Happy Mother’s Day! 🌸
I’ve got Mother’s Day Brunch covered!
I hope your new month is off to a lovely start. We're already almost halfway through 2025 (omg), and I have been planning tons of fun recipes for you to ring in the summer months.
Mother’s Day is just around the corner, and what better way to celebrate the amazing moms in our lives than with a cozy, delicious brunch? Whether you're hosting, treating yourself (yes, you deserve it!), or just love a good weekend breakfast, I’ve got you covered.
This year, I’m sharing two of my favorite brunch recipes that are both easy to whip up and guaranteed to impress:
🥘 Sausage & Hashbrown Breakfast Casserole This hearty, dairy free, crowd-pleasing casserole is everything you want in a brunch dish—savory, filling, and ridiculously simple. Just assemble the night before, pop it in the oven in the morning, and boom: brunch perfection.
Ingredients needed:
20 oz package of hashbrowns thawed
1 pound sausage I used turkey sausage
¼ cup diced yellow onion
10 large eggs
1 cup dairy-free milk
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Directions
Preheat oven to 350° F. Grease a 9x13 casserole pan with a non-stick spray or butter. Spread thawed hashbrowns across bottom of pan and set aside.
In a large saute pan over medium heat, brown the sausage. Once fully cooked, remove from the heat and spread on top of the hashbrowns, followed by the onions. Give this a quick toss and set aside.
In a large bowl, whisk together the eggs, dairy-free milk, garlic powder, salt, and pepper. Pour this overtop the hashbrown mixture.
Bake in the oven for 45-55 minutes, or until the middle is fully cooked. If the top is browning too quickly, you can loosely cover it with tin foil. Allow the casserole to cool for 10-15 minutes before serving.
🧁 Lemon Poppy Seed Blender Muffins No mixing bowls, no mess! These blender muffins come together in minutes and are perfect for little hands to help with (or snack on). Bonus: they’re freezer-friendly and naturally sweetened!
Ingredients needed:
1 cup plain dairy free yogurt
2 eggs**
1/4 cup unsweetened vanilla almond milk
2 teaspoons vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 and 1/2 cups rolled oats, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons lemon zest (from approx. 3 large lemons)
2 tablespoons melted unrefined coconut oil
2 tablespoons poppy seeds
Lemon Icing
1/2 cup powdered sugar
1 tablespoon lemon juice
Directions
Preheat the oven to 350°F then grease or line a muffin tin for 12 muffins and set aside.
In a blender or a food processor, layer the yogurt, eggs, almond milk, vanilla extract, maple syrup, coconut sugar, 2 cups rolled oats, baking soda, baking powder and lemon zest (make sure they are in that order- you want the liquid items to be on the bottom). Add the melted coconut oil last then blend on high for about 20 seconds, until smooth. Lastly, add the poppy seeds and the remaining 1/2 cup of oats to the blender and blend for a few seconds so that they’re evenly distributed.
Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full then bake in the oven for 20 minutes, until light golden brown.
If you’re making the icing, combine the powdered sugar and the lemon juice in a small bowl and stir vigorously until smooth. Once the muffins have cooled, drizzle about one teaspoon on each and sprinkle with lemon zest.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Need an idea for all those zested lemons? Make mom some fresh lemonade! It’s really easy!
Fresh Lemonade
Ingredients needed:
1 c lemon juice (about 3 lemons)
1c warm water
1/2c sugar
2 cups cold water
Directions
Pour the sugar and warm water into a small saucepan and stir over medium heat until the sugar is dissolved about 3 minutes. Combine the remaining ingredients and chill before serving. You can adjust the sweetness to your liking or add some muddled berries like raspberries for a pink lemonade or substitute the cold water for sparkling for a fizzy version. Have fun with it!
✨ Whether you’re celebrating Mom, being celebrated as Mom, or just looking for a great excuse to brunch, these recipes are a win. Wishing you a weekend full of love, laughter, and second helpings!
P.S. Have a favorite Mother’s Day tradition or brunch recipe? Leave a comment below—I’d love to hear it!
