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Mother's Day Brunch--Enjoy!

Lord Honey, I'm gonna make it easy for you to make Mom's day special, by givin' y'all my Mother's Day Brunch recipes in one place.

Berries & Cream French Toast Bake

Jason Smith, FNS

Serves 4-6


1-Large french bread loaf

½-cup butter, melted


¾-cup half&half

1-cup brown sugar

1-tsp vanilla

¼-tsp salt

½-tsp cinnamon

2- 8 ounces packs cream cheese, room temp

3-tsp lemon zest

¼-cup honey

1-pint strawberry, sliced

1-pint blackberries

Favorite maple syrup


· Preheat oven to 350, spray a 9x13 baking dish.

· Slice bread into 1/2 inch slices, place half in the bottom of pan.

· In a bowl mix the butter, cinnamon, eggs, half&half, sugar, salt and vanilla together.

· Mix together the cream cheese, honey and lemon zest.

· Spread the cream cheese mixture over bottom layer of bread.

· Place the strawberries and blackberries over cream cheese layer, reserve a few of each for garnish.

· Place rest of bread on top, and pour the egg mix over, let stand for 20 mins.

· Place in oven and bake for 30-35 mins or until top is brown and no jiggle in egg mixture.

· Remove from oven and let cool about 5 mins, top with maple syrup, garnish with reserved berries.

Tip: This can be made with any type of bread.


Pretty-in-Pink Sangria Sipper

Jason Smith, FNS

Makes 1 Pitcher


1-bottle sweet white wine

2-cups premade strawberry lemonade

Favorite sliced fruits, such as lemons, strawberries, blackberries, oranges and pears

Garnish with lemon slices and sliced strawberries


·Chill the wine and strawberry lemonade overnight.

·Pour the wine in a pitcher and add the lemonade and stir, place fruit in and stir, return to fridge and let chill for at least 4 hours or overnight.

·Pour in glass, garnish and enjoy.

Tip: You can use any brand of wine and any fruits you like.


Kale-Berry Wonton Cups

Jason Smith, FNS

Makes 24


1-pack wonton wrappers

3-cups fresh kale, chopped

¾ -quart strawberries, sliced

1-cup blueberries, cut in half

1-pound bacon, diced and cooked crispy

½-cup slivered almonds

¼-cup roasted & salted sunflower seeds

1-cup goat cheese, crumbled

3-TBSP olive oil

2-TBSP lemon or orange juice

1-TBSP Dijon mustard

2-tsp bourbon (optional)

½-tsp onion powder

2-tsp honey

1-tsp crushed tarragon

Pinch red pepper flakes

Salt & Pepper to taste


· Preheat oven to 375, spray a 6 or 12 well muffin tin.

· Put a wonton wrapper in each cup, folding corners back on top of pan to make a cup.

· Bake for 8-10 mins or until brown and crispy.

· Remove and repeat until you have 24 wonton cups.

· In a mixing bowl place the kale, berries, bacon and nuts.

· In a jar with a lid or small bowl place the oil, juice, bourbon, mustard, honey and the spices, place lid on and shake until combined.

· Drizzle half the dressing over the kale mix and toss to cover, if need more dressing add and toss.

· Place the wonton cups on serving platter and divide the kale mix between them.

· Top each with goat cheese.

Tip: You can use any berries you wish, You can even add orange segments if you wish.


Sausage-Stuffed Mini Peppers

Jason Smith, FNS

Serves 8-10


1-bag mini sweet peppers

1-pound breakfast sausage

1-package cream cheese, 8 ounces

1-cup diced fresh mushrooms

¼-cup onion, minced

1-tsp onion powder

½-tsp garlic powder

¼-tsp crushed red pepper flakes

2-cups shredded parmesan cheese

¼-cup parsley, minced


· Preheat oven to 350, line a baking sheet with foil.

· In a medium skillet place the sausage, onions and mushrooms, cook and scramble.

· When sausage mix is cooked take off heat and add the cream cheese, stir in.

· Sprinkle the seasonings in and stir to combine.

· Cut tops off peppers and cut length wise, they will look like little boats.

· Spoon sausage mixture into each pepper half.

· Place on baking sheet and bake for 15 mins.

· Remove from oven and sprinkle cheese on top of each, return to oven and bake until cheese is melted.

· Remove and place on serving platter, sprinkle with minced fresh parsley.

Tip: You can use hot banana peppers or jalapenos if you wish.


Bread Boat Quiche

Jason Smith, FNS

Serves 6-8


1-large loaf of whole French bread


¼ -cup heavy cream or half&half

3-cups spinach

1-medium onion, diced

1-cup diced fresh mushrooms

3-TBSP butter

1 ½ -cups diced smoked sausage links

¾ -cup parmesan cheese, grated

2-tsp country bling dust

¼-tsp crushed red pepper


· Preheat oven to 350, line a baking sheet with foil.

· Cut the top off bread, making sure to just barely cutting it off.

· Using your fingers dig out the center of the bread leaving walls of bread about ½ inch thick.

· Save the top and inside of bread for bread crumbs for another recipe.

· In a skillet place the butter and bring to heat on medium, add the onion and mushrooms, cook until tender, add the spinach and cook for 3 mins, take off heat and let cool for 5 mins.

· Spoon onion mix into bottom of bread boat.

· Sprinkle the cubed sausage over onion mix.

· Place the eggs, country bling dust, red pepper flakes and cream in a mixing bowl and whisk together.

· Pour egg mix over sausage, sprinkle the parmesan cheese over top.

· Bake for 35-40 mins or until set, you want it to jiggle a very small amount.

Tip: You can use regular breakfast sausage, ham or cooked chicken.


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