9 Mother's Day Brunch Ideas - Delishably - Food and Drink
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9 Mother's Day Brunch Ideas

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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Celebrate Mom with a lovely brunch!

Celebrate Mom with a lovely brunch!

In this article, I have assembled nine tried-and-true recipe suggestions for your Mother's Day Brunch—everything from appetizers to dessert. There are even some vegetarian options!

The Recipes

Breads

 

 

French Toast Stuffed with Brie

Oatmeal Pancakes

Double Chocolate Cherry Scones

 

 

 

Soups and Salads

 

 

Creamy Spinach Soup

Turkey Curry Salad

Easy Cream-less Asparagus Soup

 

 

 

Meat/Main Dish

 

 

Turkey Breakfast Sausage Patties

Smoked Salmon Hash

Breakfast Quiche with Potato Puff Crust

French toast stuffed with brie

French toast stuffed with brie

French Toast Stuffed With Brie

This French toast stuffed with brie is both savory and sweet—tangy brie provides a creamy center, a contrast to the crisp toasted baguette. Serve it with one of several sweet fruit toppings.

Oatmeal pancakes

Oatmeal pancakes

Oatmeal Pancakes

These hearty oatmeal pancakes have the nutty flavor of rolled oats. They are heart-healthy and ever so good. But, notice that the batter needs to be made the day before, so plan ahead.

Double chocolate cherry scones

Double chocolate cherry scones

Double Chocolate Cherry Scones

I adapted the following from a chocolate scone recipe on the King Arthur Flour website:

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1/3 cup Dutch-process cocoa
  • 1/2 teaspoon espresso powder
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (8 tablespoons) cold butter, cut into 1/2-inch slices
  • ¾ cups semisweet chocolate chips
  • ¾ cup dried cherries
  • 1 teaspoon vanilla extract
  • 1 large egg
  • chocolate frosting (homemade or packaged)

Instructions

  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt; mix thoroughly.
  4. Cut in the butter with a pastry blender until the mixture looks like coarse crumbs.
  5. Stir in the chocolate chips and dried cherries.
  6. Whisk together the vanilla, egg, and milk.
  7. Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If the mixture seems dry, add another tablespoon or two of milk.
  8. Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.
  9. Cut each circle into 6 wedge shapes.
  10. Bake for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.
  11. Remove the scones from the oven, and transfer to a rack to cool.
  12. When scones are cool, drizzle on homemade chocolate frosting. If using store-bought frosting warm about 1/2 cup of frosting in a small microwave-safe bowl for about 15 seconds or until of pouring consistency (do not warm too much and allow to melt).
Creamy spinach soup

Creamy spinach soup

Creamy Spinach Soup

Ingredients

  • 1 tablespoon fresh rosemary, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups Yukon gold potatoes, diced
  • 4 cups vegetable broth
  • 6 cups fresh spinach
  • grated nutmeg, optional
  • sour cream, optional

Instructions

  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.
  2. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth. Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes.
  3. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.
  4. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids).
  5. Serve the soup garnished with nutmeg or a swirl of sour cream, if desired.

Turkey Curry Salad

Ingredients

  • 1 tablespoon curry powder*
  • 1/3 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tsp. lime juice
  • 3 cups diced roast turkey or smoked turkey
  • 2 medium mangoes, peeled, pitted, and diced
  • 1/2 cup sweet onion, diced
  • 1 cup golden raisins
  • 1/2 cup salted cashews, chopped

Instructions

  1. Place the curry powder in a small dry skillet over medium-low heat. Toast for 2-3 minutes or until fragrant. Watch carefully so that it doesn't burn. Remove pan from heat and immediately scrape toasted curry powder into a small mixing bowl. When cool, stir in mayonnaise, yogurt, and lime juice. Set aside.
  2. Combine remaining ingredients except for cashews in a large mixing bowl. Add curry-mayonnaise dressing and stir gently to combine. Cover and chill at least 4 hours or overnight.
  3. Add salted cashews just before serving.

* Note: I used McCormick brand curry powder, which is a blend of coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper flakes, and ginger.

Easy Creamless Asparagus Soup

Instead of burying the flavor of asparagus under a blanket of cream, this delicate creamless asparagus soup is subtly enriched with a less-expected ingredient—Greek yogurt. That simple swap is less about lightening things up and more about highlighting the grassy flavor and lovely green hue of asparagus

Turkey breakfast sausage patties

Turkey breakfast sausage patties

Turkey Breakfast Sausage Patties

Ingredients

  • 1 cup quick oats
  • 3/4 cup spicy V-8 (or you could use Bloody Mary mix)
  • 1 pound ground turkey (please use 92% fat-free—the 99% fat-free is too dry)
  • 1 1/2 tsp. ground sage
  • 1 tsp. ground black pepper
  • 3/4 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. dried thyme

Instructions

  1. Soak oats in the juice for 15 minutes in a large bowl. Add remaining ingredients and mix until very well blended. Form mixture into a 12-inch log. Wrap and freeze until firm enough to slice, about 1.5 to 2 hours. (Do NOT freeze solid).
  2. Cut into 32 slices (about 3/8 inch thick). Place on a cookie sheet and freeze until firm. Remove from cookie sheet and store in a zip-lock bag for up to 3 months.
  3. To cook, pan fry for 8-10 minutes—no need to thaw.

Note: You could substitute ground beef for the ground turkey, but the turkey version contains less fat.

Smoked Salmon Hash

Ingredients

  • 1 large russet potato
  • 2 medium-sized yams
  • 1 large sweet onion, diced
  • 1 tablespoon olive oil
  • 1/4 pound smoked salmon
  • 1 tsp. fresh minced dill (optional)

Instructions

  1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
  2. Pare the yams and dice (about 1/2 inch).
  3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook about 3 minutes or until the onions begin to soften and the potatoes brown a bit.
  4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
  5. Sprinkle with fresh dill and serve.
Quiche with tater tot crust

Quiche with tater tot crust

Quiche With Tater Tot Crust

Even the most experienced of cooks will admit (if they are honest) that making pie pastry can be a bit of a chore. Pastry can be a tad fussy, but this crust made of defrosted tater tots (potato puffs) will never fail or disappoint you. My breakfast quiche with tater tot crust is extremely versatile. You can use whatever meat/cheese combination you wish (it all depends on what you have in the refrigerator, your family's likes and dislikes and your own sense of imagination). This is also a near-perfect vehicle for adding a few more veggies to diet.

© 2016 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 17, 2019:

Audrey, I'm so happy to hear from you. No, my mom was a good cook but with a very limited repertoire. You could almost know what day of the week it was by what was cooking in the kitchen.

And maybe that's why I've "branched out." I was weary of the routine and was hungry (figuratively and literally) for something different, and so when I left home I began to explore. I have discovered so many foods that never appeared in my Mom's kitchen.

I have a passion for new tastes, textures, experiences, and cultures and strive to share that with others.

Thank you so much for your kind words. It means so much to me.

Audrey Hunt from Idyllwild Ca. on May 17, 2019:

I'm moving to your place! Such an array of delicious goodies. How did you learn to be such a fantastic cook? Was it because you grew up with a mother to teach you these recipes?

Linda Lum (author) from Washington State, USA on June 10, 2016:

Bravewarrior - No one has ever made brunch for me. As I said to billybuc, when the kids were at home Mothers Day always focused on Grandma. Now she is in Heaven, but the kids have grown up. I can dream though, right?

Shauna L Bowling from Central Florida on June 10, 2016:

Yummy. I would have loved to have had brunch made for me on Mothers Day. Sadly, my son had to work.

Linda Lum (author) from Washington State, USA on May 08, 2016:

Flourish - I hope so. I tried to assemble a list of things that could be prepared easily (with perhaps just a little assist from Dad or a friend). I hope you have a Happy Mothers' Day.

FlourishAnyway from USA on May 07, 2016:

This should give children of all ages some hints on what to do for Mom!

Linda Lum (author) from Washington State, USA on May 07, 2016:

The love will make it taste good. Blessings on your weekend.

Eric Dierker from Spring Valley, CA. U.S.A. on May 07, 2016:

My six year old and I will stay quiet and cook up a traditional breakfast so it will be all ready when mom gets up after sleeping in. Being that I am no great cook, the present will be in the effort. Happy Mother's day Linda

Linda Lum (author) from Washington State, USA on May 06, 2016:

Kaili - Oh, I know. It's obviously not something that I can enjoy every day (or even once a month). A blissful indulgence that I feel I am well-deserving of on Mothers Day. Thanks for your kind words and for stopping by.

Kaili Bisson from Canada on May 06, 2016:

Super ideas...you had me at "stuffed with brie."

Linda Lum (author) from Washington State, USA on May 06, 2016:

When my mother in-law was alive I always put together a lavish meal for her. Now, we eat at a nearby hamburger joint. Mr. Carb couldn't cook a meal to save his life. I'm fine with that. As for gifts? I buy my own. I planted a new flowerbed a couple of days ago and I'm happy as can be.

Bill Holland from Olympia, WA on May 06, 2016:

I'm off the hook. Bev does not want me getting her anything for Mother's Day and she gets me nothing for Father's Day....it's the perfect arrangement that keeps on giving. LOL Happy Mother's Day, Linda!