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Brinner Anyone?

Everyone Loves Breakfast for Dinner

1305_Cookin_21. South of the Border Breakfast Burritos

Why not try a build-your-own breakfast burrito, only at dinnertime, when everyone’s more awake anyway? Start with whole wheat or flavored (like spinach or sundried tomato) fl our tortillas. Warm them by wrapping a few in foil and putting them in a 250°F degree oven while preparing the fillings. For two servings: scramble 4 eggs and 2 tbsp milk. Add salt and pepper to taste. In a nonstick skillet over medium heat, cook your eggs until firm. You can also add some cheddar or Monterey jack cheese to the eggs too. Other ingredients to have available: vegetarian refried beans, shredded cheese, your favorite salsa, sausage crumbles, sour cream or nonfat plain yogurt, and avocado slices. Once the eggs are done, set out the warm tortillas and the fixings and enjoy.

2. Vegetable-Packed Frittatas

Preheat oven to 350°F. Combine a dozen eggs and a pinch of salt and pepper in a medium bowl. In a large skillet over medium heat, heat about 3 tbsp olive oil. When hot, add 1 cup diced onion, 2½ cups chopped zucchini, 2½ cups chopped yellow squash, and 2 red bell peppers diced and cook several minutes until the vegetables are soft and just starting to turn golden brown. Remove from heat and season. Add 2 cups diced broccoli to the vegetable mixture. Spray a 12-cup muffin tin with nonstick cooking spray. Fill each halfway with the vegetable mixture. Pour in egg mixture in each cup, filling to the top. Sprinkle with chopped cauliflower and some Parmesan cheese. Bake in oven until set, about 25 to 30 minutes.

3. Sweet Potato Pancakes

Peel 1 lb (about 3 large) sweet potatoes and grate using the attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with 1/3 cup all-purpose fl our, 2 large eggs (slightly beaten), 1 tbsp brown sugar, 1 tsp cinnamon, pinch of nutmeg, and ½ tsp salt, and mix well. Heat ¼ cup peanut or vegetable oil in a large, deep, skillet over medium-high heat. Working in batches, use a level ¼ cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Serve with your favorite sausages and some sliced apples or applesauce.

4. The Best Stuffed French Toast

Remove crust from 6 slices of white or wheat bread. Lay bread out on counter and spread a thin layer of nut or sunflower seed butter on each slice. Peel 2 ripe bananas and slice enough to cover every other piece of bread. Drizzle a small amount of honey on each piece of bread that does not have banana on it. Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat with remaining sandwiches. In a shallow medium sized bowl, gently whip, 4 large eggs, ¼ cup cream, 1 tbsp vanilla, ½ tsp cinnamon, ¼ tsp nutmeg, and salt. Heat skillet to medium heat, and melt 2 tbsp unsalted butter until it begins to sizzle. Dip 1 sandwich at a time into batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in half diagonally. Top with powdered sugar, butter and/or maple syrup.

Christine Wansleben, chef and owner of Mise En Place Cooking School, lives in the West End, where she cooks up a storm with her husband and their twins.
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