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Mother's Day Brunch Recipes

Start Mother's Day the right way - with a delicious brunch that any mom would be proud of. I can't wait to see what my bunch has planned for me, but if you need a little help, check out these awesome recipes.

Happy Mother's Day!

Raspberry Sunrise Mimosa

Photo Credit: Food Network


10 ounces fresh raspberries

1/2 cup grenadine, chilled

2 cups pulp-free orange juice, chilled

1 750 mL bottle sparkling dry, white wine, chilled

Special Equipment: a 12-cube ice cube tray, preferably one that makes square cubes; a freezer-safe pitcher; a large serving spoon


1. Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about an hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour. 

2. Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.

3. To serve, stir and combine the cocktail in the pitcher. Add the prepared ice cubes to champagne flutes. Fill with the cocktail and top off with the remaining raspberries. 

To view the original recipe, click here.

Easy Frittata

Photo Credit: Parker Feierbach

INGREDIENTS 8 large eggs

1/3 cup heavy cream

3/4 cup shredded mozzarella

Kosher salt

Freshly ground black pepper

Pinch of red pepper flakes

2 tbsp extra virgin olive oil

1 shallot, minced

3 cloves garlic, minced

8 oz, baby bella mushrooms, sliced

1/2 cup ricotta

3 cups baby spinach


1. Preheat oven to 375 degrees. In a medium bowl, whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper and a pinch of pepper flakes. 

2. In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. 

3. Pour egg mixture into the skillet then dollop with ricotta and transfer skillet into the oven.

4. Bake until eggs are just set,12 minutes.

To view the original recipe, click here.

Strawberry Sweet Rolls


For the rolls:

1 tube crescent rolls

1 cup strawberry preserves

1 cup chopped strawberries

1 tbsp melted butter

sugar (for sprinkling)

For the glaze:

4oz. cream cheese, softened

4 tbsps butter, softened

1 cup powdered sugar

1 tbsp milk

1 tsp pure vanilla extract

1 tsp lemon zest


1. Preheat oven to 375 degrees and grease an 8" x 8" baking pan with cooking spray.

2. On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each triangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in the baking pan.

3. Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes. 

4. Meanwhile, make the glaze: in a medium bowl using a hand mixer, beat cream cheese, butter, and powdered sugar until well combined. Add milk, vanilla and lemon zest and mix until smooth. 

5. Drizzle baked rolls with cream cheese glaze. Serve warm. 

To view the original recipe, click here.

Homemade French Toast

Photo Credit: Jillian Guyette


4 large eggs

1/4 cup whole milk

1 tbsp sugar

1 tsp pure vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tbsp butter

8 slices of challah or brioche, slightly stale or day old is preferable

warm maple syrup for serving

butter, for serving


1. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and nutmeg. In a large skillet over medium heat, melt butter.

2. Working in batches, coat bread with egg mixture and place in heated skillet. Cook until each side is golden, 2 to 3 minutes each side. Serve with warm maple syrup and butter. 

To view the original recipe, click here.

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