Stomping Ground’s Not So Classic biscuit sandwich comes with fried chicken, za’atar spices, honey, hot sauce and red onion. (Photo by Brandon Hunter)

It’s a beautiful Saturday morning and you’re ready to start the day with a delicious omelette. You reach into the refrigerator for the carton of eggs when you discover … it’s empty! Rather than damning your roommate, make backup plans to try one of these new brunches, which have all launched within the past few weeks.

Brixton
901 U St. NW; 202-560-5045, brixtondc.com
Snag a spot on the sprawling rooftop and catch glimpses of bustling Shaw below. Just as lovely as the setting is Brixton’s eager-to-please brunch menu, with a dish for any finicky eater. You’ll find all of the classics, like pancakes with whipped cream and fruit, a savory crepe with ham, onion and cheese and — in keeping with Brixton’s loose British theme ­— a full English breakfast made with eggs the way you like them, mushrooms, red beans, sausage, bacon and toast. Sandwiches like toasted cheese and a BLT make sure you leave full. The brunch, which Brixton began serving earlier this month, runs until 3 p.m.

Fig & Olive
934 Palmer Alley NW; 202-517-6417, figandolive.com
This newcomer, which opened in CityCenter at the end of June, prides itself on its meticulously sourced ingredients, down to the olive oil it cooks with. The Mediterranean restaurant (the chain’s eighth location) recently launched an almost overwhelming brunch menu. On it: More than 10 types of crostini, soup, assorted cheeses and salads. International omelettes, scrambled eggs, quiches, waffles, French toast, burgers, panini and larger main course dishes mean there are lots of options. A raw bar with shrimp, oysters and seafood towers rounds out the offerings.

Centrolina
974 Palmer Alley NW; 202-898-2426, centrolinadc.com
Just a hash brown’s toss from Fig & Olive sits Centrolina, the first solo venture from chef Amy Brandwein. Much like Centrolina’s Italian-leaning dinner menu, the brunch menu is concise (there are typically less than eight options available) and dictated by what’s freshest at the farm stand. Dishes may include a mushroom quiche made with shiitake and oyster mushrooms, field greens and heirloom tomato or a brioche French toast topped with raspberries and maple syrup. Save room for a breakfast spritz, a refreshing cocktail mixed with mandarinetto and prosecco.

Stanton & Greene
319 Pennsylvania Ave. SE; 202-525-3325, stantonandgreene.com
You may be familiar with Stanton & Greene on Capitol Hill for its gargantuan Greene Burger (two 6-ounce patties infused with bacon and topped with smoked Gouda and onion rings). You’ll find that on the new weekend brunch menu, as well as equally indulgent dishes like red velvet pancakes and tasso-spiced pork belly hash with eggs, peppers and crispy potatoes. Grab a bloody mary made with an in-house mix (or a bloody maria, made with tequila) or try the High Treason cocktail mixed with coffee liqueur, Dickel whiskey, cacao liqueur and creme de menthe.

Stomping Ground
2309 Mount Vernon Ave., Alexandria; 703-567-6616, stompdelray.com
The stars at Stomping Ground are chef Nicole Jones’ buttermilk biscuits. Born in Georgia, Jones knows a thing or two about Southern cooking. Namely: Everything is better with fried chicken on it. Just try the Classic biscuit sandwich (made with buttermilk fried chicken, pimento cheese and pickles) or the Not So Classic (made with the same buttermilk fried chicken and za’atar spices, hot sauce, red onion and benne seed tahini). For the gluten-intolerant, Jones has biscuit-free dishes like veggie hash, chia seed pudding and a rotating farmer’s salad. Grab a game of cornhole on the patio.