Role Reversal: Breakfast for Dinner Dishes You Must Try

egg and cheese biscuit
Photo: Dinner for Two Cookbook
Call it a role reversal: breakfast for dinner! These dishes are so delicious we can't just eat them for breakfast!

Breakfast foods are typically so delicious you wish you could eat them for more than one meal...and you totally can. From frittatas to tater tots, Julie Wampler's Dinner For Two shows you how to create breakfast themed dishes that are just as satisfying come dinner time. Whether you are scrambling eggs or baking pizza, these creations are too good to be categorized as just morning meals. It gets even better-- you can refrigerate the leftovers and just like that, breakfast for tomorrow is already made.

Chorizo, Kale, and Sun-Dried Tomato Frittata

This incredibly versatile breakfast dish is perfect for dinner simply because you can change the ingredients to be anything you want. We suggest chorizo sausage, kale, and sun-dried tomatoes. The sausage makes the dish hearty, filling you up for dinner, while the kale and sun-dried tomatoes provide big flavor.

chorizo kale and tomato frittata

RECIPE:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

  • 10 ounces fresh chorizo sausage, casings removed
  • 4 cups chopped kale, loosely packed
  • 1/4 cup sun-dried tomato halves
  • 4 large eggs
  • 1/4 cup half-and-half
  • 3/4 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

DIRECTIONS:

  • Preheat oven to 350°F, and lightly grease a 10-inch round, oven-safe skillet or cast-iron skillet
  • In a separate large skillet, brown chorizo sausage over medium-high heat and break it apart into pieces with your spatula or wooden spoon
  • Once the chorizo is almost done, about 7 minutes, add the kale and sun-dried tomatoes
  • Toss to incorporate
  • Remove from heat when kale has reduced down, about 5 minutes
  • In a medium bowl, whisk together eggs, half-and-half, milk, salt, and pepper
  • Pour the chorizo mixture into the prepared skillet, and then pour the egg mixture evenly over the chorizo mixture
  • Place uncovered skillet on the middle rack in the oven, and bake for 30 minutes or until egg mixture has cooked completely through
  • Cut into wedges and serve

Cowboy Skillet Hash

This skillet hash is the perfect combination of sweet and salty. Even if you aren't herding cattle all day long, this cowboy skillet hash will warm you at the end of a long day. As a variation, mix in sweet potatoes instead of white.

skillet hash

RECIPE:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

  • 1/2 pound chorizo sausage, casings removed
  • 1 small onion, diced (about 1/2 cup)
  • 1 cup diced bell peppers of various colors
  • 2 potatoes, diced into cubes (about 2 cups)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

DIRECTIONS:

  • In a large skillet over medium-high heat, brown the chorizo sausage, breaking it up with a wooden spoon or spatula as it cooks
  • Once the chorizo has mostly cooked through; about 5 to 7 minutes, add the onion and bell peppers
  • Cook until onion and bell peppers have softened, about 7 to 10 minutes
  • Add the potatoes to the skillet and sprinkle in the salt and pepper
  • Continue cooking the hash over medium-high heat, stirring often, for about 20 minutes or until the potatoes have softened and cooked through
  • Serve warm

Deconstructed Sausage, Egg, and Cheese Biscuit

This classic sausage, egg, and cheese biscuit is a breakfast staple, but eat it for dinner and you'll be equally satisfied. Sprinkle with salt and pepper, and your taste buds will be basking in joy. To mix it up, use sweet italian sausage instead of breakfast sausage.

egg and cheese biscuit

RECIPE:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

For the biscuits:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold, unsalted butter, cut into cubes
  • 1/2 cup milk

For the remainder of the dish:

  • 1/2 pound breakfast sausage
  • 2 large eggs
  • ½ cup freshly grated cheddar cheese

DIRECTIONS:

  • Preheat the oven to 425°F, and line a baking sheet with parchment paper or a silicone
  • In a medium bowl, whisk together flour, baking powder, and salt
  • Using a pastry blender or two forks, cut the butter into the flour until it resembles pea-sized crumbles
  • Pour in the milk and stir until everything is mixed together and combined, the dough will be very sticky
  • Gently flour your hands, then divide the dough into equal halves
  • Form a ball with the dough, place it on the baking sheet, and then pat it down gently so it's about 2/3-inch in height
  • Do the same with the other half of the dough
  • Place baking sheet on the middle rack in the oven and bake for 12 minutes
  • While biscuits are baking, brown the breakfast sausage in a small skillet, using a wooden spoon or spatula to break it apart
  • Set aside in a bowl
  • Cook the eggs however you like: scrambled, fried, over easy, etc.
  • To assemble, place one biscuit on a plate, use a fork to break it into smaller pieces, but keep them in bigger chunks
  • Sprinkle half the sausage mixture on top, then the cheese, and finally the egg on top
  • Repeat with the second biscuit and remaining ingredients

Shakshuka Breakfast Pizza

Pizza for dinner seems like the norm--but definitely not this kind of pizza. Shakshuka is a traditional Mediterranean dish that consists of poached eggs in a sauce of tomatoes, chili peppers, and onion. The dish is most often seasoned with cumin and sweet paprika. The pizza style makes the dish playful and easy-to-make for dinner time.

breakfast pizza

RECIPE:

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

For the shakshuka sauce:

  • 1/2 tablespoon olive oil
  • 1 medium onion, diced (about 3/4 cup)
  • 1 small yellow bell pepper, sliced into thin strips
  • 4 small cherry peppers, quartered
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can, fire roasted tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 tablespoon tomato paste
  • 1/2 cup crumbled feta cheese

For the rest of the pizza:

  • 4 large pitas, about 7 inches in diameter
  • 4 large eggs

DIRECTIONS:

  • Preheat oven to 400°F, and line two baking sheets with parchment paper or silicone baking mats
  • For the sauce add olive oil to a small pot over medium-high heat
  • Sauté the onion, bell pepper, cherry peppers, and garlic until softened, about 10 minutes
  • Carefully add the can of tomatoes, and then add paprika, cumin, and tomato paste
  • Stir to incorporate and let simmer for 20 minutes, stirring often
  • At the end of the 20 minutes, add the crumbled feta cheese and stir to incorporate
  • Remove from heat
  • To assemble place two pitas onto each prepared baking sheet
  • Divide and spread the shakshuka sauce mixture evenly amongst the pitas
  • Make a small well in the center of the sauce, and carefully crack an egg into it
  • Carefully place baking sheets into the oven on the middle rack
  • Bake for 25 to 30 minutes or until egg is just cooked and still a bit runny
  • Slice into wedges and serve

Smoked Sausage and Spinach Tater Tot Breakfast Bake

You've never experienced tater tots this way! Baked on top of the egg, sausage, and spinach, the tater tots brown to a crispy crust that is unbelievably delicious. Top off with Sriracha hot sauce for an added fiery kick.

tater tot breakfast

RECIPE:

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

  • 6 ounces smoked sausage, sliced into rounds and quartered
  • 4 cups loosely packed baby spinach leaves
  • 4 large eggs
  • 2/3 cup milk
  • 1 cup freshly grated cheddar cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 25–30 frozen tater tots
  • Sriracha or hot sauce, for topping (optional)

DIRECTIONS:

  • Preheat oven to 400°F, and lightly grease an oven-safe, 1-quart casserole dish
  • In a large skillet over medium-high heat, brown sausage on both sides, about 5 to 7 minutes
  • Add the spinach and sauté until wilted
  • Remove from heat
  • In a large bowl, whisk together eggs, milk, 1/2 cup cheddar cheese, salt, and pepper
  • Add the sausage and spinach to the bowl with the egg mixture, and then pour into the prepared casserole dish
  • Carefully place the tater tots on top of the egg mixture, it's okay if some of them sink
  • Sprinkle remaining 1/2 cup of cheese on top of tater tots
  • Carefully place the casserole dish onto a baking sheet, in case it spills over while baking
  • Place on the middle rack in the oven, and bake for 60 minutes uncovered or until the egg is completely set
  • Let cool for 10 minutes before slicing and serving
  • Drizzle with Sriracha sauce or hot sauce, if desired

dinner for two cookbook

Recipes and images originally featured in Julie Wampler's Dinner For Two. To purchase this cookbook, click here.