80 Mother’s Day Brunch Recipes To Pamper Mom

Mama will be talking about this Mother's Day for many years to come.

By

Updated on April 24, 2024

Southern Living Orange Rolls in the dish to serve — Photo:
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle

Tradition calls to celebrate Mother's Day with breakfast in bed, but here in the South, we have other plans. Why bombard her early in the morning when you can prepare an elegant Mother's Day brunch and let her take her time? We're talking the whole nine yards: Pretty tablescapes and floral arrangements, dresses and pearls, a pitcher of sweet tea and, of course, a stellar brunch spread that rivals anything Mama could've whipped up.

Mother's Day is a chance to celebrate all of the hard work our mothers do every day. This Mother's Day, get Mama out of the kitchen and prepare a special brunch to honor the woman who does it all.

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Asparagus Quiche

Asparagus Quiche — Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

This rustic, veggie-filled quiche is a fitting choice for a springtime brunch. The braided crust is sure to charm mom (even though we used store-bought pie crusts for ease.) Set this quiche on the table with a vase of flowers and a spring salad, and Mother's Day is complete.

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Spring Vegetable Frittata

Spring Vegetable Frittata — Iain Bagwell

For any special occasion, a frittata will have your back. It's a stunning dish that's fancy and delicious yet oh-so easy to throw together. This one sings with all the best flavors of the season and as much feta cheese as your heart desires.

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Cheesy Sausage-and-Croissant Casserole

Cheesy Sausage-and-Croissant Casserole — Alison Miksch

Buttery croissants take this breakfast casserole to the next level. You'll want to prepare the casserole the night before so that the rich egg-and-cream mixture has time to soak in. This is topped with shredded Gruyère cheese, which turns golden brown and imparts a lovely, nutty flavor.

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Southern Living Bloody Mary

Southern Living Bloody Mary — Jennifer Causey; Prop Styling: Audrey Davis; Food Styling: Mary Claire Britton

Our take on a quintessential brunch sipper is positively bursting with flavor. This Bloody Mary features the classic combination of tomato juice and vodka, but if Mama is more of tequila lady, we've got a recipe for that too. Don't forget to lay it on thick with all of her favorite garnishes and a bacon-salt rim for the occasion.

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Orange Rolls

Southern Living Orange Rolls in the dish to serve — Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle

Sweeten the day with these gooey rolls with a hint of cinnamon and a sweet orange marmalade center. The glaze is flavored with orange extract for full, fruity flavor. Though they need a couple of hours to rise, you can start these Orange Rolls in the morning and serve them still warm from the oven.

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Slow-Cooker Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole — Caitlin Bensel

An ideal recipe for busy hosts, this stunning Cinnamon Roll Casserole comes together in your slow cooker. The cream cheese frosting is optional but highly recommended. Now that your hands are free, you can spend more time with the guest of honor.

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Cheese-and-Sausage Quiche

Cheese And Sausage Quiche in a pie plate on a green linen — Will Dickey

Mild pork sausage, green peppers, and sharp Cheddar cheese partner with creamy egg custard in this easy quiche recipe. You can follow the recipe precisely or feel free to riff—try bacon or chorizo, fresh spinach and mushrooms, or goat cheese instead.

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Zucchini Bread Pancakes

Zucchini Bread Pancakes — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

If you can turn layer cakes into pancakes, why not make a beloved quick bread into a pancake, too? These pancakes capture the delicately spiced flavor of zucchini bread and are every bit as moist and tender. Sprinkle with toasted pecans and a mixture of maple syrup and mascarpone cheese for an unforgettable treat.

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Sheet Pan Berry Pancakes with Honey-Butter Syrup

Sheet Pan Berry Pancakes with Honey-Butter Syrup — Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Keep the skillet in the cabinet. These sheet pan pancakes will feed your whole crowd...with no flipping required. And you can make them with mom's favorite fruit, whether it's strawberries, blueberries, or peaches.

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Cinnamon Coffee Cake

Cinnamon Coffee Cake — Antonis Achilleos

Treat mom to a slice of this indulgent, cinnamon-swirled coffee cake topped with a divinely sweet and crunchy streusel. The secret ingredient? Sour cream. Bake the cake all the way through for a light and tender crumb or cut the bake time short for an ooey-gooey center.

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Easy Huevos Rancheros Bake

Huevos Rancheros Bake — Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Crowned with gleaming fried eggs, this simple corn tostada bake is a show-stopper. First, layer the tostadas, beans, enchilada sauce, and cheeses for baking. Fry the eggs separately and slide them on top, then garnish with avocado, sour cream, cilantro, and jalapeño.

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Coffee Cake Muffins

Southern Living Coffee Cake Muffins on a plate with a cup of coffee to serve — Caitlin Bensel; Food Stylist: Torie Cox

These coffee cake-inspired muffins are magic on their own, but if you're looking to get creative you can add in chocolate chips or blueberries too. The sweet pecan streusel is added for the final 10 minutes of baking. Serve them as an opener before the main dish, along with fresh-brewed coffee or a selection of herbal teas.

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Biscuits-and-Gravy Skillet

Biscuits-and-Gravy Skillet — Jennifer Causey

We gave the South's favorite breakfast a big-batch upgrade with the help of a cast-iron skillet. The sausage and gravy mixture is prepared in the pan, then topped with frozen biscuits arranged attractively in a circle. Bake until you have golden brown biscuits with rich and savory gravy bubbling beneath.

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Mini Bananas Foster Sticky Buns

Mini Bananas Foster Sticky Buns — Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Capture the flavors of New Orleans' famous dessert in an adorable, bite-sized sticky bun. This easy, time-saving recipe uses refrigerated crescent roll dough, filled with slightly caramelized, rum-soaked bananas. Treat this as an appetizer before your breakfast casserole or as a dessert after.

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Shrimp and Grits Casserole

Shrimp and Grits Casserole — Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

If you're planning to host a large gathering, this recipe is ideal for serving up the South's favorite dish. The grits are baked to creamy, cheesy perfection, then scooped onto a plate along with sauteed shrimp, bacon, and peppers. You'll find all the right flavors in this family-style dish.

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Biscuit Cinnamon Rolls

Biscuit Cinnamon Sweet Rolls — Alison Miksch

Combine Mama's two favorite things—biscuits and cinnamon rolls—into one satisfying pastry. This recipe involves making homemade biscuits, but the lack of yeast makes them quicker to prepare than traditional cinnamon rolls. The three-ingredient Creamy Glaze also is a breeze to prepare.

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Carrot Cake Muffins

Carrot Cake Muffins — Micah A. Leal

These lightly spiced muffins scale back on the sugar. They get their sweetness from molasses, raisins, and a dusting of powdered sugar. During baking, the shredded carrot and coconut become tender and chewy.

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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes — Caitlin Bensel

There's nothing like a special occasion to inspire us to combine the best of both worlds. Here, cinnamon rolls and pancakes combine to create a brown-sugar, cinnamon flavor bomb that mom is sure to love. You can drizzle these with cinnamon roll icing or maple syrup.

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Blueberry Pancake Breakfast Casserole

Blueberry Pancake Breakfast Casserole — Jennifer Causey

With this recipe, you can do your flipping ahead of time and serve up warm, cinnamony pancakes to your guests all at once. Feel free to swap out blueberries for any berry of your choice to add color to this creative casserole. We like to heat the maple syrup and butter together to pour over these pancakes.

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Sparkling Punch

Sparkling Punch — Jennifer Davick

Pretty enough for a party, this Sparkling Punch doesn't call for any alcohol. But if mom is in the mood to celebrate, simply add a dash of champagne. Pink lemonade and white cranberry juice provide pink color and sweet-tart flavor.

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Asparagus-and-Goat Cheese Quiche

Asparagus-and-Goat Cheese Quiche — Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox

Use asparagus spears that aren’t too thick for the quiche filling. Bake in a fluted tart pan to elevate the purchased pie crust. Make this up to two days in advance so you can spend time with mom instead of in the kitchen.

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Sausage-Hash Brown Breakfast Casserole

Southern Living Sausage Hash Brown Casserole in the dish with a serving taken out and two glasses of orange juice — Jen Causey; Food Stylist: Torie Cox

Crumbly sausage meets crispy hash browns in your family's new favorite breakfast casserole. After all, the simple flavors of potato, sausage, and cheese are what we love about breakfast. Sprinkle with parsley and chives to dress up this dish.

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Asparagus Frittata

Asparagus Frittata — Photography and Styling: Karen Rankin

Thanks to mascarpone cheese, this will be the lightest, creamiest, and fluffiest frittata recipe you've ever made. The asparagus is laid on top, allowing your creative juices to flow while you arrange the spears. Sprinkle with dill or chives after baking.

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Buttermilk Breakfast Scones

Buttermilk Breakfast Scones — Southern Living

Crisp, sugar-crusted tops and currants plumped in buttermilk make these scones a winner on mom's big day. We use a bit of orange zest in this recipe to brighten the flavor. Scones are equally popular for an early morning breakfast or an afternoon brunch.

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Snickerdoodle Doughnut Hole Muffins

Snickerdoodle Doughnut Hole Muffins — Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

These cute-as-can-be doughnut poppers are rolled in cinnamon and sugar for the flavor of a snickerdoodle cookie. Plus, they're as easy to prepare as a mini muffin. However you classify this recipe, it makes a delectable treat for the brunch table.

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Fried Chicken Biscuits with Rosemary Hot Honey

Fried Chicken Biscuits with Rosemary Hot Honey — Skyler Burt

For a brunch that truly blends breakfast and lunch, these fried chicken sliders are the ultimate indulgence. Place piping hot fried chicken on a flaky buttermilk biscuit and drizzle with honey. Serve with sweet tea or a soft drink.

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Cheesy Ham, Corn, and Grits Bake

Cheesy Ham, Corn, and Grits Bake — Hector Manuel Sanchez

It isn't a Southern brunch without a big pot of grits—why not make an extra-indulgent side out of it with ham and corn? This easy twist on a soufflé uses yellow stone-ground grits and two types of Cheddar cheese, baked up puffy and golden with pockets of corn and cubed ham throughout.

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Fried Skillet Potatoes

Fried Skillet Potatoes — Caitlin Bensel

Diced and cooked to a crisp in a skillet, these breakfast potatoes might just outshine the eggs. A blend of garlic, onion, and chili powder cooks along with the potatoes for warm, toasty flavor. Season with salt and garnish with flat-leaf parsley after cooking.

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Sausage-Potato Frittata Recipe

Sausage-Potato Frittata

Layers of egg, sausage, veggies, and herbs make this frittata incredibly savory and just the right amount of smoky. Use a generous hand when adding shredded Monterey Jack cheese for a delightfully gooey topping to your occasion-worthy dish.

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Baked Oatmeal

Baked Oatmeal — Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

This cinnamon-spiced baked oatmeal has the texture of a bread pudding and tastes somewhere between homemade oatmeal cookies and a warm hug. The wholesome recipe has less sugar than an oatmeal bar and features healthy ingredients like apples, pecans, and raisins (feel free to use seasonal fruit and whatever nuts you have in the pantry).

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Country Ham Hash

Country Ham Hash — Hector Manuel Sanchez

Any good brunch spread needs ample sides, and this Country Ham Hash is our go-to for good reason. Bell peppers, onions, potatoes, and fresh rosemary emit a heavenly smell while cooking on the stove. Much as we love the condiment, you won't need ketchup with so much incredible flavor.

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Biscuit-Bowl Biscuits

Biscuit-Bowl Biscuits — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Ivy Odom shares her family's beloved biscuits recipe. Because these biscuits are all about family tradition, this is the right time to pull out grandma's cherished wooden bowl. The biscuits are slightly crunchy on the outside and soft and fluffy within.

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Cinnamon-Pecan Breakfast Bread Pudding

Cinnamon-Pecan Breakfast Bread Pudding

An almost-stale loaf of French bread gets a new lease on life in this utterly decadent Cinnamon-Pecan Breakfast Bread Pudding. Prepare the recipe the night before in your slow cooker and stick the insert in the fridge. In the morning, add the crunchy pecan topping and cook for about four hours until set.

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Quiche Lorraine

a pie dish of quiche lorraine with a slice missing — VVianney Rodriguez/Jason David Page/Southern Living

Wow mom with this French classic that tastes as lovely as it looks. Quiche Lorraine is a brunch all-star due to its buttery crust, eggs, Swiss cheese, and bacon. Use a refrigerated pie crust to keep things simple.

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Blueberry-Cornmeal Cake

Blueberry-Cornmeal Cake — Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

This cake can double as breakfast or dessert, making it an apt choice for a Mother's Day brunch. The batter has less sugar than many cakes and gets a bit of tartness from the lemon zest and buttermilk. The blueberries cook until moist, plump, and bursting with jammy flavor.

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Glazed Buttermilk Donut Cake

Southern Living Glazed Buttermilk Donut Cake sliced on a platter to serve — Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey

This oversized "donut" combines the flavor of our favorite breakfast pastry with the richness of a pound cake. Baked in a Bundt pan, the leavening gives the dessert a cracked appearance similar to an old-fashioned donut. We use a simple glaze of powdered sugar and water, but you can make it more fun with colored sprinkles, chopped nuts, or toasted coconut.

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Fresh Fruit Salad

Fresh Fruit Salad — Jen Causey

This simple side is easy to throw together and adds a pop of freshness to your brunch spread. Mix the berries, scooped melon balls, and orange slices with orange juice and honey for tangy sweetness. Adorn the top of the fruit salad with chopped mint leaves for another dose of bright, fresh flavor.

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Spinach-and-Broccoli Breakfast Bread Pudding

Spinach-and-Broccoli Breakfast Bread Pudding — Southern Living

Sneak in some greens in the most delicious fashion with this Spinach-and-Broccoli Breakfast Bread Pudding. Prepared in a slow cooker, this soft, cheesy dish requires about three hours for cooking. Serve with fruit or a side salad.

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Citrus Pull-Apart Bread

Best Lemon Recipes Citrus Pull-Apart Bread

Have a slice of sunshine with this bright, shareable Citrus Pull-Apart Bread. To create the layers, the yeasty dough is cut into rectangles and sandwiched with a sweet lemon-and-orange zest filling. After baking, drizzle with a syrupy glaze of fresh juice and powdered sugar.

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Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote

Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote — Hector Sanchez

A platter of fluffy ricotta pancakes is made complete with brown butter-maple syrup and fruity compote. The soft cheese creates a light and airy texture unlike anything else you'll find. If you want to get a head start on these cakes, they can be kept warm at 200 degrees in the oven.

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Breakfast Chilaquiles Casserole

Breakfast Chilaquiles Casserole — Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford

This traditional Mexican breakfast dish is easy to make thanks to store-bought enchilada sauce. Let mom and guests top their own servings with radishes, cilantro, hot sauce, queso fresco, and sour cream.

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Eggs Benedict Casserole

Southern Living Eggs Benedict Casserole in the casserole dish ready to serve — Caitlin Bensel; Food Stylist: Torie Cox

Achieve the delicate, buttery flavor of Eggs Benedict without the difficulties of poaching eggs and whisking hollandaise sauce. In this casserole, toasted muffins and Canadian bacon are baked in a creamy egg mixture, then drizzled with hollandaise prepared simply in a blender. Sprinkle with paprika and green scallions for color.

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Classic Baked Eggs

Classic Baked Eggs — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

This sophisticated dish (also known as Oeufs Cocotte) may look fancy, but all it really takes is a few ramekins, eggs, and heavy whipping cream. Since the eggs are cooked in individual servings, this is the ideal dish for a build-your-own brunch bar. Try bacon and Cheddar, feta and parsley, or fresh herbs and Parmesan.

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Goldenrod Eggs

Goldenrod Eggs — Sheri Castle

Brighten mom's day with this cheery dish that makes use of half a dozen hard-boiled eggs. The shaved egg yolks look like a dusting of pollen when sprinkled on creamed egg whites served over toast. Feel free to add herbs, onions, or hot sauce, depending on your taste.

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Bacon-and-Egg Tarts with Goat Cheese

Bacon-and-Egg Tarts with Goat Cheese — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

These gorgeous puff-pastry tarts pair salty bacon with perfectly cooked, sunny-side-up eggs (just cook them longer if you don't like a runny yolk). Plum tomatoes add a pop of color, while the crumbled goat cheese adds creaminess—it all comes together for one impressive pastry.

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Spring-Vegetable Sheet Pan Quiche

Southern Living Spring-Vegetable Sheet Pan Quiche in pan with a serving on a plate beside — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Starring the season's most stellar produce like asparagus and spinach, this quiche is as herbaceous as it is easy, thanks to its smart sheet pan method. Using a premade pie crust and baking in a sheet pan lends itself to ease, but it also increases the delicious ratio of crust to filling.

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Creamy Egg Strata

Creamy Egg Strata — Iain Bagwell

Our Creamy Egg Strata is an unforgettable, bread-pudding-like dish that's worth whipping out on special occasions. Cubes of French bread soak up all the savory goodness of broth, white wine, garlic, and onions, then bake in an eggy Swiss cheese mixture. This filling breakfast casserole is at home with a side of breakfast sausage or a salad.

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Cheesy Sausage, Egg, and Hash Brown Casserole

Cheesy Sausage, Egg, and Hash Brown Casserole — Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Audrey Davis

This one-dish casserole feeds a crowd but doesn’t take all day in the kitchen. Use refrigerated potatoes so you can skip the thawing process. Poblano pepper gives this filling breakfast a little kick.

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Mini Cheese Grits Casseroles

Mini Cheese Grits Casseroles — Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

This make-ahead recipe provides a delicious side on any brunch table. The grits are cooked for five minutes, then mixed with a rich concoction of half-and-half, mustard, cheese, and eggs. Bake them the morning of, preferably in pretty ramekins.

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Peach Bellini

Peach Bellini — Jessica Furniss/Southern Living

If Mama prefers a peach-gilled bellini to a citrus juice mimosa, then we've got you covered. These brunch-worthy cocktails can be made with fresh or frozen peaches that are best prepared a day before topping with sparkling wine.

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Ham Biscuits

Ham Biscuits on white plate with cups of orange juice - Southern Living — Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey

Classic buttermilk biscuits make a tasty base for country ham as well as our Creole Mayonnaise or any compound butter, cheese spread, or jam. Use a 2-inch biscuit cutter so your guests can try an assortment of sandwiches. Any way you slice it, these biscuits are melt-in-your-mouth good.

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Banana Bread French Toast Casserole

Banana Bread French Toast Casserole — Jennifer Causey

This incredibly moist and rich banana bread could stand on its own, but we've made it so much more. We've soaked the slices in a cinnamony custard, baked them until lightly browned, and topped them with bananas and honey. You can bake the bread and even prepare the casserole the night before.

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Cornmeal Crêpes with Blackberries and Buttermilk Cream

cornmeal crepes with blackberry sauce — Greg Dupree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Making crepes is easier than you think and they cook quickly, so have ingredients and tools ready before you begin. A nonstick pan is key. Serve any extra blackberry compote over ice cream, cake, or yogurt.

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Grapefruit-Rosemary Mimosas

Grapefruit-rosemary Mimosas — Photographer Jennifer Causey, Prop Stylist Lindsey Lower, Food Stylist Torie Cox

This light and fizzy mimosa recipe swaps pink grapefruit juice for orange, resulting in a sparkling peach color. Rosemary simple syrup and a dash of peach bitters make this sophisticated Champagne cocktail suitable for special occasions. Garnish with a rosemary sprig and a wedge of grapefruit.

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Strawberry Crepes

strawberry crÃªpes — Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

These crepes lightly brown in a half teaspoon of butter, then get topped with Honeyed Strawberries and whipped cream for sweetness. Add a touch of Lillet Blanc to the fruit for a French twist.

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Spring Salad with Berries and Bacon

Spring Salad with Berries and Bacon — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Nothing says Mother's Day like spring greens tossed with a generous helping of strawberries. We boost the flavor even more with a strawberry honey-mustard vinaigrette. This colorful salad can become an entree with the addition of rotisserie chicken or whole grains.

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Elderflower-Champagne Cocktail

Elderflower-Champagne Cocktail with flower ice cubes — Hector Manuel Sanchez; Styling: Katie Jacobs

Take the traditional Mother's Day bouquet to another level with this beautiful and fragrant cocktail. You'll truly impress the guest of honor when you present her with a cocktail garnished with glittering edible flowers, frozen in ice cubes the night before. The cocktail itself is very simple, requiring just three ingredients.

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Chocolate Dutch Baby with Berries

Chocolate Dutch Baby — Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

A Dutch baby doesn’t require the attention it takes to make pancakes since there’s no flipping involved. The crisp exterior and custardy interior satisfy. Try the other flavor variations for chocolate-orange and chocolate-cherry-almond included in the recipe.

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Southern Salmon Benedict

Southern Salmon Benedict — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Our Southern Salmon Benedict has the classic flavors of eggs Benedict, but with a Southern flair from biscuits and pickled okra. The okra gives a nice acidic edge to the smoked salmon and buttery hollandaise sauce. Making hollandaise requires a bit of care, showing Mama how much she means to you.

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Tea Cakes

Tea Cakes — Southern Living

Old-fashioned tea cakes are more like a cookie than a cake, but you'll enjoy the simplicity of these very tender and mildly sweet treats no matter the name. We've added lemon zest for a hint of citrus—vanilla or cinnamon are also options. Break out your best tea set to make these cakes extra special.

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Chocolate Chip Pancake Bake with Cinnamon-Pecan Streusel

Chocolate Chip Pancake Bake with Cinnamon-Pecan Streusel — Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford

This breakfast casserole should be prepared the night before, but every chocolatey bite makes the advance planning worth it. The chocolate chip pancakes can actually be made up to two months ahead of time and frozen. They are baked in a custard and topped with streusel and yet more chocolate before getting drizzled in syrup—the very definition of indulgent.

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Bacon Cheddar Scones

Bacon Cheddar Scones — Joy Howard

If mom prefers a savory breakfast over sweet, these scones studded with crispy bacon, savory scallions, and sharp Cheddar will do the trick. An egg gives them a loftier texture than many scones, which tend to be heavy. Dollop with real whipped butter and serve alongside a fruit salad to complete the meal.

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Strawberry-Rhubarb Skillet Coffee Cake

Strawberry-Rhubarb Skillet Coffee Cake — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Spring produce shines in this buttery, crumb-topped coffee cake with a ribbon of strawberry-rhubarb filling. Coat the fruit in sugar and allow it to sit for 10 minutes, then remove the excess liquid to keep the sweet and tangy cake from growing soggy. You'll appreciate the crispy golden-brown crust the skillet creates in this cast-iron dessert.

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Crab Pie

Crab Pie — Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Skip the reservations and make this elegant meal for mom. This updated quiche is loaded with lump crab, spinach, and leeks. Cream cheese lends a creamy texture.

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Lemon-Poppy Seed Belgian Waffles with Blackberry Maple Syrup

Lemon-Poppy Seed Waffles with Blackberry Maple Syrup — Jennifer Davick

We've incorporated all the sweet, citrusy flavor of lemon-poppy seed muffins in a light and airy waffle. Then we whipped up Blackberry Maple Syrup with a hint of lemon juice to pour over top. Garnish with fresh blackberries and crème fraîche for the final touch.

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Ham-and-Cheese Puff Pastries

Ham-and-Cheese Puff Pastries — Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis

These fancy-looking pastries belie how simple the recipe is. Fill a thawed puff pastry with ham, Gruyère, and honey mustard, brush with an egg wash, and bake. In about 30 minutes, you'll have a delicious, flaky brown main dish or a side for scrambled eggs.

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Mini Hash Brown Frittatas

Mini Hash Brown Frittatas — Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

These poppable breakfast bites wrap every savory breakfast ingredient into one package. Begin by baking a crust of hash browns in a muffin pan, then fill the base with spinach, onions, eggs, tomatoes, and cheese. You'll enjoy a full breakfast with every crispy, cheesy bite.

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Cherry Turnovers

Cherry Turnovers — Micah A. Leal

The secret to the mouthwatering cherry gel in this flaky pastry is a drop of almond extract, which accentuates the flavor. The recipe calls for cooking the cherries over the stove until the fruit begins to break down and develop the perfect consistency. Then bake in store-bought puff pastry dough and drizzle with glaze for a real treat.

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Raspberry-Almond Muffins with Honey Butter

Raspberry-Almond Muffins with Honey Butter — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

These muffins feature nutty almond flour and crushed raspberries that taste amazing with every bite, but the whole raspberries and sliced almonds on top really add charm. Serve with butter mixed with honey and a pinch of salt, or try a more flavorful spread like the included recipes for Chai or Orange-Vanilla Honey Butter.

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New Orleans Beignets

New Orleans Beignets - Southern Living — Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey

Transport mom to the Big Easy with sweet, crispy beignets dusted in powdered sugar. The yeasty dough should be made at least four hours in advance (24 hours is totally acceptable). But you'll want to fry them right before serving so you can eat the puffy pastries while steaming hot.

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Overnight French Toast Casserole with Bourbon-Maple Syrup

Orange-Vanilla French Toast Casserole with Bourbon-Maple Syrup — Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

The Bourbon-Maple Syrup is the crowning glory of this easy overnight casserole. Assemble in advance, then pop the dish in the oven and savor the warm and spicy smells while it bakes. Use a good baguette and real maple syrup in honor of the occasion.

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Strawberry and Peach Sangria

strawberry and peach sangria in a pitcher and wine glasses — Alison Miksch

Mama will always say yes to another glass of sangria. With fresh fruit as the star of the show, this one is seriously sippable and enhanced by minty ice cubes to chill every refreshing glass. Make a pitcher or two to go around for the whole crew.

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Bacon-and-Cheddar Grits Quiche

Bacon-and-Cheddar Grits Quiche — Alison Miksch

Cook this quiche in a springform pan for easy removal. A crisp crust of bacon-spiked grits forms the base for the quiche filling. A layer of cheese keeps the custard in place during baking.

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Mini Coconut-Key Lime Pies

Mini Coconut-Key Lime Pies — Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray

End Mother's Day brunch on a high note with these sweet and tart pies that couldn't be more adorable. These are sure to have Mama asking for the recipe herself.

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Crustless Ham and Collard Greens Quiche

Crustless Ham and Collard Green Quiche — Antonis Achilleos

Mom won’t miss the crust in this quiche. Make the base with a medley of collards, ham, cheese, and onions, and cover with a mixture of milk, eggs, and all-purpose baking mix. The recipe is flexible enough to create your own flavor combinations.

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Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole - Southern Living — Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly

While Tater Tots may not seem fancy enough for a special brunch, this casserole includes breakfast favorites like bacon, cheese, eggs, and, of course, Tater Tots. Assemble this creamy dish the night before and pop it in the oven in the morning while mom enjoys coffee.

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Farmers' Market Frittata

Southern Living Farmersâ Market Frittata in the pan with a couple of slices cut out on blue plates — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Serve this savory dish with fresh fruit, and brunch is complete. It features fresh finds from your farmers’ market haul. Use whatever veggies are in season for the most comforting meal to start the day.

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Egg in a Biscuit

Eggs in biscuits on baking sheet with spatula and a egg in a biscuit on a plate with mixed greens — VICTOR PROTASIO; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: LYDIA PURSELL

No one will know—or care—that this recipe starts with canned biscuits as the base. Cut holes from the biscuits and fill with bacon, cheese, and eggs. Now this is a fun way to serve mom brunch!

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Everything Bagel Casserole

Everything Bagel Casserole — Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Prissy Lee

This casserole has all the flavors you like on your favorite bagel. Use everything bagels and everything bagel seasoning to ramp up the tastiness. Sausage, cream cheese, and cheese make it rich, satisfying, and worth a second helping.

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Strawberry Pound Cake

Southern Living Strawberry Pound Cake on a platter to serve — Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood

A good pound cake is sure to be a hit at any Southern brunch, but this one with bright, seasonal berries takes the cake. Topped with a beautiful pink glaze and heaps of glorious, fresh berries, this treat tastes as good as it looks.

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