A baking sheet laid with traditional breakfast items on a white tablecloth with glasses of juice

Ultimate Sheet-Pan Brunch

A perfect brunch dish for grazing (and lazing) all day.

The UK’s Masterchef, Theo A. Michaels, brings us his cookbook Grazing and Feasting Boards. The book includes recipes, tips, how-tos and even shopping lists to help you create beautiful sharing boards for any gathering. A huge variety of boards for occasions big and small are included, like Indian Thali Boards and even Bagel Boards. Here, he shares his recipe for a brunch sheetpan – which is an all-day winner. Vegetables, sausage and bacon are roasted in the oven, and then the pan is loaded with crispy warm waffles and freshly fried eggs. Hot coffee and orange juice are a must.

A baking sheet laid with traditional breakfast items on a white tablecloth with glasses of juice

Ultimate Brunch Sheetpan

Every brunch item you or your guests could want, served on a striking and space-conscious sheetpan.
Course Breakfast, Brunch
Cuisine English
Servings 5


  • 8-12 chipolata sausages
  • 6-8 Portobello mushrooms
  • 2 on-the-vine cherry tomato stems about 16 tomatoes
  • olive oil
  • 8 slices smoked streaky bacon
  • 12 fresh asparagus spears
  • 1 14oz can baked beans
  • pinch smoked paprika
  • splash vegetable oil
  • 4-6 eggs depending on appetite
  • 1 avocado peeled, pitted and sliced
  • maple syrup to drizzle


  • cups whole milk
  • 1 tsp malt vinegar
  • cups plain all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp superfine sugar
  • pinch salt
  • 1 medium egg
  • ¼ stick butter melted


  • Preheat the oven to 210°C/410°F.
  • For the waffle batter, pour the milk into a jug/pitcher and add the vinegar; it will curdle slightly, but that’s fine. Combine the flour, baking powder, sugar and salt in a large mixing bowl (no need to sift the flour). Pour the milk and vinegar mixture into the flour, add the egg and whisk together. Once combined, whisk in the melted butter, a few lumps is okay. You want a thick consistency, so add more flour or milk as needed. Leave to rest for 15 minutes to let the baking powder aerate the batter.
  • Arrange the sausages, mushrooms and tomatoes on a baking sheet. Drizzle with a little olive oil and season. Cook in the preheated oven for a total of 20 minutes. After the first 10 minutes of the cooking time, add the bacon then after 15 minutes, add the asparagus. Remove the sheet from the oven and cover in foil to keep everything warm.
  • Meanwhile, warm the baked beans in a saucepan, transfer to a serving bowl or pan (as pictured) and dust with smoked paprika. Fry the eggs in a frying pan/skillet with a little oil on a high heat so they crisp around the edges. Remove from the pan and drain on paper towels.
  • Preheat your waffle maker following the manufacturer’s instructions. Lightly oil the plates using a brush and when ready to use, ladle in just enough batter to cover the plates; close the lid, turn it over and leave to cook to the set time (usually about 6–8 minutes). Keep the waffles on a plate, cover with kitchen foil and keep warm. Continue until all the batter is used up.


  • Arrange all the cooked items in distinct groups on the clean sheetpan. Add the avocado slices and a small bowl of maple syrup. Place the hot waffles on the sheet last and serve immediately with freshly brewed coffee and orange juice or even a few bubbles if it’s gone noon...


A dark blue cookbook cover in a light frame

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