Mother’s Day Brunch  Recipes

Mother’s Day Brunch Recipes

When it comes to your mother, she really knows best. And if she’s saying she doesn’t think she should cook on her day, then you best be listening to this advice. But don’t worry, in my latest segment for Global’s The Morning Show I share three dishes that will not only feed the whole family but they’re a home run of flavour and ease. One of these beautiful brunch dishes and a homemade card will surely make you the favorite this Mother’s Day.

Find the recipe for Blueberry Ricotta Sheet Pan Pancakes here

Spinach, Leek and Goat Cheese Strata

A strata is just a fancy name for a savoury bread and egg casserole. A great make ahead dish for entertaining: put it together the day before you want to serve it since it sets up overnight in the refrigerator. The next morning you just bake it and, viola, a delicious savoury brunch1


  • 8 cups cubed sourdough bread
  • 1 Tbsp olive oil
  • 1/2 cup chopped leeks
  • 2 cloves garlic minced
  • 3 packed cups fresh baby spinach
  • 8 ounces goat cheese crumbled
  • 1/2 cup grated gruyere cheese
  • 6 Tbsps fresh basil chopped, divided
  • 8 large eggs
  • 2 cups milk
  • 3 Tbsp melted butter
  • 1 Tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Spray an 13x9x2 inch glass baking dish with nonstick cooking spray. Arrange bread in a single layer in the dish, then set aside.
  • In a large skillet over medium heat, add oil and sauté leeks until soft, about 4 minutes. Add garlic and spinach and, while stirring occasionally, cook spinach until wilted, about 3 minutes. Remove from heat. Spoon evenly over bread.
  • Sprinkle an even coat of goat cheese crumbles and gruyere over top of spinach mix. Sprinkle half the basil over top the cheese.
  • Whisk eggs, milk, melted butter, dijon mustard, remaining basil and salt and pepper. Pour evenly over cheese. Cover tightly with plastic wrap and refrigerate for 1 hour or overnight.
  • Remove dish from refrigerator and allow to sit out at room temperature for 15 minutes.
  • Preheat the oven to 375.
  • Bake casserole, uncovered, for 20 minutes. Then loosely cover it with aluminum foil and continue baking for 30-35 minutes, or until the sides are browned and the center is puffy.
  • Remove from oven and allow to cool for 5 minutes then serve.

Mascarpone Berry Tart

This tart is not only beautiful but an easy dish that uses summer berries alongside a creamy mix of mascarpone with a hint of orange. It's ideal of entertaining and will be a memorable end to any meal. Try it for brunch too.
Course Breakfast, Dessert
Cuisine American


  • 1 frozen puff pastry, thawed
  • 18 oz mascarpone cheese
  • 1/4 cup icing sugar, plus Moree for garnish
  • 1 Tbsp milk or cream
  • 1 Tbsp orange juice
  • 1 tsp orange zest
  • fresh basil or mint, for garnish


  • Preheat the oven to 375. Line a baking sheet with parchment paper.
  • Roll out your puff pastry to 12 x 12 inches. Score border of puff pastry. Brush with egg yolk mixed with 1 Tbsp water. Using a fork, prick pastry all over, keeping them about 2" apart.
  • Bake in the oven, on the middle rack, 18 to 20 minutes, or until puffed and golden brown. Allow to cool completely.
  • Spread mascarpone mixture across top leaving 1 cm border around the edges. Scatter berries over the mascarpone. Garnish by dusting with icing sugar and fresh basil or mint.
Keyword summer berries, berries, strawberries, blueeberries, raspberries, blackberries, easy recipes, tart, berry tart, dessert, summer dessert, desserts, mascarpone cheese tart, berry tart

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