5 Brunch Recipes to Surprise Mom this Mother's Day

Mother's Day is a couple short days away, and if you're still not sure how to make mom feel special, maybe this post will help. She's spent her life cooking for you, so now its your turn to repay her for all those early mornings! Surprise (and impress) mom this Sunday with some of these amazing brunch options! Let's jump right in.

1. Pull Apart Sticky Buns


1 1/2 tubes of large buttermilk biscuits
3 TB melted butter
1/2 cup maple syrup
1/3 cup packed brown sugar
2 tsp cinnamon
1/2 cup chopped pecans
powdered sugar for garnish


Preheat oven to 375F. Grease bundt pan.

Whisk together melted butter and syrup, set aside. In separate bowl, combine brown sugar, cinnamon, and nuts.

Pour half of syrup mixture into bottom of bundt pan. Sprinkle half of the brown sugar mixture on top. Lay biscuits into the pan, overlapping them like tilted dominoes. Top with remainder of syrup and brown sugar mixtures.

Bake for 20-22 minutes, or until golden brown. Invert carefully onto serving plate, sprinkle with powdered sugar, and serve while warm.

Easy Pull Apart Sticky Buns 3


2. Eggs Benedict Casserole


For the Casserole:
1 lb ham – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp paprika
For the Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
1/2 cup melted butter
salt and pepper to taste
Grease 9×13 baking dish. Place half of ham in bottom. Top with English muffins. Follow with remaining ham.
In a large bowl, whisk together eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Cover tightly and refrigerate overnight.

Preheat oven to 375F and remove casserole from fridge. Sprinkle casserole with paprika. Bake for 35 minutes covered and 10-15 minutes uncovered, or until middle is done.

While casserole is baking, use a double broiler to whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat and add in melted butter, whisking constantly. Serve sauce immediately with casserole.

Eggs Benedict Casserole


3. Apple French Toast Casserole


1/2 cup melted butter
1 cup packed brown sugar
1 whole loaf fresh Texas Toast bread 
4 large eggs
3/4 cup milk
3/4 cup apple butter
1 tsp vanilla extract
2 granny smith apples, peeled and diced
3 TB cinnamon/sugar


    In a bowl, combine melted butter and brown sugar and mix well. In separate bowl, beat together eggs, milk, apple butter, and vanilla. Set aside.
    Grease a 9×13 pan, and pour butter mixture into pan, spreading evenly.

    Put a single layer of Texas toast bread in the pan. Evenly distribute half of the egg mixture over the bread. Sprinkle with half of the cinnamon/sugar. Distribute diced apples evenly over the top. Repeat with second layer of bread, egg mixture, and remaining cinnamon/sugar. Cover tightly and chill overnight in fridge.

    Preheat oven to 350F. Bake covered for 30 minutes and uncovered for 10-15 more minutes or until golden brown. Serve with powdered sugar and maple syrup while warm.


      4. Hashbrown Breakfast Bake


      8 frozen hash brown patties
      1 cup fresh spinach, torn
      1 lb breakfast sausage, browned
      2 1/2 cups shredded cheddar cheese
      12 large eggs
      3/4 cup milk
      2 large tomatoes, sliced
      1 tsp salt and pepper
      1/4 cup parmesan


      Preheat oven to 350F, and butter a 9×13 baking dish.

      Layer the hash brown patties into bottom of dish, followed by the spinach, the browned sausage, and two cups of cheddar cheese.

      In a bowl, whisk together eggs, milk, salt, and pepper. Pour mixture over casserole and pat down.
      Top with sliced tomatoes, followed by remaining cheddar cheese and parmesan cheese.

      Bake 50 to 60 minutes or until center is done. Let cool 10 minutes before serving.

      Hash Brown Tomato Breakfast Casserole 5

      5. Lemon Almond Poppy Seed Bread


      For the Bread:
      2 cups all purpose flour
      3 TB ground flax seeds
      3 TB poppy seeds
      1 TB baking powder
      1/2 tsp salt
      3 large eggs, lightly beaten
      2/3 cup white sugar
      1/2 cup olive oil
      1/2 cup vanilla Greek yogurt
      1/4 cup milk
      1 tsp vanilla extract
      1 1/2 tsp almond extract
      zest/juice from one lemon

      For the Glaze:
      1/3 cup white sugar
      2 T lemon juice
      1/4 tsp vanilla extract
      1/4 tsp almond exract
      Preheat oven to 350F. Grease loaf pan.
      In a large bowl, whisk together flour, flax seeds, poppy seeds, baking powder, and salt. In a separate bowl, whisk together eggs, sugar, oil, yogurt, milk, both extracts, lemon zest and juice.

      Fold wet and dry mixtures together. Do not over mix.

      Pour batter into loaf pan and bake 55-60 minutes or until the center is done.
      While bread bakes, combine glaze ingredients.
      Brush glaze generously over warm bread top, and allow bread to finish cooling. Gently remove from pan to slice and serve.

      Lemon Almond Poppyseed

      Photos and recipes courtesy of Chew Out Loud.

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