42 Recipes for the Perfect Mother’s Day Brunch!

Mother’s day is already this weekend, and we all probably have the same question on our minds. What can we do to show mom how much we love and appreciate her? Well, here at Kosher.com we’re firm believers that a homemade meal is a gift that most people are thrilled to receive. So we think a totally decked-out brunch is certainly the way to go. Let’s face it, spending quality time with family (and not doing any of the cooking) is the best Mother’s Day gift of all.

To help you cook up a brunch that’s fit for a queen, we’ve gathered some of our favorite recipes. We’ve included sweet and savory dishes like Chocolate Chip Pancakes and Everything-But-The-Bagel Quiche, and some special drinks too. How does a tropical twist smoothie, frothy iced coffee, or a peach bellini sound?\

1. Brunch Tart with Kale, Olives and Shallots by the Peppermill

An unusual combination of delicious flavors.

2. Spaghetti Squash Brunch Casserole by Rorie Weisberg

This is a wonderful way to enjoy the feel of pasta with a lower carb load. This high-protein, super filling dish is great for breakfast, brunch lunch or a light summer dinner. It’s great warm, at room temperature, or even cold. Yields one nine- or 10-inch round pan. Watch the latest episode of Living Full ‘n Free.

3. Egg-in-a-Bagel Hole by Glicky Eizikovits

4. Spinach Frittata with Sun-Dried Tomatoes and Goat Cheese by Dorit Teichman

This protein-rich breakfast is a great way to start the day. It is packed with nutrition from the onion, spinach, and sun-dried tomatoes. Including a few egg yolks adds flavor and nutrition and adding even more egg whites increases the protein and ensures enough volume in the final dish.

5. French Toast Rolls by Chanie Nayman

We’re big fans of instant gratification on Motzaei Shabbos, so anything we don’t have to make from scratch is usually a winner!

6. Avocado Toast for a Crowd by Avigael Levi

This is the ultimate dish for get-togethers, brunches, or casual lunches—everyone will love it!

7. Cereal-Crusted French Toast by Menachem Goodman

I saw the idea of cereal French toast a while back, and I always wanted to try it. Using a classic egg mixture and Frosted Flakes seemed like the obvious choice to me. I used heavy cream instead of milk, because I like the richness it gives to the finished product.

I really wouldn’t change anything from this recipe because it came out so good. Be careful when frying them; don’t put the heat too high, because you don’t want burnt cereal. Also, if you’re a fan of warm spices, add some nutmeg to the egg mixture.

You can use it as plain French toast by not coating it with the Frosted Flakes, or get creative and try it with a different cereal. Have extra challah? Try using that instead of white bread. Enjoy!

8. Heavenly French Crepes by Leah Klein

This simple yet delicious crepe recipe is a great family pleaser, perfect for a Melave Malka treat, and can be served with fresh fruit or sweet toppings.

9. Tropical Twist Smoothie by Faigy Grossman

Creamy and refreshing, this smoothie made the grade when my workmates tasted it. Not the typical strawberry-banana business, this drink hints at a piña colada flavor. If you don’t care for coconut, simply leave it out — it’s still fantastic!

10. Loaded Oatmeal Bowls by Michal Frischman

Yes, my pantry includes packets of oatmeal with colorful dinosaur eggs that hatch when you stir them, but that doesn’t mean oatmeal is only for toddlers. This high-fiber meal may require a few minutes of attention, but the end result is totally worth it.

11. Exotic Fruit Medley by Faigy Grossman

I was looking for a combination of fruits that would complement each other well and offer a change of pace from the typical fruit salad. Well, this superb medley does just that: great flavor, refreshing, and addictive! Make sure to use ripe fruit, since that makes a big difference in the salad’s sweetness.

12. Cherry Turnovers by Tamar Teitelbaum

Sweet and tart cherry filling inside pillowy, flaky pastry topped with a rich vanilla glaze. Ummm, yes please! These cherry turnovers are everything that your meal needs.

13. Everything-But-The-Bagel Quiche by Michal Frischman

Something about the good old bagel and lox always does it for me. This quiche is a fun play on familiar flavors and is a definite change from my regular Nine Days rotation of endless broccoli and mushroom quiches. Plus, I need a use for the three bottles of Trader Joe’s Everything Spice I bought one time in a burst of enthusiasm and never end up cooking with!

14. Layered Parfait from PJ Library

Weekday breakfasts are hectic enough without having to plan around special Passover restrictions. These layered parfaits are so easy to put together that kids can make them on their own. Make a batch together after dinner to save for the morning.

15. French Vanilla Waffles by Zehava Krohn

16. Cinnamon-Swirl Cheese Pancakes with Cream Cheese Glaze by Chayie Schlisselfeld

Sweet cheese pancakes with a cinnamon swirl and thick cream cheese glaze. Perfect for a really special breakfast for that special someone.

17. Sea-Cuterie Board with Fried Lox by Esty Wolbe

You've heard of meat boards, you've heard of cheese boards, but you've never seen a board quite like this. Esty walks you through the creation of a great board and shows you her new favorite idea for that "wow factor"—fried lox! Fill your board with whatever you like! The possibilities are endless!

18. Chocolate Chip Pancakes by Sweet Moments: Rega Matok

A sweet and delicious breakfast to treat the children on a weekend morning – mini pancakes dotted with chocolate chips, served with chocolate sauce and colored sprinkles.

19. Green Smoothie by Rorie Weisberg

It’s hard to find time for a well-balanced breakfast. During a hectic morning, you don’t have a spare minute to fix a real meal, never mind time to check that all those macros are included! This Green Smoothie, originally created by my sister Reva, changes everything. Just prepare the recipe in the evening, leave it in the refrigerator overnight, and voila! Wake up to a delicious macro meal, ready and waiting.

20. Mixed Berry Muffins by Sarah Abitan

Watch Sarah make these simple perfect muffins on Sarah’s Patisserie!

21. Açaí Breakfast Bowl by Vera Newman

22. Three-Cheese Breakfast Pizza by Sara and Yossi Goldstein

This breakfast pizza should be a classic! It’s essentially eggs, toast and cheese, but that crunchy pizza crust, runny egg and smoked Gouda flavor take the experience to a new level. If there’s no time to enjoy these in the morning, enjoy them for dinner.

23. Spinach Kiwi Salad by Brynie Greisman

A unique and refreshing salad.

24. Frothy Iced Coffee by Faigy Grossman

This easy version of coffee slush combines all of those delicious flavors, and takes iced coffee to a new level. By leaving out the ice cream and loads of sugar, I don’t mind treating myself to a “cuppa” or two!

25. Blueberry Scones with Blueberry Chia Jam by Sara and Yossi Goldstein

Sweet rich pastry oozing with fresh blueberry goodness, paired with a berry-chia jam with no refined sugar.

26. Overnight Oats (Four Ways!) by Elky Friedman

Mix up this simple base recipe for overnight oats and flavor it with the add-ins of your choice. The four ideas below are just the beginning!

27. Authentic Flaky Croissants from the Dining In Cookbook

You will need to set aside a few hours to make these croissants, but the light flaky pastry that will result is the real thing! Bon Appétit!

28. Quinoa Granola by Ahuva Schwartz

My father is the king of granola. He makes the most fantastic toasty, crunchy granola and makes huge batches every few weeks because we are all kind of obsessed with it. Even though I live 6,000 miles away from my parents I still get to enjoy the granola because my parents bring me big bags of it when they come and I ration it out until their next trip. This stuff is amazing and addictive! This recipe is a great gluten-free alternative to regular granola. Feel free to change up the honey for date syrup/silan, agave, or maple syrup. You can also change up the spices – add ginger, clove, nutmeg and change up the dried fruit and nuts. Make this quinoa granola your own! Oh and be sure to triple the recipe because the first batch won’t even make it from the sheet pan to the container!

29. Banana Nut Butter Muffins by Rorie Weisberg

These banana nut butter muffins are revolutionary. They have no added sugar and not even gluten-free flour, but they don’t taste like they’re missing anything! You have to taste one to believe it. I eat one most mornings with my breakfast smoothie, my husband grabs two on his way to work, and I love offering them to my kids as a healthy after-supper snack. What better way to enjoy all the stuff that’s good for you? See it come to life here. For another variation try this simple banana bread recipe by Brynie Greisman.

30. Spanish Omelet from the Nitra Cookbook

Here’s an upgraded omelet idea for a delicious Sunday morning breakfast. Omelets can be filled with Creamed Spinach.

31. Watermelon Feta Salad by Esther Deutsch

32. Banana Mango Smoothie by Chayie Schlisselfeld

My family has the minhag to only use fruits and vegetables that have a peel, so last Pesach my kids decided to see how many different flavored smoothies they can create using only peeled fruit. They all agreed that this flavor combination was the best.

33. Mini-Maple Pancake Muffins by Zehava Krohn

These muffins are essentially an entire pancake breakfast — except they don’t need a fork or a knife and don’t make a sticky mess. Instead of being poured on top, the maple flavor is inside them. They’ll also freeze beautifully, so you can make a big batch and defrost as much as you need to serve a hot breakfast, even when there’s no time to stand over a skillet.

34. Shakshuka by Dorot Gardens

Shakshuka is a popular Israeli tomato and eggs dish, delicious for a leisurely breakfast or brunch and filling enough to serve as breakfast-for-dinner. This classic mildly spicy shakshuka has layers of seasoning as well as fresh and frozen herbs.

35. Lower East Side Brunch Tart by Dorie Greenspan

After a few weeks of binge quiche-making and a brunch at Russ & Daughters, the Lower East Side Manhattan restaurant that specializes in smoked fish and Jewish tradition, I came up with this recipe. Think bagels and lox, the Sunday-morning meal of millions of New Yorkers, Jewish or not. But to say “bagels and lox” is to shortchange the dish. What you want with your bagel and smoked salmon (lox is one kind) is “the works”: cream cheese, red onions, capers, dill and tomato. And that’s what you get in this tart. To capture the spirit and flavor of the weekend special, I did a couple of things I’d never done before for a tart: I used raw red onion, so that it would retain some of its texture (I usually cook the onion before adding it to something to be baked); I speckled the tart with small chunks of cream cheese; and I tossed in capers. As often happens, the oven’s heat was the magic ingredient, making all these firsts seem as right as the Lower East Side ritual and just as tasty. If you’d like your tart to look like the one in the photo, cut the cream cheese into chunks so they won’t melt completely, and reserve some of the capers and dill to scatter over the top with the tomatoes. Working Ahead: You can prebake the crust up to two months ahead and keep it, wrapped airtight, in the freezer.