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Breakfast For Dinner: 3 Ways

Breakfast for Dinner: 3 Ways

Posted by Jen T. on 10.15.2020

“There has never been a sadness that can’t be cured by breakfast food.”

Those of you who are “Parks & Rec” fans may remember this little pearl of wisdom from Ron Swanson. Sure, it’s a slight exaggeration. But there’s something about breakfast food that’s so comforting, any time of day. Weekend brunch with omelets and French toast. Late-night waffles with maple syrup. Coffeehouse scones on a rainy afternoon. You name it. It has a way of making everybody feel right at home.

In fact, breakfast for dinner is part of the usual weeknight rotation at our house, since it tends to be quick, inexpensive – and above all, our kids love it. But how can you put a new twist on traditional bacon and eggs? Here are three delicious ways to mix ‘em up this week!

#1: Bacon Queso Breakfast Pizza

Your whole family will love this easy homemade pizza, layered with smoky-salty bacon, creamy Monterey Jack Queso and scrambled eggs – all on a light, flaky puff pastry crust. (See recipe below.) Serve it with fresh fruit and OJ on the side.

#2: Sunnyside Breakfast Pizza
Feeling a little more adventurous? This one is my favorite!

With fresh asparagus, crumbled bacon, and a tangy swirl of mustard-cream sauce, it’s such a gorgeous grown-up twist on breakfast pizza. And it’s delish! (See recipe below.)

Tip: since puff pastry sheets come in a package of two, you can even make one of each type of breakfast pizza like we did – perfect if you have kiddos or picky eaters.

#3: Autumn Squash & Bacon Quiche
Creamy butternut squash. Smoky bacon. Savory garlic and arugula.

This autumn favorite is filled with fall colors and flavors – and it’s so easy to make. Any leftovers reheat beautifully for lunch, too! You’ll find the full recipe below.

Now it’s your turn! What are some of your favorite breakfast tips, hints and recipes? Share your comments and ideas with us on Facebook.

We’d love to hear what’s shakin’, bacon!
- Jen

Bacon Queso Breakfast Pizza

Ingredients:

1 puff pastry sheet, thawed
4 large eggs, divided
¼ cup Monterey Jack Queso
4 bacon slices, cooked and crumbled
½ cup shredded Cheddar cheese
¼ teaspoon Garlic Pepper Seasoning

Directions:

1. Preheat oven to 400°F. Unfold pastry sheet; roll out evenly on a lightly floured surface. Place on a large rimmed baking sheet lined with parchment paper.

2. Fold over the edges about 1 inch or use a paring knife to score a 1-inch border inside the edges the dough to create an outer boundary. Prick the middle surface with a fork.

3. In a small bowl, whisk one egg; brush onto pastry sheet. Bake 7-9 minutes until golden brown. Let cool slightly.

4. Spread Monterey Jack Queso across crust. Top with bacon and cheese. In a medium bowl, whisk remaining eggs and Garlic Pepper Seasoning. Carefully pour onto center of crust. Bake 10-12 minutes or to desired level of doneness for eggs.

Makes 4 servings.

Sunnyside Breakfast Pizza

Ingredients:

1 puff pastry sheet, thawed
4 large eggs, divided
1 tablespoon Honey Mustard
2 teaspoons heavy cream
4 bacon slices, cooked and crumbled
½ cup shredded Colby jack cheese
4-6 fresh asparagus spears
Seasoned Pepper


Directions:

1. Preheat oven to 400°F. Unfold pastry sheet; roll out evenly on a lightly floured surface. Place on a large rimmed baking sheet lined with parchment paper.

2. Fold over the edges about 1 inch or use a paring knife to score a 1-inch border inside the edges the dough to create an outer boundary. Prick the middle surface with a fork.

3. In small bowl, whisk one egg; brush onto pastry sheet. Bake 7-9 minutes until golden brown. Let cool slightly.

4. In small bowl, combine Honey Mustard and cream. Spread across crust. Top with bacon, cheese and asparagus. Crack remaining eggs and carefully pour onto pizza one at a time. Sprinkle with Seasoned Pepper as desired. Bake 10-12 minutes or to desired level of doneness for eggs.

Makes 4 servings.

Autumn Squash & Bacon Quiche

Ingredients:

½ (15 ounce) refrigerated pie crust (1 crust)
6 bacon slices, diced
2 cups chopped butternut squash
1 tablespoon Garlic Garlic™ Seasoning
2 cups fresh arugula leaves
5 large eggs
¾ cup whole milk
Dash of ground nutmeg
4 ounces crumbled feta or gorgonzola cheese

Directions:

1. Preheat oven to 350F. Prepare pie crust according to package directions for a 1 crust pie (do not bake). Set aside.

2. In large skillet over medium-high heat, sauté bacon until crisp; remove bacon to clean paper towel, leaving drippings in pan.

3. Add squash to bacon drippings in skillet; sauté until tender, about 8-10 minutes. Stir in Garlic Garlic Seasoning and arugula; sauté 1 minute or until greens are slightly wilted. Set aside

4. In large bowl, whisk together eggs and milk. Stir in squash-arugula mixture, bacon, nutmeg, and cheese. Salt and pepper as desired. Carefully pour into pie crust.

5. Bake 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Slice and serve warm.

Makes 6 servings.

Tip: If crust browns too quickly, cover edges with foil for the last 10-15 minutes of baking.