Credit: Greg Dupree
Breakfast dishes don’t have to be limited to the morning hours. Break free from your weeknight dinner rut by subbing in hearty breakfast foods like quiche Lorraine and chilaquiles rojos. These comforting, flavor-packed meals come together easily and feel just as right at dinnertime as they do before noon.
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Chorizo, Potato, and Bean Breakfast Burritos
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
These loaded breakfast burritos from F&W Associate Editorial Director of Food, Breana Killeen, are filled with crispy potato tots, Mexican chorizo, and black beans. The eggs are cooked frittata-style, making it easy to quickly divide for mess-free burrito assembly.
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02 of 11
Savory Oatmeal with Tomatoes, Parmesan, and Eggs
Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Chef Sang Yoon takes oatmeal to the next level with burst cherry tomatoes, freshly grated Parmigiano-Reggiano cheese, and poached eggs. The tomatoes are cooked down with white wine and tomato paste, giving the oatmeal a savory, complex sweetness.
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03 of 11
Ham and Cheese Croissant Casserole
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Stylist by Josh Hoggle
Day-old croissants are re-purposed into this cheesy casserole with croque monsieur vibes. F&W Recipe Developer Marianne Williams adds a bit of Dijon mustard to the egg mixture to balance the richness of the cheese and salty ham.
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04 of 11
Chilaquiles Rojos with Fried Eggs and Cotija
Credit: Greg Dupree
Crispy tortilla chips soften under a smoky red chile sauce in these vibrant, fried egg-topped chilaquiles from chef Claudette Zepeda. A trio of dried chiles —guajillo, chipotle, and chiles de árbol — are rehydrated and puréed with tomatoes, onions, and spices for an earthy and spicy sauce.
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05 of 11
Potato Crust Quiche Lorraine
Credit: Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Smashed potatoes take the place of piecrust in this decadent quiche from F&W Recipe Developer Melissa Gray Streett. Taking cues from a classic quiche Lorraine, the crust is filled with bacon, Gruyère, and Parmesan cheese.
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06 of 11
Ham-and-Three-Cheese Egg Bites
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Ricotta cheese is the key to these light, fluffy, and cheesy egg bites from Breana Killeen. The mini frittata-like bites are baked in a muffin tin for a convenient on-the-go meal.
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07 of 11
Hong Kong–Style Stuffed French Toast
Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chef Melissa King’s Hong Kong-Style French Toast features milk bread stuffed with peanut butter, pan-fried until crisp, and then drenched with a sweetened condensed milk drizzle. To take it further, sprinkle the French toast with a crispy, salty lap cheong crumble.
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08 of 11
Potato Rösti with Smoked Salmon
Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
A crispy, family-size potato rösti is topped with smoked salmon, crème fraîche, capers, and dill in this dinner-worthy dish from Marianne Williams.
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09 of 11
Denver Omelet
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood
A diner classic, this take on a Denver omelet from F&W Recipe Developer Julia Levy features cubed ham, bell pepper, and onion tucked into a fluffy egg envelope. Reduce the heat before adding the eggs to the skillet to prevent the omelet from over-browning.
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10 of 11
Chorizo Breakfast Tacos
Credit: Morgan Hunt Glaze / Prop Styling by Josh Hoggle / Food Styling by Nicole Hopper
F&W Recipe developer Nicole Hopper upgrades chorizo breakfast tacos with a crispy, lacy pepper Jack cheese skirt. Make them part of your taco night spread with garnishes like pickled onions or diced avocados.
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11 of 11
Breakfast Egg Cups with Parsley Gremolata and Mushrooms
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
These elegant egg cups from F&W Recipe Developer Liz Mervosh are filled with cheese, mushrooms, and soft-set eggs, and baked in prosciutto cups. Just before serving, drizzle them with a bright, lemony parsley gremolata.
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Dining and Cooking