Mothers Day Brunch Ideas – Easy Recipes to Impress a Crowd

You don’t need to have a reservation for Mother’s Day, you need a small comforting menu for 

Mother’s Day breakfast, and your mother will love it, seeing the effort you put into it. Last Mother’s Day, we decided to surprise our mother with brunch. We brainstormed our mothers Day brunch ideas and decided that our menu should be a form of our love letter for our mother. Sounds great, right?

Why a Home-Cooked meal is Ideal for Mother’s Day Brunch Ideas and is the Best Gift.

We all know how special mothers are and how we would be without their warm and comforting support. No love in this world is unconditional like a mother’s love, so it is extremely easy to make Mama happy. You can show just the smallest of gestures, and she will be over the moon with happiness. 

That is why we came up with the Mother’s Day brunch idea and cooked Mother’s Day brunch recipes. We, all 3 siblings, gathered at our sister’s place and came up with a menu. We wanted it to be a surprise, that’s why we prepared it together at her house.

We decided to go with simple dishes but offering a delicious variety. We decided four recipes for our brunch meal recipes which were: Spinach & Cheese Quiche, Blueberry Pancakes, Lemon Tarts, and Sparkling Berry Lemonade. 

These choices seemed ideal as they are balanced and do not need such physical exertion. Yet, they make up a satisfying yet not too heavy meal. Which is perfect for Mother’s Day brunch ideas. 

 We prepared the card for our mama with the quote: 

“Each dish was chosen with love — a small reflection of the big ways you inspire, nurture, and uplift us every day.”

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Let’s go through brunch meal recipes:

Spinach & Cheese Quiche

Serves: 6–8
Prep time: 20 mins
Cook time: 45 mins

Ingredients:

• 1 9-inch pie crust (homemade or store-bought)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach (or 1½ cups frozen, thawed and drained)
• 4 large eggs
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Gruyère or Swiss cheese (cheddar works too)
• Salt & black pepper to taste
• ¼ teaspoon ground nutmeg (optional but nice)

Instructions:

1. The oven should be heated to 375°F (190°C). If you have a frozen pie crust, set it in the oven and bake for 8 minutes. Set aside.
2. Heat a skillet and add a little olive oil to it over medium heat. Sauté the onion until it is tender which should take about 5 minutes. Stir the garlic and cook it for about a minute more.
3. Include spinach and bring it to a simmer, stirring till it gets a little softer, if using fresh or till it gets thawed and hot, if frozen. Give the food a little salt and a little pepper. Take the pan off the heat and let the soup cool for a little while.
4. Put the eggs, cream, salt and pepper (and nutmeg if you like) in a mixing bowl; whisk everything together.
5. Put the layer of spinach mixture over the entire pie crust. Sprinkle the cheese on top, before adding the egg mixture.
6. Cook in the oven for 40–45 minutes and stop when the quiche looks set and has a golden top. Wait for 10 minutes after cooking before slicing.

Tip: You can serve this at any temperature, whether it’s right away, warmed up, or chilled.

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Blueberry Pancakes

Makes: About 12 medium pancakes
Prep time: 10 mins
Cook time: 15 mins

Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups buttermilk (or milk with 1 tbsp lemon juice)
• 1 large egg
• 3 tablespoons unsalted butter, melted (plus more for the pan)
• 1 cup fresh or frozen blueberries
• Maple syrup, for serving

Instructions:

1. Before putting the food in, set the oven to 375°F (190°C). If the crust is frozen, put it in the oven and cook it for 8 minutes. Set aside.
2. Put some olive oil in a frying pan and heat it on medium heat. Fry the onion until it becomes soft which will take you about 5 minutes. Cook the garlic for about another minute while stirring it.
3. Add spinach, cover, and briefly simmer it, stirring from time to time to soften it a bit if fresh or make sure it is thawed and hot if you use frozen spinach. Sprinkle a bit of salt and a bit of pepper on your food. Set the pan aside to allow the soup to cool down for a short period.
4. Place the eggs, cream, salt, pepper and nutmeg (if you like) in a bowl; whisk them together.
5. Cover the entire bottom of the pie with the spinach mixture. Make sure to top the pizza with cheese, before you add the egg mixture.
6. Heat for 40–45 minutes and remove it when the top is browned and the quiche looks solid. Wait at least 10 minutes after cooking before cutting into the steak.

Tip: Enjoy chilled, room temperature, or even warm this dish.

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Lemon Tarts

Makes: 6 small tarts or 1 large tart
Prep time: 20 mins (+ chilling time)
Cook time: 20–25 mins

For the crust:

• 1¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 egg yolk
• 2–3 tablespoons cold water

For the lemon filling:

• ¾ cup freshly squeezed lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, cut into small pieces

Instructions:

Mix all ingredients for the crust.

1. Mix flour, powdered sugar and salt together in a bowl. Mix in chopped butter with your hands until the mixture is like thick, crumbled pieces.
2. Mix in the egg yolk and just as much water as needed to make the dough stick together.
3. Make into a round shape, cover with plastic, and place in the fridge for 30 minutes before serving.
4. Press the dough into the tart pans to line them. Poke the base with a fork a few times. Leave the steaks in the refrigerator for another 15 minutes.
5. Turn the oven on to 350°F (175°C) before baking. Line the tart shells with parchment and then put in baking weights or beans. Put in the oven for 15 minutes, remove weights, and continue baking for 5–7 minutes until the dough is light golden.

Start making the filling:

1. Put the lemon juice, zest, sugar, and eggs in a saucepan and whisk them together. Cook the sausage pieces on medium-low heat, always stirring them as you go.
2. After the sauce has acquired some thickness (about 7–10 minutes), turn off the heat and stir in the butter until it is mixed.
3. After putting the filling into the baked crusts, let them sit in the fridge for at least 2 hours before serving.

Tip: Leave powdered sugar or a raspberry off before serving, if you wish.

Sparkling Berry Lemonade

Serves: 6
Prep time: 10 mins
Chill time: 30 mins (optional)

Ingredients:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 cup freshly squeezed lemon juice (4–5 lemons)
• ½–¾ cup sugar (adjust to taste)
• 4 cups cold sparkling water (or plain if preferred)
• Ice
• Fresh mint and lemon slices, for garnish

Instructions:

1. Blend your berries together with ¼ cup of water in a blender. Bulk blast all of the ingredients together, then run the result through a fine mesh sieve to eliminate the seeds.
2. Mix the lemon juice and sugar in a big pitcher until they are dissolved.
3. Stir the berry purée into the rest of the mixture.
4. Let the roast rest for 30 minutes if you can, to bring out extra flavor.
5. Adding sparkling water when you are ready to serve, and mix it with a gentle stir. Drop some ice into glasses, pour in the lemonad,e and decorate the drink with a slice of lemon and mint.

Tip: For a grown-up twist, splash in a bit of vodka or prosecco.

We made these dishes and gathered at our mama’s house. Our dad was away on a business trip, so we had our mama all to ourselves. We set the table and ate together, reminiscing about old times and laughing together. It felt like a Sunday morning from our childhoods when we would wake up later in the day and cook pancakes with Mama in our warm, loving home. 

If you want more, try other brunch recipe ideas for a crowd. Maybe next time on Mother’s Day, you can plan an outdoor brunch in the yard with your favourite cousins and your aunts. I know for sure our mama would love that. Or I think I should also put this in my list for brunch ideas for Mother’s Day. Can’t make Mama happy enough.

Let’s see what other delicious brunch meal recipes idea that you can include in this menu.  I have come up with 5 more recipes that are ideal for a crowd.

Brunch menus and ideas

Go for a clean and delicious Crustless Egg and Cheese Quiche to begin with. This makes a great Mother’s Day breakfast because it’s easy to prepare, works for those with gluten allergies and tastes delicious. Include some fresh herbs or cooked vegetables to give the dish an extra touch.

To satisfy lots of guests, Cheesy Sausage-and-Croissant Casserole is a go-to choice. By combining croissants, sausages and cheese, this make-ahead recipe makes a casserole that breakfast recipes for lots of people will love. It is filling, tasty and great for serving to a large group of family members.

Mother’s Day brunch should have a sweet course and Orange Rolls are an excellent choice. Fresh, juicy and with a glossy appearance, these rolls will remind you of a bakery at home. Eating these pastries with a cup of coffee or tea will add a pleasant, zesty touch to your Mother’s Day meal.

The best ending to any celebration is a fresh and sparkling Mimosa. Either with simple orange juice and champagne or adventurous berries or grapefruit, a mimosa makes any brunch lively.

Visit Foodsece for more tasty and flavorful recipes.

Try these Mother’s Day brunch ideas this Mother’s Day. 

These brunch meal recipes are perfect for Mother’s Day brunch ideas, even if you are hosting a crowd or just celebrating Mother’s Day with your family.