At one point, I noticed that on Thursday evenings (the last night before pay-day for most families in our neighborhood), their mother would have the four kids at the table, wolfing down cereal, pancakes, French toast, or other breakfast foods for dinner. If it was a cereal night, all the remaining cereal boxes from the previous shopping trip would be on the table, along with a gallon of milk, happy slurping noises coming from the table.
"Eat up!" their mother would admonish. "We'll get more cereal tomorrow, so you guys can finish those boxes up."
I so envied them. "Why can't we have cereal (or pancakes or French toast) for dinner?" I'd ask my mom. This, of course, was especially true whenever she was making that dreaded of meals, liver and onions.
"Those are breakfast things," Mom would explain, as though to a slow child.
Mom, with my younger brother, circa early 1960s
No matter. Since moving out on my own, and starting my own family (who are now grown), I occasionally made breakfast for dinner. There's nothing wrong with that, opinions to the contrary.
And so, here are six breakfast recipes that you can make for breakfast, lunch, or dinner, including Salsa Verde Scrambled Egg Tacos and Raspberry Chocolate Chip Pancakes. Enjoy!
SAUSAGE-PEACH BAKE
This is from the infamous long-since-forgotten emailing list.
Makes about 8 servings.
Ingredients
2 cups Bisquick
1 (16 ounce) can sliced peaches, drained and juice reserved
1 package brown-and-serve sausage links
1/4 cup granulated sugar
1 egg
1 cup milk
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
Directions
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Mix Bisquick, egg and milk, then spread into prepared pan.
Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.
While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.
Serve with warm cooked sauce.
RASPBERRY CHOCOLATE CHIP PANCAKES
This also comes from the infamous long-since-forgotten emailing list. Makes 16 to 18 (4-inch) pancakes.
Ingredients
1/2 stick (1/4 cup) unsalted butter
3/4 cups plus 3 tablespoons milk
1 large egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup picked-over raspberries
1/2 cup semisweet chocolate chips
Directions
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
Preheat oven to 200 degrees F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously.
Accompaniment: pure maple syrup, heated
BAKED CHORIZO BREAKFAST BURRITO BOWLS
This is from Old El Paso, and begins, "Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings."
Prep Time: 30 minutes; Total Time: 55 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-chorizo-breakfast-burrito-bowls.
Ingredients
48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 lb ground pork
1/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 tablespoon butter
6 eggs, slightly beaten
1 medium avocado, pitted, peeled and sliced
1/4 cup thinly sliced green onions
1/2 cup salsa
Chopped fresh cilantro leaves, if desired
Directions
Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition: 8 bowls; 1 Bowl Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 10g, Trans Fat 2g); Cholesterol 185mg; Sodium 990mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 17g; % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
MUSHROOM, GREEN PEPPER AND ONION OMELET
Recipe Yield: Makes two servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/mushroom-green-pepper-and-onion-omelet.
Ingredients
3/4 cup good quality marinara sauce
1/2 tsp. balsamic vinegar
1/4 tsp. reduced-sodium soy sauce
Freshly ground black pepper, to taste
Canola cooking oil spray
1 small onion, cut in crescents
6 medium white mushrooms, thinly sliced
1 medium green bell pepper, seeded, cut in thin strips
Salt, as desired
3 large egg whites
1 large egg
1 tsp. grated Parmeggiano-Reggiano cheese
Directions
In a small saucepan, heat marinara sauce, vinegar and soy sauce, just until hot. Season with pepper to taste and set aside.
Coat medium non-stick pan liberally with cooking oil spray. Set pan over medium-high heat. Saute onion until lightly colored, about 3 minutes. Add mushrooms, pepper and a pinch of salt. Cook, stirring often, until mushrooms are soft, about 4 minutes. Transfer to a plate. Wipe out pan.
Whisk egg whites and egg with cheese, a pinch of salt and a few grinds of pepper. Coat pan with oil spray and heat over medium-high heat until hot. Add egg mixture, tilting pan to coat bottom evenly. Reduce heat to medium. Cook until eggs are well-set, about 4 minutes. Slip spatula gently around edges, then underneath to loosen omelet. Slide it onto a serving plate.
Spoon filling to cover half of omelet and fold omelet, covering filling. With a spoon, drizzle sauce in a ribbon effect across omelet. Serve immediately.
Notes:
Additional info: 1 g. saturated fat, 3 g. dietary fiber
Nutritional Information Per Serving: Calories: 158; Fat: 5 g; Sodium: 545 mg; Protein: 12 g; Carbohydrates: 17 g
Diabetic Exchanges: 3 Vegetable, 1-1/2 Low-Fat Meat
HAM AND PEPPER FRITTATA
Recipe Yield: Yield: 4 servings, Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan
View this online at https://diabeticgourmet.com/diabetic-recipes/ham-and-pepper-frittata.
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Protein: 28 g; Carbohydrates: 7 g
Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
SALSA VERDE SCRAMBLED EGG TACOS
This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."
Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.
Ingredients
6 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1 medium avocado, pitted, peeled, diced
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
Preparation
In large bowl, beat eggs with whisk. Add milk and salt; beat well.
In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.
Expert Tips
Try chopped tomatoes in place of pico de gallo.
Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!
Add cooked breakfast sausage to tacos for a flavor twist.
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