Here's a weekend brunch menu that you can do ahead: Make the salad dressing and prep the souffles and biscuits (pictured) as much as a day beforehand, then cover and chill them until your guests arrive. To eat, just heat everything in the oven--first biscuits, then bacon, then souffles.
Grits, Cheese, and Onion Soufflés
Avocado and Mango Salad with Passion Fruit Vinaigrette
Oatmeal, Pecan, and Date Sticky Biscuits (pictured)
Photograph by Jamie Chung