The Perfect Little Brunch Menu for Anyone Cooking for Mother’s Day

It’s almost Mother’s Day and while the world is still topsy-turvy, things are starting to look up. Vaccines are widely available, restrictions are loosening, and many folks are reuniting with family they haven’t seen in person in months and months. Mother’s Day has always been a sunny sort of holiday, and we think it’s more important than ever to lean into its brightness this year.

It might not be how you’ve celebrated in years past, and that’s okay. Lean into a Mother’s Day that’s small and humble and it will still feel incredibly special among the current state of things. We’ve created a simple, small-scale brunch menu, along with an unfussy timeline, that works with what you have.

• Before bed: Sauté the vegetables for the Greek omelet and assemble it in a baking dish. Cover it tightly with aluminum foil and tuck it away in the refrigerator.

• When you wake up: Slice berries or remove frozen ones from the freezer to thaw in a bowl. Preheat the oven to 375°F.
• After you’ve poured yourself coffee: Remove the omelet from the refrigerator, uncover it, and transfer it to the oven. While it bakes, arrange bacon on a rimmed baking sheet and blend the Dutch baby batter.
• Once the omelet is baked: Increase the oven temperature to 400°F and bake the bacon.
• After the bacon is cooked: Increase the oven temperature to 425°F and bake the Dutch baby.
• Finally: While the Dutch baby bakes, prepare the mimosas. Then it’s time to sit down and celebrate Mom.

This menu speaks to everything we want from a good meal right now: It’s celebratory and special, while being the furthest thing from fussy or complicated. We’ve outlined a suggested menu and timeline, plus included easy recipe alternatives and tips for how to use ingredients you may already have on hand.

Eggs are practically essential for any great brunch spread, and they hold endless possibilities. We love this veggie-packed baked Greek omelet because it can be assembled the night before and simply baked off in the morning. It’s also infinitely adaptable, so you can make it work with what you already have.

For example, switch the feta with goat cheese or shredded cheddar, use frozen spinach or sauté another green like kale or Swiss chard, swap the peppers for more onions, or skip the dill. You may have leftovers of the egg bake, which is a great problem to have because that means you have breakfast or lunch covered the next day.