Are you a fan of having breakfast foods for dinner, or is it something you reserve strictly for the morning hours? I love having breakfast for dinner and it is something I can remember having as an evening meal many times growing up. My kids, however, are sometimes hesitant when I suggest such a meal. I’m not sure why, they like most breakfast foods, so I’m guessing it has something to do with a bust in their normal routine. I have recently been trying to do a “planned” breakfast dinner meal at least once a month, and many times it turns out to be a go-to meal when I’m crunched for time. I almost always have ingredients on hand to do a breakfast meal, which is also a bonus when considering breakfast for dinner.
I’m going to provide for you a few great breakfast recipes to consider if you would like to have a breakfast dinner meal or if you want to keep your morning breakfast routine, they work great for that too! No matter what the hour, I hope you enjoy them!
Western Omelet Crockpot Casserole
32 oz. pkg. frozen shredded hashbrowns
1 lb. bacon, crisply cooked and crumbled
1 onion, diced
1 green pepper, diced
1-1/2 C. shredded Cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper
Optional: hot pepper sauce
In a greased slow cooker, layer frozen hashbrowns, bacon, onion, green pepper and cheese. Repeat layering 2-3 more times, ending with cheese; set aside. Whisk together eggs, milk, salt and pepper; pour over ingredients in slow cooker. Cover and cook on low setting for 10 to 12 hours. Serve with hot sauce, if desired.
Overnight Strawberry and Cream Cheese Baked Waffles
12 frozen buttermilk waffles
6 oz. light cream cheese, softened
1 1/2 cups sliced fresh strawberries
1 1/2 cups milk
6 large eggs
1/4 cup maple syrup
3/4 cup firmly packed brown sugar
3/4 cup butter
sliced fresh strawberries for garnish, if desired
Preheat oven to 350 degrees.
Place waffles in a single layer on a baking sheet. Bake for 5 minutes. Turn waffles over and bake for 5 more minutes or until lightly browned.
Spray a 9 x 13″ baking dish with non-stick cooking spray. Divide cream cheese into 6 cubes. With six of the waffles, spread one side of each of those 6 waffles with a cube of the cream cheese.
Line the bottom of the dish with the waffles spread with cream cheese with the cream cheese side up.
Top waffles with strawberries. Then place remaining 6 waffles over strawberries making 6 waffle sandwiches.
In a medium bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles coating each waffle evenly. Cover and let waffles sit in the fridge for 30 minutes. Then carefully flip the waffle sandwiches over with a spatula, cover and refrigerate overnight.
In the morning, preheat oven to 375 degrees. The waffles should have puffed up by now and will completely cover the bottom of the baking dish.
Meanwhile in a small saucepan, whisk together brown sugar and butter over medium-high heat until sugar dissolves and butter melts. Pour over waffles.
Bake 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries if desired. Serves 6-8.
*both of the above recipes can be prepared early in the morning and left to stand or cook throughout the day, and will be ready for an evening meal.
1 package (16 oz) refrigerated Italian ground sausage
1 medium onion, finely chopped (1/2 cup)
1/2 cup finely chopped red bell pepper (I used green)
1 1/2 cups frozen shredded hash brown potatoes, thawed
2 teaspoons vegetable oil
6 slices (1 oz each) pepper Jack cheese
6 English muffins, split, toasted
Remove casing from sausage; crumble sausage into medium bowl. Add onion, bell pepper and potatoes; mix well. Shape mixture into 6 patties, about 1 inch thick.
In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil 13 to 16 minutes, turning once or twice, until thermometer inserted in center of patties reads 165°F.
Top each patty with 1 slice cheese. Cover; let stand 1 minute until cheese is melted. Serve on toasted muffins.