Save Your Bacon for Brinner
Breakfast for Dinner
It’s 6 p.m. and you don’t know what to eat. Breakfast for dinner will save your bacon.
Yes, “brinner” (read: breakfast and dinner) is the answer when you want a quick, uncomplicated, tasty and affordable meal on the table in a matter of minutes.
Even foodies love dishing up classic breakfast fare like pancakes, waffles, egg-and-cheese sandwiches and breakfast burritos. If you want to elevate the basics, add orange or lemon zest to store-bought mixes or make buttermilk syrup from scratch. Sauté peppers or onions to give freezer-aisle breakfast sandwiches a homemade taste.
Breakfast for dinner can also be a lavish spread, eaten at leisure on nights when you have more time. Think quiche with pan-fried potatoes, fresh fruit and scones, or eggs benedict with hollandaise sauce. Evenings are the ideal time to serve those gourmet breakfast recipes you never manage to execute during the morning rush to work or school.
Brinner is also an economical meal choice — unless you’re the steak-and-eggs type — and a great way to use ingredients already on hand. Most kids gobble up breakfast foods without protest, and these crowd-pleasing recipes can easily be doubled to feed a crowd. Round out the meal by adding fresh fruit and a refreshing drink like juice or a smoothie. If you’re feeling indulgent, a chocolate-banana milkshake on the side or a scoop of ice cream atop a waffle is a great way to end a day.
Mexican Breakfast Chilaquiles
- 6 large eggs
- 1/2 tablespoon canola oil
- 5 ounces tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1/4 cup pickled jalapeño slices (can be found in the condiment aisle of most grocery stores)
- 1 avocado, thinly sliced
- 1 cup pico de gallo
- 2 tablespoons cilantro, chopped
- Sour cream, for serving
- Lime wedges, for serving
Beat eggs with 1/4 teaspoon salt. In an oven-safe 12-inch nonstick skillet, heat oil on medium high. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside; wipe skillet mostly clean. Preheat broiler. Spread half the chips in the same skillet. Sprinkle with half the cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil until the cheese has melted and chips begin to brown, 1 to 2 minutes. Remove from oven; top with avocado, pico de gallo, and cilantro. Serve with sour cream and lime wedges, if desired. Source: Good Housekeeping
Lemon Blueberry Pancakes
- 1 1/2 cups plus 1 tablespoon cake flour
- 3 tablespoons sugar
- 1 heaping tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups evaporated milk (more if needed)
- 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
- 2 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup blueberries
- Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with butter and warm syrup. Recipe: The Food Network, Ree Drummond
- 3/4 cup buttermilk
- 1 cup sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
In a medium saucepan, bring buttermilk, sugar and butter to a boil. Boil for 1 minute. Remove from heat and stir in vanilla and baking soda. Best served warm.
Chorizo Breakfast Burritos
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- Kosher salt
- 6 teaspoons olive oil
- 1/2 pound Mexican chorizo, casings removed
- 2 (10-inch) flour tortillas
- 4 large eggs
- Freshly ground black pepper
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/3 cup chopped cilantro
- 1/3 cup roasted tomato salsa
Heat the oven to 300 degrees. In a microwave-safe bowl, toss together the cubed potato, a pinch of salt and 2 teaspoons of the olive oil. Cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Check to see if the potatoes are tender. If not, continue to microwave in 30-second bursts until done. Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat. Add the potatoes and cook until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Crumble the chorizo into the same pan and cook, stirring and breaking up the meat until cooked through, about 5 minutes. Add the chorizo to the bowl with the potatoes and cover to keep warm. Wipe out the frying pan. Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable). Whisk the eggs in a medium bowl. Season with a pinch each of salt and pepper and beat to incorporate. Add the remaining 2 teaspoons of olive oil to the pan over medium-low heat. Pour in the eggs and let them sit until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center.
Let sit again for about 30 seconds, then repeat, pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled for a total cooking time of about 5 minutes. Divide the eggs between the warm tortillas. Top with the chorizo, potatoes, cheese, cilantro and salsa. Fold the short sides in and the bottom flaps up, then roll into burritos and serve. Source: Chowhound