Hosting brunch can be a daunting undertaking, especially when you’re tasked with cooking for a large group. Enter an easy hack that comes in the form of a one-pan cooking method that’ll significantly cut down on prep time. We took to the Domino test kitchen to whip up a few sweet and savory meals, which you can make in a single sheet pan.
The Brunch Classic
- 1 large butternut squash, cubed
- 1 tablespoon olive oil
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- black pepper to taste
- 1 bunch kale, roughly chopped
- 2 eggs (adjust depending on serving size)
1. Preheat the oven to 400F. In a medium bowl, toss the butternut squash with the olive oil, nutmeg, cinnamon, sea salt, and black pepper.
2. Line a sheet pan with parchment paper, and spoon the butternut squash mixture onto the sheet. Roast for 30 minutes.
3. Take the butternut squash mixture out of the oven and move to one side of the pan. Add the kale, eggs* (crack directly into the pan!), and layer the bacon in single strips and return to the oven. Decrease the oven’s temperature to 375F and roast for 15 minutes, or until the bacon and eggs are cooked.
*Alternatively, you can fry the eggs on a skillet and add to the sheet pan before serving.
Serve with a side of buttered toast.
- 2 large sweet potatoes, peeled and cubed
- 1 can black beans
- ½ cup corn (frozen or fresh)
- 1 red bell pepper, cubed
- 1 cup heirloom cherry tomatoes
- 2 tablespoons olive oil
- 3 chorizo sausages, taken out of casing and cubed
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 4 eggs (adjust depending on number of servings)
- black pepper, to taste
- tortilla chips, to serve
- ⅓ red onion, sliced into thin slivers
- 1 avocado, cubed or sliced
- ½ cup cilantro, roughly chopped
- radishes, sliced
- freshly squeezed lime juice
1. Preheat the oven to 400F. In a large bowl, toss the sweet potatoes, black beans, corn, bell pepper, and tomatoes with the olive oil. Add in the sausage cubes, paprika, brown sugar, and sea salt, mix to blend.
2. Line a baking sheet with parchment paper and spoon the mixture into the pan and season with the black pepper. Roast in the oven for 30 minutes.
3. Remove the baking sheet and add the eggs. We simply cracked each one directly on top of the vegetable blend. Place back into the oven and roast for 10-15 minutes, or until the egg whites have whitened.
4. To serve, garnish the mixture with the onion slivers, sliced avocado, cilantro, and radishes.
Drizzle the mixture with fresh lime juice and serve with tortilla chips.
Baked French Toast with Roasted Berries
- 1 cup strawberries, de-stemmed and halved
- ¾ cup blackberries
- juice of ½ blood orange
- rosemary sprigs, for garnish
1. Toss the berries with the orange juice, garnish with rosemary sprigs and set aside to marinate.
To Make the French Toast
- 1 loaf of bread, we opted for brioche for an added bit of sweetness
- 4 eggs
- ¾ cup whole milk
- ½ cup heavy cream
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ vanilla bean, seeds scraped out
- ½ teaspoon sea salt flakes
To Make the Crumble Topping
- ½ cup flour
- ¼ cup brown sugar
- ½ stick butter
1. Preheat the oven to 350F. Slice the loaf of bread into 1-inch cubes and set aside. In a medium bowl, whisk together the eggs, milk, and heavy cream. Once thoroughly blended, whisk in the sugar and spices.
2. Add the brioche cubes into the mixture and set aside for about 10-15 minutes to soak.
3. In a separate bowl, mix the flour and brown sugar. Using a grater, add chunks of butter into the bowl, and mix until the consistency resembles small pebbles.
4. Line a sheet pan with parchment paper and spoon out the soaked french toast cubes into the pan, creating an even layer. Spoon a bit of the leftover mixture to fill in the holes between the bread cubes.
5. Add the berry mixture into the pan and top with the crumble. Garnish with fresh sprigs of rosemary and sugar, to create a crispy top layer. Bake for 40-45 minutes, or until the crumble is browned.
Serve with a side of maple syrup or ice cream for dessert.
Published April 21, 2017