For brunch, Giada uses muffin tins to make individual frittatas.
Bobby fills cinnamon crepes with mango and papaya, then tops with caramel.
Michael uses market-fresh ingredients for brunch eggs and lump-crab salad.
Bobby makes fresh applesauce to top his deli-inspired potato pancakes.
Bobby crosses carrot cake with pancakes for an American brunch classic.
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