31 Best Mother's Day Brunch Ideas to Make Her Feel Special

Mother’s Day is the perfect opportunity to show your mama just how much you care. After all, she’s been there for you through thick and thin. Through early mornings and late nights. And she’s likely prepared your breakfast on more than one occasion.

Well, now is the time to return the favor and give your mom the morning off! Spoil her with breakfast in bed or prepare a bigger Mother’s Day brunch for the whole family.

Lemon Poppy Seed Muffins

These muffins will brighten mom’s day! The bakery-style treats are loaded with lemon flavor, topped with a crunchy streusel, and drizzled with a lemon glaze.

YIELDS: 12 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 45 mins

Ingredients

FOR THE STREUSEL:

2 tbsp. granulated sugar
2 tbsp. coarse sanding sugar, divided
1 tsp. lemon zest
1/4 c. plus 2 tbsp. all-purpose flour
1/4 tsp. kosher salt
2 tbsp. unsalted butter, cold and cubed

FOR THE MUFFINS:

3/4 c. granulated sugar
1/4 c. lemon zest (from about 4 lemons)
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tbsp. poppy seeds
1/2 c. buttermilk, room temperature
1/4 c. fresh lemon juice (from about 2 lemons)
1/2 c. unsalted butter, melted
2 large eggs, room temperature
1 1/2 tsp. vanilla extract
Yellow gel paste food coloring (optional)

FOR THE GLAZE:

1 c. powdered sugar
1/2 tsp. vanilla extract
1 tsp. lemon zest
2 tbsp. fresh lemon juice
Yellow gel paste food coloring (optional)

Directions

For the streusel: In a medium bowl, rub together the granulated sugar, 1 1/2 tablespoons of coarse sanding sugar, and lemon zest with your fingertips until fragrant and damp. Whisk in the flour and salt until combined. Add the butter and, using a pastry cutter or your hands, cut it in until the mixture is crumbly and resembles coarse meal. Continue working until some pea-sized clumps have formed, then refrigerate until ready to use.
For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant and damp; set aside for 15 minutes. Whisk in the flour, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, whisk together the buttermilk, lemon juice, butter, eggs, and vanilla. If desired, whisk in a few drops of food coloring until the mixture is a bright, sunny yellow. Add the wet ingredients to the dry ingredients, and stir until just combined, being careful not to over mix (it’s fine if there are still some streaks of flour in the batter). Divide the batter evenly between the cups of the muffin tin.
Top with the streusel and sprinkle with the remaining 1/2 tablespoon of coarse sanding sugar. Transfer to the oven and bake, rotating the tin once halfway through baking, until the muffins are lightly golden and a toothpick inserted into the center comes out with only a few crumbs attached, 18 to 20 minutes.
Allow to cool for 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.
For the glaze: Once the muffins have cooled, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, lemon zest, and lemon juice, along with a few drops of yellow food coloring, if desired. Drizzle the muffins with the glaze and allow to set briefly before serving.

Asparagus Quiche

Making quiche from scratch has never been easier. Just don’t tell mom that you used refrigerated pie crust! Who are we kidding—the flavorful spring asparagus filling is enough to make her smile!

YIELDS: 6 – 8 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 2 hrs 15 mins

Ingredients

1 refrigerated pie crust (from a 14-oz. box)
1 tbsp. plus 1 tsp. kosher salt
12 oz. fresh asparagus, trimmed
5 large eggs
1/2 c. whole milk
1/2 c. sour cream
1 tbsp. dijon mustard
1 tbsp. chopped fresh dill
1/2 tsp. ground black pepper
4 oz. crumbled feta cheese
3 green onions, thinly sliced

Directions

Preheat the oven to 425°F.
Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Place the crust in the refrigerator for 30 minutes (or freezer for 15 minutes).
Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 14 to 17 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is dry and lightly golden all over, 5 to 8 minutes more. Allow the crust to cool slightly on a wire rack.
Meanwhile, in a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the asparagus. Cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in ice water to stop the cooking process. Drain again, and dry very thoroughly. Slice 6 asparagus in half lengthwise. Cut the remaining asparagus crosswise into 1-inch pieces.
Reduce the oven temperature to 325°F.
In a large bowl, whisk together the eggs, milk, sour cream, mustard, dill, pepper, and the remaining 1 teaspoon of salt. Sprinkle the 1-inch sliced asparagus, cheese, and green onion into the prepared crust. Pour the custard over the vegetables. Arrange the lengthwise sliced asparagus on top of the custard, overlapping if necessary. Bake until set in the center and slightly puffed at the edges, 45 minutes to 1 hour.
Allow to cool for at least 40 minutes before slicing with a serrated knife. Serve warm, at room temperature, or chilled.

Tip: If you’re not a fan of dill, use chopped parsley instead.

White Chocolate Croissant Bread Pudding

Buttery croissants, white chocolate custard, and fresh fruit—this bread pudding is one of the best ideas! We also love the addition of sliced almonds for a bit of crunch.

YIELDS: 10 – 12 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 1 hr 15 mins

Ingredients

1 1/3 c. white chocolate chips
4 c. half-and-half
6 large eggs
1/2 c. granulated sugar
2 tsp. fresh orange zest
1/2 tsp. kosher salt
1 1/2 tsp. vanilla extract
Nonstick cooking spray
8 large croissants (about 18 ounces)
6 oz. fresh raspberries, divided
6 oz. fresh blueberries, divided
1/4 c. sliced almonds
Powdered sugar, to serve
Sweetened whipped cream, to serve

Directions

Preheat the oven to 325ºF.
Place the white chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half over medium heat until steaming. Pour the half-and-half over the white chocolate and allow it to sit for 2 minutes. Whisk until the chocolate is melted and the mixture is smooth.
In a large bowl, whisk the eggs, sugar, orange zest, and salt until well combined. Gradually whisk in the half-and-half mixture until smooth. Stir in the vanilla extract.
Spray a 13-by-9-inch (3-quart) baking dish with nonstick cooking spray. Cut the croissants into thirds. Arrange the croissant pieces in the prepared dish; sprinkle with half of the berries. Carefully pour the white chocolate mixture evenly over the croissant mixture in the baking dish. Sprinkle with the almonds. Let stand at room temperature for 30 minutes. Cover the pudding with aluminum foil and bake until the edges are set but it’s still jiggly in the center, 40 to 45 minutes.
Uncover the pudding and bake until golden brown and slightly puffed, 15 to 20 minutes more. Let rest for 5 minutes. Sprinkle with the remaining berries. Dust the pudding with powdered sugar and serve with sweetened whipped cream.

Tip: Two, 4-ounce chopped white chocolate bars can be used in place of white chocolate chips.

Heart-Shaped Pancakes

Nothing says “I love you, Mom” quite like heart-shaped pancakes! Shaping them is easy with a pastry bag, a zip-up bag, or even a squeeze bottle. Get the kids to help with this one.

YIELDS: 4 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 45 mins

Ingredients

FOR THE STRAWBERRY SAUCE:

1 lb. strawberries, hulled and halved, plus more for serving
1/2 c. granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice

FOR THE PANCAKES:

2 c. all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
4 large eggs
1 1/2 c. buttermilk
1 c. whole milk ricotta
1 tbsp. vanilla extract
1/2 c. mini semisweet chocolate chips
Butter, for greasing pan
Whipped cream, for serving
Powdered sugar, for serving

Directions

For the strawberry sauce: In a small sauce pan combine the strawberries, sugar, vanilla, and lemon juice over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes. Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Set the remaining fruit pulp aside.
Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan and bring to a boil over medium-high heat. Cook until the sauce has thickened and reduced slightly, about 3 minutes, then remove from the heat and skim any remaining foam from the surface. If desired, stir some of the fruit pulp back into the sauce, then transfer to a small bowl and set aside to cool.
For the pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs, buttermilk, ricotta, and vanilla. Gently fold the dry ingredients into the bowl of wet ingredients until just combined, being careful not to over-mix (there should still be a few lumps in the batter). Set aside to rest for at least 15 minutes, and up to 30 minutes. Carefully fold in the chocolate chips, transfer the batter to a pastry bag, and set aside.
Heat a large non-stick skillet or griddle over medium heat. Cut the tip off the pastry bag so there is a 1/2-inch opening. Lightly grease the skillet with butter, then, working in batches, pipe freeform hearts with the batter. Cook the pancakes until bubbles are rising to the surface of the batter, the edges are set, and the bottoms are golden brown, 2 to 3 minutes. Gently flip and continue cooking, about 2 minutes more. Between batches, wipe the skillet or griddle clean with a paper towel and lightly grease with more butter before continuing.
Just before serving, drizzle the pancakes with strawberry syrup. Top with a dollop of whipped cream, a handful of strawberries, and a dusting of powdered sugar.

Biscuits and Gravy Casserole

If a savory breakfast is what you’re after, give this twist on biscuits and gravy a try! You’ll make the gravy from scratch, but use canned biscuits for a time-saving hack.

YIELDS: 8 – 10 serving(s)

PREP TIME: 25 mins

TOTAL TIME: 1 hr

Ingredients

FOR THE SAUSAGE GRAVY:

1 lb. breakfast sausage, such as Jimmy Dean
1/4 c. unsalted butter
1/3 c. all-purpose flour
4 c. whole milk
1 tsp. seasoned salt
1 tsp. ground black pepper

FOR THE CASSEROLE:

6 large eggs
1/2 c. whole milk
2 c. shredded cheddar cheese, divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 12-oz. cans refrigerated biscuits

Directions

For the Sausage Gravy: Add the sausage to a large skillet over medium heat. Cook, stirring occasionally, until the sausage is browned and crumbly, 8 to 10 minutes. Using a slotted spoon, remove the sausage to a plate; leave drippings in pan. Add butter; reduce the heat to medium-low to let melt. Sprinkle the flour over the sausage drippings, stirring to combine. Let cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
While stirring, pour in the milk. Increase the heat to medium-high, stirring occasionally. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt and black pepper; let simmer for 8 to 10 minutes, stirring occasionally, until thickened. Set aside.
For the Casserole: Preheat the oven to 350°. Whisk the eggs, milk, 1/2 cup cheese, salt, and pepper in a medium bowl; pour into a 13-by-9-inch baking dish. Reserve 1/2 cup of the sausage, and sprinkle the remainder over the eggs. Arrange the biscuits in the baking dish in an even layer. Drizzle half of the gravy over the biscuits; sprinkle with the remaining 1 1/2 cups cheese and the reserved 1/2 cup sausage.
Bake until the biscuits are cooked through and the top is toasted, 30 to 35 minutes. Reheat the remaining gravy. Drizzle some over the casserole and serve any remaining gravy on the side.

Rhubarb Upside-Down Cake

The sweet-tart flavor and pink color of rhubarb make it perfect for Mother’s Day! Plus, it looks so impressive on this upside-down cake.

YIELDS: 6 – 8 serving(s)

PREP TIME: 30 mins

TOTAL TIME: 1 hr 10 mins

Ingredients

Baking spray with flour
12 oz. rhubarb, trimmed
1 c. plus 2 tbsp. granulated sugar, divided
2 tsp. cornstarch
3/4 c. unsalted butter, softened and divided
1/4 c. firmly packed light brown sugar
2 tbsp. honey
3/4 tsp. kosher salt, divided
1 tbsp. orange juice
1 tsp. orange zest
1/2 tsp. vanilla extract
2 large eggs, room temperature
1 1/2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. baking soda
1/2 c. sour cream, room temperature
Ice cream or whipped cream, to serve

Directions

Preheat the oven to 350°. Spray a 9-inch round cake pan with baking spray with flour. Line the bottom with parchment; do not spray again.
Cut the rhubarb into 2-inch diagonal pieces. Cut each piece in half widthwise so that each piece has a pink side and a green-white side. Place the rhubarb in a large bowl and sprinkle with 2 tablespoons of sugar and the cornstarch. Toss to combine. Place the rhubarb in the prepared pan pink side down, trimming the pieces to fit snugly in the pan.
In a medium stainless-steel skillet, melt ¼ cup of butter over medium heat; stir in the brown sugar, honey, and ¼ teaspoon salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about 3 minutes. Slowly pour in the orange juice, whisk until combined and smooth. Pour the caramel over the rhubarb.
In the bowl of a stand mixer, beat the remaining ½ cup of butter, remaining 1 cup of granulated sugar, orange zest, and vanilla at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, and the remaining ½ teaspoon of salt. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition. Carefully spread the batter onto the rhubarb in the pan.
Bake for 30 minutes. Place a piece of foil on top of the cake to prevent excess browning and bake until a wooden pick comes out clean, 15 to 20 minutes more. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment. Let cool.
Serve warm, room temperature, or cold with ice cream or whipped cream.

Tip: Freeze any rhubarb trimmings for jams and compotes; it adds a lovely tartness.

Baked Oatmeal with Berries

This recipe is perfect for breakfast in bed because you can help your little ones prepare it the night before. All your kids have to do is scoop out a serving and pop it in the microwave!

YIELDS: 4 – 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 1 hr 30 mins

Ingredients

Nonstick cooking spray
1 c. sliced almonds
2 c. old-fashioned rolled oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
2 1/2 c. milk
2/3 c. maple syrup, plus more to serve
1 large egg
3 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 c. fresh blueberries, divided
1 c. fresh raspberries, divided
Greek yogurt, to serve

Directions

Preheat the oven to 375ºF. Lightly coat a 2-quart baking pan with cooking spray.
Line a baking sheet with foil and pour the almonds on top. Toast the almonds until lightly golden, 7 to 9 minutes. Reserve ¼ cup sliced almonds and coarsely chop the remaining.
In a large bowl, stir together the oats, chopped almonds, baking powder, cinnamon, ginger, and salt.
In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Stir the milk mixture into the oat mixture to combine. Add ¾ of the blueberries and raspberries and stir again.
Transfer the mixture to the prepared baking pan. Sprinkle with the remaining berries and almonds. Bake until the oatmeal is set and golden brown, 55 to 60 minutes.
Let the oatmeal cool for 10 minutes. Scoop a portion into a bowl and serve with additional maple syrup and a spoonful of Greek yogurt.

Tip: Use any berry you like in place of the blueberries or raspberries. Cut larger fruit, like strawberries, to a uniform size, about 1/2-inch pieces.

Nutella Crepes

You’ll feel like you’re at a restaurant in Paris with these homemade Nutella crepes. You can get creative with the filling by swapping in any fruits you like best: strawberries, pitted cherries, or sliced pears are all great options.

YIELDS: 10 – 12 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 1 hr 45 mins

Ingredients

1 c. all-purpose flour
1 1/2 c. milk
2 large eggs
2 tbsp. unsalted butter, melted, plus more for the skillet
2 tbsp. granulated sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 c. Nutella
1 (6-oz.) container raspberries (optional)
Powdered sugar, to serve
Sweetened whipped cream, to serve

Directions

Using a countertop blender, pulse together the flour, milk, eggs, melted butter, granulated sugar, vanilla, and salt until smooth. Transfer the batter to a bowl; cover the batter with plastic wrap and refrigerate it for at least 1 hour or up to 24 hours.
Place a 10-inch nonstick skillet over medium-low heat. Rub a thin coat of butter on the skillet. Whisk the batter, then pour ¼ cup in the pan. Immediately swirl the batter around to completely cover the surface of the skillet in a thin layer. Cook until set, 1 to 2 minutes. Carefully flip by lifting the edge of the crepe with a thin spatula and, using fingers, flip it quickly. Cook the crepe for about 1 minute more. Remove from the pan and stack on a plate. Repeat with the remaining batter, rubbing the skillet with butter as needed.
In a medium microwave-safe bowl, place the Nutella. Microwave at 50% power until very soft and spreadable, 30 seconds to 1 minute.
Spread about 1 tablespoon of warm Nutella onto half of each crepe. Line up some raspberries on the outer edges of the semicircle of Nutella, if you like. Fold the empty side of the crepe over the Nutella and raspberry side, and fold it again into quarters.
Serve the crepes with a dusting of powdered sugar and a dollop sweetened whipped cream.

Tip: The crepes can be made up to 5 days in advance or frozen for up to 2 months. Stack the cooked and cooled crepes with parchment paper between them and place them in a zip-top bag or airtight container. Warm individual crepes in a pan over low heat or in the microwave for 30 to 45 seconds.

Raspberry Sorbet Spritz

Celebrate all the lovely ladies in your life by saying cheers with this pretty pink spritz! It’s made with raspberry sorbet, orange liqueur, and sparkling rosé wine.

YIELDS: 2 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 10 mins

Ingredients

4 (1-oz.) scoops raspberry sorbet
1 oz. orange liqueur, chilled and divided
4 oz. sparkling rosé or prosecco, chilled and divided
Fresh raspberries and mint leaves, to garnish

Directions

Place 2 coup or martini glasses in the freezer to chill for 15 minutes before serving.
Divide the scoops of raspberry sorbet into each of the chilled glasses. Divide the orange liqueur and the sparkling rosé between the 2 glasses and garnish with fresh raspberries and mint. Serve immediately.

Tiramisu Overnight Oats

Coffee loving moms will appreciate this dessert-inspired breakfast. In fact, they’ll love that it tastes like a treat, but it’s actually packed with good-for-you ingredients, like rolled oats and chia seeds.

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 4 hrs 10 mins

Ingredients

2 c. whole milk
1/2 c. espresso or strong brewed coffee
6 tbsp. maple syrup or honey, divided
2 1/2 tsp. vanilla extract, divided
2 c. old-fashioned rolled oats
8 tsp. chia seeds
2 oz. cream cheese, cubed and softened
1 (5.3-oz.) container vanilla Greek yogurt
Cocoa powder, to serve

Directions

In a large measuring cup, combine the milk, coffee, 1/4 cup of maple syrup, and 1 ½ teaspoons of vanilla. Divide the mixture among 4 jars or airtight containers.
Stir 1/2 cup of oats and 2 teaspoons of chia seeds into each container, ensuring the oats are submerged in liquid. Cover and refrigerate for at least 4 hours or up to 12 hours.
In a medium bowl, whisk the cream cheese until smooth. Whisk in the yogurt, the remaining 2 tablespoons of maple syrup, and the remaining 1 teaspoon of vanilla until well combined and creamy.
Spoon the yogurt mixture over the oats, spreading into a smooth layer. Dust with cocoa powder and serve chilled.

Tip: Tiramisu overnight oats can sit in the refrigerator for up to four days, making them the perfect meal prep breakfast!

Eggs Florentine

Once you know how to poach eggs, this classic breakfast dish couldn’t be easier! Even the hollandaise is practically foolproof when made in a blender.

YIELDS: 4 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 35 mins

Ingredients

FOR THE MUFFINS AND EGGS:

2 tbsp. unsalted butter, softened, divided
4 English muffins, split
3/4 c. grated parmesan cheese, divided
8 large eggs
3 garlic cloves, finely chopped
8 oz. baby spinach
1/8 tsp. crushed red pepper, plus more for serving
Kosher salt, to taste

FOR THE HOLLANDAISE SAUCE:

1 c. unsalted butter
3 large egg yolks
2 1/2 tbsp. lemon juice
Kosher salt, to taste

Directions

For the muffins and eggs: Preheat the broiler to high with the oven rack in the center of the oven. Use 1 tablespoon of the butter to spread on the cut-side of the muffin halves and place on a baking sheet. Broil until very lightly golden, 3 to 5 minutes. Remove from the oven and sprinkle with about 1/2 cup of the parmesan cheese. Set aside.
Bring a large saucepan of water to a simmer over medium-high heat. With a spoon, begin stirring the simmering water in a large, circular motion. When the water is twisting like a tornado, crack 2 eggs into the water, spacing them so they’re on opposite sides of the pan. (The reason for the swirling is so the egg will wrap around itself as it cooks, holding it together.) Reduce the heat to medium to maintain a slight simmer, and cook for about 2½ minutes for a runny yolk. Transfer to a large bowl of cool water. Repeat with the remaining eggs. Afterwards, keep the saucepan of water warm over medium-low heat to reheat the eggs before assembling.
In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the spinach and crushed red pepper and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt. Keep warm over low heat.
For the hollandaise sauce: In a small saucepan, heat the butter over medium heat, stirring occasionally, until melted and very hot. Remove from the heat. In a blender, puree the egg yolks on low speed until combined. With the blender on medium speed, slowly pour in the butter in a thin stream. Continue until all the butter is added and the mixture has thickened. With the blender still running, slowly drizzle in the lemon juice. Season with salt. Turn off the blender and set hollandaise sauce aside.
To serve, top the English muffins evenly with the spinach. Sprinkle with the remaining 1/4 cup parmesan cheese. Working in batches, reheat the eggs in the saucepan of warm water for about 10 seconds. Remove the eggs with a slotted spoon and pat dry with a paper towel. Place 1 poached egg on top of each English muffin half. Top with hollandaise sauce, and sprinkle with crushed red pepper.

Tip: Skip the broiler! The English muffins can also be toasted in a toaster and buttered and sprinkled with parmesan cheese while still hot.

Peach Bellini

Fruity, bubbly, and fun—this brunch cocktail is great for serving a crowd. You can even blend up the peach, strawberry, and schnapps mixture the night before, then top it off with prosecco when you’re ready to serve.

YIELDS: 6 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 5 mins

Ingredients

1 lb. fresh or frozen sliced peaches, plus more for serving
1/4 c. fresh or frozen strawberries, plus more for serving
1/2 c. peach schnapps
1 bottle prosecco or sparkling white wine

Directions

Add the peaches, strawberries, and peach schnapps to the pitcher of a blender. Cover tightly with the lid, and blend at high speed until smooth.
Divide the peach mixture among 6 glasses. Garnish each glass with more peaches or strawberries, if you like. Fill each glass half full with prosecco; stir, and add more prosecco, if you like.

Tip: The peach puree can be made ahead and refrigerated overnight or frozen for up to 2 months.

French Toast Sticks

Make mom feel like a kid again with these adorable French toast sticks. You can dip them in maple syrup or serve them up with berries. Either way, there’s no fork or knife required!

YIELDS: 6 – 8 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 40 mins

Ingredients

8 1-inch slices brioche bread
3/4 c. , plus 2 tbsp. granulated sugar
2 tsp. ground cinnamon
3 large eggs
1 c. half and half
2 tsp. vanilla extract
1 tsp. orange zest
1/2 tsp. kosher salt
1/4 tsp. ground cardamom
3 tbsp. unsalted butter
Maple syrup and mixed berries, for serving

Directions

Preheat the oven to 425°. Cut each slice of bread, top to bottom, into 4 (about 1-inch wide) sticks. Stir together 3/4 cup sugar and 1 1/2 teaspoon cinnamon in a medium bowl. Set aside.
Whisk together the eggs, half and half, vanilla, orange zest, salt, cardamom, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a separate medium bowl until well combined. Working with 1 bread piece at a time, dip to coat all sides thoroughly in the egg mixture, allowing excess to drip off. Transfer to the cinnamon-sugar and toss to coat. Place the bread piece on a large sheet of aluminum foil. Repeat the process with the remaining bread pieces.
Place a large rimmed baking sheet in the oven to preheat for 5 minutes. Remove the preheated baking pan from the oven and melt 1 tablespoon of the butter evenly over the pan. Arrange the bread pieces in a single layer on top of the hot, buttered pan. Bake until the bottoms are golden brown and caramelized, 10 to 12 minutes.
Cut the remaining 2 tablespoons butter into ½-inch cubes. Remove the pan from the oven, flip the bread pieces over and sprinkle the butter cubes around the bread. Continue baking until bread pieces are golden brown and crisp on both sides, 4 to 6 minutes.
Divide the French toast sticks evenly between serving plates. Serve alongside maple syrup and mixed berries.

Bacon Brunch Ring

Impress the whole family with this over-the-top brunch recipe. It has scrambled eggs, bacon, and cheese all wrapped up in a flaky pastry.

YIELDS: 6 – 8 serving(s)

PREP TIME: 40 mins

TOTAL TIME: 55 mins

Ingredients

5 slices bacon
6 eggs
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 oz. diced ham
1/3 c. chopped green bell pepper
1/3 c. chopped red onion
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flour, for dusting
1 c. shredded cheddar jack cheese
1 tbsp. sesame seeds

Directions

Heat a large non-stick skillet over medium heat. Cook the bacon until most of the fat is rendered, but the bacon is not completely crispy, 3 to 4 minutes per side. Remove from the heat and transfer the bacon to a paper towel-lined plate. Remove all of the bacon grease from the skillet, except for 1 tablespoon.
In a medium bowl whisk together 5 eggs with salt and pepper. Return the skillet to medium heat and add the ham, bell pepper and red onion. Cook until the bell pepper is slightly softened, 4 to 5 minutes . Add the eggs to the pan and let cook for 1 minute. With a rubber spatula, push the cooked egg from the middle of the skillet to the edges, leaving the cooked eggs in large pieces. Continue to do this occasionally, for the next 4 minutes until the eggs are soft scrambled (still soft and a little bit wet). Remove the skillet from the heat and transfer the eggs to a plate.
Preheat the oven to 400˚. Line a large baking sheet with parchment paper.
Place the puff pastry square on a lightly floured cutting board. Roll the square into a rectangle 15-inches wide by 10-inches tall. Cut into 5 smaller rectangles (about 3-inches wide), then cut each rectangle in half into 2 long triangles. Place a small 4-inch bowl in the center of your prepared baking sheet. Arrange the triangles around the bowl in a circle, with the shortest sides towards the bowl and overlapping each triangle by about 1 inch. Remove the bowl to leave an opening in the center so it looks like a sun.
Cut the bacon in half and place the halves (lengthwise) at the base of each triangle. Sprinkle half the cheese over the bacon. Spoon the egg mixture over the cheese, then top with the remaining cheese.
Trim 2 inches from the points of the triangles. Fold the ends of the triangles over the top of the egg mixture and tuck under the dough to form a ring.
In a small bowl, whisk the remaining egg with 1 tablespoon of water. Brush all over the top of the puff pastry and sprinkle with sesame seeds. Bake until golden and puffed, 15 to 17 minutes. Let rest for 5 minutes, then carefully transfer the ring with a spatula to a cutting or serving board.

Strawberry Lemonade

Come springtime, we’ll be putting this strawberry lemonade recipe on repeat! You can make it your own by adding sparkling water for a bubbly drink, fresh mint, ginger beer. or even vodka to make it boozy!

YIELDS: 6 – 8

PREP TIME: 15 mins

TOTAL TIME: 45 mins

Ingredients

1 lb. strawberries, plus more to garnish
1 1/2 c. granulated sugar
2 c. fresh lemon juice, strained and divided
Ice, to serve
Lemon slices, to garnish

Directions

Hull and quarter the strawberries. Place the strawberries in a large bowl. Stir in the sugar and ¼ cup lemon juice. Allow to sit, covered, for 30 minutes.
In a countertop blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to get the seeds out.
In a large pitcher, combine the strawberry puree with the remaining 1 ¾ cups of lemon juice and 4 cups of water. Add up to 1 additional cup of water to taste if the mixture is too sweet or strong.
To serve, stir the lemonade and pour it over ice. Garnish with lemon slices and strawberries.

Tip: It takes about 12 lemons to get 2 cups of juice.

Chocolate Chip Muffins

These homemade muffins double as a sweet Mother’s Day gift for anyone in the family! Package them up in a basket with other goodies or simply present them to your mom with a bouquet of flowers.

YIELDS: 12 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 30 mins

Ingredients

1 c. semisweet chocolate chips
1/2 c. miniature chocolate chips
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/4 c. vegetable oil
1/4 c. unsalted butter, melted
2/3 c. packed light brown sugar
1 large egg, at room temperature
1 c. buttermilk, at room temperature
1 tsp. vanilla extract
2 tbsp. sparkling sugar

Directions

Preheat the oven to 425°F. In a small bowl, stir together the semisweet chocolate chips and miniature chips; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the oil, melted butter, brown sugar, egg, buttermilk, and vanilla. Add to the flour mixture, stirring just until combined. Stir in 1 cup of the chocolate chip mixture.
Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners. Top the muffins evenly with the remaining 1/2 cup chocolate chips, pressing the chips lightly into the batter. Sprinkle the muffins evenly with the sparkling sugar. Bake the muffins in the preheated oven for 5 minutes. Reduce the oven temperature to 350°F, and continue baking 12 to 14 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool before serving.

Yogurt Parfait

Yogurt parfaits are so much fun to make and eat! You can get the little ones in your family to help build each cup with layers of homemade granola, fresh fruit, and yogurt.

YIELDS: 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 35 mins

Ingredients

FOR THE GRANOLA CRUNCH:

2 c. oats
1 c. chopped pecans
3/4 c. light brown sugar
1/2 c. all-purpose flour
1 stick salted butter, melted
1 egg white, beaten

FOR THE FRUIT:

4 c. fresh fruit, such as strawberries, blackberries, and blueberries
2 tbsp. granulated sugar
1 tbsp. lemon juice

FOR THE YOGURT:

4 c. whole milk vanilla yogurt
1/2 c. sour cream

Directions

For the granola crunch: Preheat the oven to 350°. Stir together the oats, pecans, brown sugar, flour, melted butter, and egg white in a medium bowl until well combined. Spray a rimmed baking sheet with nonstick cooking spray; add the oat mixture in an even layer. Bake until golden brown, 20 to 25 minutes. Let cool completely.
For the fruit: Meanwhile, stir together the fresh fruit, sugar, and lemon juice. Set aside.
For the yogurt mixture: Stir together the yogurt and sour cream in a medium bowl.
To assemble the parfaits, place a few spoonfuls of fruit in each glass. Top the fruit with 2 to 3 tablespoons granola, then about 1/4 cup yogurt. Repeat layers as desired. Top with more granola and fruit, if you like.

Breakfast Enchiladas

We love enchiladas so much that we decided to make them for breakfast, too! This variation is made with eggs, chorizo, cheese, and store-bought enchilada sauce to keep things easy!

YIELDS: 4 – 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 55 mins

Ingredients

1 lb. fresh Mexican chorizo, casing removed
4 green onions, thinly sliced, plus more to top
12 large eggs, beaten
3/4 tsp. kosher salt
1/2 tsp. black pepper
2 c. Mexican blend shredded cheese, divided
Nonstick cooking spray
10 (8-in.) flour tortillas
19 oz. red enchilada sauce
Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

Directions

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.
Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.
Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.
Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

Tip: Leave the eggs on the softer side after scrambling so they will stay light and fluffy once baked.

Avocado Toast

Jump on the avocado toast trend by setting up a fun mix-and-match station with various toppings. Eggs and bacon, mango-coconut, and pico de gallo are all great places to start!

YIELDS: 6 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 15 mins

Ingredients

FOR THE AVOCADO TOAST:

6 slices sourdough or whole-wheat bread
2 tbsp. extra virgin olive oil, divided
1 tsp. kosher salt, divided, plus more to taste
3 ripe Hass avocados
2 tbsp. fresh lemon juice
1/4 tsp. ground black pepper, plus more to taste
Red pepper flakes, to garnish (optional)

FOR THE EGG AND BACON TOPPING (FOR 6 TOASTS):

6 hard boiled eggs
3 slices cooked bacon, crumbled
Hot sauce, to taste (optional)

FOR THE MANGO COCONUT TOPPING (FOR 6 TOASTS):

3 ripe mangoes
Honey, for drizzling
Coconut chips, for sprinkling

FOR THE PICO DE GALLO TOPPING (FOR 6 TOASTS):

1 c. pico de gallo
Fresh cilantro, to garnish

Directions

FOR THE AVOCADO TOAST:
1. Set the oven to broil on high. Arrange the oven racks so that the top one is close to the heating element. Line a baking sheet with foil and arrange the bread on the prepared baking sheet. Broil the bread for 1-2 minutes on each side.
2. Brush one side of the toasted bread with 1 tablespoon of oil and sprinkle with ½ teaspoon of salt.
3. Cut the avocados in half. Pit the avocados and scoop the meat out into a medium bowl, discarding the skin. Add the lemon juice, remaining 1 tablespoon of olive oil, remaining ½ teaspoon of salt, and pepper. Stir with a fork, gently mashing the avocado.
4. Divide the mashed avocado among the toasted bread. Sprinkle with red pepper flakes, if desired.
FOR THE EGG AND BACON TOPPING:
1. Using the small holes of the box grater, grate one hard boiled egg over each toast. Season the egg to taste with salt and pepper. 2Sprinkle the avocado toasts with the bacon and drizzle with hot sauce, if desired.
FOR THE MANGO COCONUT TOPPING:
1. Peel the mangos and cut the fruit from the seed. Dice the mangos.
2. Drizzle the avocado toasts with honey. Top with the mango and sprinkle with the coconut chips.
FOR THE PICO DE GALLO TOPPING:
1. Top each avocado toasts with 2-3 tablespoons of pico de gallo. Garnish with cilantro, if desired.

Sour Cream Coffee Cake

A slice of this streusel-filled cinnamon coffee cake alongside a cup of coffee is sure to make your mom smile. It’s simple, yet so delicious!

YIELDS: 12 – 14 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 1 hr 30 mins

Ingredients

FOR THE STREUSEL:

1 c. slivered almonds
3/4 c. all-purpose flour
3/4 c. light brown sugar
2 tsp. ground cinnamon
3/4 tsp. kosher salt
6 tbsp. unsalted butter, chilled and cut into 1/2-in. pieces

FOR THE CAKE:

2 3/4 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. baking soda
Nonstick baking spray
3/4 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 large eggs, at room temperature
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 (8-oz.) container sour cream

Directions

For the streusel: In a medium bowl, stir together the almonds, flour, brown sugar, cinnamon, and salt. Add the butter and, using your hands, pinch the mixture together until the butter is evenly incorporated and the streusel begins to clump together. Chill until ready to use.
Preheat the oven to 350°F. In a large bowl, stir together the flour, baking powder, salt, and baking soda. Lightly grease a 10-inch tube pan with nonstick baking spray. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
To the butter mixture, add the flour mixture in 3 parts, alternating with the sour cream, beating on low speed until combined after each addition.
Spoon half of the batter into the prepared pan and spread into an even layer. Sprinkle evenly with half of the streusel. Repeat the layers with the remaining batter and streusel.
Bake the cake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes, tenting with foil after 40 minutes if needed to prevent excess browning. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool streusel side up, or serve warm.

Tip: The coffee cake can also be baked in a 9-inch square baking pan that is at least 2 1/4 inches tall. Line the pan with parchment paper to remove the cake easily. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out with moist, baked crumbs. Cool the cake in the pan on a wire rack for 10 minutes before removing the cake (using the parchment “handles”) and letting it cool completely.

Breakfast Salad

Moms are always trying to get us to eat our greens. So why not show her how well you’ve been listening with this healthy breakfast salad recipe.

YIELDS: 1 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 5 mins

Ingredients

3 tbsp. hummus
2 c. baby spinach
1/4 avocado, sliced
5 grape tomatoes, halved
Salt, to taste
Black pepper, to taste
1 tbsp. olive oil
1 tsp. red wine vinegar
1 hard-boiled egg, halved
Greek yogurt, optional
Hot sauce, optional
5 Pita chips
1/2 tsp. Everything Bagel Seasoning

Directions

Spread the hummus across the base of a wide bowl with the back of a spoon. Top with baby spinach, avocado slices, and grape tomatoes. Sprinkle with salt and pepper, then drizzle with olive oil and red wine vinegar.
Top with the egg, then add a dollop of Greek yogurt, dash of hot sauce (optional), and broken pita chips, and sprinkle with Everything Bagel Seasoning, if you like. Stir it all up, mixing in the hummus from the bottom of the plate, and enjoy immediately.

Bacon, Egg, and Cheese Pastry

Remember those flaky hand-held pockets when you were a kid? This homemade version is just like that, but even better!

YIELDS: 8 serving(s)

PREP TIME: 20 mins

TOTAL TIME: 1 hr

Ingredients

8 slices bacon, halved
7 eggs, divided
2 tbsp. grated parmesan cheese
2 tbsp. heavy cream
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 17.3-oz. box frozen puff pastry, thawed (2 sheets)
1 c. shredded white cheddar cheese
1 tbsp. everything bagel seasoning

Directions

Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 6 to 8 minutes. Let the skillet cool slightly, then remove all but 2 tablespoons of the bacon grease.
In a medium bowl, whisk together 6 of the eggs, grated parmesan cheese, heavy cream, salt, and pepper.
Return the skillet to medium low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Immediately transfer to a plate to cool completely.
Meanwhile, cut the puff pastry sheets each into 4 squares, about 4 1/2-inches by 4 1/2-inches (8 squares total).
Divide the eggs into 8 portions (about 1/4 cup each). Sprinkle about 2 tablespoons of the cheese down the center of one pastry square, lengthwise. Place one portion of eggs in a line on top of the cheese. Place half a piece of bacon on either side of the eggs. Continue to fill the remaining pieces of puff pastry.
Brush water all over one of the available edges of the pastry, then wrap the other edge up over the eggs. Roll to create a log shape. Press the seam to seal, overlapping by about 1/2 inch. Repeat with the remaining pastries.
To bake immediately: Preheat the oven to 375°F. Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Whisk to combine the remaining 1 egg with 1 tablespoon of water in a small bowl. Brush the pastries with egg wash, then sprinkle with everything bagel seasoning. Bake for 25 to 30 minutes, until lightly golden brown all over.
To make ahead: Place the pastries seam side down on a parchment lined baking sheet, about 2 inches apart. Cut 2 slits, about 1 inch apart in the center of the pastry. Wrap the baking sheet tightly with plastic wrap and freeze for up to 1 week. When ready to bake, preheat the oven to 375°F. Remove the rolls from the freezer and place on a parchment-lined baking sheet, about 2 inches apart. Let sit at room temperature for 20 minutes. In a small bowl, whisk to combine the remaining 1 egg with 1 tablespoon of water. Brush the pastries with the egg wash, then sprinkle with everything bagel seasoning. Bake for 32 to 37 minutes, until lightly golden. Let rest for 5 minutes on the sheet tray, then serve warm.

Tip: Sesame seeds work well in place of everything bagel seasoning!

Strawberry Cobbler

Use your trusty cast-iron skillet to make this sweet strawberry dessert even more scrumptious. It helps create a golden crust from the batter.

YIELDS: 8 – 10 serving(s)

PREP TIME: 12 mins

TOTAL TIME:1 hr 50 mins

Ingredients

1 stick salted butter (1/2 cup)
1 1/4 c. granulated sugar, divided
1 c. self-rising flour
1 c. whole milk
2 tbsp. cornstarch
2 lb. strawberries, halved (about 6 1/2 cups)
1 tbsp. fresh lemon juice
Vanilla ice cream, for serving

Directions

Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.
Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine.
Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.
Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.

Although it will be tempting, don’t stir the batter after it’s poured into the skillet. Just top with berries, bake, and get ready to enjoy!

White Wine Spritzer

If your mom’s ideal menu includes a bottle of wine, then this springy spritzer is for you! It’s made with chilled white wine, sparkling water, and tons of fresh fruit.

YIELDS: 2 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 12 hrs 5 mins

Ingredients

FOR THE FRUITY ICE CUBES:

Fresh blackberries
Sliced strawberries

FOR THE SPRITZER:

12 fruity ice cubes
1 1/2 c. very cold white wine
1/2 c. sparkling water or club soda
Lemon slices, for garnish
Fresh mint sprigs, for garnish

Directions

To make the fruity ice cubes: Add blackberries and strawberries to the wells of two ice cube trays as desired. Add water until each well is three-fourths full. Freeze until solid, about 12 hours.
To make the spritzers: Divide the fruity ice cubes between two wine glasses. Divide the wine between the glasses, then top evenly with the sparkling water. Garnish each spritzer with lemon and mint, if you like.

Make a DIY Wine Spritzer Bar: Pop a variety of white wines and sparking water into an ice bucket, and put out a platter of sliced fruit for guests to garnish their own spritzes.

Carrot Cake Muffins

Easier than making a whole cake, but just as delicious—these carrot cake muffins are perfect for bringing on any Mother’s Day adventure.

YIELDS: 12 serving(s)

PREP TIME: 20 mins

TOTAL TIME: 1 hr 25 mins

Ingredients

FOR THE STREUSEL:

1/4 c. all-purpose flour
1/4 c. light brown sugar
1/3 c. chopped pecans
3/4 tsp. cinnamon
Pinch of kosher salt
3 tbsp. unsalted butter, cut into 1/2-inch pieces

FOR THE MUFFINS:

1 1/4 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1 c. granulated sugar
1/2 c. vegetable oil
1 1/2 tsp. vanilla extract
1 1/3 c. finely grated fresh carrot (about 4 large carrots)

FOR THE ICING:

1 tbsp. unsalted butter, softened
2 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 tbsp. milk

Directions

For the streusel: Stir together flour, sugar, pecans, cinnamon, and salt in a medium bowl. Add the butter, and pinch and smear mixture between your fingers until butter is evenly incorporated and mixture clumps together. Cover and chill until ready to use.
For the muffins: Preheat the oven to 375°. Line a 12-cup muffin tray with paper liners. Set aside.
Whisk together the flour mixture, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, sugar, oil, and vanilla in a large bowl until smooth and well combined, about 1 minute. Add the flour in two batches, whisking in between each addition, until smooth and just combined. Stir in the carrots.
Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup.
Bake the muffins until browned and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
For the icing: Combine butter and cream cheese in a medium microwavable bowl. Microwave in 10 second intervals, whisking after each, until the mixture is softened and smooth, 20 to 30 seconds. Add the powdered sugar and milk, then whisk until well combined. (Add additional milk, 1 teaspoon at a time, if needed.) Drizzle the muffins with the icing and let stand for 15 minutes before serving.

Walnut Brownie Baked Oatmeal

Chocolate for brunch? Anything goes on mom’s day! And luckily, this recipe has some healthy elements, too.

YIELDS: 10 – 12 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 1 hr 15 mins

Ingredients

3 c. whole milk
1 c. sweetened applesauce
1/2 c. tahini
2 eggs
3/4 c. maple syrup
1/4 c. light brown sugar
4 c. rolled oats
1/2 c. cocoa powder
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. chocolate chips, divided
1 1/2 c. roughly chopped walnuts, divided
Nonstick cooking spray
1 c. heavy cream
1 tbsp. granulated sugar
Berries, to serve

Directions

Combine the whole milk, applesauce, tahini, egg, maple syrup, and brown sugar in a large bowl. Add the rolled oats, cocoa powder, baking powder, salt, 3/4 cup chocolate chips, and 1 cup chopped walnuts. Stir to combine.
Transfer mixture to a greased 9-by-13-inch baking dish.
To bake immediately: Preheat the oven to 350°. Top with the remaining 1/2 cup of walnuts and 1/4 cup chocolate chips and bake for about 45 to 50 minutes, or until the oatmeal is set and no longer glossy. Let sit for 20 minutes.
To make ahead: Cover and refrigerate overnight (up to 12 hours). Remove the casserole from the refrigerator and let sit for 30 minutes. Top with the remaining 1/2 cup of walnuts and 1/4 cup chocolate chips and bake for about 45 to 50 minutes, or until the oatmeal is set and no longer glossy. Let sit for 20 minutes.
While the oatmeal is resting, whisk the heavy cream and sugar in a medium bowl to soft peaks. Serve the baked oatmeal in slices topped with whipped cream and berries.

Tater Tot Breakfast Casserole

If you’re hosting a big brunch party with the whole family, you’ll want an equally big breakfast that’s fit for a crowd. Enter: this bacon, egg, cheese, and tater tot casserole!

YIELDS: 8 – 10 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 1 hr 10 mins

Ingredients

8 oz. bacon, chopped
Nonstick cooking spray
1 (32-oz.) package of frozen tater tots
10 eggs
1 c. whole milk
1/2 c. sour cream
1/4 tsp. kosher salt
1 tsp. black pepper
4 scallions, chopped, white and green parts separated
1 (4-oz.) jar diced pimientos, drained
2 tbsp. chopped parsley, plus more for serving
2 c. shredded colby jack cheese, divided

Directions

Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain the fat and cool.
Spray a 13-by-9-inch casserole dish with nonstick cooking spray. Place half of the tater tots in a single layer in the bottom of the dish.
Meanwhile, in a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth. Stir in the scallions, pimientos, and parsley. Reserve 1/2 cup of the cheese and stir the remaining cheese into the egg mixture. Stir in the cooled bacon. Pour the mixture evenly over the tater tots in the casserole dish.
Place the remaining tater tots in a single layer over the top and press gently into the egg mixture.
To bake immediately: Preheat the oven to 350°F. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.
To make ahead: Cover and refrigerate overnight, or up to 24 hours. Preheat the oven to 350°F. Remove the casserole dish from the oven and let it sit at room temperature for 30 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.

Tip: To bake immediately, it’s best to thaw the tater tots before assembling the casserole. To thaw, let the bag sit in the refrigerator overnight, or at room temperature for about two hours.

Lemon Tart

Not only will this tart impress your mom, but the citrusy flavors will brighten her day. Serve it up with fresh fruit and whipped cream if you want to go the extra mile.

YIELDS: 8 – 10 serving(s)

PREP TIME: 35 mins

TOTAL TIME: 7 hrs 15 mins

Ingredients

FOR THE CRUST:

1 c. all-purpose flour
2 1/2 tbsp. granulated sugar
1/4 tsp. salt
6 tbsp. cold unsalted butter, cut into 1/2 inch pieces
1 large egg yolk
4 tsp. ice water

FOR THE FILLING:

1 1/4 c. granulated sugar
1/3 c. cornstarch
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
5 large egg yolks
1/4 c. unsalted butter
1/4 c. fresh lemon juice (from 2 lemons)
1 tbsp. lemon zest

FOR THE TOPPING:

1 1/4 c. heavy cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
Fresh berries, for serving (optional)

Directions

For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and ice water, then, using a fork, stir it into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).
Preheat the oven to 400°F during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes more. Let cool to room temperature.
For the filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
In a small bowl, whisk the egg yolks. While whisking, slowly add 1/4 cup of the hot sugar mixture to the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 175°F to 180°F, 1 to 2 minutes. Remove from the heat and immediately stir in the butter, lemon juice, and zest until the butter is completely melted. Pour the filling into the cooled tart crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.
For the topping: In a medium bowl, whisk together the cream, sugar, and vanilla until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Serve with fresh berries, if you like.

Tip: It is tempting to add more water to combine this crumbly tart dough! Knead it a few more times to distribute the moisture before adding water, 1/2 teaspoon at a time (as needed).

Cinnamon Roll Monkey Bread

These are not your mama’s cinnamon rolls—but don’t worry, she’ll love them all the same! They’re sticky, sweet, and covered in frosting.

YIELDS: 10 – 12 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 1 hr

Ingredients

3 17.5-oz. cans large cinnamon rolls, such as Grands
1/2 c. granulated sugar
1 tbsp. ground cinnamon
1 stick unsalted butter (1/2 cup)
1 tsp. vanilla extract
1/3 c. light brown sugar, firmly packed
2 oz. cream cheese, room temperature
Nonstick cooking spray

Directions

Preheat the oven to 350°. Open the cinnamon roll tubes and remove the frosting cups; set them aside to come to room temperature. Separate the dough into individual cinnamon rolls and cut each roll into 6 pieces.
In a large mixing bowl, combine the granulated sugar and cinnamon. Set aside.
In a small saucepan, melt the butter over medium heat. After it is melted, continue to cook it for an additional 3 to 5 minutes, or until the foam and butter underneath are golden brown. Remove from the heat and add the vanilla (it will bubble up!). Once the bubbles have subsided, whisk in the brown sugar until smooth and well combined.
Meanwhile, thoroughly spray a 12-cup nonstick Bundt pan with nonstick cooking spray. Add half of the cinnamon roll pieces to the mixing bowl with the cinnamon-sugar mixture. Toss well to coat the pieces. Place the pieces in the Bundt pan, creating an even layer. Drizzle with half of the butter-brown sugar mixture. Repeat tossing and layering with remaining ingredients, stirring butter-brown sugar mixture before drizzling, if needed.
Bake for 35 to 40 minutes, until the monkey bread has puffed up about 1 inch in the pan and the top is deep brown. Let cool for 10 minutes in the pan, then place a dinner plate over the top of the pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully remove the bundt pan (give it a few taps if the bread doesn’t seem to be releasing) and let it slide out onto the plate.
Meanwhile, mix the cream cheese with a small rubber spatula until very smooth. Add in the contents of the frosting cups, whisking well to combine. Dollop the icing all over the top of the monkey bread, letting it melt into the top and drizzle down the sides. Serve immediately.

If you can’t find large, Grands cinnamon rolls, you can substitute 4 12-oz. cans of regular-sized cinnamon rolls. Cut these smaller rolls into just 4 pieces, rather than 6.

Cinnamon-Pecan Yeasted Waffles

These cinnamon waffles are studded with crunchy pecans and then topped with candied pecans for good measure. They really are a comforting treat.

YIELDS: 4 – 6 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 9 hrs

Ingredients

2 c. whole milk
2 1/4 tsp. active dry yeast
1/2 c. unsalted butter, melted and cooled slightly
1 tsp. vanilla
1/4 c. light brown sugar
1 tsp. kosher salt
2 1/2 c. all-purpose flour
1 tbsp. cinnamon
2 large eggs
1 c. pecans, chopped
Candied pecans, for serving
Maple syrup

Directions

Heat the milk in a small saucepan over low heat to about 100 to 110°, about 3 minutes. Remove from the heat and add the yeast. Stir gently with a fork to dissolve. Allow the yeast mixture to sit for about five minutes, until foamy.
Gently whisk to combine the melted butter, vanilla, brown sugar, salt, and yeast mixture in a medium bowl. Whisk in the flour and cinnamon. Cover and let rest in the refrigerator overnight.
In the morning, let the batter sit on the counter at room temperature for 30 minutes. Whisk in the eggs and pecans.
Heat a 8-inch Belgian waffle iron and brush lightly with melted butter. Add 1 cup of batter to the iron and cook 4 to 5 minutes on medium heat or until golden and crispy. Repeat with all of the remaining batter.

Tip: Hold waffles warm on a cooling rack, set over a sheet tray, in a 175° oven, while you prepare the other waffles.

Blueberry Buckle

There’s no shortage of fresh blueberries in this crumbly cake. Each slice is loaded with the sweet berries.

YIELDS: 10 – 12 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 55 mins

Ingredients

FOR THE STREUSEL:

1/2 c. unsalted butter, melted
1/3 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 tsp. ground cinnamon or cardamom
1 1/4 c. all-purpose flour
Pinch of salt

FOR THE BUCKLE:

2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. granulated sugar
6 tbsp. unsalted butter, softened
2 large eggs
1/2 c. whole milk
2 tsp. lemon zest
2 tsp. vanilla extract
3 c. fresh blueberries, divided
Nonstick cooking spray

Directions

Preheat the oven to 375°.
For the streusel: Stir together the melted butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.
For the buckle: Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar at medium speed until creamy using a handheld mixer or the bowl of a stand mixer. Add the eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.
Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup of blueberries. Crumble the streusel mixture using your fingers, and sprinkle it evenly over the berries and batter.
Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.