For those who love breakfast food but not the time of day it’s typically served, brunch is for you.
For those who think eggs, frittatas, quiche or French toast shouldn’t be confined to early morning hours — and can be enhanced by a mimosa — brunch is also for you.
And for those who find solace in the kitchen and use spring holidays and celebrations to pull out all the culinary stops, brunch is especially for you.
Knowing that time and money aren’t always in great supply, we’re keeping menus relatively simple with varying ingredient lists, allowing cooks to wow guests without breaking the bank.
Many brunch recipes call for eggs, which are still hovering on the spendy side. Cartons of egg substitute can be a less-expensive alternative — you won’t taste the difference — but because eggs go a long way in dishes like quiche and French toast, it still can be an economical way to feed a crowd.