54 Ways to Have Breakfast For Dinner

by

54 Ways to Have Breakfast for Dinner | Savvy Eats

As Breakfast for Dinner month comes to a close, let’s talk about 54 – FIFTY FOUR – ways I’ve found to eat breakfast, at any time of the day:

Bacon and angel hair pasta from The Frugal Foodie Mama

Breakfast bibimbap from This American Bite

Breakfast enchiladas from Julie’s Eats and Treats

Breakfast salad from Farm Fresh Feasts

Breakfast shakshuka from This American Bite

Breakfast tostada from An Edible Mosaic

Breakfast waffle pizzas from Mom on Timeout

Butternut squash waffles from Farm Fresh Eats

Caramelized onion and bacon frittata

Cheddar bacon scones from Jen’s Favorite Cookies

Cheesy hash brown casserole from Back For Seconds

Chickpea hash from The Law Student’s Wife

Chiles rellenos breakfast strata from Kitchen Treaty

Cornbread waffles with pulled pork and maple apple chutney from Lexi’s Clean Kitchen

Crepes with strawberry chai sauce

Eggplant pepper mushroom hash from Jeanette’s Healthy Living

Eggs benedict in artichoke cups from Apron Strings

Eggs in chili clouds from Kitchen Tested

French toast sticks

Fruit butter waffles

Goat cheese, caramelized onion and roasted red pepper tart from The Law Student’s Wife

Green eggs and ham breakfast burrito from The Corner Kitchen

Healthier Chicken And Waffles

Healthier chicken and waffles

Huevos rancheros breakfast tacos from Jeanette’s Healthy Living

Kale, tomato and eggs baked in ham cups from Farm Fresh Eats

Make-ahead breakfast enchiladas from Very Culinary

Mango sticky farro from Bake Love Give

Marmalade pancakes

Meat lovers’ quiche from Barbara Bakes

Mexican breakfast casserole from Karen’s Kitchen Stories

Mexican egg and sweet potato scramble from Taste and Tell

Mexican sausage & cornbread strata from Snappy Gourmet

Mexican turkey breakfast pizza from Taste and Tell

Mushroom brie omelet from All Day I Dream About Food

Peanut butter banana waffles

Pizza over easy

Polenta cakes with caramelized onions and sauteed mushrooms

Polenta cakes with caramelized onions and sautéed mushrooms

Ratatouille baked eggs from The Corner Kitchen

Ricotta and herb frittata from Gourmande in the Kitchen

Roasted red pepper and egg tart from Healthy Delicious.

Roasted sweet potato and sausage quiche from The Kitchen is My Playground

Savory feta French toast from Diethood

Savory Scones with Caramelized Onions and Prosciutto

Sage waffle breakfast sandwiches

Savory scones with caramelized onions and prosciutto

Smoky summer hash

Spicy chipotle French toast from Dinners, Dishes and Desserts

Squash, kale and pepper hash from Food, Faith, Fitness

Steak and egg tostadas from Girl in the Little Red Kitchen

Sweet potato waffles from Brooklyn Supper

Thai eggs with millet and arugula

Tropical breakfast quinoa

Turkey breakfast casserole

Whole wheat pumpkin walnut waffles

Winter vegetable hash

Photos used with permission from Kitchen Treaty, Taste and Tell and The Law Student’s Wife.

How are you eating breakfast for dinner?

Sage Waffle Breakfast Sandwiches

by

Sage Waffle Breakfast Sandwiches | Savvy Eats

I seem to have developed a bit of a waffle problem.  i.e.: I made three different types of waffles (cornbread, banana chocolate chip and sage) in the space of a week. I blame the new waffle maker.

See, we had inherited a Belgian-style waffle maker from my parents a few years ago, one that they weren’t using. I was so excited to make my own waffles, but…I very rarely did so. As it turns out, I’m just not that big of a fan of thick, dense Belgian waffles. Every time I made a batch, I found myself thinking wistfully of the waffles of my youth. Admittedly, the waffles I remembered were of the processed frozen variety, but what I really missed was their thin crispness. And I knew that no matter what I did, I’d never be able to get that texture out of my Belgian waffle maker.

Lucky for me, Dan feels the same way about waffles as I do (thin classic-style all the way!), and so he gifted me with a Cuisinart round classic waffle maker earlier this month, and I went to town on the waffle-making!

I’ve found that the only way to get them truly crispy is to retoast the waffles after they are made. But that’s fine by me – this way, I can just make a big batch (or um…three batches) of waffles, freeze them, and then toast one or two in the morning for breakfast throughout the week. Crisp waffles on demand, any day of the week? It’s a win-win!

Waffle breakfast sandwiches for everyone!

… 

Read More »