Breakfast For Dinner Recipes
This over-the-top breakfast pizza features crisp bacon, custardy scrambled eggs and two cheeses—Brie and mozzarella.
Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe
Andrew Carmellini's luxurious, creamy eggs are heavenly on their own, but serving them with smoky sable, briny roe and rich sour cream puts them over the top.
Jeff Potter offers a waffle recipe made with yeast instead of baking powder in his book, Cooking for Geeks. A yeast enzyme called zymase helps make the waffles rich and sweet.
Ham and Gruyère French Toast Sandwiches
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty of napkins close by. Chef Jesse Cool likes to tuck the maple apples in with the ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.
Here, Aki Kamozawa and H. Alexander Talbot share their method for creating a fluffy omelets from their 2010 book, Ideas in Food.
Baked Huevos Rancheros
Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.
Eggs Baked in Roasted Tomato Sauce
Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.
Lao Omelet with Dill, Scallion and Thai Chile
The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper.
"How many lunchrooms have disgusting Taco Tuesdays?" asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.
This spectacular torta is Roy Choi's gift to Los Angeles's late-night partiers. The over-the-top combination of fried eggs, spinach, pork belly and roasted jalapeños is a little Mexican and a little Asian—a uniquely Choi hybrid.
Oversize Breakfast Biscuits
When Matt Neal's rolling out the dough for these delectable biscuits, he gives it two turns to evenly distribute the butter and make them extra-flaky. Then he serves them with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.
Chicken Hash with Eggs
Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash of hot sauce is delicious here.
Monte Cristo Strata
In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a lovely, vibrant flavor.
Potato-Scallion Frittata with Manchego Cheese
Made with 18 eggs, two cups of cheese and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
Ratatouille Toasts with Fried Eggs
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
Scrambled Egg and Swiss Chard Tacos
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.
Smothered Cauliflower with Eggs
Caramelized cauliflower and a brilliant yellow-tomato sauce makes this version of Eggs in Purgatory extra-satisfying.
Grilled Ham-and-Pimento-Cheese Sandwiches with Fonduta
This is a wow sandwich with the crispy, cheesy grilled ham-and-pimento-cheese sandwich topped with a creamy three-cheese sauce and a fried egg.
Chilaquiles with Pasilla Salsa & Hen-of-the-Woods Mushrooms
In Mexico, this casserole of fried tortillas and salsa is served at brunch with eggs. For a vegetarian main course, Alex Stupak swaps out the eggs for mushrooms.
Sweet Corn Pancakes with Mt. Tam Cheese
Stuart Brioza's corn cakes are puffy in the center and crispy at the edge, with crunchy corn inside. They're sublime topped with melted triple-cream cheese.