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 Raspberry Cream Cheese French Toast and Breakfast Burritos. Enjoy!
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.
YOGURT PARFAIT BREAKFAST POPSICLES
This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.
You can view this recipe online here, along with photos of these incredible breakfast popsicles and everything that Faith Durand has to say about these. Serves 6.
Ingredients
1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
1/4 cup sugar (or honey)
1 cup Greek yogurt
1/4 to 1/2 cup milk
2 to 3 tablespoons honey
3/4 cups granola
Directions
Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
Recipe Notes
You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.
The strawberries can be replaced with an equal amount of any other fruit.
You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.
RANCHER'S BREAKFAST PIE
This is from one of the many emailing lists that I've subscribed to over the years. Not sure which one this came from, or who sent it. But it's yummy!
Ingredients
6 eggs, beaten
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
Directions
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 36. It begin, "Ripe plantains have a starchy consistency like potatoes, but with more fiber." Serves 4 in 30 minutes or less.
To view this online, click here.
Ingredients
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Directions
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
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.
EASY BREAKFAST BURRITOS
This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.
Ingredients
6 eggs
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1 to 2 tablespoons milk
6 fully cooked breakfast sausage links, cut into small pieces
1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
2 cups shredded Mexican cheese blend (8 oz)
Preparation
In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Expert Tips
Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.
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