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3 Healthy Breakfast for Dinner Recipes

By January 7, 2017 Breakfast, Dinner, Pizza, Recipe

3 Healthy Breakfast for Dinner Recipes

Part of an entire series we are subbing breakfast for dinner.  I know this does not make us geniuses of the recipe world but it does make us popular with the comfort food crowd!  Breakfast for dinner always feels like you are breaking the rules.  Like you have shifted a para-dime of steadfast eating laws and its good!  We are breaking the law and making 3 recipes that will keep you on your toes and thinking about breakfast for dinner all week! Check out our 3 Healthy Breakfast for Dinner Recipes!


Breakfast for Dinner Recipe #1

Healthy Breakfast for Dinner Recipes

Veggie Breakfast Pizza 

2 Udi’s Gluten Free Pizza Crust2 tbsp olive oil

2 tbsp olive oil

2 cloves of garlic, minced

1 cup cherry tomatoes, sliced thin

1 cup mushrooms, sliced thin

1 yellow squash, sliced thin

1 zucchini, sliced thin

½ cup goat cheese mozzarella, grated

1 avocado, peeled, seeded and sliced into wedges

2 pasture eggs

2 tbs fresh basil, minced

2 tbs fresh parsley, minced

Preheat oven to 400°. Thinly coat each side of Udi’s gluten free pizza crust. Place both crusts on a parchment lined baking sheet and bake 10 minutes, turning once. While baking add tomatoes and minced garlic in a bowl and stir lightly. Remove pizza crust from oven. While crust is hot add tomato and garlic mixture evenly to each crust. Making sure the majority of the tomato slices are laying flat on the crust. Cover evenly with mozzarella. Divide and add other vegetable toppings (except avocado) evenly on each crust. Make a ring in the center of the pizza with the avocado slices. Crack one egg in the center of each avocado ring. Return to oven and bake for 15 minutes or until egg whites are firm and solid. Top with fresh herbs and serve! Serves 2 (whole pizza)


Breakfast for Dinner Recipe #2

Parmesan French Toast with Roasted Brussels Sprouts and Balsamic and Honey Glaze 

Parmesan French Toast

4 slices slightly stale sprouted whole grain bread

3 large pasture eggs

½ cup almond milk

¼ cup grated parmesan

1 tbs fresh parsley, chopped

pinch of salt

black pepper to taste

1 tsp of ghee

Preheat a large skillet over medium heat. Add ghee and manipulate until the bottom of the pan is covered. In a mixing bowl lightly whisk eggs, almond milk, parmesan, parsley salt and pepper together. One piece at a time dredge slices of stale bread to coat and shake off excess. Place into skillet. If it is large enough you can cook all 4 at one time. Cook each side until golden brown, 1 -2 minutes. Serve warm with Roasted Brussel Sprouts. Serves 4

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

1 pounds of Brussels sprouts, stemmed and halved

3 tbs extra virgin olive oil

¾ tsp sea salt

½ tsp fresh ground pepper

1 tbs balsamic vinegar

1 tsp honey

Preheat oven 425°. Line baking sheet with brown parchment paper and add Brussels sprouts, 2 tbs of olive oil, salt and pepper. Toss gently and spread sprouts flat side down. Bake 20 minutes until bottoms are caramelized and crisp. Remove from oven and drizzle with remaining olive oil, balsamic vinegar and honey. Toss to coat evenly. Serve hot with Parmesan French Toast. Serves 4

Breakfast for Dinner Recipe #3

Healthy Breakfast for Dinner Recipes

Apple Berry Strata

1 tsp butter

8 pasture eggs

1 cup almond milk

¼ cup coconut syrup, maple syrup OR honey

1 tsp vanilla

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

8 slices sprouted whole grain bread, cut into 1×1 inch cubes

3 sweet firm apples, cored and sliced thin

½ cup of frozen berries of choice

Glaze (optional)

1/3 cup strained grass fed greek yogurt

1 tbs coconut syrup, maple syrup OR honey

2 tbs almond milk

½ tsp vanilla

Lightly butter a 9×13 casserole dish. In a mixing bowl, whisk eggs thoroughly. Whisk in milk, sugar, vanilla cinnamon and nutmeg until well combined.

In a casserole dish add 1/3 bread in a layer along the bottom. The next layer, add ½ apple and berries. Repeat ending with a top bread layer.

Pour egg mixture slowly and even over bread, berries and apples. Cover with foil and refrigerate overnight. You can be baked immediately but the texture is not as uniform and dense.

When you are ready to bake preheat oven to 350°F. Bake for 35 minutes with foil on. Remove foil and bake another 15 minutes. If Strata is cold from refrigerator add 10 minutes to the covered time. Let Strata stand for 10 minutes to firm up before serving.

For optional glaze, add all ingredients to a bowl and whisk vigorously. Drizzle over Strata and dust with additional cinnamon.

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