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.
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.
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
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
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.
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: Huevos Rancheros
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
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.
Chocolate is great. Waffles are great. Yewande Komolafe’s chocolate waffles are the greatest.
Recipe: Chocolate Waffles
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.
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
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
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
