5 Ways to Serve Breakfast for Dinner — and Not Feel Guilty About It
Bring on the healthy brinner recipes!
There are three simple words that we all like to hear from time to time: breakfast for dinner! (Is there anything better than treating yourself to a big pile of pancakes for your last meal of the day?)
I have a confession to make, though: I sometimes use breakfast-for-dinner as a cop-out. When I’m too tired to cook something more elaborate or someone in my family comes home looking like they could use a pick-me-up I whip up a quick meal of smoky bacon, custardy scrambled eggs and waffles (wading in pools of maple syrup, of course). In a matter of minutes their spirits are lifted and the dirty dishes are done.
There’s only one problem with this strategy: when I use it too often, I start to feel a twinge of guilt — because darn delicious breakfast foods like crispy pan-fried pork are a treat, not a staple of healthy, weeknight cooking. Luckily, I have a few good-for-you recipes that I turn to when I’m breakfasting more than usual — recipes that satisfy our cravings for the classics (like French Toast and sunny-side-up eggs) while keeping us on track with our healthy eating goals.
Love hash browns? Get more green veggies by replacing the potato with grated squash. This one-skillet meal starts with a bed of zucchini — and ends with eggy, cheesy goodness.
Pumpkin (including canned, pumpkin puree) is a great source of fiber. Boost your daily intake with these sweet, Paleo-friendly waffles.
More of a savory breakfast person? These zesty huevos rancheros will do the trick. They’re topped with filling black beans, tangy homemade salsa and an egg — sunny-side up.
Maple syrup, pecans and fragrant cinnamon: This make-ahead, whole-wheat French toast casserole is the stuff breakfast-for-dinner dreams are made of!
You can’t go wrong with a frittata. Load it up with whatever veggies you have on-hand for an egg-based dish that is perfect any meal of the day.