16 Mother's Day Brunch Recipes Designed to Spoil Mom

Skip the restaurant crowds! We have you covered with faves like quiche, French toast, and waffles, and lots of easy make-ahead ideas for a relaxing celebration.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Updated May 04, 2025
Smashed potato tart with asparagus and herbs on a floral plate, placed on a wooden table with forks and a green napkin nearby.

Serious Eats /Jordana Sheara Photography

It might seem somewhat ironic coming from a former professional restaurant pastry chef, but I think the best Mother's Day brunches are the ones made at home. Not having to wait in crowded reception areas or stand in long lines to get into a popular brunch spot, or worry that a much-anticipated special has run out, is infinitely more enjoyable. And really, the whole point of Mother's Day brunch is to give mom a relaxing, indulgent experience with food cooked from the heart, which is why I've put together this collection of delectable brunch recipes.

We have easy-to-make favorites like French toast, waffles, and pancakes, prep-ahead flavorful quiches and smoked salmon, impressive egg dishes, and bakery-worthy breakfast pastries and desserts—all designed to make pulling off Mother's Day brunch effortless. So, whether mom wants to sleep in and savor breakfast in bed or delight in a sit-down celebration, we've got Mother's Day brunch recipes to fit her style.

  • Asparagus Quiche

    Overhead view of Asparagus Quiche

    Serious Eats / Jen Causey

    For an easy make-ahead celebratory spring brunch recipe, look no further than this exquisite quiche filled with tender asparagus and creamy goat cheese. We roast the asparagus so as not to add any extra moisture to the filling, keeping the buttery crust crisp and flaky.

  • Green Shakshuka

    Pot of shakshuka on grey stone surface, with coffee cup, and side of pita.

    Serious Eats / Robby Lozano

    This vibrant green shakshuka is a delightful springtime alternative to the traditional North African one-pan brunch favorite—here made with lots of fresh herbs, spinach, and spices that perfectly balance the richness of the runny eggs. We blanch the herbs and spinach in a baking soda solution to preserve their gorgeous hue and make it easier to blend into a creamy, velvety sauce. 

  • Make-Ahead French Toast Casserole

    Gif of syrup pouring ontop of french toast casserole with berries, on a pink plate, with topping and casserole in the background

    Serious Eats / Fred Hardy

    Whether you want something easy and attractive to set out on a buffet or simply are not in the mood to make individual pieces of French toast, this prep-ahead custardy baked casserole, made with challah, is the solution to your brunch conundrum. Just assemble it before you go to bed the night before Mother's Day and pop it in the oven in the morning. Now, how easy is that?

  • Loaded Vegetable Tart with Smashed Potato Crust

    Smashed potato tart with asparagus and herbs on a floral plate, placed on a wooden table with forks and a green napkin nearby.

    Serious Eats /Jordana Sheara Photography

    Loaded with melt-in-your-mouth tender leeks and asparagus, this beautiful quiche-like tart pairs bright, fresh spring produce with nutty fontina and tangy goat cheese. Its golden brown smashed potato crust—taking the place of pastry dough—is a wonderful contrast of tender interior and crispy bottom.

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  • Hot Smoked Salmon

    Overhead view of hot smoked salmon

    Serious Eats / Vy Tran

    What is a celebratory brunch without smoked salmon? Our simple method for hot smoking produces a smoked salmon that is way better than any store-bought variety—silky and tender on the inside, with a smoky, slightly sweet flavor. It's perfect served on its own, paired with a poached egg, English muffin, and hollandaise for smoked salmon Benedict, or served alongside fresh bagels and your favorite accoutrements.

  • Quiche Lorraine

    Overhead view of a slice of Quiche Lorraine

    Serious Eats / Deli Studios

    Loaded with nutty Gruyère cheese and smoky bacon, this French classic is a brunch staple for a reason. Leah Collins' version uses aromatics such as shallot, garlic, thyme, and lemon zest to cut through the custard’s richness, for a deeply flavorful quiche Lorraine. Baking the custard until the perimeter is set but the center is still jiggly will ensure a silky texture.

  • Soufflé Omelette With Cheese

    Side view of fluffy souffle omelette with a side greens

    Serious Eats / Vicky Wasik

    Why settle for an ordinary omelette (given the preciousness of eggs) when you can make this ultra-fluffy rendition that's much simpler than a classic cheese soufflé but just as impressive? Serve it with a fresh spring mix salad for a light yet satisfying brunch entrée.

  • Shrimp and Grits

    Shrimp and grits in a black bowl

    Serious Eats / Vicky Wasik

    The addition of mushrooms, bacon, and Gruyère upgrades classic shrimp and grits, transforming it from a humble Southern staple into a brunch standout. A quick dry-brine in salt and baking soda keeps the shrimp plump and juicy, while infusing the chicken stock with shrimp shells and mushroom trimmings adds layers of flavor to the smooth and creamy grits.

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  • Boxty (Irish Potato Pancakes)

    overhead of green platter boxty pancakes layed out with scallions and a side small bowl of sour cream

    Serious Eats / Two Bites

    While these gorgeously golden Irish pancakes can be eaten at any meal, their crisp, lacy edges and fluffy interior make them particularly great to serve with fried eggs, sausage, and bacon for a hearty breakfast or brunch. They're impressive, yet very easy to whip up with either leftover or fresh mashed potatoes.

  • Buttermilk Vanilla Waffles

    Wedges of buttermilk waffles topped with butter, syrup, and berries, and dusted with powdered sugar

    Serious Eats / Vicky Wasik

    Waffles and brunch go hand-in-hand, and with Stella's no-fuss version, which comes together in one bowl, you'll have light and crisp waffles to dress up however you please—serve them with crispy fried chicken or topped with butter, maple syrup, and fresh berries.

  • Light and Fluffy Buttermilk Pancakes

    Overhead view of light and fluffy pancakes

    Serious Eats / Mateja Zvirotic Andrijanic

    Whether you're serving mom breakfast in bed or hosting a family gathering, fluffy buttermilk pancakes are guaranteed to be a hit. These can't be easier to make, especially since you can prep the dry mix way in advance and stash it in the pantry, so all you have to do is combine it with the wet ingredients in the morning. Dress them up with fresh or roasted strawberries.

  • Bakery-Worthy Banana Nut Muffins

    banana nut muffins on a yellow platter, with yellow napkins, a yellow tabletop and orange juice

    Serious Eats / Jen Causey

    My mother is a huge banana muffin fan—known for leaving bags of overripe bananas on my doorstep (her not-so-subtle hint to bake more)—so these are right up her alley. They're tender, moist, fragrant with cinnamon, nutmeg, and vanilla...and most importantly, not too sweet.

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  • Berry and Sweet Cheese Kolaches

    Kolaches on a platter, with one cream and one strawberry on 2 plates, with coffee on the side, striped napkins, on a wooden surface.

    Serious Eats / Debbie Wee

    A plate of these pillowy soft berry and sweet cheese kolaches is another bakery-worthy addition to any Mother's Day brunch, particularly for pastry-loving moms like mine. Ubiquitous throughout Texas, via the Czech Republic, they're made with an enriched dough and adorned with a signature streusel topping.

  • Maritozzi

    Maritozzi on a platter

    Serious Eats / Amanda Suarez

    These tender and subtly sweet Roman buns filled with mascarpone whipped cream are a delectable way to end (or start) a brunch feast. To achieve the requisite pillowy soft texture, we incorporate a yudane or milk scald into the dough—a method similar to the one used for milk bread—as well as honey and fresh orange zest for an aromatic, sweet citrus note.

  • Churros

    Overhead view of churros

    Serious Eats / Amanda Suarez

    When I see churros on a brunch menu, I'm always compelled to order them, regardless of how full I am—all the more reason to make them for our Mother's Day festivities. Daniel's version, essentially a modified choux pastry, is much easier to pipe than traditional churro dough but still fries up beautifully like the original. Serve them with a rich hot chocolate, a rich chocolate ganache, or caramel sauce for dipping.

  • Crêpe Cake (Gâteau de Crêpes)

    Overhead view of crepe cake

    Serious Eats / Robby Lozano

    Now, if you're looking for a show-stopper to wow a dessert-loving mom (mine included) to cap off brunch, this crêpe cake fits the bill. It's constructed of layers upon layers of paper-thin crêpes sandwiched with luxurious pastry cream lightened with whipped cream. A topping of crackling brûléed sugar is the pièce de résistance.

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