I gave a veggie-and-potato breakfast hash the sheet pan treatment, and it basically makes itself—leaving me to relax in my pajamas a little while longer.
When the weekend rolls around and it’s time to make brunch, I’ve just created your one-stop shop. One pan, five ingredients, breakfast for four in under an hour. Need I say more? (I will, because I want to tell you how to do it).
Everyone loves a great one-pan chicken dinner, so why not treat brunch with the same respect? It’s not the first time we’ve dabbled in sheet pan recipes (the proof is in the sheet pan pancakes and sheet pan egg sandwiches), but this time we’ve done the all-in-one brunch treatment—one dish complete with protein, carbs, and veggies. This one’s not so much made to feed a crowd as it is your family of four, because you deserve a satisfying, healthy start even on the laziest of weekends. Here’s how to make the easiest sheet-pan brunch:
1. Preheat the oven to 425°F and line an 11-by-17 inch rimmed baking sheet with parchment paper. Scrub, half, and quarter 1 1/2 pounds medium red or Yukon gold potatoes (you may need to cut them a bit differently depending on their size, but you’re aiming for small wedges) and transfer to sheet tray. Trim and half 1 pound Brussels sprouts (or leave whole if small). Transfer to the baking sheet, along with any stray leaves. Add 4 quartered shallots and 4 peeled and crushed garlic cloves. Toss with 1/4 cup olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper. Use your hands to spread everything into an even layer. Transfer to oven and roast, stirring halfway, until sprouts are crispy and potatoes are just tender, about 25 minutes. Remove from oven.
2. Meanwhile, strip 1 small bunch kale from its stems, tear leaves into bite-sized pieces, and toss with 1 tablespoon olive oil and a pinch each salt and pepper. Add to baking sheet and stir into the potato and brussels. Crack 8 large eggs over the mixture and return to oven until whites are set, 7 to 9 minutes (the shorter end of this time will yield runny yolks, while the longer end will result in firm yolks). Season with salt, pepper, and crushed red pepper flakes. Serve warm. When you’re done, toss the parchment and give yourself a high five. Clean-up is done.
To switch it up, try this dish with sweet potatoes, carrots, or winter squash, use red onion wedges instead of shallots, or top with hot sauce instead of red pepper flakes. Or, add some chopped bacon alongside the potatoes—it will crisp up in the oven.
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