How To

9 Fabulously Frugal Mother’s Day Brunch Recipes

French Toast

What better use of some of the life skills Mom has given you — notably, money management and cooking — than to make her a thrifty and tasty brunch for Mother’s Day?

We asked chefs, bloggers and other foodies to share their favorite fabulous brunch dishes. All are cheap, and most offer kids some opportunity to help, even if it’s just mixing and measuring. (See our guide for some age-appropriate kitchen tasks.)

Here are 9 fabulously frugal Mother’s Day brunch recipes to try:

Stuffed Popovers

“Popovers can take a simple recipe and turn it up a notch,” says a spokeswoman for East Riding Farm.

The company — which makes frozen popovers — suggests filling them with scrambled eggs mixed with herbed goat cheese, and a sprinkle of chives on top.

Have a little more time? Consider making your own.

Mom’s Frittata

Chris Franz, the Executive Chef of the Rattlesnake Club in Detroit, makes this easy, tasty veggie frittata.

To prepare, preheat oven to 425 degrees, with racks in upper and middle thirds. On a 
rimmed baking sheet, toss four roasted garlic cloves and four chopped Yukon Gold potatoes with one tablespoon olive oil; season 
with salt and pepper.

Arrange in a single layer on sheet and roast on middle
 rack until potatoes are golden and crisp, about 25 minutes, stirring halfway 
through.

In a medium bowl, whisk together eight large eggs and one cup heavy cream and 
season with salt and pepper.

In a 10-inch cast-iron skillet, heat 1
 tablespoon olive oil over medium. Add half a julienned red onion and cook, stirring occasionally, until 
tender, about 5 minutes.

Add half a pound of trimmed and chopped broccolini, one chopped tomato and potatoes, and 
season with salt and pepper. Add egg mixture and stir to combine.

Sprinkle 
with one cup grated Gruyere cheese and cook, undisturbed, until edge is set, about two minutes.
 Transfer skillet to upper rack in oven and bake until slightly puffed and 
almost set, about 8 minutes.

Heat broiler and broil until cheese is browned 
and bubbling, about 1 minute. Run a rubber spatula around edge of frittata 
and transfer to a plate. Cut into wedges and serve.

Pancake Batter-Dipper French Toast

Pancakes or French toast? Tough call – why not have both?

Jerry James Stone of “Cooking Stoned” uses a pancake batter to coat bread slices, resulting in a breakfast  that’s the best of both dishes.

French Vegetable Quiche

“This French Vegetable Quiche is so easy, even little kids can help, and it’s delicious,” says Teri Gault, founder of The Grocery Game.

Most of the ingredients are common supermarket sale items, too.

Bacon and Egg Breakfast Bites

Bowls made of bacon make these brunch delicacies look great on a plate, says a spokeswoman for Celebrations.com.

Plus, they’re bite sized!

Sweet Potato Biscuits

Executive Chef Justin Swain of Rex 1516 in Philadelphia says these versatile biscuits can be served two ways: “At the restaurant they are 
served with a choice of eggs, chorizo gravy and a sprinkling of fried sage,” he says. “They could also be served with jam and clotted cream.”

To make, in a stand mixer combine 1.5 cups sweet potato puree, four ounces grated frozen butter and one teaspoon apple cider vinegar until just combined.

In a separate bowl, sift together 1.5 cups flour, a quarter cup light brown sugar, 2.5 tablespoons baking powder and a teaspoon kosher salt. Add all dry ingredients to puree mixture and combine until ball of dough 
forms.

Roll dough out on floured countertop, folding dough back over itself each time to create layers in the biscuits. Roll dough out a final time to a half inch thick and use a 2-inch ring mold to cut out biscuits from dough.

Line a sheet tray with parchment paper and place biscuits on top. Bake at 
400°F for 15 minutes.

Banana and Chocolate Chip Baked French Toast

Prepare this recipe the night before, to let the flavors meld (and negate the need to wake up early,) says a spokeswoman for AllFreeCasseroleRecipes.com.

Avocado Fried Egg

Stone’s take on egg-in-a-hole substitutes an avocado half for the toast.

Cinnamon Streusel French Toast

Sheri Silver of “Donuts, Dresses and Dirt,” first made this recipe for New Year’s Day, since it can be prepped a day in advance.

But it’s a good Mother’s Day option, too, she says, because easy prep allows for kids to pitch in.

Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie.