All the yumminess of breakfast enjoyed later in the day!
Growing up, having breakfast for dinner was a treat! It usually meant my mom didn’t have time to make dinner and most breakfast foods are easy and fast to make. Of course, when I was little it didn’t occur to me that breakfast for dinner was anything but my mom’s whimsy and attempt to shake up the dinner routine.
In my experience, breakfast for dinner was almost always one of two popular breakfasts. Pancakes and sausage or eggs, bacon, and toast. Now as an adult with a family of my own, I try to carry this quick dinner fix into our lives but my options seem restricted. My son doesn’t like eggs in any form so this got me thinking about other breakfast foods that I could make and we would all enjoy. Here is what I found!
Apple Spiced Pancakes
- 1 1/3 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon, divided
- 1 tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 4 tbsp. butter, divided, plus more for cooking
- 1 large egg, separated
- 1 tsp. pure vanilla extract
- 1 1/4 c. milk
- 4 large apples, peeled, cored, and finely chopped (about 5 to 6 cups)
- 1/2 c. brown sugar
- Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold the dry ingredients into wet ingredients until just combined, then fold in 1½ cups of chopped apple.
- In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into the batter gently with a rubber spatula until just combined.
Make apple topping:
- In a small saucepan over medium heat, melt the remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and 1/4 cup water. Cook, stirring occasionally until apples have softened and the mixture is jammy, 10 to 15 minutes.
- In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with the remaining batter, adding more butter to the pan as needed. Serve pancakes topped with apple mixture.
Chicken and Waffles Casserole
- 10 toaster waffles
- 1 (25-oz.) package frozen breaded chicken
- 8 large eggs
- 3/4 c. milk
- 1/4 c. maple syrup, plus more for drizzling
- 2 tbsp. butter, melted
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400°. Place waffles and chicken on two large baking sheets. Bake waffles until golden and crispy, 15 minutes. Continue baking chicken until warmed through and crispy, 30 minutes total. Cut both into large chunks.
- In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
- Reduce oven to 375°. In a 9”-x-13” baking pan layer waffles and breaded chicken then pour the egg mixture on top. Bake until golden and set, 45 minutes to 1 hour.
- Serve warm with maple syrup.
Both of these recipes would likely go over very well with my son and husband. I, however, have never been a big fan of Apple spiced anything and I never understood the chicken and waffle combination. However, I do believe in trying new things so I’d like to think that I would at least give each of them a try! I plan to do just that and I encourage my readers to as well.