breakfast for dinner

Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce.

Shakshuka

olive oil

onions

garlic,

bell pepper (red, orange

smoked paprika

cumin

coriander

red pepper flakes

salt, divided

sugar

tomatoes,

heavy cream

feta cheese, crumbled

eggs

cilantro

In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.

Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.

Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more. While the greens are cooking, set an oven rack in the top position and preheat the broiler.

Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary). Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks (see note below on cooking eggs further). Remove the pan from the oven and sprinkle the cilantro over top. Serve hot with bread.

Note: You can cook the dish entirely on the stovetop for just a few minutes longer (without using the broiler) if you like your egg yolks cooked through. If you like your eggs runny, however, I find that the stovetop-to-broiler method is the only surefire way to cook the egg whites thoroughly without overcooking the yolks.

Make Ahead: The tomato sauce can be made up to 2 days ahead of time and refrigerated, or frozen for up to 2 months. Reheat the sauce on the stovetop and proceed with the recipe when ready to serve.

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos 

avocado, peeled, pitted, and diced

tomatoes

small shallot, minced (about 2 tablespoons)

jalapeño pepper, seeded and minced

lime lime

salt

sausage

(6 oz) shredded Monterey Jack cheese

(10-in) burrito-size flour tortillas

Vegetable oil

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the  pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. 

To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Banana Pancakes

all purpose flour, spooned into measuring cup and leveled off

baking powder

small, over-ripe banana, peeled (the browner, the better)

low fat milk

vanilla extract

unsalted butter, melted

Unsalted butter

Maple syrup

bananas

Confectioners' sugar (optional)

In a medium bowl, whisk together the flour, sugar, baking powder and salt. 


In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy. 

Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired. 

Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you'll ever try.

Best Breakfast Pancakes

milk

unsalted butter, melted and slightly cooled

Vegetable oil,

Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.

Crustless Broccoli Quiche

unsalted butter,

shallots

broccoli florets,

nutmeg

cayenne pepper

(about 5 oz) shredded Gruyère

Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter. 


Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.

In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.

Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.

Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve. 

Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.

Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Cornbread waffles have a nice crunch on the outside with a soft, slightly crumbly inside, and they are a fun remix of the traditional savory bread that goes great with chili, barbecue, or just a swipe of simple honey butter.

Cornbread Waffles

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 eggs

oil,

Plug in your waffle iron, and get it heating (I have found that the deep wells of a Belgian-style waffle maker work great for this recipe).

In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to combine.

Make a well in the center of the dry mixture, and add the buttermilk, eggs, and oil. Whisk to combine well.

Cook the batter according to the manufacture&#8217;s directions of your waffle iron.

When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a plate).

Serve hot with your favorite chili and cheese, pulled pork with coleslaw and beans, or taco toppings on top. It also makes a great option to go with a bowl of chili for a fun change. You can serve them as sweet waffles, too, and they are great with honey butter on top.

These Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!

Make Ahead Sausage Egg Cups

oz ground sausage (breakfast style, like Jimmy Dean)

tbsp oil

green onion

baby spinach (firmly packed)

basil

half & half

parmesan cheese (fresh grated)

pepper

Preheat your oven to 350.

Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.

In a large skillet add 1 tbsp olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.

Add the 2 cups fresh baby spinach and 3/4 cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the 1/2 cup fresh basil, stir to combine. Set aside and let cool for a few minutes.

Meanwhile whisk the 8 eggs, 1 1/2 cups half &amp; half, 1/2 tsp salt, and pepper together until the eggs and milk are completely smooth.

**This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with Parmesan cheese.

Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.You may need to run a knife around the edge of each muffin cup to remove them from the pan.

A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful. 

Parmesan & Leek Quiche

frozen deep-dish 9-inch pie shell

butter

leeks

Parmigiano-Reggiano

Salt and black pepper

Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Don't worry if the crust cracks while baking; see note below on how to fix it. Turn the oven down to 325°F.

Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool.

In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.

Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm.

Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit.

Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.

Freezer-Friendly Instructions: The quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300°F oven until hot in the center.

This easy bagel recipe calls for equal parts flour and Greek yogurt, making the bagels high in protein and low in calories.

Miraculous Homemade Bagel Recipe

flour

low-fat Greek yogurt (preferably Fage brand)

Toppings, like poppy seeds, sesame seeds, everything bagel seasoning, etc. (optional)

Preheat the oven to 375°F and set an oven rack in the upper-middle position. Line a 13x18-inch baking sheet with parchment paper. 

In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and, using a fork, mix the ingredients just until they form a shaggy, crumbly dough. Using your hands, knead the dough until it forms a slightly tacky mass and no crumbs remain (do not overwork the dough; this process shouldn't take more than a minute or so). 

Place the dough on a lightly floured work surface and form it into a flat disc. Divide the dough into 6 equal pieces (if you want to weigh them, they should be about 92 grams each). Roll each piece of dough into a ball (the dough will have a slightly uneven and craggy appearance, similar to biscuit dough -- that's okay). Use your finger to poke a hole in the center. Lightly flour your hands, and gently pull and stretch the dough into a bagel shape until the center hole is about 1-1/2 inches in diameter and the bagel is just shy of an inch tall. Repeat with the remaining pieces of dough, sprinkling with more flour as necessary. 

Arrange the bagels on the prepared baking sheet. In a small bowl, beat the egg with 2 teaspoons of water. Brush the bagels with the egg wash and sprinkle with the toppings, if using. 

Bake for about 25 minutes, until golden. Let the bagels cool on the baking sheet for at least 15 minutes before slicing. Before serving, slice the bagels in half and toast. 

Make-Ahead/Freezer-Friendly Instructions: The bagels will keep in an airtight container in the refrigerator for two days; freeze for longer storage. For best results, slice and toast the bagels before serving.

Break the Yom Kippur fast with a fast and delicious Mediterranean Jack omelet. It is ready in just a few minutes to satisfy hungry tummies.

Mediterranean Jack Omelet

kosher salt

black pepper

Les Petites Fermieres Mediterranean Jack

A well-made omelette is the mark of a good cook. If you haven't mastered this simple dish, it's time to get cracking.

How To Make An Omelette

water

Salt

cheese

thyme

In a medium bowl, combine the eggs with the water, a generous pinch of salt, and a few grinds of pepper. Using a fork or whisk, beat vigorously until well combined and there are no visible egg whites.

In an 8-inch nonstick skillet over medium-low heat, melt the butter and swirl to coat the whole surface of the pan. Add the eggs and let cook, undisturbed, until the eggs start to set around the edges. Once the eggs start to set, use a rubber spatula to move the cooked egg away from the edges, letting the raw egg run to the outside of the pan. Continue gently scrambling the eggs until they are about 75% set, and then use the spatula to press the runny eggs into an even layer. Sprinkle the cheese and herbs (if using) all over the eggs and let cook, undisturbed, until the cheese is mostly melted. Using the spatula, fold the edge of the omelette closest to you toward the center. Fold the other edge toward the center, and then tilt the pan over the center of a plate so the omelette lands seam side down. The entire cooking process should take no more than 3 to 4 minutes. If you'd like, spear the extra butter with a fork and run it over the top of the omelette to gloss it and give it some extra buttery flavor. Serve immediately. 

With spinach, cheese and bread baked in a savory custard, this make-ahead strata is perfect for entertaining.

Spinach & Cheese Strata

bag chopped frozen spinach, thawed

unsalted butter

yellow onion, chopped (about 2 cups)

garlic cloves,

(1½ cups) coarsely grated Gruyère

(⅔ cup) finely grated Parmigiano-Reggiano

half-and-half

Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible. 

Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart (or 9x13-inch) baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses. 

In a large bowl, whisk the eggs.  Add the half-and-half, Dijon mustard, salt, pepper and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight. 

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and  golden brown all over top, 70-75 minutes. Let stand 10-15 minutes before serving.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be 10-15 minutes less.

This candied bacon has all the makings of an irresistible snack: it's crispy, chewy, smoky, salty, sweet, and spicy.

Spicy Maple Candied Bacon

lb thick-cut applewood

brown sugar

maple syrup

chipotle chile powder (see note)

Preheat the oven to 350°F and set a rack in middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack over top.

Arrange the bacon in a single layer on the rack. Bake for 20 minutes. 

Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside.

Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar-syrup mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more. (The cooking time will depend on the brand of bacon you use and how crispy you like it. I recommend cooking it as long as possible without burning it, so that the sugar mixture dries out; otherwise the bacon can be a little sticky.) Using tongs, transfer the bacon to a piece of parchment paper or a platter in a single layer to prevent sticking. Let cool for 10-15 minutes, then serve (the bacon will crisp up as it cools). 

Note: This candied bacon has a nice kick. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons.   

This Oven Baked Omelette with Garden Veggies is as easy as pie! Simply chop all ingredients, mix, and pour into the casserole pan. Bake and serve! Perfect for crowds and large families.

Garden Veggie Oven Baked Omelette

onion

spinach

tsp pepper

cheddar cheese

tbsp milk (optional)

Preheat the oven to 375° and grease a casserole pan.

Dice the onions, peppers, tomatoes, and spinach.

Combine peppers, onions, tomatoes, spinach, eggs, salt, pepper, milk and 1 cup of cheddar. Mix well and pour into casserole pan. Top with remaining 1/2 cup of cheese.

Bake for 35 minutes, until center is firm. Top with additional tomatoes and cheese if desired.

Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.

spinach,

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses. 

In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight. 

Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and  golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.

Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Sautéed mushrooms and spinach are mixed with eggs and goat cheese and finished in the oven to make this simple, beginner-friendly vegetarian frittata.

Top 34 breakfast for dinner recipes from across the web

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Top Tags

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Top 34 breakfast for dinner recipes from across the web

The most viewed breakfast for dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shakshuka

Breakfast Burritos

Banana Pancakes

Best Breakfast Pancakes

Crustless Broccoli Quiche

Cornbread Waffles

Make Ahead Sausage Egg Cups

Parmesan & Leek Quiche

Miraculous Homemade Bagel Recipe

Mediterranean Jack Omelet

How To Make An Omelette

Spinach & Cheese Strata

Spicy Maple Candied Bacon

Garden Veggie Oven Baked Omelette

Spinach & Cheese Strata

Mushroom Goat Cheese Frittata

Fried bacon with poached egg and to...

Kedgeree

All-day breakfast frittata

Breakfast For Dinner Ideas

Shakshuka

Best Homemade Pancakes

Crepes

Midnight Asparagus and Eggs

Zucchini & Cheddar Frittata

Eggs Benedict

Base Frittata Recipe

Huevos rancheros

Sheet Pan Pancakes From Mix

Ham & Cheese Oven-Puffed Pancake

Mushroom and spinach pancakes

Veggie breakfast fry up

Amish Breakfast Casserole

Greek-Style Spinach, Feta & Polenta...

The most viewed breakfast for dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine