Easy Mother’s Day Brunch Menu
Brunch is a quick and easy meal to celebrate Mom’s Day and how much your mother means to you. I know as a mother myself how appreciated I feel when I am the one who is surprised. How about surprising your mom with a yummy mother’s day brunch. Make everything ahead and just heat up to get ready for Mom! Then you can sit back and relax, too!
Mother’s Day is this weekend and it’s not too late to make a plan for the big day. Let me share with you my favorite Mother’s Day Brunch recipes. Hopefully, just in time!
If you are lucky, you may have some people you’re related to that just might make this brunch menu if you … hint hint … set the recipes out on the counter & collect all the ingredients to have readily available!
Here are a Few of My Favorite Make Ahead Mother’s Day Brunch Recipes
These recipes are so yummy my family usually volunteers to make them!
Scrambled Egg & Ham Casserole
Prep this casserole the night before!
Yield: 8-10 servings
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
- 1 cup cubed country ham
- 1/4 cup chopped green onion
- 7 tablespoons melted butter, divided
- 12 eggs, beaten
- 1 can (4 ounces) sliced mushrooms, drained
- 2 1/4 cups soft bread crumbs
- 1/8 teaspoon paprika
Instructions
- In electric or large skillet, saute’ ham and green onion in 3 tablespoons melted butter until onion is tender. Add eggs, and cook over medium-high heat, stirring to form large, soft curds.
- Once eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a buttered 9 x 13 inch baking dish.
- Combine 4 tablespoons melted butter and bread crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika.
- Cover and refrigerate overnight.
- Let stand at room temperature 30 minutes to take off the chill, then bake uncovered at 350 degrees for 30 minutes or until thoroughly heated.
Cheese Sauce Ingredients
- 2 tablespoons butter
- 2 1/2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces American or Cheddar Cheese, shredded or cut in pieces
Cheese Sauce Instructions
- Melt butter in heavy skillet over low heat.
- Blend in flour and cook 1 minute. Gradually add milk.
- Cook over medium heat until thickened, stirring constantly.
- Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth.
Sour Cream Coffee Cake Recipe
Make this a day or two ahead and serve warm or at room temperature!
Yield: 12
Prep: 30 minutes Cook Time: 50-60 minutes
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 8 ounce carton sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds, toasted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
Instructions
- Preheat oven to 350 degrees. Spray a 10 inch bundt pan with baking spray.
- Cream butter with an electric mixer in a large bowl. Gradually add 2 cups of sugar, beating the mixture until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition.
- Combine flour, baking powder, and salt in a medium bowl.
- Add a third of the dry ingredients to creamed butter mixture and stirring until well blended. Add half of the sour cream, stirring until blended.
- Repeat procedure, ending with flour mixture. Stir in vanilla.
- Combine almonds, cinnamon, and remaining 2 teaspoons sugar in a small bowl. Sprinkle a third of mixture into prepared bundt pan like this one by Nordic Ware from Amazon.
- Pour in half of the batter and sprinkle with second third of almond mixture. Repeat with the second half of batter and ending with last of almond mixture.
- Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes. Run a knife gently around edges to loosen the sides. Gently turn cake out onto a wire rack or serving plate to cool completely. Serve warm.
- Hint: Make ahead, wrap with foil, and freeze until ready to use. Unwrap and thaw completely. Serve at room temperature or re-cover and warm in oven at 325 degrees for about 20 minutes.
Almost Dessert Fruit Salad
Cut everything up a day ahead & just mix & refrigerate on Brunch Day.
Ingredients
- 1 can crushed pineapple, drained
- 10 ounce package frozen strawberries, drained & thawed
- red or green seedless grapes, sliced in two
- 1 cup can peach slices, drained & juice saved
- 2 tablespoons dry Tang
- 1 package French Vanilla instant pudding mix
- 2 large bananas
Instructions
- Combine pineapple, strawberries, grapes, and peaches in a large bowl.
- Stir together peach juice & Tang in a small bowl. Pour over fruit and mix gently.
- Cut up & add bananas right before serving.
