Breakfast for Dinner Recipes
Moving rise-and-shine favorites to the evening time slot feels both fun and indulgent. We've dressed up those favorites.
Cooking first-of-the-day dishes for dinner seems oddly indulgent, somehow, and liberating, maybe a bit frisky, like lounging around in pajamas with a martini. It's also a little like eating dessert first: You're an adult, and you're going to eat what you want, when you want it! That said, a breakfast dish time-shifted to the dinner hour needs some dressing up. A few ingredient twists or technique tweaks are required. Upgrade French toast, for instance, with chewy, crusty Italian ciabatta bread stuffed with savory Gruyère cheese, and top it with a fresh, tart apple syrup. Or, make over your basic egg sandwich by pairing fried eggs with sweet caramelized onions, peppery arugula, and smoky bacon—still striking breakfast notes, but the tune seems downright decadent. Get out the PJs, pour a nice bottle of red, and dig in.
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.
Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work.
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.
An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.
Our version of this classic dish features scrambled eggs and sautéed spinach atop Canadian bacon slices and English muffins. It is topped with a creamy sauce that's finished with clarified butter, so it is reminiscent of hollandaise.
We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.
This Middle Eastern-inspired breakfast is a popular selection at Medina in Vancouver, where the dish includes a boiled egg and three salads—tabbouleh, cucumber salad, and baba ghanoush—complemented with crisp pita toasts. Our simplified version features just one salad: tabbouleh.
Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the frittata right before you are ready to serve dinner.
This recipe makes two strudels; for an eye-catching dinner table centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.
A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked and makes for a divine dinner. Says reader, Michelle, "Very good and easy to make. It's a nice casserole for a weeknight family dinner."
This satisfying breakfast recipe is the perfect recipe to serve on a cozy night in. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.
In Spain, a tortilla is a thin omelet served at room temperature. Roasted potato slices fill this version, while a sharp, tangy red bell pepper sauce tops it. The sauce can be prepared up to 3 days ahead; serve warm, at room temperature, or chilled.
Make a traditional hash brown potato casserole light by using reduced-fat cheese and soup and fat-free sour cream. It's still cheesy and creamy, but has less than 5 grams of fat per serving.
Four eggs and four egg whites go into this frittata, which makes for a satisfying, quick supper. Potatoes, Canadian bacon, and smoked cheese make this version particularly hearty.
Egg substitute is a fat- and cholesterol-free alternative to whole eggs for many applications, but it needs to be cooked gently, with little stirring, to produce light, fluffy scrambled eggs. This twist on a breakfast standard makes this a great dinnertime choice.
Sweet potatoes are a creamy addition to this breakfast classic turned dinnertime favorite. To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente.
Serve these savory, smoky treats as a first course. When preparing the custard, be sure to heat the milk, don't boil. Custard success is all about temperature control.