Breakfast for Dinner Recipes

Unleash your muffin tin's magic! This multipurpose pan takes the guesswork out of portion control by offering personal servings. You just might be able to entice your kids into eating a fulfilling breakfast with this cute all-in-one dish. You can cater to individual tastes too: Add chives to one up and spinach to another, or exchange the bacon for ham.

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

This make-ahead dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

Hash is the king of reinvented leftovers. Here we've added a Southern barbecue spin. Four fried eggs top this protein-packed meal.

The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach.

Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.

Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up's table.

This is a Tex-Mex spin on eggs poached in spicy tomato sauce (Italian eggs in purgatory or Israeli shakshuka), which gets its heat from the cooked chorizo and ground red pepper.

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.

The nutty, smooth-melting fontina cheese provides a rich and supple counterpart to fresh produce and aromatic herbs in this dish.

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.

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Learn how to prepare Swiss chard in 4 simple steps. 

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.

Put this dish together in the morning and chill it all day, this gives the tortillas time to soak up the batter, which makes the strips puff when baked.

These calzones are the perfect handheld meal. Whether you are running out to soccer practice or enjoying a relaxing dinner at home, you will love this recipe.

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.

These breakfast tacos prove low-sodium doesn't mean less flavor. Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium. The cheese and sour cream add salty notes to these tacos. Round out your meal with fresh mango slices.

The addition of both grape and plum tomatoes gives this vegetarian frittata a boost of fresh flavor. With creamy goat cheese scattered throughout, every bite engulfs a pillowy cloud of light, tangy flavor. Make it for a crowd, or an at-home weekend brunch. Either way, eggs and goat cheese is a healthy, protein-packed combination that is hard to rival.

Breakfast sandwiches make us want to dance around the kitchen—especially when our panini press is involved. But you don't need a press to make this sandwich. Just cook it in a frying pan with some cooking spray, and press on it with the back of a spatula. Presto! (Get it?!)

This quiche has a buttery crust, a fluffy egg center with smoky and salty bacon, and a blend of two cheeses.

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan. If you like your eggs more firm, cook them longer, or stir them in for a scramble.

Nutty whole-wheat pastry flour keeps these crepes light as air. The crepes can be made ahead of time, then stacked between paper towels, and stored in the fridge for a couple of days or in the freezer for a few weeks.

Toss in any combination of root vegetables, dark leafy greens, and fresh herbs to create different versions of this versatile and simple entrée.

Known for its powerful anti-inflammatory effects, turmeric is one of the best spices to start your day off right. Here, turmeric along with tomatoes, green onions, and brown mustard seeds combine with eggs to create a flavor-packed omelet.

Decrease the heat by removing some or all of the jalapeño's seeds. You can make the sauce up to three days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding.