Breakfast for dinner

Filed in Gather Food Essential by on September 5, 2008 0 Comments

My favorite meal is breakfast, and I love eating breakfast for dinner! Besides setting me up for success, to me it is also the yummiest meal of the day. 

A few weeks ago, a bunch of girlfriends and I wanted to get together to hang out, catch up and have a few laughs. But, with our growing families and commitments, scheduling “girls’ night out” is not as easy as it used to be. Instead, we decided to make it a family affair. One of the gals has a beautiful home with a big backyard and pool that is perfect for kids. The idea was that the four families would get together at the house for a Breakfast Bar-B-Q! Also, since this was initially intended for the mommies, the men would be on daddy duty for the day while the ladies would get to sit and relax and gossip around the table.

I work full-time, go to school full-time and I am a mommy full-time, so time is precious and I love spending it with my family whenever possible. And with the dads on duty, we got to have our ‘gal time’ as well.

The feast was tremendous! There were turkey and regular sausages, bacon cooked on the grill, eggs, bagels, yogurts, assorted cheeses, banana milkshakes, quiches, pancakes, frittatas, cottage cheese with fruit, fruit salad and lots more! I was in breakfast heaven! And, even though I am watching my food intake carefully for my marathon training, everything was made with fresh, healthy ingredients, so as long as I didn’t go overboard, I could enjoy it all!

I asked some of the ladies to share their favorite recipes so you can enjoy them too! 


Aidee’s Yogurt Quiche

Serves: 6

Pastry for 9 inch, one-crust pie
6 slices bacon, crisply fried & crumbled
1 1/2 cups shredded Swiss cheese
4 eggs, lightly beaten
1 cup plain low-fat yogurt
1 tablespoon corn starch
3/4 cup low-fat milk
1/2 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper 

Prepare pastry. Sprinkle bacon and cheese in pastry-lined pie pan. Mix together lightly beaten eggs, yogurt, corn starch, milk, salt, nutmeg and pepper. Pour mixture over bacon and cheese layer in pan. Bake at 425° F for 15 minutes. Reduce oven temperature to 300° F and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving.


Megs’s Veggie Frittata with Asiago Cheese 

Serves: 6-8  

1 tablespoon olive oil
1 cup red onion, chopped
1 cup red bell pepper, coarsely chopped
1 cup zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
6 large egg whites
4 ounces (1 cup) Asiago cheese, shredded
1/2 cup tomato, chopped
1 tablespoon fresh basil, chopped  

Preheat broiler. Heat olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add onions and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper; remove from heat.

Whisk eggs and egg whites in medium bowl. Sprinkle 3/4 cup of Asiago cheese over hot veggies in skillet and toss to combine. Add egg mixture to skillet and stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.

Sprinkle remaining 1/4 cup Asiago cheese over frittata. Broil until cheese melts and frittata puffs around edges, 2 to 3 minutes. Sprinkle with tomatoes and basil.


Frannie’s Ricotta Pancakes

Serves: 10 

4 egg yolks
1 cup Ricotta cheese
3/4 cup flour
1 tablespoon sugar
1/4 teaspoon salt
4 egg whites

Beat egg yolks. Add cheese, flour, sugar and salt. Beat until smooth, then set aside. Beat egg whites until stiff but not dry. Gently fold cheese mixture into egg whites. Lightly oil a heated griddle or frying pan. For each pancake, pour about 1/4 cup batter onto hot griddle. Turn pancakes when they are puffed and full of bubbles. Cook other side until golden brown. Serve with butter and maple syrup, or whipped Ricotta cheese with sliced bananas.


Monica’s Cheese Omelet

Serves: 6 

1 teaspoon butter
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup bacon bits, canned or freshly cooked and crumbled
6 eggs
1/2 cup milk

Butter bottom and sides of 8×8 inch baking pan. Place cheese on bottom of baking pan. Sprinkle green pepper, onion and bacon on top. In medium bowl, beat eggs and milk with a fork. Pour over ingredients in pan and sprinkle top with paprika. Bake at 325° F for 25 minutes or until center is cooked. Cool 5 minutes and cut into squares.


I wish you all a fun-filled breakfast feast!

About the Author ()

Mommy to a beautiful 3.5yr old daughter & 2 bulldogs and wife to a rockin' husband. I am passionate about leading a healthy & joyful life and helping others achieve their fitness goals.I'm a Certified Nutrition & Holistic Health C

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