Editor's Note

Breakfast Food Anytime, Day or Night

Rob Brough Apr 30, 2018
Rob and Holly Brough prepare “Eggs Loraine” for dinner along with two of their three children, Jordan and Olivia.

I have often heard breakfast described as the most important meal of the day. More than 50 years ago, nutritionist Adelle Davis suggested the following dining cadence: “Eat breakfast like a king, lunch like a prince and dinner like a pauper.”

Whether breakfast is really the monarch of meals seems open for debate. Over the past several days, I examined opinions on the subject in a variety of sources including, among others, Popular Science, the International Journal of Gastronomy and Food Science, WebMD and Psychology Today. Arguments emerge on both sides.

Irrespective of the dispute surrounding potential weight maintenance or other health benefits of a larger caloric intake early in the day versus later, there is one indisputable fact about breakfast — at least as far as I’m concerned.

Breakfast food is the best food anytime, day or night. I might argue, in fact, that it is even better eaten at dinner than breakfast. Further evidence of its superiority is that it has evolved into dessert with choices like waffled brownie sundaes or bananas foster waffles.

I like breakfast at night so much, that I end most days with a bowl of my favorite flakes, puffs, Os, loops, or crispies. (I know I’d be better off not eating late at night, but that’s a topic for another day.)

In this issue of Community, Natalie Hollingshead explores the fusion of breakfast and dinner in what has been termed “brinner,” and shares a few delicious recipes.

I thought I would share one of my family favorites, as well. Give this recipe a try the next time you want to say “good morning” at night.

Eggs Lorraine by Mom Brough

4 tablespoons butter
4 cups shredded cheddar cheese
18 eggs
1 16 oz. package of Jimmy Dean Country Sausage (or any sausage of your choosing)
¾ cup whipping cream (can substitute with milk)
Salt and pepper

Spread butter in the bottom of a 9x13 pan and top with 2 cups of shredded cheddar cheese. In a bowl, break 18 eggs and beat together with a fork. Add salt and pepper. Pour eggs over the cheese. Brown the sausage and drain. Crumble the sausage over the eggs. Pour ¾ cup whipping cream (or milk) evenly over the top of the combined mixture in the pan. Cover with 2 cups of shredded cheddar cheese. Bake (uncovered) at 350 degrees for 45 minutes.


Rob Brough Executive Vice President Corporate Marketing and Communications

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