Have breakfast for supper! It’s a great way to save money and easily go meatless.
Unbelievably, one of the most popular dinnertime meals at my house is breakfast. I know. It’s a morning meal, but for some reason this meal makes everyone break out in a dance when I serve it for supper. And when my kids really like a meal, they hum. It’s weird, but they do.
Breakfast for supper is hum-worthy.
Thankfully, breakfast can take so many forms, it’s rarely boring. My people love it when I pull out all the stops. That would mean a pan of hashbrowns, a platter full of pancakes, a bowl full of scrambled eggs, bacon, and maybe some fruit of juice. I shoot for somewhat of a protein-carb-fat balance, but sometimes we just carbo-load and call it good.
1. Bake something tasty.
Whether it’s pancakes, scones, waffles, or muffins, we love to have some kind of baked good. And in a pinch, hot buttered toast or English muffins serve well in this capacity.
Some good ones:
- Coconut Lime Muffins with Chocolate Chips
- Lemon Blueberry Scones
- Pancakes with Apples and Whipped Maple Butter
2. Add some protein.
Most of us in the family can eat eggs, so scrambled or fried eggs are usually on the menu. Hubs loves his with a little diced ham. But since one of my crew is allergic to eggs, I try to make sure she has an alternate protein source, like bacon, sausage, or yogurt.
Ways to add protein:
3. Get fruity.
We love to add some fresh fruit to the meal. If we don’t have something in season, then we opt for juice. And if we’re feeling extra happy and extravagant, we have both.
4. Include the humble spud.
Potatoes help make the meal more filling and infinitely more fun. It seems I can never make too many potatoes. While the frozen shredded variety fried until crisp is a favorite, these are great, too:
And a stuffed breakfast potato? Now that is one tasty spud. You can lay out an array of toppings and let your people pick and choose. Most of the toppings can be prepped in advance, leaving you with a quick scrambling of eggs while the potatoes finish baking.
- 4 potatoes scrubbed
- 8 eggs
- 4 tablespoons butter
- salt and pepper
- 4 ounces cheddar shredded
- 4 slices bacon cooked and chopped
- 1/2 cup salsa
- 1/4 cup sour cream
- 2 green onions chopped
- Preheat the oven to 400 degrees. Place the potatoes on a baking sheet. Poke them with a fork. Place in the oven and bake for 1 hour until tender.
- About 15 minutes before the potatoes are done, crack the eggs in a large mixing bowl. Whisk to blend.
- Heat a nonstick skillet and spray with nonstick cooking spray. Add the eggs to the hot pan and cook, scrambling, until cooked through. Set aside.
- Split each potato down the center and smoosh up the insides. Add a pat of butter and season to taste with salt and pepper.
- Divide the eggs among the potatoes. Top with cheese, bacon, salsa, sour cream, and onions.
- Serve immediately.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 stuffed potato.
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I prefer breakfast for supper. To me that is the best time to eat it. Hubby makes the best omelet ever!
I work full time and our weekday mornings are too hectic for a special breakfast (I do bake bread and muffins for a few of the days), but a full meal breakfast usually only occurs for dinners at our house. I do pancakes now and then for dinner, but my favorite is probably frittata–broccoli feta is a favorite, but I often use a mix of complementary veggies we have on hand. It’s tasty and filling. With a salad and a little fruit on the side, it makes a pretty good dinner for us.
When I make breakfast for supper, I usually make pumpkin pancakes or sweet potato pancakes. The kids eat them up!
Breakfast for dinner is my low-prep or lack-of-ideas option. Everyone loves it too. My son gets super happy when we have pancakes.
I think I would cry if I were allergic to eggs. I love them, and we eat them frequently. They are usually for breakfast – they cook up so quickly – but we are always amused when I make them for dinner. I do at least usually cook them differently than just scrambled or scrambled omelet, though. Apparently I can do a frittata but not an actual omelet; it always falls apart, so I’ve given up and just scramble it all now.
I’ve done a number of stuffed potato varieties, but never one from breakfast foods. I do truly hear that coming to my kitchen table in the near future!
We are having breakfast for supper tonight! My family loves waffles, and they can be time consuming for mornings. I usually make grits (we live in the South) along with some scrambled eggs.
We like having breakfast for supper too but don’t do it too often. When you make breakfast for supper what do you serve the next morning? I have trouble with variety ideas.
Our breakfasts are pretty varied. There are so many choices: granola, smoothies, yogurt, muffins, baguette and jam, etc.
I love putting things on potatoes! I often will scrape the insides out and put the skins back in the oven for about 10 minutes to crisp up a bit. Then I add desired filling along with the potato and then cram it back inside. It takes more time but it is delicious! Thanks!
Ham slice, biscuits, sawmill gravy, fruit and scrambled eggs. M-m-m-m-m.
My son hums too and does a little happy yummy dance in his chair! I think it is adorable!!!
Breakfast burritos
Omelets Ones with taco leftovers are a favorite
Quiche
Shredded spuds with onions and peppers topped with scrambled eggs and ham with cheese and sour cream
Dang…now I want breakfast!
Me, too! Sounds yummy!