Sunday morning brunch for Mother’s Day falls apart when everything needs to be made fresh. These 13 recipes are built around the Saturday-night prep window: assemble, refrigerate, and bake Sunday morning while coffee brews. The collection spans savory egg casseroles and hashbrown bakes on one end and sweet French toast, cinnamon rolls, and baked oatmeal on the other, with a handful of muffins and scones that hold well overnight. Every recipe comes from the network and feeds a crowd, so there’s enough for the whole table without a second trip to the store.
Egg and Potato Breakfast Casserole
Built around a base of hash browns layered with three colors of bell pepper, baby spinach, cherry tomatoes, and peas, Egg and Potato Breakfast Casserole takes about an hour to bake and comes out with shredded cheddar melted across the top. Assemble the whole thing Saturday night and refrigerate unbaked; it goes straight into the oven Sunday morning. It’s the savory anchor of the spread for anyone who wants something substantial before the sweet dishes come out.
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Hashbrown Casserole
Frozen shredded hashbrowns stirred together with cream of mushroom soup, melted butter, sour cream, sliced yellow onion, dried thyme, and a full two cups of freshly shredded cheddar, Hashbrown Casserole bakes into a creamy, crispy-edged side that holds well and reheats without turning gluey. Mix it Saturday night and bake Sunday morning in about an hour. It works as a side to eggs or as the starchy centerpiece of the plate on its own.
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Cinnamon Rolls
The dough for Cinnamon Rolls can be made and shaped Saturday, then left to do its second rise overnight in the refrigerator, so Sunday morning is just baking and frosting. Each batch makes eight rolls filled with brown sugar and cinnamon and finished with cream cheese frosting. Total time runs nearly three hours start to finish, but the active Saturday work is the bulk of it; Sunday morning is mostly just waiting for the oven.
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Cinnamon Roll Casserole
For a faster version of the same idea, Cinnamon Roll Casserole starts with frozen cinnamon rolls layered in a baking dish, then a custard of eggs, milk, vanilla, cinnamon, and maple syrup poured over the top before refrigerating overnight. It bakes in 35 minutes and the icing that comes with the rolls goes on right before serving. It feeds eight and lands somewhere between French toast and a proper cinnamon roll without any of the yeast-dough timing.
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Baked Oatmeal
Rolled oats stirred with Granny Smith apples, toasted pecans, raisins, dried cranberries, brown sugar, and cinnamon, then set with a mixture of whole milk, eggs, vanilla, and butter, Baked Oatmeal takes an hour in the oven and serves eight. Assemble the night before, refrigerate, and bake Sunday morning. It’s the lightest option on this list and the right call if the table wants something that isn’t eggs or pastry; it also keeps well so leftovers reheat easily on Monday.
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Blueberry Muffins
Made with fresh blueberries and a simple batter of flour, sugar, baking powder, oil, egg, milk, and vanilla, Blueberry Muffins bake in 35 minutes and hold perfectly well covered overnight at room temperature. They’re the easiest thing on this list to batch ahead with no assembly required Sunday morning. Serve them in a basket alongside the casseroles as the grab-and-go option for kids or anyone who wants something sweet without sitting down.
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Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins use two ripe bananas, Greek yogurt, and a mix of granulated and brown sugar for a moist crumb that doesn’t dry out overnight. Chocolate chips go into the batter and on top, with rolled oats sprinkled over for texture. The recipe is built for the air fryer and comes together in 23 minutes. Bake them Saturday evening, cover loosely, and they’re ready on the counter Sunday morning without any reheating needed.
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Zucchini Muffins
The only savory muffin on this list, Zucchini Muffins are built around grated zucchini, chopped onion, and a cup and a half of Emmental cheese folded into a flour and egg batter seasoned with black pepper and finished with flaky salt on top. They bake in 27 minutes and hold well at room temperature overnight. Put them on the table next to the egg casseroles as a bread substitute; they’re substantial enough to be a side dish and different enough that they don’t compete with the sweet bakes.
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Buttery Scones
Cut from a cold-butter dough made with flour, sugar, baking powder, buttermilk, vanilla, and egg, Buttery Scones bake in 40 minutes and make ten. The dough can be cut into wedges and refrigerated on the baking sheet Saturday night, then baked straight from the fridge Sunday morning for the best rise. They work plain or with jam on the side. At ten portions they cover the table without needing a second batch, and they hold their texture better than most baked goods left overnight.
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Vegetable Frittata
Vegetable Frittata cooks eight eggs with mozzarella, sliced mushrooms, chopped zucchini, fresh spinach, cherry tomatoes, and green onions, finished with grated Parmesan on top, in 40 minutes. It’s best served fresh but reheats in a low oven without losing too much texture, making it the right call if someone wants a protein-forward option that isn’t a casserole. Bake it early Sunday morning while the casseroles finish; it’s quick enough that it doesn’t require Saturday prep.
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Breakfast Casserole
Breakfast Casserole layers pork sausage cooked down with onion, red and green bell pepper, and garlic, then topped with eggs and a blend of Gruyere and cheddar, chives, and fresh parsley baked into the top. Assemble Saturday night, refrigerate, and bake for 45 minutes Sunday morning. It feeds a crowd and is the heartiest option on this list; it’s the one to put out first when people are hungry and the sweet dishes are still cooling.
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Egg Casserole
A straightforward egg casserole built for a crowd, Egg Casserole assembles the night before and bakes Sunday morning. Like the other egg-based casseroles here, it’s designed to hold in the refrigerator overnight and go straight into the oven without any additional prep. It rounds out the savory side of the spread alongside the Breakfast Casserole and Egg and Potato Casserole, giving anyone who wants something egg-forward a third option with a different flavor profile.
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French Toast Casserole
Assembled the night before and baked in under an hour Sunday morning, French Toast Casserole feeds eight using chunks of French bread soaked in eggs, heavy cream, brown sugar, vanilla, and cinnamon, topped with pecans and a dusting of nutmeg. The bread soaks overnight, which means the texture is custardy all the way through rather than wet on top and dry underneath. Serve it straight from the baking dish with maple syrup alongside.
Get the Recipe: French Toast Casserole