Mother’s Day is May 13 and this year, we’re spoiling mom in style. The only thing better than a handwritten thank you is a heartfelt brunch in her honor. We definitely suggest skipping the group text and inviting everyone by snail mail. It will certainly impress your guests and most importantly, your guest of honor.

Once the date is set, it’s time to get the house prepped.


Greet everyone with new and fun decor at your front door. Rely on your entryway to set the mood for the day.

a coastal and beachy welcome doormat with sea shells and the mat reading "rest, relax and refresh"




Pssst don’t forget a wreath and balloons. It is mom’s day after all.

You can also make easy updates inside of your home with fresh plants, flowers, a pouf or two and a bold and bright rug.


Whether you’re hosting the gathering inside or out, we love making this portion of the day a laid back and family-friendly affair. Our brunch recipe is one that people can grab and go as they please. With no formal meal time, it’s more fun to let people mix, mingle and nosh when they are ready.

Our selection of casual, chic dining furniture and serveware should help do the trick.

A dining table with matching dining chairs with 3 pendant lights hanging high above the table. On the table there are two bowls and two glasses. Underneath the table there is a white rug.


Outdoor dining room table with matching chairs. The dining room is overlooking the ocean with several indoor plants in the background. On the table is a tray with a succulent and a candle holder with a candle inside. Underneath the dining room table is a black patterned rug.




Spicy Mexican Brunch Eggs (AKA Eggs Fantastic)

Adapted from Tampa Treasures Cookbook

Breakfast strata with cheese and sausage in baking dish


1 lb. bulk Sausage, crumbled

¼ lb. fresh Mushrooms, chopped

1 medium Onion, diced

Salt to taste

Freshly ground Pepper to taste

8 Eggs

3 tbsp. Sour Cream

6 tbsp. hot or mild Mexican Tomato Salsa

8 oz. Velveeta Cheese, diced

8 oz. Mozzarella Cheese, grated

8 oz. Cheddar Cheese, grated

Night before, or 35 minutes before serving: Preheat oven to 400° F. In large skillet, over medium-high heat, combine sausage, mushrooms and onion. Sauté until sausage is cooked completely. Drain well; season to taste with salt and pepper. Combine eggs and sour cream in blender or food processor; whip 1 minute. Pour into greased 9 x 13-inch baking dish. Bake until eggs are softly set, 4 to 7 minutes. Spoon salsa evenly over top of eggs; add sausage mixture. Top first with Velveeta, then with mozzarella and cheddar.

To serve immediately, turn oven to broil; broil until cheeses melt. To serve the next day, refrigerate overnight. Bake at 325° F. about 30 minutes, until cheeses melt. Cut and serve with flat spatula.

8 to 12 servings

Preparation Time: 25 minutes

Cooking Time: 10 minutes