June 22, 2026
URL: https://www.duncanhines.com/recipes/breakfast-brunch/mothers-day-brunch-charcuterie-board-9955
- Prep time 60 minutes
- Total time 60 minutes
- Servings 12
Ingredients
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COFFEE CAKE MUFFINS:
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1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
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1/4 cup firmly packed brown sugar
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1/2 teaspoon ground cinnamon
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8 tablespoons melted unsalted butter, divided
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1/2 cup sour cream
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2 eggs
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VEGGIE EGG BITES:
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1-1/2 cups Birds Eye® Broccoli Florets
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PAM® Original No-Stick Cooking Spray
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1/4 cup finely chopped yellow onion
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1/4 cup finely chopped green bell pepper
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8 eggs
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1/4 cup reduced fat (2%) milk
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup shredded Cheddar cheese
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DOUBLE CHOCOLATE PANCAKES:
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1 cup all-purpose flour
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2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup reduced fat (2%) milk
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1 egg
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1 tablespoon unsalted butter, melted
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1/4 cup mini semisweet chocolate chips
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2 pkgs (6.4 oz each) frozen Banquet® Brown 'N Serve Original Sausage patties
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3 cups mixed fresh berries
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Reddi-wip® Original Dairy Whipped Topping
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Mrs. Butter-Worth’s® Original Syrup
Nutrition Information
655 calories, 82g carbs
Directions
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Step one
COFFEE CAKE MUFFINS: Preheat oven to 350°F. Place paper liners in 15 muffin cups. Pour cake mix into large bowl. Measure out 1-cup cake mix and pour into small bowl. Stir brown sugar, cinnamon and 3 tablespoons melted butter into small bowl until moistened and mixture resembles coarse crumbs.
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Step two
Pour remaining 5 tablespoons melted butter, sour cream and 2 eggs into large bowl of cake mix; whisk until well blended. Divide batter evenly into muffin cups. Divide crumb mixture evenly on top of batter. Bake 18 to 22 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack.
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Step three
VEGGIE EGG BITES: Microwave broccoli according to package directions; drain. Chop broccoli into small pieces. Spray large skillet and 24-cup mini muffin tin with cooking spray. Heat skillet over medium heat. Add onion and bell pepper to skillet and sauté until tender, about 3 minutes.
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Step four
Whisk together 8 eggs, 1/4-cup milk, salt and pepper in large bowl. Divide vegetables and cheese evenly into mini muffin cups. Divide egg mixture evenly into muffin cups, filling almost to the top. Bake at 350°F for 18 to 22 minutes, until centers are set.
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Step five
DOUBLE CHOCOLATE PANCAKES: Whisk together flour, hot cocoa mix, baking powder and 1/2 teaspoon salt in medium bowl. Whisk in 3/4 cup milk, 1 egg and 1 tablespoon melted butter until well blended. Stir in chocolate chips.
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Step six
Spray griddle with cooking spray and heat to medium-low (275°F). Pour batter onto griddle in 2 tablespoon portions and cook until bubbles form around the edge, 3 to 4 minutes. Flip and cook until done on second side, about 2 minutes. Repeat with remaining batter.
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Step seven
CHARCUTERIE BOARD: Heat sausage patties according to package directions. Build brunch board with coffee cake muffins, veggie egg cups, double chocolate pancakes and sausage patties. Fill in gaps on brunch charcuterie board with fresh fruit and serve with Reddi-wip® and syrup.