Updated: May 11
It's time to honor and appreciate the incredible women who have played a vital role in our lives. Whether it's our own mothers, grandmothers, or even the newest addition to our family of moms, it's a time to celebrate their love, sacrifices, and unwavering support. For me, there's no better way to express my gratitude than by hosting a Mother's Day Brunch.
I'm sharing my favorite brunch recipes that strike the perfect balance between simplicity and elegance, allowing you to spend quality time with your loved ones rather than being stuck in the kitchen.
Bring in some store-bought croissants and muffins, not everything needs to be made from scratch to be served with love.
I like to serve water with slices of lemon and cucumber and a few festive drink options like mimosas and bloody marys.
So get ready to create a memorable Mother's Day Brunch filled with love, laughter, and delicious food. Cheers to a wonderful Mother's Day celebration!
Mom's Breakfast Casserole
Savor the comforting flavors of this mouthwatering breakfast casserole. With diced ham or breakfast sausage, eggs, cheeses, and hash brown potatoes, it's a dish that will make everyone feel warm and loved.
I lb. diced ham or cooked breakfast sausage
1 Tbs vegetable oil
1 medium sweet onion, chopped
6 large eggs, lightly beaten
1 tsp of parsley
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups cottage cheese
1-1/4 cups shredded Swiss cheese
Preheat the oven to 350°F.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until soft.
In a large mixing bowl, combine the beaten eggs, parsley, thawed hash brown potatoes, cheddar cheese, cottage cheese, and Swiss cheese. Stir well to combine.
Add the sauteed onion and diced ham or breakfast sausage to the mixing bowl and stir again until everything is evenly distributed.
Grease a 13x9-inch baking dish with cooking spray or butter.
Pour the egg and cheese mixture into the prepared baking dish, spreading it out evenly.
Bake the casserole uncovered in the preheated oven for 35-40 minutes, or until a knife inserted into the center of the casserole comes out clean.
Remove the casserole from the oven and let it cool for 10 minutes before cutting and serving.
Light and Bright Arugula Salad
Bring a burst of freshness to your brunch table with this vibrant arugula salad. Tossed with a lemon-infused dressing featuring Sicilian lemon white balsamic vinegar this is an easy flavorful addition.
4 cups arugula or arugula mix
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar, I used a Sicilian lemon-flavored white balsamic from a local store.
Shaved Parmesan cheese
Wash and dry the arugula or arugula mix. Place it in a large salad bowl.
Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
Add the extra-virgin olive oil, Dijon mustard, Sicilian lemon white balsamic vinegar, salt, and pepper in the small bowl with the lemon juice. Whisk the ingredients together until well combined and emulsified.
Taste the dressing and adjust the seasoning as desired.
Drizzle the lemon dressing over the arugula or arugula mix in the salad bowl. Toss the greens gently to ensure that each leaf is coated with the dressing.
Add Parmesan cheese.
*For a unique twist, I used Sicilian lemon white balsamic vinegar from Carthage Olive Oil (https://www.carthageoliveoilcompany.com/recipes). Its distinctive flavor adds a special touch to the dressing.
Honey-Lime Mint Fruit Salad
These fruits come together to create a perfect balance of sweet and tart, the sweet honey-lime mint dressing takes this to a whole new level of deliciousness.
1 pound strawberries, hulled and halved
2 ripe peaches, sliced
1 cup blueberries
1 cup sliced kiwi
1 tablespoon chopped mint
2 tablespoons lime juice (about 1 lime)
2 tablespoons honey
Fresh mint leaves, for garnish (optional)
In a large mixing bowl, combine the strawberries, sliced peaches, blueberries, and sliced kiwi.
In a small bowl, whisk together the lime juice, honey, and chopped mint until well combined.
Drizzle the lime-mint dressing over the fruit mixture.
Gently toss the fruit salad, ensuring that all the fruits are coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the fruit to become chilled.
Just before serving, garnish with fresh mint leaves if desired.
Marmalade-Glazed Brunch Ham
Elevate your brunch spread with a succulent marmalade-glazed ham. The glaze, infused with ad a delightful sweetness and tanginess to the ham.
1 fully cooked ham (approximately 4-5 pounds)
1 cup orange marmalade
1/4 cup Dijon mustard
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon ground ginger
1 teaspoon allspice
Freshly ground black pepper
Preheat your oven to 325°F (165°C).
Place the fully cooked ham in a roasting pan, cut side down.
Roast the ham in the preheated oven for 12 to 16 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the ham reads 120°F.
Remove the ham from the oven and pour any drippings from the pan.
Cut the fat surface of the ham lightly in uniform diamond shapes.
In a small bowl, whisk together the orange marmalade, Dijon mustard, brown sugar, apple cider vinegar, and spices.
Brush the orange marmalade glaze generously over the surface of the ham, ensuring that it is evenly coated.
Return the ham to the oven, uncovered, and roast for about 20 minutes longer, or until the thermometer reads 135°F.
Cover the ham with a tent of foil and let it stand for about 10 minutes or until the thermometer reads 140°F. Cover the roasting pan with aluminum foil, making sure it is tightly sealed.
Once the ham is fully cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
Wishing all the incredible moms out there a truly wonderful and joyous Mother's Day!