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Breakfast for Dinner Recipes

Updated on January 19, 2017
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Thelma is a syndicated newspaper food columnist and a former field editor for Taste of Home magazine.

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Eggs Aren't Just for Breakfast Anymore!

It is a family favorite at our house to serve traditional breakfast foods for dinner every Thursday night. These meals can be very budget friendly and easy to plan when you get into a routine of knowing you will prepare the same type of food on a certain day of the week.

Grocery shopping for your "breakfast night" meal can be easy also. For instance, If I purchase a ham to serve for Sunday dinner, I can save the leftover for Thursday night. The same is true for leftover pork chops or steak which go so well with eggs. If I use sausage when mixing up a meatloaf, I buy a little extra and go ahead and make up a few sausage patties to use on Thursday night. If you are preparing a dish or salad which uses chopped green pepper, onion or tomatoes, save a little to go into a Thursday night omelette. It is so nice to have the ingredients already prepared and waiting in the refrigerator. Just think ahead!

Breakfast Bacon Casserole

Source

This recipe was shared by Carol Sullivan, author of Duck Hill Mountain Cookin'. Carol's cookbook includes many of her family's favorites including this breakfast casserole which is so quick and easy to prepare. Served with toast and a fruit salad, it makes a complete and very filling dinner.

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Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: 6 servings

Ingredients:

  • 1 pound sliced bacon, diced
  • 6 eggs, lightly beaten
  • 2 cups shredded Cheddar cheese
  • 1 1/4 cup shredded Swiss cheese
  • 1 sweet onion, chopped
  • 4 cups frozen hash browns, thawed
  • 1 1/2 cups (12 oz.) cottage cheese

Instructions:

  1. In a large skillet, cook bacon and onion until bacon is crisp; drain.
  2. Using a large bowl, combine the eggs, both cheeses, hash browns, and cottage cheese; stir in bacon mixture.
  3. Transfer to a greased 13x9 inch baking dish.
  4. Bake uncovered at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
  5. Let stand for 10 minutes before serving.

Buttermilk Pancakes with Homemade Maple Syrup

Pancakes are traditionally a breakfast food, however, they are a very good choice for a quick dinner. Served with this easy to make maple syrup and some berries on top, they will be a nice surprise for your family.

Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons oil
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Mix together egg, buttermilk and oil.
  2. Add rest of ingredients and mix together well. It should be a little lumpy which is fine.
  3. Pour a small amount on a hot, oiled griddle, making the size of individual pancakes your family likes.
  4. When the top of the pancakes are covered with little bubbles, flip over and cook the other side. It takes a little practice but you will soon learn when to flip and how to do it easily.

Maple Syrup Recipe

Ingredients:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 cups water
  • 1 teaspoon maple flavoring
  • 1 teaspoon vanilla

Instructions:

  1. Bring the white and brown sugars and water to a boil. Continue boiling for about 5 minutes until thickens to the consistency you desire. Be careful not to boil too long as overcooking will cause crystals to form when it cools.
  2. Remove from heat and add the maple and vanilla flavorings.
  3. After serving, store any leftover syrup in the refrigerator.


Banana Oatmeal Muffins

These muffins are an excellent accompaniment to any type of egg dish, whether at breakfast time or dinner.

Ingredients:

  • 1/4 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 medium bananas, chopped

Instructions:

  1. Cream together butter and brown sugar.
  2. Mix in egg and buttermilk
  3. In a separate bowl, mix together oats, flour, baking powder, salt and allspice.
  4. Add flour mixture to the buttermilk mixture.
  5. Add in the chopped bananas.
  6. Put paper muffin liners in a muffin pan that will hold 12 muffins.
  7. Spoon batter in muffin pan, filling each muffin holder almost full.
  8. Bake at 400 degrees for 20 to 25 minutes until golden brown.

When preparing this recipe, you can substitute fresh peaches for the bananas, if you prefer.

What is a Muffin Pan?

I published this recipe in my newsletter, Homemaker Headlines, in 1990. Shortly thereafter, I received a letter from one of my readers, a bride that had just been married a couple of months. She wrote to ask me, "What is a muffin pan?" I realized what was common knowledge to some of my readers was not so clear to other less experienced homemakers.

So, if you aren't familiar with a muffin pan, I have included a picture below of one that can bake 6 regular size muffins and one that holds 12 mini muffins!

Do you plan to try these breakfast for dinner recipes?

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© 2017 Thelma Raker Coffone

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      Ruth Gideon 7 months ago

      I'm going to try the breakfast casserole but I'm not sure about the cottage cheese.