Hassle-Free Brunch Dishes Only Requiring One Pan
Everyone loves a great brunch, but no one wants to spend the weekend washing dishes. By preparing one-pot meals, you can spend less time on clean-up and more time enjoying your family, friends, and food. Eggs play a role in many of these recipes, helping create dishes such as potato hash with spinach and eggs, a cherry tomato frittata, and cheesy polenta, sausage, mushroom, and eggs. Whether you are in the mood for something spicy, sweet, or subtly salty, these 5 one-pot brunches will satisfy your cravings while cutting down on your dish-washing duties. Talk about a win-win!
1. Southwestern Eggs
Add some fiesta flair to your brunch with Real Simple’s southwestern eggs. First, add salsa to your large nonstick skillet, covering and heating it until it’s warmed through. Add your eggs 1 at a time, cooking until they’ve reach their desired doneness. Make sure you don’t skimp on toppings when it comes to this dish; serve with avocado, sour cream, cilantro, and a side of tortilla chips. The recipe yields 4 servings. If you feel like going the extra mile, we recommend making Food Network’s homemade salsa to use in this recipe. Its fresh flavors will elevate your eggs to a whole new level!
- 2 (16-ounce) jars salsa
8 large eggs
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 avocado, diced
½ cup sour cream
¼ cup cilantro leaves
8 ounces tortilla chips
Directions: Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through. One at a time, break the eggs into a small dish and slide gently into the salsa. Season with salt and pepper. Cover and cook to the desired doneness. Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.
2. Potato Hash with Spinach and Eggs
Potatoes, onions, bell peppers, red pepper flakes, spinach, and eggs combine to create this divine brunch dish. When preparing this recipe for potato hash with spinach and eggs, which yields 4 servings, Martha Stewart suggests using the back of a large spoon to hollow out wells for cooking the eggs. This helps them cook evenly while keeping portions separate for easy brunch serving.
- ¾ pound small white potatoes, cut into ½-inch pieces
- Coarse salt
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced small
- 1 large red bell pepper, seeded and diced small
- ½ teaspoon red-pepper flakes
- 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
- 8 large eggs
- 1 ounce grated Parmesan (¼ cup)
- 1 tablespoon chopped fresh parsley
Directions: In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain. In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt.
Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make 4 wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
3. One-Skillet Cherry Tomato Frittata
Cherry tomatoes steal the spotlight in Eat Spin Run Repeat’s frittata. Onions and zucchini are lightly sautéed before tomatoes are added on top. Take a moment to season with sea salt and pepper before adding a mixture of eggs, egg whites, milk, and herbs to the skillet. Prior to placing your skillet in the oven to broil, have it cook on your stove top for a minute; this will help the eggs begin to set. The recipe yields 4 servings.
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 4 eggs plus ½ cup egg whites
- ¼ cup skim milk
- 1 cup halved cherry tomatoes, or gourmet tomatoes
- 2 tablespoons freshly chopped fresh herbs, such as parsley and basil
- Sea salt and black pepper
Directions: Preheat your oven’s broiler to the high setting. Heat the olive oil in a cast-iron skillet over medium heat for 1 minute. Add the onions and zucchini and lightly sauté for 3 to 4 minutes, or until onions begin to soften. In a bowl, whisk together the eggs, egg whites, and milk. Chop the herbs and stir them into the eggs. Reduce the heat on the stove and gently place the halved cherry tomatoes cut side up on top of the onion and zucchini pieces.
Sprinkle with sea salt and black pepper, then carefully pour the egg mixture over top. Keep the skillet on the burner for 1 minute so that the eggs begin to set on the bottom. Using an oven mitt, transfer the skillet into the oven and broil for 8 to 10 minutes, or until the top is golden and center is cooked. Carefully remove the skillet from the oven, slice the frittata into 4 pieces, and serve immediately.
4. Cheesy Polenta, Sausage, Mushrooms, and Egg
There’s a little bit of everything in She Knows’ recipe, meaning it will most certainly appease all of your brunch guests’ appetites. The most time-savvy way to prepare this dish is to cook the ingredients in order of how long they take to cook. Start by adding the foods that will take the longest — like sausage — and slowly add your other ingredients along the way. The recipe yields 1 to 2 servings, so adjust accordingly (and use a larger pan) if you need to feed a larger crowd.
- 2 sausages
- Olive oil
- 1 garlic clove, minced
- 1½ cups (about 6 ounces) button mushrooms
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 4 slices (about 6 ounces) polenta
- 2 eggs
- ⅓ cup grated cheese
- 1 large tomato, sliced
Directions: In a saucepan over medium heat, toast the sausages for about 5 minutes, then move them to one corner of the saucepan. At another side of the saucepan, pour a little bit of olive oil and sauté the garlic. Add the mushrooms and cook for about 5 minutes, then add the Worcestershire sauce and a dash of salt and pepper. Keep the mushrooms to one side of the saucepan.
At another side of the saucepan, toast 1 side of the sliced polenta for 2 minutes. At another side of the saucepan, pour a little bit of oil and then crack in the eggs. Season with salt and pepper. Turn the polenta to cook the other side, then place the cheese on top of each slice. Place the sliced tomatoes into the saucepan. When the cheese on the polenta has melted and the eggs are cooked through, turn off the heat, and serve immediately.
5. 10-Minute One-Pot Apple Pie Oatmeal
This last dish is perfect for those who need a break from eggs or want a recipe that only takes 10 minutes to make. Fabtastic Life’s easy one-pot meal is healthy, hearty, and sweet thanks to apple pie spice, oats, apples, and maple syrup. Impress your brunch guests by setting out tasty toppings for them to add to their oatmeal; nuts, additional fruit, granola, and graham cracker crumbs will all taste great! You can make your own apple pie spice following My Baking Addiction’s instructions.
- 1 cup old-fashioned oats
- 1½ cups milk
- 1 apple, diced
- 1 teaspoon apple pie spice
- 2 tablespoons pure maple syrup
- 1 tablespoon chia seeds (optional)
Directions: In a medium-size pan, over medium heat, add in all of the ingredients. Stir together, cover, and cook for about 5 to 8 minutes, until the milk has been fully absorbed. Serve and add any additional toppings.