Whether your Mother’s Day ritual includes breakfast in bed or a lovely al fresco brunch, nothing beats new recipes to keep beloved traditions fresh. Starting the day with a classic breakfast casserole or sweetbread is never ordinary, but there’s something special about a colorful baked egg entree that really makes any menu count, no matter how casual.
Give mom the right lesson with a surprisingly easy quiche or frittata that’s sure to please. You can make almost anything with sausage, potatoes, veggies, cheese, and more. You’ll find our favorite frittata and quiche recipes are packed with a variety of flavor combinations. But the best part? They’re easy to personalize. Adding a little extra touch to your mom’s favorite ingredients is sure to get her noticing. From crustless quiches to mini frittatas, keep scrolling for recipes that are perfect for unleashing your culinary creativity and are sure to make your Mother’s Day meal one to remember.
Antonis Achilleos
The combination of ham, collards, onions, and cheese makes a solid base with plenty of room for customization, then top it off with all-purpose baking mix, milk, and eggs and it’s ready in just an hour.
Victor Protacio, Food Stylist: Ruth Blackburn, Prop Stylist: Shel Royster
Fill this frittata with whatever ingredients are in season at the farmers market. Rich cream gives the eggs a silky texture. Garnish this cheese dish with any fresh herbs you have on hand.
Greg Dupree, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
With a thick crust made with cheesy grits and stuffed with lots of bacon, this hearty quiche is a Mother’s Day highlight!
Greg Dupree, Food Stylist: Ali Ramey, Prop Stylist: Hannah Greenwood
Impress your mom with a homemade puff pastry stuffed with the classic flavor combo of broccoli and cheese. The custard filling, flaky crust, and cheesy goodness will have you pushing your limits. If you’re short on time, using store-bought puff pastry is just as good – and delicious.
Caitlin Bensel, Food Stylist: Tory Cox
Here’s a close-up of the braided puff pastry for this classic quiche, complete with no need to tell anyone that it’s made with store-bought puff pastry.
Victor Protacio, Prop Styling: Audrey Davis, Food Styling: Emily Neighbors Hall
These mini frittatas are made with refrigerated shredded hash browns baked in individual cups and filled with eggs, spinach, cherry tomatoes and cheese. Mom won’t want to have just one.
Melina Hammer
This delicious quiche takes a breakfast classic up a notch: Spinach and sausage are mixed into the filling and topped with shredded cheese before baking.
Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Available at farmers markets and specialty stores, fiddlehead fern adds an unforgettable flavor to any quiche.
Mom will never guess that this recipe can be made in just 15 minutes. To lighten the recipe, reduce the amount of cheese and replace the eggs with an egg substitute.
Greg Dupree, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Kristin Keeley
You won’t believe the secret ingredient in this super smooth quiche!
By Antonis Achilleos. Prop Styling: Missy Neville Crawford. Food Styling: Tori Cox.
Hash browns and bacon have never looked more elegant than in this authentic breakfast that requires just 20 minutes of prep time, and the chives add a splash of green that might trick you into thinking it’s healthy too.
Vianney Rodriguez/Jason David Page/Southern Living
A reader favorite, this Quiche Lorraine lives up to its reputation: quick, flavorful, and delicious. Our recipe features an egg filling topped with flecks of scallions, bacon, and lots of Swiss cheese.
Photography: Caitlin Bensel, Food Styling: Karen Rankin
To make preparing this frittata a breeze, look for ready-to-go packets of mixed mushrooms and washed baby spinach. This dish can be served hot, fresh, or at room temperature.
Alison Miksch
The cheddar grits “crust” is enhanced with generous helpings of bacon, making this sure to become your new favorite quiche. If you’re a bit of a planner, this dish can be made up to 2 days in advance.
Jennifer Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
This frittata is a great way to use up leftovers. It combines cooked turkey with whatever veggies you have on hand, like leftover green beans, broccoli, or Brussels sprouts. It’s a sure-fire hit. The recipe calls for Gruyere cheese, but any cheese will do.
Victor Protacio, Food Styling: Richon Hannahs, Prop Styling: Audrey Davis
Refrigerated shredded hash browns are always delicious, but they’re even better in this easy frittata, a beautiful way to enjoy eggs and potatoes.
Photographer Victor Protacio, Food Stylist Ruth Blackburn, Prop Stylist Kristin Keeley
Everyone in the South loves a good tomato pie, and this Roasted Tomato Quiche might be the best way to enjoy both tomatoes and custard eggs. The addition of Colby Jack cheese and bacon makes this dish incredibly decadent.
Will Dickey
This quiche may sound ordinary, but a few key ingredients make it special, just like Mom’s.
Caitlin Bensel, Food Stylist: Tory Cox
Nothing beats a classic, and this easy and delicious quiche is the perfect recipe for Mother’s Day.
Victor Protacio, Food Stylist: Ruth Blackburn, Prop Stylist: Kristin Keeley
If you have to feed a crowd on Mother’s Day, this make-a-batch quiche is perfect.
