Breakfast, It’s Whats for Dinner!

I am one of those people who LOVE breakfast and love to eat it no matter what time of day it is!  Pancakes and eggs at 6 pm at night, are you kidding me?  Count me in!!  Not only is breakfast the most important meal of the day, there are a ton of amazing options and all of them take less than 20 minutes to prepare, and that is a HUGE score in my book!  We are an incredibly busy people and it’s already hard enough to find the time to eat much less prepare a descent meal for the family every night, so why not change it up every now and again and do something that you are accustomed to and that taste great?  There are so many essential vitamins and proteins in breakfast that are vital to getting the day started off right, so why not use that to your advantage when making dinner?  You can try changing it up a bit as well, like adding some sauteed spinach to your already scrambled eggs or perhaps grilling some chicken to eat with those waffles?   Once you get some basic techniques down in culinary world than it is ALL about creativity and testing and tuning to find out what you like and what goes well with what and THIS is what makes breakfast even more fun.  There is a reason diners are open all night, and that’s so you can get breakfast all stinkin’ day long!  They obviously got it right so why can’t you?  Below are some killer recipes to a fantastic breakfast, brunch and brinner 🙂  Click HERE to connect with me on Facebook or HERE to connect with me on Twitter,

  • 1/4 small diced red bell pepper
  • 1/4 small diced yellow bell pepper
  • 2 finely minced garlic cloves
  • 3 tablespoons of finely sliced green onions
  • 1 small diced Roma tomato, seeds removed
  • 1/2 small diced small portobello mushroom
  • 3 eggs
  • 1/2 cup of heavy whipping cream
  • 4 ounces of loose packed sausage
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste
  • 3/4 cup fresh grated Gruyere cheese
French Toast:
  • 1 loaf of Challah bread cut into 1″ thick slices
  • 3 eggs
  • 1/2 cup of heavy whipping cream
  • zest of 1 orange
  • 1 tablespoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cardamom
  • non-stick spray
  • 1 package of center cut thick sliced bacon
  • 4 ounces of mascarpone cheese
  • 3 tablespoons of honey
  • 1 pint of fresh strawberries
  • fresh squeezed orange juice
  • dry champagne
  • pomegranate juice
Serves 4 to 6

  1. Frittata: In a medium sized bowl whisk together eggs, cream and salt and pepper and set aside.  In a small non-stick skillet on high heat and in the sausage and cook until brown and cooked through.  Next add in peppers, garlic, onion, tomato, basil and mushroom and caramelize.   Once browned add in egg and cream mixture and using a spatula continually move the egg mixture to the center of the saute pan.  When the eggs are slightly runny sprinkle the cheese on top and finish it in the oven on 350° for 8 to 10 minutes.
  2. French Toast: In a large bowl whisk together eggs, cream, zest and seasonings and set aside.  In a large saute pan on medium heat add in non-stick spray.  Next dip the challah bread on each side in the batter making sure not to submerge and add it to the hot saute pan.  Cook on both sides until golden brown and a crust is formed. Once cooked take out of the pan and set aside. Note: cook for 3 to 4 minutes on each side.
  3. Sides: Place the bacon on a sheet pan lined with parchment paper and bake in the oven on 350° for 20 to 25 minutes.  Next, in a small bowl whisk together the mascarpone cheese and honey until combined and set aside.
  4. Beverages: Pour orange juice into a a glass pitcher.  Next, pour 1/3 cup of champagne into a flute along with 2/3 cup pomegranate juice.
  5. To Serve: Place the frittata, french toast and bacon on a large serving dish.  Pour the whipped mascarpone cheese into a small serving bowl or ramekin and add it to the food serving tray along with fresh strawberries.  Serve beverages with serving tray.