By Katie Moosbrugger

In our house, breakfast is often served way past the morning hours. We’re known to whip up eggs, pancakes or french toast for lunch and many times for dinner. The kids love it, and when my husband is traveling for work, it’s an easy fix when I’m busy with carpools and homework questions. Since breakfast has become a staple in our dinner menu (sometimes once a week!), I’m always looking for new ideas – particularly easy dishes that incorporate veggies and are not fattening (which is hard to find and I’m still looking!). Today I’m sharing a few recipes I’ve been keeping on my list to try, including one we just enjoyed last night.

If you’re a breakfast-for-dinner fan, I’d love to know your family’s favorites. Leave a recipe – or a link to your recipe – in the comment section below!

Sausage, Egg & Cheese Breakfast Tostada

I made this fast, easy recipe last night and it was a hit among all my picky eaters.


~ 8 eggs, beaten
~ 4 oz. sausage
~ 1/2 cup shredded cheddar cheese
~ 8 corn tortillas
~ diced tomatoes, or salsa (recommended)
~ sour cream as garnish


~ Add beaten eggs to sausage, and stir until eggs are cooked through (I also added diced onion)
~ Place corn tortillas on baking sheets. Spread egg and sausage mixture on each tortilla and top with cheddar cheese
~ Place under broiler until cheese melts and tortillas are slightly browned
~ Top with diced tomatoes or salsa, and sour cream

Hash Brown Crust Breakfast Casserole

My sister-in-law made a similar dish with a hash brown crust the morning after Thanksgiving, and it was gobbled down in minutes!
* From


~ 3 cups shredded hash brown potatoes
~ 1/3 cup melted butter
~ 1/2 tsp salt – divided
~ 1/2 tsp pepper – divided
~ 1/4 tsp garlic powder
~ 3 eggs, beaten
~ 1 cup diced cooked ham
~ 1/4 cup chopped green onion
~ 1 cup shredded cheddar cheese
~ 1/2 cup milk


~ Preheat oven to 425 degrees.
~ Thaw hash browns and squeeze moisture out
~ Add ¼ tsp salt, ¼ tsp pepper, and garlic powder to hash browns and stir
~ Press down and flatten hash browns onto bottom of 9 inch pie plate
~ Drizzle melted butter over hash brown and bake for 25 minutes or until lightly brown
~ In a separate bowl, combine ham, green onion and cheese
~ Once hash brown crust is ready, pour in ham mixture and then top with beaten eggs
~ Reduce oven to 350, and bake casserole for 25 minutes or until cooked through.

Sweet Potato Pancakes

Sweet potatoes are one of my favorite things to enjoy all winter long, and I’m looking forward to making this dish the next time the hubby travels. (Not that he wouldn’t like this dish, but it sounds like a great treat for the kids!)


~ 3/4 cup oatmeal
~ 2 tablespoons almond milk
~ 1/4 cup sweet potato, mashed
~ 1 egg
~ 2 tablespoons pecans, crushed
~ Cinnamon


~ Mix all ingredients
~ Cook just like you would with pancakes!
~ Top with strawberries and a touch of maple syrup!

Apple and Cheddar Frittata



~ 8 large eggs plus 2 large egg whites
~ 4 ounces white cheddar cheese, coarsely grated (1 cup)
~ Coarse salt and ground pepper
~ 1 tablespoon butter
~ 2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces


~ Preheat oven to 450 degrees, with rack set in top third.
~ In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper.
~ In a medium cast iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture.
~ While it cooks (1 to 2 minutes until edge is set) arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
~ Transfer skillet to oven and bake until frittata is set in the center and cheese is browned (about 20 minutes.).
~ Using a spatula, move frittata to a cutting board and let it cool for 5 minutes. Cut into wedges, and serve.

Chiabatta French Toast with Warm Apple Maple Syrup

This one looks a bit time intensive, but sounds like it’s worth the work!


~ 1/4 cup apple cider
~ 1 teaspoon cornstarch
~ 2 teaspoons butter
~ 2 tablespoons finely chopped shallots
~2 cups sliced McIntosh apples
~ 1/4 cup maple syrup
~ 6 (2-ounce) slices ciabatta bread
~ 3 ounces Gruyère cheese, cut into thin slices
~ 1/2 cup fat-free milk
~ 1/3 cup low-fat buttermilk
~ 1/4 teaspoon salt
~ 1/8 teaspoon ground nutmeg
~ 1/8 teaspoon freshly ground black pepper
~ 1 large egg
~ 1 large egg white
~ 4 teaspoons butter, divided
~ 3 tablespoons chopped pecans, toasted

For sauce..
~ Combine cider and cornstarch in a small bowl, stirring with a whisk.
~ Melt 2 teaspoons butter in a large nonstick skillet over medium heat.
~ Add shallots to pan; cook 1 minute, stirring frequently.
~ Add the cider mixture, apples, and syrup to pan.
~ Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.
For toast…
~ Cut a horizontal slit through bottom crust of each bread slice to form a pocket and stuff 1/2 ounce cheese evenly into each pocket.
~ Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well.
~ Place bread slice into milk mixture, turning gently to coat both sides.
~ Heat a large nonstick skillet over medium-high heat.
~ Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.
~ Top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.