When I was growing up, I remember it was always such a treat when my mom announced we were having breakfast for dinner. Scrambled egg sandwiches or pancakes blanketed with maple syrup on a Wednesday night? How did I get so lucky? While I joyfully believed I’d won the dinner jackpot, I now know that my mom was just as thrilled because it meant putting a thrifty meal on the table while giving her a much-needed reprieve with super-easy cooking.
These days, I happily slot breakfast-for-dinner nights into my own meal plan. Not only is it an easy solution when I don’t feel like cooking , but it also helps me repurpose leftovers and use up bits and bobs when it seems like there’s nothing in the fridge. Here are 12 breakfast-for-dinner recipes to try when you’re in the mood for something seriously comforting.
Dutch babies typically skew sweet, but thanks to a sprinkle of salty Parmesan, some fresh herbs, and a garlic-butter mushroom topping, this version is all in with satisfying, savory flavors.
Frittatas have a special way of making you feel like a dinnertime hero. Because when it feels like there's nothing in the fridge, this egg skillet transforms those bits and bobs in the crisper into something seriously delicious. All vegetables, herbs, and cheese are fair game here.
You know that nice pack of tortillas you bought and then promptly forgot about after putting them in the fridge? Well, they’re the secret to the most delicious pan of Mexican-style scrambled eggs, otherwise known as migas.
When I want eggs but also kind of want something with veggies, I round up whatever's in the crisper for this simple scramble. Even though the recipe calls for green pepper, button mushrooms, and baby spinach, any kind of bell peppers, mushrooms, or greens can be easily swapped in.
The only thing better and more comforting than tucking into a pile of French toast on Saturday morning is when you serve it up for dinner in the middle of the week. What a treat!
If you've got a pack of flour tortillas in the fridge, you've got to try this Crunchwrap-inspired quesadilla. The sides are folded, so you don't lose any of the scrambled eggs and gooey cheese when you bite in. Try bulking yours up with a couple spoonfuls of mashed beans of a couple slices of avocado.
If scrambled eggs are your breakfast-for-dinner go-to, may I suggest upgrading to folded eggs? They have the soft, custardy texture you expect from scrambled eggs, but hold together way better (kind of like an omelet). I love topping them on a slice of avocado or hummus toast, although they're also good simply on their own.
Oats, eggs, and cottage cheese are all you need to pull off these protein-rich pancakes. Yogurt (or more cottage cheese!) and a dollop of jam or fresh fruit make a nice alternative to maple syrup, for topping.
If you’re still making pancakes for your family like a short-order cook, we’ve got just the thing to make your life a whole lot easier: a skillet pancake. Just pour the batter into a hot skillet, bake for about half an hour, then sit down to the perfect mid-week treat for dinner.
This hearty skillet has all of our favorite elements of a breakfast burrito, cooked in a skillet. Top it with fresh cilantro and sliced avocado to freshen it up, and then scoop everything up onto tortilla chips. Voila! Dinner is served.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.
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