Mother’s Day Brunch Recipes

Many moms love the hustle and bustle of a fancy brunch place on Mother’s Day, which falls on Sunday. (We have plenty of suggestions for them.) But a lot of us just want a quiet, cozy morning at home, a hot cup of coffee we get to finish and a meal we don’t have to cook. If that’s you, click that share tool above, and send this list to your loved ones as a not-so-subtle hint. And if none of these dishes delight you, we have many more Mother’s Day breakfast and brunch ideas to choose from.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

This crustless quiche from Sarah Copeland ditches the pastry completely and comes out of the oven custardy but firm. It’s delicious from a touch of nutmeg, heavy cream and plenty of grated cheese and button mushrooms. ALLISON JIANG

Recipe: Crustless Egg and Cheese Quiche

Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Cheers to Mom for, well, everything. This classic version from Rosie Schaap calls for just orange juice and Champagne, but if you’re feeling flush, drizzle in a little Cointreau and garnish with fresh mint sprigs.

Recipe: Mimosa

Andrew Scrivani for The New York Times

If you’re having the whole crew over for Mother’s Day brunch, throw together Melissa Clark’s elevated — it has croissants! it has Gruyère! — version of a cheesy, eggy brunch casserole. Put it together the night before, and you can just slide it into the oven about an hour before you’re ready to eat.

Recipe: Buttery Breakfast Casserole

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Jessica Wang sells a version of her mother’s nian gao at her Los Angeles pop-ups. Here, she uses a mix of honey and lemon to flavor it, rather than red bean as her mom traditionally does. The end result is a lightly sweet-tart, perfectly springy pastry that’s as simple as it is satisfying.

Recipe: Lemon-Honey Nian Gao (Mochi Cake)

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Gabriella Lewis’s recipe is cheaper than going to Starbucks and easier to love. Just layer macerated strawberries and mom’s choice of milk, then add a matcha mixture to top it off. ALLISON JIANG

Recipe: Strawberry Matcha Latte

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

You shouldn’t hold back when it comes to celebrating the moms in your life (biological and otherwise). This large-format almond croissant from Sohla El-Waylly makes it pleasurable, and even easy. It’s supremely shareable, made with store-bought puff pastry, and can be baked in advance for a stress-free morning. ALLISON JIANG

Recipe: Giant Almond Croissant

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Use whatever red, pink or purple fruits you like in this pretty punch from Rosie Schaap. Set a reminder on your phone to make it: The fruit needs to macerate for at least four hours for flavors to develop and for the fruit to soften and slump.

Recipe: Rosé Sangria

Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Kay Chun’s rendition of “rancher’s style” eggs is a hearty breakfast of tortillas, refried black beans, salsa and fried eggs that will sustain her all day long while she leads a family hike or binge-watches her favorite show from the couch.

Recipe: Rancheros eggs

Andrew Scrivani for The New York Times

This is, by far, our most popular pancake recipe. Mark Bittman’s classic is reliably tender and fluffy whether you add blueberries or chocolate chips to the batter, or nothing at all.

Recipe: Everyday Pancakes

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

In medieval Arab cookbooks, narjissiya, which means “like narcissus,” referred to several dishes made with sunny-side-up eggs (probably because the yellow and white colors evoked the narcissus, or daffodil, flower.) This springy take from Reem Kassis features asparagus, halloumi, tangy yogurt sauce and bright sumac oil. Crunchy pita chips are scattered across the top for added texture.

Recipe: Narjissiya With Asparagus, Halloumi and Sumac

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Chocolate is great. Waffles are great. Yewande Komolafe’s chocolate waffles are the greatest.

Recipe: Chocolate Waffles

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This recipe from Lidey Heuck brings the diner to her. It’s basically a croque-monsieur, sans béchamel sauce, that’s griddled in a thin layer of beaten egg. A dusting of powdered sugar and side of raspberry jam make it perfect for salty-sweet lovers. ALLISON JIANG

Recipe: Monte Christ

Craig Lee for The New York Times

Samantha Seneviratne’s make-ahead French toast is as convenient as it is rich and delicious. Challah and brioche work beautifully here, but take it from me, stale hot dog and hamburger buns work just fine, too.

Recipe: Overnight French Toast

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.

This fiery open-faced sandwich originated in Mumbai, but it has found love and adoration around the world. Tejal Rao’s updated version calls for topping toasted bread with shredded Cheddar that’s been tossed with green chiles, red onion and cilantro leaves. It’s all broiled until bubbly, then crowned with a fried egg.

Recipe: Eggs Kejriwal

David Malosh for The New York Times. Food Stylist: Simon Andrews.

These simple but delicious sandwiches make any day fancy, and they are easy to scale up or down as you need. Priya Krishna opts for classic cucumber and smoked salmon, but what’s important is that you use soft white bread and plenty of butter. ALLISON JIANG

Recipe: Tea Sandwiches

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Maybe you can’t afford to take her to Paris yet, but you can make Nigella Lawson’s crepes and play Edith Piaf while she dines. Serve with a dusting of confectioners’ sugar, a pile of fresh fruit or a pitcher full of orange syrup for a lovely Crêpes Suzette.

Recipe: Crepes

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Bryan Washington’s biscuits include Cheddar, kimchi and a touch of brown sugar for a well-balanced and unexpectedly complex treat.

Recipe: Kimchi Cheddar Biscuits

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Lidey Heuck’s classic coffee cake is chock-full of cinnamon-sugar crumble, which runs through the middle and along the top. Feel free to amp it up with chopped nuts, or whatever fillings you like. ALLISON JIANG

Recipe: Coffee Cake

Evan Sung for The New York Times

This remarkable quiche from David Tanis is loaded with fresh herbs and creamy disks of goat cheese. It tastes fancy, but its prep is not — and if you’re in a rush, there is no shame in the store-bought pie crust game.

Recipe: Quiche With Herbs and Goat Cheese

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