Kid-Friendly Mother'S Day Brunch Recipe

Name: Kid-Friendly Mother'S Day Brunch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (packed) light brown sugar; 1/4 cup chopped walnuts or pecans; 1/4 teaspoon ground cinnamon; 2 large eggs; 1 1/4 cups unsweetened applesauce; 1/3 cup flavorless oil, such as canola or safflower; 1/4 cup buttermilk or whole milk; 1 1/4 cups all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; Pinch of ground cloves; 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden); 1 cup old-fashioned oats; About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated; 1/2 onion, peeled and grated; 2 eggs, lightly beaten; 1/4 cup flour or plain bread crumbs, more as needed; 1/2 cup grated Parmesan cheese; 1 to 4 tablespoons butter or extra virgin olive oil; Unsalted butter, for pie plate; 8 ounces thickly sliced bacon; 4 ounces small mushrooms, wiped clean, quarted; 1 red, yellow, or orange bell pepper, seeds and ribs removed, diced; 3 ounces soft goat cheese; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon fresh thyme leaves

Start your day right with this Kid-Friendly Mother'S Day Brunch recipe. Made with light brown sugar, walnuts, ground cinnamon and eggs. Easy step-by-ste…

This Kid-Friendly Mother'S Day Brunch relies on simple, everyday ingredients such as (packed) light brown sugar, chopped walnuts or pecans, ground cinnamon and large eggs. It comes together quickly and makes 4 servings, at about 2584 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

1/4 cup (packed) light brown sugar
1/4 cup chopped walnuts or pecans
1/4 teaspoon ground cinnamon
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
1 cup old-fashioned oats
About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup grated Parmesan cheese
1 to 4 tablespoons butter or extra virgin olive oil
Unsalted butter, for pie plate
8 ounces thickly sliced bacon
4 ounces small mushrooms, wiped clean, quarted
1 red, yellow, or orange bell pepper, seeds and ribs removed, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
Preheat the oven to 325u00b0F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.
Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the p
Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wi
Everyday Food
2 tablespoons unsalted butter, melted, plus more for the pan
8 ounces dried figs, stemmed and coarsely chopped
1 1/4 cups
(recipe follows)
3 large eggs
1 cup half-and-half
Confectioners sugar, for dusting
1 1/2 cups flour
3/4 cups of sugar
1 1/2 teaspoons baking powder
Scant teaspoon salt

1
Center a rack in oven; preheat to 350u00b0F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2
In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3
Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
4
Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
5
Mix all ingredients in a bowl except butter or olive oil. The mixture should be fairly loose but not iquid; add more flour or bread crumbs if necessary.
6
Put butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put generous spoonfuls of batter in the pan. Cook, flipping once, until nicely browned on both sides - 10 to 15 minutes total.
7
Serve hot or at room temperature.
8
The Martha Stewart Living Cookbook: The Original Classics.
9
Preheat oven to 350u00b0F. Butter a 9-inch baking dish or cake pan. In a small bowl, toss the figs with 1/4 cup of the baking mix.
10
In a large bowl, whisk together the eggs, half-and-half, melted butter, and remaining cup of baking mix. Add figs and stir until just combined. Pour batter into pan and place pan on a baking sheet. Bake until center of clafouti is set, about 30 minutes. Let cool until barely warm. Dust with confectioners' sugar and serve.
11
Combine all ingredients in a large bowl. Whisk well.

2584

kcal

Calories

159

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 48 ingredients. The key ingredients include: 1/4 cup (packed) light brown sugar, 1/4 cup chopped walnuts or pecans, 1/4 teaspoon ground cinnamon, 2 large eggs, and more.

Yes, Kid-Friendly Mother'S Day Brunch Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2584 kcal
Category
Breakfast

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