of care, showing Mama how much she means to you. Get the Recipe 60 of 80 Tea Cakes Southern Living Old-fashioned tea cakes are more like a cookie than a cake, but you'll enjoy the simplicity of these very tender and mildly sweet treats no matter the name. We've added lemon zest for a hint of citrus—vanilla or cinnamon are also options. Break out your best tea set to make these cakes extra special. Get the Recipe 61 of 80 Chocolate Chip Pancake Bake with Cinnamon-Pecan Streusel Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford This breakfast casserole should be prepared the night before, but every chocolatey bite makes the advance planning worth it. The chocolate chip pancakes can actually be made up to two months ahead of time and frozen. They are baked in a custard and topped with streusel and yet more chocolate before getting drizzled in syrup—the very definition of indulgent. Get the Recipe 62 of 80 Bacon Cheddar Scones Joy Howard If mom prefers a savory breakfast over sweet, these scones studded with crispy bacon, savory scallions, and sharp Cheddar will do the trick. An egg gives them a loftier texture than many scones, which tend to be heavy. Dollop with real whipped butter and serve alongside a fruit salad to complete the meal. Get the Recipe 63 of 80 Strawberry-Rhubarb Skillet Coffee Cake Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Spring produce shines in this buttery, crumb-topped coffee cake with a ribbon of strawberry-rhubarb filling. Coat the fruit in sugar and allow it to sit for 10 minutes, then remove the excess liquid to keep the sweet and tangy cake from growing soggy. You'll appreciate the crispy golden-brown crust the skillet creates in this cast-iron dessert. Get the Recipe 64 of 80 Crab Pie Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox Skip the reservations and make this elegant meal for mom. This updated quiche is loaded with lump crab, spinach, and leeks. Cream cheese lends a creamy texture. Get the Recipe 65 of 80 Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup Jennifer Davick We've incorporated all the sweet, citrusy flavor of lemon-poppy seed muffins in a light and airy waffle. Then we whipped up Blackberry Maple Syrup with a hint of lemon juice to pour over top. Garnish with fresh blackberries and crème fraîche for the final touch. Get the Recipe 66 of 80 Ham-and-Cheese Puff Pastries Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis These fancy-looking pastries belie how simple the recipe is. Fill a thawed puff pastry with ham, Gruyère, and honey mustard, brush with an egg wash, and bake. In about 30 minutes, you'll have a delicious, flaky brown main dish or a side for scrambled eggs. Get the Recipe 67 of 80 Mini Hash Brown Frittatas Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall These poppable breakfast bites wrap every savory breakfast ingredient into one package. Begin by baking a crust of hash browns in a muffin pan, then fill the base with spinach, onions, eggs, tomatoes, and cheese. You'll enjoy a full breakfast with every crispy, cheesy bite. Get the Recipe 68 of 80 Cherry Turnovers Micah A. Leal The secret to the mouthwatering cherry gel in this flaky pastry is a drop of almond extract, which accentuates the flavor. The recipe calls for cooking the cherries over the stove until the fruit begins to break down and develop the perfect consistency. Then bake in store-bought puff pastry dough and drizzle with glaze for a real treat. Get the Recipe 69 of 80 Raspberry-Almond Muffins with Honey Butter Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis These muffins feature nutty almond flour and crushed raspberries that taste amazing with every bite, but the whole raspberries and sliced almonds on top really add charm. Serve with butter mixed with honey and a pinch of salt, or try a more flavorful spread like the included recipes for Chai or Orange-Vanilla Honey Butter. Get the Recipe 70 of 80 New Orleans Beignets Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey Transport mom to the Big Easy with sweet, crispy beignets dusted in powdered sugar. The yeasty dough should be made at least four hours in advance (24 hours is totally acceptable). But you'll want to fry them right before serving so you can eat the puffy pastries while steaming hot. Get the Recipe 71 of 80 Overnight French Toast Casserole with Bourbon-Maple Syrup Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos The Bourbon-Maple Syrup is the crowning glory of this easy overnight casserole. Assemble in advance, then pop the dish in the oven and savor the warm and spicy smells while it bakes. Use a good baguette and real maple syrup in honor of the occasion. Get the Recipe 72 of 80 Strawberry and Peach Sangria Alison Miksch Mama will always say yes to another glass of sangria. With fresh fruit as the star of the show, this one is seriously sippable and enhanced by minty ice cubes to chill every refreshing glass. Make a pitcher or two to go around for the whole crew. Get the Recipe 73 of 80 Bacon-and-Cheddar Grits Quiche Alison Miksch Cook this quiche in a springform pan for easy removal. A crisp crust of bacon-spiked grits forms the base for the quiche filling. A layer of cheese keeps the custard in place during baking. Get the Recipe 74 of 80 Mini Coconut-Key Lime Pies Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray End Mother's Day brunch on a high note with these sweet and tart pies that couldn't be more adorable. These are sure to have Mama asking for the recipe herself. Get the Recipe 75 of 80 Crustless Ham and Collard Greens Quiche Antonis Achilleos Mom won’t miss the crust in this quiche. Make the base with a medley of collards, ham, cheese, and onions, and cover with a mixture of milk, eggs, and all-purpose baking mix. The recipe is flexible enough to create your own flavor combinations. Get the Recipe 76 of 80 Tater Tot Breakfast Casserole Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly While Tater Tots may not seem fancy enough for a special brunch, this casserole includes breakfast favorites like bacon, cheese, eggs, and, of course, Tater Tots. Assemble this creamy dish the night before and pop it in the oven in the morning while mom enjoys coffee. Get the Recipe 77 of 80 Farmers' Market Frittata Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Serve this savory dish with fresh fruit, and brunch is complete. It features fresh finds from your farmers’ market haul. Use whatever veggies are in season for the most comforting meal to start the day. Get the Recipe 78 of 80 Egg in a Biscuit VICTOR PROTASIO; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: LYDIA PURSELL No one will know—or care—that this recipe starts with canned biscuits as the base. Cut holes from the biscuits and fill with bacon, cheese, and eggs. Now this is a fun way to serve mom brunch! Get the Recipe 79 of 80 Everything Bagel Casserole Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Prissy Lee This casserole has all the flavors you like on your favorite bagel. Use everything bagels and everything bagel seasoning to ramp up the tastiness. Sausage, cream cheese, and cheese make it rich, satisfying, and worth a second helping. Get the Recipe 80 of 80 Strawberry Pound Cake Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood A good pound cake is sure to be a hit at any Southern brunch, but this one with bright, seasonal berries takes the cake. Topped with a beautiful pink glaze and heaps of glorious, fresh berries, this treat tastes as good as it looks. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit