Let's do brunch! See all the hottest breakfast trends—dazzling pastries, yogurt bowls, biscuit sandwiches, bagel boards, avocado toast, sweet and savory skillets—in recipes designed for cooking at home.
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Rosy Rhubarb, Raspberry and Cheese Danish
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.
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Chia Pudding with Cashew-Coconut Granola
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.
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Meat-and-Veg Hand Pies with Cheddar Pastry
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.
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Fancy Toast
Step 1: Select bread. We like a crusty country white or a hearty, seedy sandwich loaf. Step 2: Toast (or broil, flipping once and watching carefully, if serving a crowd). Step 3: Top with abandon, channeling the spirit of your favorite new-wave breakfast joint.Â
Our toasts:
* Nuts and Berries (slices on right) with toast, almond butter, fresh berries, chopped dates, hemp hearts and honey. Inspired by So Good So You in Minneapolis.
* English Mushroom (lower left) with toast, scrambled eggs, mushrooms (sauteed in butter), tomato (seared in the mushroom pan) and chives. Inspired by Saddle Creek Breakfast Club in Omaha.
* Avocado (upper left) with toast, mashed avocado, salsa verde, watermelon (or ordinary) radish, soft-boiled egg and cilantro. Inspired by Baker Miller in Chicago.
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Gardener's Bloody Mary
A few simple ingredient twists make for a fresher, veg-forward version of the classic.
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Roasted Tomato Chilaquiles
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.
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Overachiever's Mimosa
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.
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Ricotta Hotcake with Lemon Cream, Blueberry Syrup and Hazelnuts
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.
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Biscuit Sandwiches
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.Â
* 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.
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The House Soda
This elegant beverage is a fizzy, slightly tangy nonalcoholic option for a brunch menu (or any spring or summer party).
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Ultimate Bagel Board
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.