Bagatelle Restaurant & Supper Club has a brunch menu every Saturday and Sunday from 11:30 a.m. to 6 p.m. Signature brunch items from executive chef John Zamarchi include pancakes Bagatelle with buttermilk pancakes and banana's Foster; eggs Bagatelle with smoked salmon and American caviar; eggs Benedict with Canadian bacon, spinach and Hollandaise sauce; lobster omelet with Maine lobster, asparagus, tomato and Boursin cheese; and a Scottish salmon scramble with smoked Scottish salmon, American caviar and toast.

Chef Beni Velazquez serves up the Bluegrass Hangover Brunch with dishes such as the cangrejo Benedict mofongo mixing up lump crabmeat, plantain garlic mash, Romesco butter and a quail egg; B+B pancakes topped with cinnamon sugar, roasted plantains, warm maple syrup and whipped cream; brioche flan French toast topped with powdered sugar, warm lemon sugar glaze and whipped cream; and the paella mixto crepe with shrimp, fish, calamari, chicken, Spanish chorizo, peas, saffron rice and Romesco sauce. Aide your recovery with sangria, mojitos, Bloody Marys and mimosas.

Nouveau Mexican delights make up this brunch at Border Grill. Executive chef Michael Minor cooks up tapas, guava empanadas and biscuits and sausage gravy along with seasonal dishes on an ever-changing menu.

If a duck confit cinnamon roll with a smoked bacon, frosting and huckleberry doesn’t turn you on, try the French versions of American favorites such as the quiche du jour or the crepes with a sunny side up egg, toasted ham and gruyere cheese with mornay sauce from chef Brian Howard. Other seasonal favorites include the endive and pear salad and the fried chicken sandwich with butter pickle slaw and lemon aioli.

This Big Easy-inspired brunch from chef Carlos Guia serves up jazz while you move from station to station. Look for the appetizer buffet, grilling stations and a dessert buffet, plus items from the menu to order.

Jamaican meets New Mexico at the DW Bistro, where you can find a Jamaican-style omelet, New Mexican-style slow cooked pork omelet alongside chocolate chip pancakes and jerk fried chicken and waffles on the brunch menu.

Chef Sammy DeMarco can help you have Your First Threesome with buttery biscuits, barbecue pork, cheddar cheese and jalapeño Hollandaise with three eggs over easy. Or order the wide load oversized lemon poppy flapjacks, worth $25,000 in Top Chef bucks, with a honey mascarpone, white balsamic glaze and strawberries.

Taste the best of the Bellagio with this brunch that combines Asian fare with breakfast faves while you look out at the Fountains of Bellagio. Order the Peking duck served tableside or build your own omelet with organic brown eggs.

The gospel brunch at House of Blues features down home Southern cooking with Creole-Cajun favorites such as the breakfast bananas Foster French toast, spicy jambalaya, creamy cheese grits and more. Carving stations, a salad bar, unlimited shrimp cocktails and waffles with seasonal fruit will fill you up. All of this is capped with amazing gospel music performances within the restaurant.

Start at the communal table for seasonal cold dishes, pastries and fruits and then wait for servers to roll around with individual dishes that will make you swoon. French toast pops, a breakfast sandwich served New York style, eggs Benedict with filet or chorizo, creamy shrimp and grits with mushrooms and a truffle oil and tater tots in little Chinese takeout boxes are just some of the dishes that come around. You can pick up meats from a vintage carving cart and order unlimited mojitos or caipirinhas for an additional $20. Brunch goes for $40.

The afternoon soiree, which originated at Lavo's sister location in New York City, blends food, Champagne and European house music and is the ideal daytime experience during fall and winter when the pools are closed for the season. Confetti showers, costumed hosts, gold painted dancers and sounds by DJ Jason Lema provide the backdrop for the city's most decadent daytime affair. More than 15 types of Champagne including a variety of large format bottles ranging from Magnums and Jeroboams all the way up to Nebuchadnezzars and 30 liter bottles ensure corks will be popping all day long. Brunch specialties include the White Polenta Pancakes with hazelnut butter, Lemon Ricotta Waffles with glazed apples, dark raisins and whipped yogurt and a Smoked Salmon Pizza with mascarpone, goat cheese and fried capers. Keep in mind this champagne brunch runs Saturdays from 2 to 6 p.m.

You’d be remiss to neglect Asian and Indian brunch from Vivek Rawat at MOzen Bistro. Tray-passed dishes such as a Tandoori chicken tikka with mustard flavor and mint chutney and Korean pancake with crab, shrimp and scallion tempt. Don’t miss the shrimp and oyster bar next to the sushi station. Save room for the entrees from the menu that change regularly.

Mundo serves up brunch on Sundays with a menu that includes huevos rancheros with two eggs any style, chilaquiles and more. Save room for the Mexican French toast with two fluffy slices of bread sandwiching rich dulce de leche.

Kerry Simon dishes up one of the funnest brunches in Vegas where you can arrive in your pajamas and feel at home. Buffets serving up fresh sushi, pressed paninis and a raw bar will fill you up but you can order off the menu for eggs Benedict, French toast crusted with cornflakes and topped with blueberries, buttermilk pancakes or the breakfast pizza with egg, ham, bacon, cheese and gravy. Make your own bloody Mary or just order unlimited Champagne. Save room for the Junk Food Platter, a carnival of Simon’s renditions on Snowballs, cupcakes and Rice Krispie bars.

Perhaps the most decadent brunch in Vegas has been going on for more than 25 years. Champagne, Sturgeon caviar and lobster along with sushi, omelets and beef tenderloin all make an appearance.

Pick a spot outside by the pool and then make the rounds at this swanky brunch. A standard omelet station, seasonal pancakes and sausages are on the list, but be sure to check out the fresh peanut butter station with artisan breads, fresh jams and preserves. Most popular though is the chef-attended doughnut machine, where you can pick your glaze, sugars and toppings.