I think that most busy parents have probably made breakfast for dinner at least a couple times (and if you haven’t then you should!). You may also consider making breakfast for dinner if you find yourself low on supplies due to the COVID-19 situation. So, what kind of dishes can you make that work well as breakfast for dinner? Really, it can be any breakfast food that is made and consumed later in the day for dinner. Here are some examples.
Cheesy Bacon and Egg Hash
https://cafedelites.com/cheesy-bacon-and-egg-hash/#wprm-recipe-container-40509
This recipe uses the following breakfast ingredients:
- 24 oz (700 g) potatoes, (about 4 medium-sized), scrubbed clean and peeled
- 2 tablespoons olive oil, (or coconut oil)
- 7 oz (200 g) diced bacon, (trimmed of fat)
- 2 scallions or spring onions, (shallots) trimmed and finely sliced
- 4 large eggs
- 1/4 cup shredded mozzarella cheese (or cheddar)
- Cracked pepper to season
Sheepherder’s Breakfast
This recipe uses the following breakfast ingredients:
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
Best breakfast for dinner sandwich
This recipe uses the following breakfast ingredients:
- 150 g extra sharp cheddar
- 8 slices calabrese or whole-grain bread
- 4 tsp ketchup
- 8 slices thick-cut bacon
- 4 large eggs
- 1/8 tsp fresh-ground black pepper
- 2 tomatoes, thickly sliced
- 1 avocado, thinly sliced
Chorizo breakfast bowls
This recipe uses the following breakfast ingredients:
For the potatoes:
- 12 (1 lb) baby gold or red potatoes, quartered
- 3 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- fresh black pepper, to taste
For the bowls:
- olive oil spray
- 1-1/3 cups cooked turkey chorizo, heated through
- 8 large eggs
- kosher salt
- 2 tbsp crumbled Mexican cheese, queso Blanco, queso fresco
- 4 ounces sliced avocado, from 1 small Haas
- cilantro or scallions, for garnish
- Cholula hot sauce, for serving
I chose to make homemade pancakes with a twist.
Mama’s breakfast for dinner pancakes with a twist!
Recipe by yours truly!
Ingredients
- Two cups pancake mix
- Three pouches oats and flax instant oatmeal packets
- ½ cup to 1 cup creamy peanut butter
- 2 cups water (may need more to reach desired consistency)
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Instructions
- Preheat a countertop griddle to about 350 degrees Fahrenheit
- Use a large mixing bowl to completely combine the ingredients
- Add water if the mixture is too thick. Add enough water to create a loose batter instead of a dough
- Use a nonstick cooking spray to coat the top of the griddle before scooping the pancake batter onto it
- Scoop ½ cup size scoops of pancake batter onto the hot griddle and allow that side to cook to a golden brown
- Repeat for additional batter scoops
- Once the first side is golden brown, flip the pancake and allow this side to also cook to a golden brown
- My pancakes began to rise and take on the size and shape of biscuits. Why? I don’t really know. But, due to this odd occurrence, I had to place the pancakes on a cookie sheet after the outsides of the pancakes had cooked on the griddle and allow the insides of the pancakes to finish cooking in the oven at 350 degrees Fahrenheit for about 15 minutes.
- Once the pancakes are cooked through and golden brown, remove them from the griddle (or oven) and stack them onto a plate.
- Repeat until the batter is gone
- Serve hot with butter, peanut butter, jelly, syrup, whipped cream, fresh fruit, or any other toppings that you desire!
