July 10, 2014 | 3 minute read

A novel idea to some and outlandish to others, breakfast for dinner for me, is a match made in heaven. Who hasn’t had a slice of pizza for breakfast before? So why should it be so different to have breakfast foods for dinner? Breakfast at dinner is also a great way to pack in cancer-protective fruits and vegetables, and offers a variety of vegetarian options.

Breakfast has always been my favorite meal of the day. And breakfast for dinner has been a part of my routine since I was a child.

All the wonderful options to choose from and endless possibilities abound. Seriously, I think there are probably a million variations of pancakes alone. I have always found that most of the common breakfast items (eggs, pancakes, fruits) are easy to prepare and don’t put up a lot of fuss.

Think about it, with most breakfast items you don’t have to worry about forgetting to take anything out of the freezer before you rush off to work. The good thing about breakfast is that most people have ingredients like eggs, milk, flour, yogurt, fruits, vegetables, and they all reside in the refrigerator or pantry! Breakfast food my friends, is here to save the day.

My go to breakfast for dinner options usually include eggs in some form, either an omelet or frittata. Both of these options are fantastic because of their versatility. You can mix in anything you like. For example, stick with the traditional Florentine-style omelet (spinach and feta cheese) or throw in some leftover chicken and canned black beans for a southwestern spin.

For those of you unfamiliar with a frittata, it is simply a crust-less quiche and usually contains little to no dairy, great for keeping calories low. Frittatas usually begin on the stovetop where you sauté your delicious cancer protective veggies and any other items you like. You add the eggs and finish cooking the frittata in the oven for about 30-45 minutes. One of the great things about frittatas is that you can make it ahead of time and it can be eaten at room temperature. Pull it out when you get home and by the time you finish looking over the kids’ homework, it’s ready to go.

Pancakes are also a great option. Most recipes average about 5-6 ingredient (that you usually have) and they can be as elaborate or as simple as you like. From basic whole grain pancakes to lemon ricotta pancakes with blueberry sauce, there is something for every taste bud. Ask your family for suggestions to get everyone involved!

Parfaits are another delicious and healthy option. I love using Fage 0% fat Greek Yogurt with strawberries, blueberries, black berries and a sprinkle of granola on top for a little crunch. When I want to get a little fancy, I’ll layer up my parfaits in my stem less wine glasses. It makes me feel like I’m eating at a fancy restaurant, when I’m actually lounging at my own dining room table. (Here’s a Berry Nut Breakfast Parfait from AICR.)

Honestly, breakfast food is the way to go when you need dinner to be done quickly and you want to keep things simple.

Tauryn Carter has a Bachelors of Science degree in Culinary Nutrition from Johnson & Wales University. She is currently an AICR intern.