My mother’s favorite meal to eat out was breakfast. It gave her the opportunity to calmly begin her day instead of hustling to get all of us fed and out the door to school and my dad to work. So when Mother’s Day rolled around, we knew exactly what to do for her – take her out to brunch!
As I got older and learned to cook, I preferred to make the meal for her. To this day it is one of my favorite ways to show someone how special they are.
Today I have collected 20 recipes from my friends that are truly amazing and am thrilled to share them with you. I know my mom would enjoy all of these and be thrilled to have them any day of the year!
Berry Pink Lemonade Prosecco Punch from Gwynn of Swirls of Flavor
White Sangria with Mango and Berries from Lisa of Downshiftology
Cranberry Orange Mimosas from Nicole of Or Whatever You Do
Orange Creamsicle Mimosas from Anna of Crunchy Creamy Sweet
Blueberry Mojito Mocktails from Courtney of NeighborFood
EGG DISHES AND SAVORY CASSEROLES
Individual Bacon-Hash Browns and Egg Casseroles from Valentina of Cooking on the Weekends
Ground Turkey Chili Shakshuka from Sandi of Fearless Dining
Hard Boiled Eggs Benedict from Brandie of Home Cooking Memories
Cheddar Bacon Deviled Eggs from Karly of That Low Carb Life
Mexican Breakfast Casserole from Aysegul of Foolproof Living
Lavender-Lemon Scones (Gluten-Free) from Sheri of Sheri Silver
Moist Coffee Cake Muffins with Streusel Topping (Vegan) from Marly of Namely Marly
Lemon Greek Yogurt Pancakes from Kristine of Kristine’s Kitchen
Grilled French Toast Stuffed with Strawberry Basil Cream Cheese from Rachel of Rachel Cooks
Lemon Muffin Gluten Free Breakfast Casserole from Taylor of Food Faith Fitness
MORE SAVORY FAVORITES
Roasted Asparagus and Tangerines from Liz of The Lemon Bowl
Simple Curry Chicken Salad from Julia of A Cedar Spoon
Smoked Salmon Crostini Bar from Lori of Foxes Love Lemons
Crispy Cheddar Hash Brown Waffles from Sandi of Fearless Dining
Fully-Loaded Breakfast Tacos from April of Girl Gone Gourmet
If you are making brunch for your mom this year, I hope these 20 recipes will help you plan your menu and create a wonderful meal everyone loves.
To convert recipes to gluten-free, substitute with GF ingredients where possible or if not crucial, leave it out. If you are baking, use a gluten-free flour blend and use 120 grams per cup of flour called for in the recipe. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour. They both help avoid crumbly baking results. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page and you are welcome to contact me for more assistance.
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