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Midland Living Magazine

Mother's Day Brunch Recipes

Whether you offer her breakfast in bed, a special lunch or combine the two for the perfect brunch, make sure you treat your mom (or wife) on Mother's Day. Mothers are the ones that are doing so much for others each and every day. Mother's Day is Sunday, May 10, 2020 so plan ahead and create the perfect menu for your queen. We've compiled a few ideas to get you started. 

Champagne Mocktails

  • 2 liters of chilled Ginger Ale
  • 1 C frozen cranberries for color
  • ½ can White Grape Juice (frozen)

Directions: Mix the frozen juice and Ginger Ale together. Pour into glasses and garnish with cranberries or other fruit of your choice.

Spinach Quiche


  • 1 C. chopped frozen spinach (about 1/2 C. thawed and squeezed)
  • Smidge of salt
  • 4 eggs
  • Optional 4 slices of bacon cooked and chopped finely
  • 1 C. swiss or Parmesan cheese grated
  • 1/2 C. cheddar cheese grated
  • 1/2 C. milk
  • pie crust of your choice


1.    Preheat oven to 350 degrees
2.    Bake pie crust approximately 10 minutes
3.    Thaw and chop spinach
4.    Squeeze out liquid from spinach
5.    Combine all ingredients together and stir carefully, but ensure eggs are well beaten.
6.    Pour egg mixture into your pre-baked crust.
7.    Bake for 30-35 minutes, until set in the middle.

3-Ingredient Never-Fail Cream Biscuits 
Recipe From: 
Photograph Credit: J. Kenzi Lopez 


  • 10 ounces (about 2 cups) self-rising flour
  • 2 tablespoons sugar (if making sweet shortcake-style biscuits)
  • 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

Directions: Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stir with wooden spoon and then drizzle in cream. Stir until a lumpy dough forms but do not over-mix.  

For Drop Biscuits: 
use a 1-ounce cookie dough scoop and scoop balls of dough onto a baking sheet lined with parchment paper. Space two inches apart.  Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

For Flaky Rolled Biscuits: 
With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Bacon and Eggs in a Cup
Photo and Recipe Credit: Kraft Heinz at 

  • 2 eggs
  • 2 Tablespoons Milk
  • 1 Tablespoon Oscar Mayer Real Bacon Bits
  • 1 Tablespoon Kraft Shredded Three Cheese with a Touch of Philadelphia 

Directions: Beat eggs and milk with a fork in a large microwaveable mug until blended. Stir in bacon bits. Microwave on high for 1 minute, 15 seconds to 1 minute, 30 seconds or until eggs are almost set. Top with cheese. Let stand 1 minute before serving. 

Fruit & Yogurt Parfait 

Photo & Recipe Credit: AllRecipes.Com

  • 2 Cups Vanilla Yogurt
  • 1 Cup Granola
  • Sliced Strawberries, Peaches, Blueberries, Oranges, or whatever type of fruit you desire 

Directions: In a large glass, place a layer of granola. Top with yogurt and then layer with fruit. Keep alternating layers as you desire. 

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