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Mango Tango Dutch Baby with Garlic Junkie Brussels Sprouts Hash

  • Author: Chef Tony Reed
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2-4 servings 1x




  • 2 Eggs
  • 1/2 cup All Purpose Flour
  • 1/2 cup 2% or Whole Milk
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 2 tablespoons Butter

Macerated Berries

  • 1/4 cup Blackberries
  • 1/4 cup Raspberries
  • 1/4 cup Strawberries, quartered
  • 1/2 cup Sugar
  • 2 tablespoons Spiceology Mango Tango
  • 1 tablespoon Maple Syrup

Brussels Sprouts Hash

  • 1 pound Brussel Sprouts, Quartered
  • 1 pound Bacon, Diced
  • 1 Red Bell Pepper, Small Dice
  • 1 Yellow Bell Pepper, Small Dice
  • 1 Shallot, Minced
  • 2 tablespoons Spiceology X Adam McKenzie Garlic Junkie
  • 35 Eggs


For the Macerated Berries:

  1. In a medium mixing bowl combine ingredients.
  2. Mix well and allow to macerate for up to 30 minutes, but is best letting sit for 2 hours

For the Dutch Baby Batter:

  1. Combine all ingredients (minus butter) in a blender.
  2. Blend together for around 2 minutes and let rest for 20 minutes.
  3. While the batter is resting start your brussels sprout hash recipe. Once you’re ready to place hash in oven start next step for the Dutch baby.
  4. Heat an 8-inch cast iron pan and season with the 2 tablespoons of butter, let the butter completely melt and coat the pan.
  5. Pour batter into the cast iron and then place in lower level of the oven and set to convection bake at 425 degrees for 20 minutes or until batter has risen and is golden brown.
  6. Serve with Macerated Berries and powdered sugar.

For the Brussels Sprout Hash:

  1. On a stove top render your bacon in a med to large sauté pan.
  2. Remove bacon from rendered fat onto the Ninja Kitchen Double Oven sheet pan. (line pan with paper towels to soak up fat).
  3. Increase stove temp to medium high to get rendered fat hot. In small portions fry brussels sprouts and discard when cooked with rendered diced bacon.
  4. Discard all but 1-2 tablespoons of bacon fat and cook peppers and shallot until tender.
  5. Put Bacon and Brussels back into the sauté pan with peppers and shallot. Season with Spiceology X Adam McKenzie Garlic Junkie and mix well.
  6. Remove paper towel from the sheet pan and place the hash mixture on sheet pan.
  7. Crack eggs over the hash (place far enough apart so the whites don’t touch).
  8. Place sheet pan on top shelve of the Double Oven with 15 minutes left of the Dutch Baby timer and cook on bake at 425 degrees until egg whites are cooked, about 15 minutes.