What’s Cooking: Breakfast for Dinner
Quick, delicious comfort-food favorites that taste just as good at night as they do in the morning.
Roll up your sleeves and dig into some of the best recipes of the season. Inspired by top-notch ingredients and practical techniques, we've put together menus and serving ideas for the food you want to cook right now.
Eating breakfast for dinner isn't just a kid thing. Turns out, French toast and frittatas are not-so-secret favorite evening meals for many of us. The appeal is clear: You probably have the ingredients on hand, prepping and cooking only take a minute, and the idea of a cozy nighttime breakfast has its charm. To get into the spirit, we've gathered some of our favorite recipes and added an extra helping of ideas and tips from the WeightWatchers.com staff to help you enjoy a wonderful breakfast, er, dinner.
Omelets and frittatas
Little all-in-one meals.
Asparagus, Bacon and Cheese Frittata
Frittata with Spaghetti and Tomatoes
Goat Cheese and Herb Frittata
Huevos Rancheros Omelets
Marinara-Topped Veggie Omelet
Spinach, Tomato and Feta Omelet
The quintessential breakfast ingredient that can be almost anything you want it to be.
Bacon, Egg and Hash Brown Stacks
Egg and Bacon Breakfast Burritos
Mexican Potato Hash with Poached Eggs
Scrambled Eggs and Cheese Pizza
Pancakes and waffles
Light and fluffy, warm and crispy, and totally satisfying.
Multi-Grain Pancakes with Canadian Bacon and Maple Syrup
French toast and crepes
Not quite French, but plenty exotic as an evening meal.
Baked Blueberry-Peach French Toast
Pear Breakfast Crepes
Pineapple Upside-Down French Toast
Sauteed Pear-Stuffed French Toast
Granola, biscuits and more
Sweet and savory ideas you might not have thought of yet.
Breakfast Bread Pudding with Peaches
Breakfast Bulgur with Pears
Blueberry Breakfast Rice Pudding
Blueberry Breakfast Crisp
Herbed Breakfast Biscuits
More food for thought
I make breakfast for dinner at least once a week. It's usually French toast from leftover Friday-night Challah. But I also make frittatas with leftover vegetables. I serve them with grape tomatoes, sliced seedless cucumber and thinly sliced red onion that I marinate in moscato wine vinegar and a touch of olive oil while the frittata is cooking.
—Anita Sado, Community Coordinator
Breakfast is the one meal that I can make without digging out recipes or running to the store for a missing ingredient, as long as I have eggs in the fridge. I love to make a big Spanish tortilla with a simple salad on the side. It's got all the ingredients of breakfast — eggs, potatoes, onions — but in Spain, it's a tapas bar staple.
—Amy Leibrock, Special Projects Editor
I make eggs for dinner when I don't want to do heavy cooking. If you like cream cheese and have never tried a cream cheese and tomato omelet, you must!
—Leslie Fink, Nutritionist/Recipe Editor