Mother’s Day Brunch for 2 or 20, with an Advanced Preparation Schedule.
I’ve been hosting Mother’s Day brunch off and on for years. Sometimes the group is small, other times quite large. One year, we hosted a group of 16 adults and 15 children. (Hello, chaos.)
Regardless, of how many we have in attendance, I don’t want to be stuck in the kitchen all day. I want to pour myself a mimosa (or 3), eat delicious food and enjoy my guests. I’m a mother too, after all.
The secret of getting to enjoy your own party is selecting a menu that lends itself well to advanced preparation. This is something I insist upon every time I entertain. I even cook our Thanksgiving turkey 2 days before Thanksgiving. I think of it as catering my own party.
I also like to select a menu that can be scaled up or down with ease. Your Aunt Margaret called to ask if she can bring your cousin Vinny along with his wife and their two children? No problem. Just crack a few more eggs, make a double batch of sticky buns or cinnamon rolls (or cut them in half so there’s enough to go around), and ask them to pick up an extra bottle of champagne on their way over.
Mother’s Day Brunch Menu Ideas:
This simple Mother’s Day Brunch Menu can be easily scaled up or down for a group large or small. Much of the preparation can be done in advance. And, it lends itself to both a sit-down meal or a buffet.
Overnight Caramel Sticky Buns OR Overnight Cinnamon Rolls ~ Perfect Cheese Omelets ~ Asparagus Salad with Tarragon and Roasted Almonds ~ Bacon ~ Fresh Fruit
Easy Mother’s Day Brunch Preparation Schedule
3 days in advance
- Shop for your ingredients.
2 days in advance
- Prepare each of the three components of the asparagus salad: Cook the asparagus and prepare the tarragon dressing. Store each separately, in airtight containers in the refrigerator. Roast and chop the almonds, and store in zip top bag.
The day before
- Cook the bacon and let it cool on paper towels to drain. Spread it out on a baking sheet, cover with aluminum foil and refrigerate.
- Prepare the sticky buns or cinnamon rolls and put them in the refrigerator to rise overnight.
On Mother’s Day:
- Pour yourself a mimosa.
- Remove the rolls from the refrigerator and bake as instructed, timing it as best you can so that the rolls will still be warm when your guests arrive.
- Prepare your omelet station (instructions in recipe.)
- Toss the asparagus with the tarragon dressing and top with roasted almonds.
- Just before serving, pop the bacon, still covered, into a preheated 400-degree oven and cook until you can hear the bacon sizzling. Alternatively, lay the bacon in a single layer on a paper towel lined microwave safe plate. Cover with another paper towel and cook in 10 second increments until heated through.
- Take a deep breath, pour yourself another mimosa, and enjoy your brunch.
Mother’s Day Brunch Recipes
Perfect Cheese Omelets
Recipe notes: The easiest way to make omelets for a crowd is to crack and whip all the eggs ahead of time. Simply multiply the number of guests by 2 and crack that many eggs into a bowl or a large pitcher. Sprinkle in salt and white pepper, and whisk with a fork or a wire whisk for at least 2 minutes. For each omelet, measure out a scant ½ cup of eggs.
If you are hosting a casual, open house, buffet style brunch, simply set up an omelet station and make them as people arrive. Each omelet only takes about 4-5 minutes to make. If serving a sit-down brunch, place a baking sheet lined with parchment paper or aluminum foil in a 200-degree oven. Make the omelets one by one, placing them on the baking sheet to keep warm.
INGREDIENTS PER OMELET:
- 2 large eggs
- salt and white pepper
- 2 tablespoons of salted butter
- 2 tablespoons garlic & herb or shallot & chive Boursin Cheese
- 2 tsp chopped chives
- Crack the eggs into a small bowl and sprinkle with a bit of salt and white pepper. Whisk vigorously with a fork for 1-2 minutes. Vigorous beating will give the omelets a creamy consistency.
- Melt 1 tablespoon of the butter in a small omelet pan over medium heat. When the butter is melted and foaming, pour in the eggs.
- Using a rubber spatula, stir the eggs in the pan in small circles, like you’re making scrambled eggs. When the eggs are about 80% firm, spread them out in the pan, running the spatula around the edge of the omelet to create the smooth edges.
- When the eggs are mostly set, but still a bit wet and runny on the top, remove the pan from the heat. Crumble cheese over one half of the omelet and let sit for 1 minute. Using the spatula and your fingers, start with the cheese covered side and gently roll the omelet over itself in the pan to encase the cheese completely.
- Add the other tablespoon of butter to the pan and put it back on the stovetop. Use the spatula to gently turn the omelet around in the pan to coat the bottom with butter. Cook for 1-2 minutes, then turn out onto a plate, letting the melted butter in the pan drizzle over the top. Sprinkle with chopped chives and serve.
Asparagus Salad with Tarragon and Roasted Almonds
Recipe Note: This recipe makes enough tarragon dressing to dress 4 lbs. of asparagus, which will serve 12 people. Scale up if needed; if making less than 4 lbs. of asparagus, store leftover dressing in the refrigerator for up to 2 weeks. It’s delicious over any type of salad or vegetable.
- 4 lbs. fresh asparagus
- ¼ cup tarragon vinegar
- ¼ cup fresh tarragon
- 1/3 cup olive oil
- 1 tbsp honey
- 1 tsp each salt and pepper
- 1 tbsp Dijon mustard
- 1 tsp sesame chili oil
- ½ cup chopped roasted almonds (roast whole almonds at 375 degrees for about 10 minutes, until they start to smell toasty)
- Break asparagus in half, reserving the tops and discarding the bottoms. Have a large bowl of ice water at the ready.
- Bring a pot of water to a boil. Drop in the asparagus and cook for 1 ½ – 3 minutes, depending on the thickness of the asparagus. Test for doneness by pulling one piece of asparagus from the water and biting into it. It should be easy to bite into but still have a lot of crunch. Be careful not to overcook.
- Dunk the cooked asparagus into the ice water. Let it sit for at least 5 minutes. Drain.
- Add the tarragon vinegar, fresh tarragon, olive oil, honey, salt, pepper, mustard and chili oil to a blender and blend on medium-high for 1 minute.
- If serving immediately, toss the asparagus with the dressing and then sprinkle with chopped roasted almonds. If making ahead of time, store the asparagus and dressing in separate airtight containers in the refrigerator. Assemble the salad right before serving.
Sticky Buns ~ Overnight Homemade Caramel Rolls
Sticky buns. Caramel rolls. Whatever you want to call cinnamon rolls covered in buttery caramel deliciousness, is fine by me. Just give me one. This simple recipe calls for an overnight rise. In my book, this makes them the perfect addition to any brunch menu.
Overnight Homemade Cinnamon Rolls
If you love the kind of cinnamon rolls that are rich and buttery rather than overly sweet, this overnight homemade cinnamon roll recipe will become one of your favorite morning indulgences. Rich, buttery rolls with swirls of cinnamon sugar, slathered in vanilla cream cheese icing. And, just like with the Sticky Buns, the recipe calls for an overnight rise, making baking these before guests arrive a cinch.
More Mother’s Day Brunch Recipe Ideas
If Caramel Sticky Buns or Cinnamon Rolls don’t float your boat, or if you want to offer your guests more than one sweet treat (right on!), here are a few more recipe ideas…
Overnight Homemade Doughnuts
The dough for these yummy doughnuts is basically the same dough used for Overnight Sticky Buns and Overnight Cinnamon Rolls, making it ideal for advanced preparation. Get the recipe for Overnight Homemade Doughnuts.
French Crullers don’t lend themselves to advance preparation, but they only take about 45 minutes, start to finish, making them fairly easy to prepare the morning of your Mother’s Day Brunch. Get the recipe for French Crullers.
Mixed Berry Muffins
These muffins are best the day they are made, but to make the morning’s preparation easier, make the streusel the night before and store, covered in the refrigerator. Get the recipe for Mixed Berry Muffins.
Healthy Chocolate Banana Muffins
If you’d like to round out your Mother’s Day Brunch menu with a delicious, sweet treat that’s also pretty good for you, these Chocolate Banana Muffins will hit the spot. Get the recipe for Chocolate Banana Muffins.
Cherry Turnovers with Cream Cheese and Almonds
Make these cherry turnovers the night before Mother’s Day Brunch, but don’t glaze them. Before guests arrive the morning of Brunch, pop them in a toaster oven to warm or in a preheated 325 degree oven for a few minutes. Drizzle on the glaze and serve. Get the recipe for Cherry Turnovers.
Vanilla Glazed Chocolate Almond Scones
These tender, lightly sweetened scones are studded with chocolate, dusted with roasted almonds, and drizzled with a sweet vanilla glaze. Prepare the dough the night before Mother’s Day Brunch and bake in the morning. Get the recipe for Vanilla Glazed Chocolate Almond Scones.
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