Skip to main content
FREE DINNER EBOOK! Get your copy!

Mother's Day Brunch Ideas Recipe

Here are our favorite Mother's Day Brunch Ideas to celebrate mom- whether you are looking for savory, sweet brunch or lunch, you'll find inspiration here: Spring Veggie Scramble with asparagus.

4.8 from 140 votes
30 mins
Total Time
2
servings
Jump to Recipe
Mother's Day Brunch Ideas

How to Make the Best Mother's Day Brunch Ideas

Mother’s Day deserves a special brunch, and this spring veggie scramble is the perfect way to show mom some love. Packed with tender leeks, crisp asparagus, and creamy goat cheese, this elegant yet easy-to-make dish brings the fresh flavors of spring right to your breakfast table.

The secret to this recipe is taking your time with the leeks—letting them slowly caramelize over medium-low heat brings out their natural sweetness and creates a silky base for the eggs. Fresh dill adds a bright, herbaceous note that perfectly complements the tangy goat cheese, making every bite feel like a celebration.

Whether you’re serving breakfast in bed or hosting a full brunch spread, this veggie scramble comes together in just 30 minutes but looks and tastes like something from a high-end brunch spot. Pair it with some crusty bread, fresh fruit, and a mimosa for the ultimate Mother’s Day morning.

Mother's Day Brunch Ideas

Mother's Day Brunch Ideas

Here are our favorite Mother's Day Brunch Ideas to celebrate mom- whether you are looking for savory, sweet brunch or lunch, you'll find inspiration here: Spring Veggie Scramble with asparagus.

4.8 from 140 votes
CourseBrunch
CuisineAmerican
Keywordmother's day brunch ideas, mother's day brunch recipes, spring scrambled eggs, brunch recipes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings2 servings
Calories425kcal
AuthorChristina Hill
Prevent your screen from going dark

Ingredients

Spring Veggie Scramble

Instructions

Spring Veggie Scramble

  1. In a large nonstick or cast iron skillet, saute leeks in oil over medium low heat for 10-15 minutes until melting and tender, turning the heat down further if starting to brown.
  2. Whisk eggs with sour cream, salt, and pepper.
  3. Add asparagus to the leeks and cook for a few more minutes, until asparagus is crisp, bright, and cooked al dente (you may want to turn the heat up to medium for just a minute or so).
  4. If the pan seems dry, add a touch more oil or butter.
  5. Pour in eggs and gently fold and stir with a rubber spatula, over medium-low heat, for 2-3 minutes. Add crumbled goat cheese. Continue folding gently until cooked to your desired doneness.
  6. At the end, add the fresh dill and stir to combine.

Notes

  • Use the tender parts of the asparagus only - discard the tough woody ends.
  • The leeks should be thoroughly rinsed to remove any grit before cooking.
  • For extra richness, use butter instead of oil for sauteing the vegetables.
Jump to Recipe