Sweet & Savory Mothers Day Brunch Ideas For Mothers Day

Mothers day brunch recipes

Happy Mothers Day Weekend to all the mom’s out there!

For those looking for a little more of a low key celebration, I thought I would share some more recipes I’ve tested in case you were looking to make a Mother’s Day brunch from the comfort of your own home. 

When you don’t want to be on a scavenger hunt in the supermarket for things to cook, these recipes are super easy and don’t involve crazy ingredients that you wouldn’t be able to find. I couldn’t decide between savory and sweet so I made them both. I made these easy buttermilk and pepper biscuits, homemade sausage (SUPER easy), and cream gravy (EASIEST), with eggs two ways. I had them plain and simply scrambled on the side as well as fried on top of my homemade hash with peppers, onions, beans, and spices.

At first, these lemon ricotta fritters got me a little nervous but ended up turning out PERFECTLY and were such a hit. They were so light and delicious and I’ve used this homemade jam/sauce on so many other things as well, like on my yogurt, pound cake or really anything else you have laying around. I realized how easy and fast these were and will be coming back to this recipe all the time!

Lemon Ricotta Fritters With Fresh Berry Jam

Lemon Ricotta Fritters With Fresh Berry Jam Brunch Ideas



  • 3/4 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon grated lemon zest

  • 1/4 teaspoon salt

  • 1 cup whole milk ricotta

  • 2 large eggs, lightly beaten

  • 3 tablespoons granulated sugar

  • 1 1/2 teaspoons pure vanilla extract

  • Confectioners’ sugar, for dusting

  • Lemon zest, for garnish


  • 1/2 pint blackberries

  • 1/2 pint raspberries

  • 1/2 to 3/4 cup sugar, depending on sweetness

  • 1 tablespoon fresh lemon juice

  1. Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F.
  2. Whisk together the flour, baking powder, zest, and salt in a bowl.
  3. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl
  4. Whisk into the flour mixture.
  5. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch.
  6. Transfer with a slotted spoon to paper towels to drain.
  7. Dust generously with confectioners’ sugar, garnish with lemon zest and serve with Jam


  1. Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher.
  2. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice.
  3. Taste for desired sweetness and add remaining sugar if necessary.
  4. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes.
  5. Transfer to a bowl over an ice bath until cooled.
  6. Cover and refrigerate until chilled or serve immediately
Lemon Ricotta Fritters with fresh Berry Jam Brunch Ideas

Black Pepper Buttermilk Biscuits With Homemade Sausages And Gravy




  • 2 cloves garlic, smashed and chopped to a paste
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon onion powder
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper


Black Pepper Buttermilk Biscuits

  • 4 cups all-purpose flour, plus more to dust
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces
  • 1 1/2 cups cold buttermilk
  • 1/2 cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between

Cream Sauce

  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Scrambled Eggs
  • 8 large eggs, lightly beaten
  • Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter

For the sausage:

  1. Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper.
  2. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Form the sausage mixture into 8 patties.
  4. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side. 

For the black pepper buttermilk biscuits:

  1. Preheat the oven to 450 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl.
  3. Using a dough cutter, combine the ingredients until they are incorporated.
  4. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
  5. Add the buttermilk and gently mix until the mixture just begins to come together.
  6. Scrape the dough onto a lightly-floured counter.
  7. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
  8. Use a 2-inch round biscuit cutter to cut out the biscuits.
  9. Press together the scraps of dough, and repeat the process.
  10. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper.
  11. Bake the biscuits for 12 to 15 minutes or until light golden brown.
  12. Cool on a baking rack.
    Yields: 10 to 12 biscuits

For the cream sauce:

  1. Put the milk in a small saucepan and bring to a simmer over medium heat.
  2. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color.
  3. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes;
  4. season with the salt and pepper.
  5. Keep warm.

For the eggs:

  1. Beat the eggs in a large bowl and season with salt and pepper.
  2. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.


  1. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top.  Serve with cream sauce and scrambled eggs.

Southwestern Hash

Southwestern Hash - Brunch Ideas



  • pound small red potatoes, cut into 1/2-inch cubes
    tap here

  • 1 tablespoon olive oil

  • 1 small onion, diced (about 1 cup)

  • 1 green pepper, diced (about 1 cup)

    3 cloves garlic, minced

    1/4 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1 teaspoon ancho chili powder or other chili powder

  • 3 medium tomatoes, diced (about 2 1/2 cups)

  • 1 can no-salt-added black beans, drained and rinsed

  • Salt and freshly ground black pepper

  • 1/3 cup chopped fresh cilantro leaves

  • 4 eggs

  • Hot pepper sauce, for serving

  1. Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
  2. Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat.
  3. Add the onions and peppers and cook until vegetables have softened, about 6 minutes.
  4. Stir in the potatoes, garlic, cumin, oregano, and chili powder.
  5. Add the tomatoes and beans and simmer for 5 minutes or until heated through.
  6. Season with salt and pepper. Stir in cilantro.
  7. Transfer the hash onto serving plates.
  8. With the heat off, wipe out the pan again.
  9. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy
  10. . Put an egg on top of each mound of hash.
  11. Serve with hot sauce.

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Sweet & Savory Mothers Day Brunch Ideas For Mothers Day

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