Whether it’s Thanksgiving Day or the morning after, you might still be faced with a house full of people, which can be a lot before you’ve even had coffee. We’ve got you covered. Turn to any of these breakfast or brunch recipes that feel so of-the-season (think pumpkin, caramel-y apple and cranberry, for starters) but that won’t overlap too much with the holiday spread that you’ll be eating on repeat all weekend. There are a few projects here, but for the most part, you’ll see a lot of make-aheads and quickies, which is just what you need this weekend.

Ina Garten wins brunch with a muffin that isn’t just another blueberry or corn variety. Subtle spices and fresh ginger bring complexity to the batter, and hits of tart fresh cranberry tame the sweetness of figs; hazelnuts bring an unexpected toasty nuttiness. Serve them right after baking, still warm, with some salted butter, or pack them in a lunchbox or have one with tea when they’re all cooled down.

This cozy Cinnamon Baked French Toast from Ree Drummond is a perfect make-ahead dish for Thanksgiving brunch, featuring a sweet, spiced custard-soaked bread base topped with a buttery cinnamon crumble. Serve it warm with a drizzle of maple syrup for a crowd-pleasing holiday morning treat.

Amy Thielen’s Maple Bread with Soft Cheese brings a rustic twist to your Thanksgiving brunch, pairing subtly sweet maple-kissed bread with creamy, tangy cheese. It’s a simple yet elegant addition that balances sweet and savory in every bite.

While you’re in stuffing mode, consider the strata, a sort of breakfast stuffing that’s a boon to hosts. Just assemble everything ahead and refrigerate that casserole dish. Pull it out fresh out of bed, and pop it in the oven. By the time everyone’s awake, the house is perfumed with its savory goodness. Here, squash, kale and smoked cheese bring a fall mood to an absolutely delicious and hearty one-pan breakfast.

If you’re new to the world of “boards,” watch and learn from the master. Ina Garten knows the magic of a carefully considered presentation. Buy some muffins and fruit from the store and put them out? Fine. Buy some items and arrange them in an aesthetically-pleasing and square-meal sort of way? Guests feel cared for, and imagine that their host went way out of her way for them.

A one-to-one combination of orange juice and bubbly makes a classic mimosa, that ubiquitous brunch beverage. But Kardea Brown ups the specialness by swapping in some rose wine and a mixture of homemade raspberry syrup and grapefruit juice. A little spike of vodka goes a long way, too.

This is one of those re-thinks that will just make you go, “wow.” Not only is it a no-brainer that we never thought of that banana would complement coffee cake crumbs brilliantly, but using garam masala as the spices makes for such an interesting combination that doesn’t veer too sweet. Now you won’t be able to wait for your bananas to brown.

Who could argue with the notion that potatoes are always a brunch must? No need to par-cook; Ree offers the hack that when potatoes roast with their flat cut sides making contact with the baking sheet, you will get maximum crispness with minimal chore. A fresh cilantro garlic sauce, zested up with lemon and jalapeño, tops the potatoes with tons of flavor.

We love this recipe because it’s almost comically quick to assemble, but the result is hearty and sophisticated. Pop-tube crescent dough, pressed into a pie plate, becomes a baker’s cheat that you will return to again and again for a super-flaky crust. The combination of smoked ham, diced fresh tomato and Swiss hits all the right notes for brunch or lunch.

If you’re going to fry, Kardea Brown knows that the result had better be worth the effort. Here, she mashes up two fall favorites together—apple cider donuts, but with a pumpkin spice glaze. Be sure to adjust the flour, as she recommends, depending on the humidity where you live and on how sticky the dough is as you work it.

Besides looking adorable on a buffet, these tiny casseroles will be welcome leftovers to become the super trendy “egg bites” that make perfect snacks, too. These use muffin tins but are even simpler to make than muffins themselves. Each one contains all the flavors of a Denver omelet—cheese, ham, peppers and onions—to pack the most satisfying punch.

These breakfast rolls are everything—quite literally! Everything bagel seasoning is the theme of these rolls that start with Katie Lee’s family cinnamon roll from-scratch dough. You still get those cream cheesy and scallion centers that you want eating a great bagel, but with the most pillowy bread as delivery device. Sign us up.

Baked French toast really rewards the maker-aheader, as it requires time to set in the fridge before baking. Use this to your advantage with this complex combination of rich, eggy bread that mimics the flavors of blintzes by adding ricotta to the custard mixture. A little last-minute homemade blueberry compote is a simple and super fresh-tasting topping.

This one goes out to all the pumpkin season maniacs out there! (Grab your PSL, IYKYK. Sorry, getting way out of hand here, but some of us live for it.) A little whole-wheat flour brings a subtle nuttiness to pumpkin scones that pair well with any kind of coffee, we won’t discriminate. The maple-cinnamon glaze adds fall vibes in spades.

Ree Drummond might sell this plate as low-carb, but if you’ve ever been one to shy away from a sweet breakfast, this might be what you’ve been waiting for your whole life. Barely cooked squash, onion and tomato provide a savory base for poached eggs, and since this is hardly about suffering, the whole is topped with an easy-to-make blender Hollandaise. The result is that perfect combination of filling, yet light.

Did you even know that making your own sausage patties was a thing? Surely, it’s a flex for any host, but Rachael Ray keeps it simple behind-the-scenes. Fennel seeds and maple syrup give ground pork such depth, and without any preservatives that store-bought sausage might contain. It’s the perfect side for eggs, pancakes, waffles—just about any breakfast, really.

Minnesotans, we don’t have to explain the appeal of wild-rice-in-everything to you. Everyone else, take note: Wild rice has a toothsome texture and subtle earthiness that adds an interesting chew to anything it’s in, which in the midwest, can be soup or stuffing, but also omelets, pancakes, breads and more. When we’ve moved on from blueberry pancake season, these griddle cakes just scream of the best of fall.

If making caramel from scratch sounds daunting, no worries, Tyler Florence holds your hand through each step with his straightforward instructions. Made from croissants instead of bread, this French toast is a little more special than your usual weekend variety, and it layers beautifully with the caramel apples, flavors of fall on a plate. Be sure to use Granny Smith apples here, rather than fruits from your apple-picking haul; they will hold their shape and not exude excessive juice.

No shortage of flavor here! Chunks of sweet potato, their natural sweetness aided by caramelized onions, get a bright infusion of green onion vinaigrette to wake everyone up. A final saute of the potatoes gets those crispy bits going. The whole is outrageous on its own but also an excellent base for poached or fried eggs.

Sunny Anderson applies the principles of upside-down cake—create caramel sauce, bake something on top, then flip for the sauce to penetrate deep down—and applies it to a cinnamon roll that smells even more divine than anything you’ve breathed in at the mall. Using pop-tube rolls eliminates the work of a dough from scratch, along with any rising time, so that you can decide to make them, then make them, in the blink of an eye. Pouring fresh cream around the edges keeps things rich and moist and eliminates any dangers of scorching.

Squash, Cheddar and apples come together with complements of fresh sage for an autumnal pastry that’s gorgeous at breakfast but also even for an unforgettable side dish later in the day. If you’re new to making galettes (that is, a free-form pie that doesn’t use a pie dish), there are a few things to remember. Bake on a rimmed sheet pan to catch any runoff; chilling time for the from-scratch crust is essential so that it will relax enough to allow you to roll it out as large as you need. Don’t go too thin, and make sure that any holes are strongly patched to minimize the chances of a breach.

Canned pumpkin, cinnamon and ginger turn classic pancake mix into a Thanksgiving treat. Serve these pancakes with pecans and maple syrup.

If you love bagels and lox but want to up your game, here is a salmon-lovers’ dream come true. Both cold- and hot-smoked salmons are on offer here, along with two homemade cream cheese options, cornichons and jalapeños and some matzo to make it Passover-friendly (but its welcome crunch will have even non-observers reconsidering). Fried capers are a small bit of extra effort (you can even do them way ahead) that add up to a truly guest-spoiling touch.

Geoffrey Zakarian spins a couple of great hacks for familiar flavors in an unfamiliar package. Crisping up croissants in the oven creates the flakiest, warm vehicle (and an enhancement of butter and cinnamon sugar jump-starts the transition to baklava flavors). A ricotta sweetened with honey provides the next layer, and lends some protein to the treat. Finally, a topping of toasted, sweetened nuts completes the transformation.

A symphony of apple laces each bite of this uber-fall breakfast. Grated apple goes right in with the bread and custard, and a syrup made from apple cider is a welcome departure from the expected maple that underlines the apple-iness. Chill the casserole either overnight or before you take off for an apple-picking jaunt.

Is it truly the world’s greatest French toast? We’re not at liberty to say; we have plenty of favorites. But when Michael Symon calls something the greatest, we pay attention. And frankly, just about anything topped with his candied bacon praline will be a contender for world’s greatest something.

It was only a matter of time before Molly Yeh worked potato tots into a breakfast—and we’re here for it! Using frozen tots gets you to that potato-frittata place without having to peel or fry anything first, and the tots remain crispy from the pre-bake. Gruyere and ham, plus dollops of ricotta and a sprinkling of chives, add up to one of the more high-brow places that tots can go.