How to Make The Hottest Restaurant Brunch Foods At Home

These beauties use frozen puff pastry for ease, but the filling has an optional fancy ingredient: rose water. It gives a lovely, floral je ne sais quoi to the punchy fruit.

Yogurt doesn't have to be humdrum, work-a-day fare. See: This sexy yogurt bowl, flecked with chia, flavored with real maple and vanilla, and topped with a killer, not-too-sweet granola.

Inspired by Nebraska's Runzas and Michigan's pasties, these pocket pies hold beef, sausage, onion, and shredded greens. The crust is like a buttery, flaky Cheez-It, but pastry-phobes can use purchased pie crust and add cheddar to the filling.

A few simple ingredient twists make for a fresher, veg-forward version of the classic.

Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.

We love a mimosa's two-ingredient simplicity—but oh, this ambrosial riff is good. The recipe scales up easily to serve from a pitcher.

In Australia, gorgeously topped fluffy pancakes are a bonafide Instagram phenomenon. Down Under, they're served individually at cafes; our version is scaled up to be cut into wedges for a crowd.

Step 1: Bake biscuits. (Check out our all-time favorite recipe on this slide.) Step 2: Cool slightly, then split horizontally and layer with toppings inspired by biscuit palaces of the Midwest. 

* Ham 'n' Cheese (top layer in photo): Biscuit bottom, thick-sliced ham, smoked cheddar (broil to melt), hot pepper jelly, biscuit top. Inspired by Ozark Mountain Biscuit Company in Columbia, Missouri.

* Curried Sweet Potato (middle layer): Biscuit bottom, spring greens, roasted sweet potato, caramelized onion, cream cheese (stirred with curry powder), biscuit top. Inspired by Bloom Bake Shop, Madison, Wisconsin.

* Southern Style (bottom layer): Biscuit bottom, egg (fried or scrambled), bacon, kale or mustard greens (wilted in the bacon drippings), hot sauce, biscuit top. Inspired by Bang Bang Pie and Biscuits, Chicago.

This elegant beverage is a fizzy, slightly tangy nonalcoholic option for a brunch menu (or any spring or summer party).

Chef Adam Eaton of Saint Dinette in St. Paul says a bagel brunch should feel like Thanksgiving in its bounty and color. Lucky for you, it's a heckuva lot easier. Read more here.