Homemade Mother's Day brunch ideas

- Recipes provided by Elizabeth Stone, founder of Silver Stone Events

'Green' Eggs and Ham Cups
Makes 6 cups

  • 8 slices of white bread
  • 4 tablespoons salted butter, soften or melted
  • ¼ cup diced ham
  • ¼ cup grated Swiss cheese or Monterrey Jack
  • 6 large eggs
  • ½ cup half and half
  • 1 tablespoon of diced fresh herbs (chives, basil, parsley etc)


  1. Preheat oven to 375 degrees. 
  2. Generously grease the muffin pan with butter. Use a regular size muffin tin (not mini). Use a 4” round cookie cutter and cut the bread into 8 circles. 
  3. Cut each round in half.  With the palm of your hand or a rolling pin, flatten out the bread. 
  4. Place the 2 bread halves into each cup. 
  5. Place the straight side down and press into the cup. If there is a gap at the bottom, use another small piece of bread to over the hole. 
  6. Place 2 teaspoons of ham and 2 teaspoons of cheese in each cup. 
  7. In a mixing bowl, mix together the eggs and half and half. 
  8. Stir in diced herbs. 
  9. Pour egg mixture into each cup to about ¾ full. 
  10. Bake for 20 minutes or until mixture is set. 
  11. Serve warm with sour cream. 

Banana Walnut Pancakes
Makes 8 – 12 pancakes


  • 2 cups Pancake mix in a box (original or just add water)
  • 3 bananas, sliced
  • ¼ cup toasted walnuts


  1. Mix pancake mix according to package instructions. 
  2. Stir in bananas and walnuts. 
  3. Let batter rest for 5 minutes. 
  4. Heat griddle or skillet over medium heat. 
  5. Lightly grease griddle or skillet with butter. 
  6. Pour ¼ cup batter onto griddle and cook until batter starts to bubble. 
  7. Flip pancake over and cook until golden brown. 
  8. Serve warm with powdered sugar and maple syrup. 

Strawberry Pop Tarts
Makes 8 pop tarts


  • 1 box refrigerated pie dough
  • 1 pint fresh strawberries, tops removed and sliced thin
  • 1 jar of strawberry jam or preserves
  • 1 large egg
  • 1 tablespoon water
  • Powdered sugar


  1. Remove pie dough from box and unfold. 
  2. Place on a floured surface and roll out each dough piece to be approximately a 12” by 10” rectangle. 
  3. Cut the dough in half on the short side to you have two long pieces of dough. 
  4. Cut each long piece into four equal parts. You should end up with 8 pieces of approximately 5” by 3” pieces from each sheet. 
  5. Place 8 pieces of dough on a baking sheet lined with parchment paper or on a nonstick baking sheet. 
  6. Place 1 tablespoon of strawberry preserves in the middle of each piece of dough. 
  7. Top with 4 slices of strawberry.
  8. Mix together egg and water.  \
  9. Using a brush, brush the egg mixture around the edges of the piece of dough on the baking sheet. 
  10. Top with second piece of dough. 
  11. Press the edges of the dough together with your fingers to seal and follow by pressing with the tines of a fork. 
  12. Use a toothpick and or fork and poke a few air holes in the center of each tart. 
  13. Freeze pop tarts for 30 minutes to 1 hour. 
  14. Preheat oven to 375 degrees. 
  15. Remove pop tarts from freezer and bake until golden brown for about 15-to-20 minutes.
  16. Remove from oven and sprinkle with powdered sugar. 

Fruitini with Fresh Mint
Serves 6


  • 6 cups of assorted cut fruits (bananas, melons, berries, grapes, oranges)
  • 2 tablespoons powdered sugar
  • 1 tablespoon lime juice
  • ½ teaspoon mint minced


  1. Mix together powdered sugar, lime juice and mint. 
  2. Place all fruit in a mixing bowl just before serving. 
  3. Toss with sugar and lime mixture. 
  4. Serve fruit in martini glasses and garnish with fresh mint leaves. 
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