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mmmMother’s Day Brunch: Celebrate Your Mom
In case you forgot, Mother’s Day is Sunday, May 12th, but of course you didn’t forget because you are a wonderful child who appreciates everything your mother has done for you, and you would never take her undying love for granted.

…Mother’s Day is Sunday, May 12th.

Sure, you could take Mom to a fancy brunch somewhere and wait in line with everyone else only to receive subpar service due to the vast number of mothers needing to be pampered.

Or, you could show a little initiative and plan your own brunch for Mom in the comfort of your home where you’re free to lavish praise and love on the only mother who matters – yours.

Moms like it when their kids make an effort to prepare something for them – Remember that glitter-soaked macaroni necklace she actually wore in public? That wasn’t because of your incredible craftmanship or keen eye for fashion, she wore it because she was proud of you for trying! And she’ll be just as proud of the Mother’s Day brunch you make for her, especially if it involves fire, meat, and a cocktail or two!

We’ve put together some mouthwatering meals for your mama that’ll have her singing your praises to her book club for months to come! And not just because you tried, but because it was so delicious and filling that you all fell asleep on the couch together just like y’all used to do after big family meals.


Smoked Sausage Breakfast Stack
Serves 4 (or a really hungry 2)


  • 1/2 package frozen hash browns
  • 4 Tablespoons vegetable oil
  • 1/2 package Meyer’s Jalapeño & Cheese Texas Sausage
  • 1 cup Colby Jack cheese, shredded
  • 4 eggs
  • 1 ripe tomato, sliced
  • 1 scallion, chopped
  • 1/8 teaspoon black pepper


  1. In a large skillet heat vegetable oil over medium-high heat. Once oil is hot, carefully add frozen potatoes. Spread potatoes into an even layer in the pan. Cook for 5 minutes. Flip potatoes and cook for another 3 to 5 minutes or until golden brown.
  2. While hash browns are cooking, cut the sausages in half lengthwise. Place in a skillet with ½” of water over low heat and cook for 10 minutes or until heated through.
  3. When the hash browns are done cooking divide into four servings and place on a plate. Place ¼ cup of the shredded cheese on top of each hash brown. Then place hot sausage over top of the cheese. Place sliced tomato on top of the sausage.
  4. While the cheese melts, cook eggs according to your mama’s preference (sunny side up, over easy, etc.). Place the cooked egg on top of the tomato. Sprinkle with black pepper and scallions.
  5. Serve immediately.


Cheesy Grits Casserole with Smoked Sausage
Serves 6


  • ½ Tablespoon olive oil
  • ½ package Meyer’s Original Texas Sausage, sliced
  • ½ red bell pepper, diced
  • 4 green onions, sliced
  • 2 cups water
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 ¼ cups quick-cooking grits
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ½ teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese
  • ½ cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees and spray an 11×7-inch baking dish with cooking spray.
  2. Heat oil over medium heat in a nonstick skillet. Add sliced sausage and sauté for 2 minutes.
  3. Add red bell pepper and onion and sauté three more minutes. Remove from heat and set aside.
  4. In a medium saucepan, bring water and chicken broth to a boil. Add salt and then slowly stir in grits. Simmer grits for 5 minutes, stirring frequently.
  5. In a medium bowl whisk together milk, eggs, and garlic powder. Slowly stir in about 1 cup of the hot grits to temper the eggs. Then pour milk/grits mixture into saucepan with the rest of the grits. Stir well to combine.
  6. Stir in Parmesan cheese and ½ of the Cheddar cheese. Mix in the sausage mixture. Sprinkle remaining Cheddar cheese on top.
  7. Pour into prepared pan and bake 45 minutes.


Brisket Breakfast Biscuits
Serves 8



  • 2 large yellow onions, sliced into thick half moons
  • 3 pounds Meyer’s beef brisket
  • Coarse kosher salt and freshly ground black pepper
  • 6 cloves garlic, minced
  • 2 cups beef broth
  • 1 Tablespoon Worcestershire sauce


  • 3 cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup cold salted butter, cut into small cubes, plus 2 Tablespoons melted to brush the biscuits, plus 2 Tablespoons melted to brush the biscuits
  • 1 large egg, lightly beaten
  • 3/4 cup cold buttermilk

Horseradish Cream

  • 1/2 cup sour cream
  • 3 Tablespoons whole milk or heavy cream
  • 3 Tablespoons freshly grated horseradish (more or less according to your taste)
  • 1 Tablespoon fresh lemon juice
  • salt and fresh cracked black pepper to taste
  • dash of Worcestershire sauce


  1. Your Meyer’s brisket comes fully cooked, but you can still throw it in a slow cooker to deconstruct it for this recipe. To make the brisket, season both sides of meat generously with salt and pepper. Place in the slow cooker and top with sliced onions and garlic cloves. Pour in the beef stock to cover about 2/3 to 3/4 of the meat. Add the Worcestershire sauce.
  2. Cover and cook for 6 to 8 hours. The longer the better. Flip the meat once or twice during baking but try to keep the lid on the slow cooker as much as possible.
  3. Remove the cooked brisket from the cooker and shred with a fork. Top with cooked onions and a few garlic cloves if you’d like.
  4. Allow to cool slightly before assembling the sandwiches.
  5. To make the biscuits, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  6. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Using your fingers, quickly work the butter into the dry ingredients until some bits of butter are the size of oat flakes, some the size of small peas. Chunks of cold butter is what we want in our dough.
  7. In a small bowl or liquid measuring cup, combine egg and buttermilk and beat lightly with a fork.
  8. Create a well in the center of the flour mixture and add the egg mixture all at once. Stir into a shaggy mixture. The dough will be moist, but not overly wet.
  9. Turn dough out onto a lightly floured board and use a floured rolling pin to gently roll the dough into a into a 1-inch thick oval. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. Fold the top edge of the dough towards the center over the first fold. Gently roll the dough into a 1-inch oval and repeat the folding process again.
  10. After the second fold, again roll the dough out to a 1-inch thickness and use a 2-inch round biscuit cutter to cut biscuits. Press any dough scraps together to make a few more biscuits out of the remaining dough.
  11. Place 1-inch apart on the prepared baking sheet and brush lightly with melted butter.
  12. Bake for 15-18 minutes or until golden brown on top.
  13. To make the horseradish cream, in a small bowl stir together sour cream, fresh horseradish, lemon juice, salt, pepper, and the dash of Worcestershire. Stir well, cover and keep cool before serving.
  14. To assemble the sandwiches, slip a warm biscuit in half. Top the bottom generously with horseradish cream. Layer on brisket and a few onions. Add the poached egg and biscuit top. Enjoy warm!


BBQ Chicken Polenta with Fried Egg
Serves 4


  • 2 cups shredded cooked chicken breasts
  • 3/4 cup Meyer’s Original BBQ Sauce
  • 1 Tablespoon minced fresh cilantro
  • 2 Tablespoons olive oil, divided
  • 1 tube (1 pound) polenta, cut into eight slices
  • 1 small garlic clove, minced
  • 4 large eggs


  1. In a small saucepan, combine chicken, Meyer’s BBQ Sauce, and cilantro; heat through over medium heat, stirring occasionally.
  2. In a large skillet, heat 1 Tablespoon oil over medium-high heat. Add polenta; cook 2-3 minutes on each side or until lightly browned. Transfer to a serving plate; keep warm.
  3. In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, one at a time, into pan. Reduce heat to low. Cook until desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture.


Waffle Sausage Casserole
Serves 4


  • ½ packet Meyer’s Beef Texas Sausage, chopped
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt more or less to taste
  • 1/2 teaspoon pepper
  • 2 Green onions sliced
  • 1 (8 oz) bag shredded Sharp Cheddar Cheese
  • 1 (12 oz) package frozen Eggo Homestyle Waffles cut into 1-inch cubes (10 waffles)
  • maple syrup


  1. Preheat oven to 375 degrees F.
  2. Cook chopped sausage over medium heat, in an oven safe 10-inch cast iron skillet.
  3. Once cooked, drain the fat (leave just enough to grease the pan, so food doesn’t stick), and set aside.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper.
  5. Stir in green onions, cheese, waffle cubes, and cooked sausage.
  6. Pour into skillet and bake for 30 minutes in preheated oven.
  7. Cover with tin foil and bake an additional 30 minutes.
  8. Serve with maple syrup and watch Mama enjoy!
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