Here’s a bunch of ways to make your brunch with friends awesome.
We love us our breakfast/lunch combos—or, “brunch,” as the portmanteau goes.
Invite your inner circle of glitterati, set the table with sporks, consider recipes that please the chocoholics, and raise a glass to whoever first invented this delicious mashup of buddies and food. What’s on the menu? Read on.
It’s the gooey, flakey, filling protein dish all brunches depend on, made crazy easy with flaky pre-made dough. Which is a good thing in the morning.
Orange juice and champagne are an essential part of any brunch – the two flavors served up in mini pancakes is a delightfully naughty-but-so-nice touch.
Don’t let your imagination be limited by the old standard OJ + bubbly. Pour on something new with this recipe that blends peach and kiwi-strawberry juice.
Pour, sip, refill: Honestly, making mimosas just might be a little more work than you care to take on so early on a weekend morning. Serve ’em up in bite-sized jelly shots, and start a little buzz.
We love monkey bread’s gooey, pull-apart chunks of cinnamony goodness. This recipe adds caramel and resizes the treat to single servings. Of which you’ll eat three to four.
Crazy-easy, so you can whip it up before the doorbell rings. Super delicious, so you’ll hit more than one hallelujah.
Each swirl has a surprise tucked in – hello, bacon! The icing drizzled on the top – well, that’s just the icing on the... cinnamon roll.
The best part of brunch is having a little taste of a lot of things, like this mashup of strawberries, bananas, pancakes and (seriously!) Nutella on a stick.
Really: Is it brunch without these? We’ve measured, tested, tasted, and found the perfect ratio of champagne and OJ + garnish. Because we care.
A rich, lush, homemade mocha, no espresso maker required. The decadence comes from a surprise ingredient – check it out!
It’s an individually sized breakfast-in-a-cup. Great for being sure there’s a little something for everyone.
Make-ahead entrees make brunching super easy to host. Assemble it the night before, bake it for 10 minutes in the morning, receive compliments all day long.
Ridiculously fun – and the goofier they look, the more people love them. Because bacon.
If you live in Paris, you just pop down to your corner patisserie for a dozen dainty éclairs. If you live a bit further away, we’ve got a shortcut.
They’ll love ’em by the dozen. Packed with delicious ingredients, these teeny quiches are a simple solution since you can serve them room temp.
A little sweet for flavor. A little crunch for mouthfeel. A little vodka for kick-starting the brunch conversation.
Our mission: Leave no brunch dish unimproved. Case in point: hash browns toasted up crispy-perfect in the waffle maker.
Some would call it a quiche, but it’s so much more fun to serve it up as delicious pie. A bacon lattice on top? Yes, please.
Good news: Once you serve this, you totally reign as the brunching host of all time. Bad news: Like you’ll get away with serving anything else ever again.
A lighter version of brunch entrees, concocted for your friends who love a fresh take on tacos-for-breakfast.