Mother's Day Menus

Say hello to apple season with the perfect breakfast or brunch option served up in miniature skillets! The warm and creamy brioche custard paired with baked apples and cinnamon makes for a marvelous flavor combination that is sure to delight everyone at the table. The cinnamon cream on top acts as a neutral cool topping to temper the sweetness of the dish. Comforting and homey, this french toast is also elegant with a spiral look that originates from the perfectly placed apples on top!

These gooey and gorgeous homemade cinnamon rolls are a vibrant uptake on those classic canned orange rolls Mom would break out for special occasion breakfasts. Never made sweet rolls from scratch before? Trust us, the dough is far easier to make and work with than you might think. And with a soft pink colored grapefruit-cream cheese glaze and a decadent filling featuring pistachios, dark brown sugar, fresh ginger, cardamon, and cinnamon, these morning glories are sure to steal the show at any brunch gathering. If you want to prep them ahead, simply follow the recipe through step 6 the night before and pop your rolls into the fridge; just be sure to bring them to room temperature the following day before baking and glazing.

Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. For molto fun, say it Italian-style: Stress the first syllable and roll the r. Fr-r-r-r-r-r-r-r-ee-tah-tah. Brava, bella. A cast-iron or carbon-steel pan is best here because it goes under the broiler, and high heat could damage nonstick skillets. Handy advice: If you set out to make an omelet but your pan won’t release the eggs and they stick to the bottom, just spread out the fillings, pop it under the broiler, and presto! Frittata. You can easily make this dish for 2 or 4 people using a larger pan and multiplying ingredients accordingly.

Fresh, hard-cooked eggs can be a nuisance to peel, but steaming them makes it easy. You can cook the eggs and prepare the filling two days in advance, but wait to fill the whites until the day you plan to serve them.

Serving brunch to large group has never looked so easy or delicious as with our XL Dutch baby (I guess you could call it a Dutch adult). You can have this large, savory pancake—boasting gloriously crisp, golden brown edges, fluffy pockets dispersed through the center, and plenty of bacon goodness—for 8 on the table in under 40 minutes.

These delightfully tender, not-too-sweet muffins are a delicious twist on the classic lemon poppy seed combo. Grapefruit works exceptionally well in this context, as the flavor comes through delicately, without any of the citrus fruit’s signature bitterness. And the flavors of both the star ingredients of the grapefruit-Champagne glaze shine through deliciously, truly setting these beauties apart, especially in terms of brunch-worthiness. After you’ve set aside a tablespoon for the muffins, simply use the rest of your bottle of Champagne (or you can also use Prosseco) to whip up a round of mimosas. 

Featuring roasted strawberries and rhubarb, a delicate hint of cardamom, and a crisp pistachio streusel, these tender muffins say “spring” like no other. You can use frozen rhubarb when making these brunch-worthy muffins, just be sure to thaw fully and press out excess water with paper towels before roasting. Starting the oven at a higher temperature helps the muffins to brown and rise into a nice dome, and lowering it after 8 to 10 minutes allows them to finish cooking through. 

A quick hit with crispy bacon and shallots under the broiler, and voila! An instant side dish favorite, ready in minutes.

This decadent brunch recipe is just like chicken-n-waffles, except we literally put the chicken in the waffle—thus, making it easier to eat. Also, incorporating the chopped fried chicken into the delightfully toothy cornmeal waffle batter allows evenly distributed, full-on fried chicken flavor to come through in every bite.

This incredibly tender, delicious spice cake has a secret… Aunt Jemima pancake mix. That’s right, this brunch-worthy cake starts with boxed pancake mix (but no one would guess it). The added bonus of brown sugary caramelized bananas, toasted pecans, and a hit of rum only makes the idea of cake-for-breakfast all the more appealing. 

Ground chicken has a touch more fat than ground chicken breast, key for a more flavorful hash. Let cooked potatoes dry out so they'll be extra crisp in the hash. Leftover potatoes would be even better. While the potatoes cook, make sure to cook the chicken mixture. As the hash crisps, start poaching the eggs to save on time while cooking. The dish is perfect for dinner, lunch or a weekend savory brunch option. You can easily make this a vegetarian hash but omitting the chicken and adding other vegetables such as zucchini or sweet potatoes. 

A slightly thicker crêpe with a few extra eggs makes this recipe easy to handle but just as impressive and luxurious.

They're way classier than you thought

Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.

Feature fresh summer tomatoes in this bright, butter-brushed crostini for a party starter that is made in less than 20 minutes. Complemented by a cream cheese spread, vinegar, and chives, the cherry tomatoes star in this refreshing snack.