Savory Breakfast Recipes You Can Also Eat for Dinner

Adding savory flavors to common morning meals creates versatile dishes you can serve from morning to night. Wake up to an apple-and-cheddar frittata, dine on carrot pancakes with salted yogurt for dinner, or make an egg casserole that’s good enough to eat twice in one day. Here are seven savory recipes that can make an appearance at your breakfast and dinner table.

1. Southwestern Hash

eggs frying in a pan

Frying eggs |

Fill up on nutritious ingredients by preparing Food Network’s southwestern hash. Potatoes, beans, eggs, vegetables, and savory seasonings create a dish that provides the perfect start and finish to your day. The recipe yields four servings.


  • 1 pound small red potatoes, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • small onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon ancho chili powder or other chili powder
  • 3 medium tomatoes, diced
  • 1 can no-salt-added black beans, drained and rinsed
  • Salt and freshly ground black pepper
  • ⅓ cup chopped fresh cilantro leaves
  • 4 eggs
  • Hot pepper sauce, for serving

Directions: Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil, and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside. Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes.

Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

2. Apple-and-Cheddar Frittata Recipe


Apple-and-cheddar frittata |

Serve Martha Stewart’s apple-and-cheddar frittata with sausage links for breakfast, or pair it with a crisp green salad for supper. There’s no wrong time of day to enjoy this recipe, which yields 4 servings.


  • 8 large eggs plus 2 large egg whites
  • 4 ounces white cheddar cheese, coarsely grated
  • Coarse salt and ground pepper
  • 1 tablespoon butter
  • 2 Gala apples, peeled, cored, and sliced lengthwise into ⅛-inch-thick pieces

Directions: Preheat oven to 450 degrees Fahrenheit, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture. While it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

3. Cheddar and Green Chile Waffles with Thyme Maple Syrup

waffles with cheese and sour cream


Sweet, spicy, and cheesy combine to create The Kitchn’s cheddar and green chile waffles with thyme maple syrup. You can also add some variation to this dish by skipping the syrup and serving your waffles with crème fraîche or sour cream and cilantro instead.


  • ⅔ cup plus 1 tablespoon olive oil
  • 3 serrano chiles, thinly sliced
  • Coarse salt
  • 3 cups all-purpose flour
  • 1¼ cups medium cornmeal
  • 2 tablespoons baking powder
  • ¼ teaspoon cayenne
  • 3½ cups milk
  • 4 large eggs, lightly beaten
  • 1 tablespoon pure maple syrup
  • 5 cups grated sharp cheddar cheese
  • 2 cups maple syrup
  • 2 sprigs thyme
  • Nonstick cooking spray

Directions: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add chiles, season with salt, and cook until softened and slightly golden, about 5 minutes. Remove from heat and set aside. Preheat a waffle iron. In a medium bowl, whisk together flour, cornmeal, baking powder, 1 tablespoon plus 1 teaspoon salt, and cayenne pepper. Add milk, remaining ⅔ cup olive oil, and eggs, and maple syrup, whisking to combine. Do not overmix; batter may be lumpy. Fold in the cheddar cheese and reserved sautéed chiles.

Let batter rest at least 30 minutes at room temperature, and up to one hour. In a small saucepan over medium heat, combine maple syrup, thyme sprigs, and a pinch of salt. Bring up to a simmer and cook, 3 to 4 minutes, to infuse syrup. Keep warm. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook until golden brown, about 6 minutes, depending on your iron. Carefully remove waffle from iron and repeat process with remaining batter. Serve immediately with thyme maple syrup.

4. Carrot Pancakes with Salted Yogurt

carrot pancakes

Carrot panckes with salted yogurt |

Bon Appétit’s carrot pancakes with salted yogurt have a unique texture that’s similar to latkes. This recipe, which yields 4 servings, is vegetarian and gluten-free.


  • 4 large eggs, beaten to blend
  • 1 pound carrots, peeled, coarsely grated
  • cup chopped fresh cilantro
  • ¼ cup chickpea flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt

Directions: Mix eggs, carrots, cilantro, and chickpea flour in a large bowl; season with kosher salt and pepper. Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½-inch thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.

Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed. Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.

5. Egg Casserole for Two

egg bake in a dish

Egg casserole |

Consisting of eggs, milk, bread, onion, cheese, and ham, The Pampered Chef’s recipe via is a dish you’ll crave for breakfast and dinner. Looking for something to serve alongside your casserole? We suggest making Serious Eats’ crispy, crunchy, golden shredded hash browns.


  • 3 eggs
  • 3 tablespoons milk
  • 2 slices white bread, cut into 1-inch cubes
  • 1 green onion, with top thinly sliced
  • ⅓ cup shredded cheddar cheese
  • ⅓ cup chopped ham

Directions: Preheat oven to 350 degrees Fahrenheit. Spray small 2-cup capacity oval baker with vegetable spray. In bowl, combine eggs, milk, bread, green onion, cheese, and ham; mix well. Pour egg mixture into baker. Bake 20 to 25 minutes or until egg mixture is set.

6. Spinach-Stuffed Crepes

Spinach stuffed crepes

Spinach stuffed crepes |

Start and end your day on a healthy note by making Prevention’s spinach-stuffed Crepes. Vitamins A and K and iron are plentiful in this dish, which contains 525 calories, 26 grams of protein, and 8 grams of fiber per serving.


Crepe filling

  • 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed very dry
  • ¾ cup low-fat cottage cheese
  • 3 large eggs, beaten
  • ⅓ cup shredded sharp cheddar cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 3 tablespoons butter, melted
  • ¼ cup grated Romano cheese

Whole-wheat crepes

  • 1¾ cups whole-wheat pastry flour
  • 1 cup milk
  • 1 cup water
  • 4 large eggs
  • 2 tablespoons butter, melted
  • 1 tablespoon honey (optional)
  • ¼ teaspoon salt
  • Oil, for the pan

Directions: Preheat the oven to 350 degrees Fahrenheit. Make the crepe batter 2 hours before you are ready to assemble this dish. Then cook the crepes. To make the batter, in a blender, combine the flour, milk, water, eggs, butter, honey, and salt. Process until the batter is smooth. Let rest for 2 hours to allow the particles of flour to expand in the liquid, resulting in a tender crepe. Just before cooking the crepes, process the batter again briefly to blend the ingredients. Preheat the oven to low. Heat a small heavy skillet or crepe pan to medium-high heat.

The pan is ready when a drop of water dances on it. Oil the pan well. Stir the batter and then pour about ¼ cup into the pan. Cook for about 2 minutes, or until golden brown underneath and dry on top. Flip over with your fingers and brown the other side for about 1 minute. Slide onto a heatproof plate and keep warm in the oven. If the first crepe came out too thick, thin the batter with a little liquid. Continue making crepes until all the batter is used. The finished crepes can be stacked on top of each other.

To make the dish, butter a shallow baking dish large enough to hold 8 rolled-up crepes in a single layer. Mix together the spinach, cottage cheese, eggs, cheddar, salt, and nutmeg in a medium bowl. Place about ½ cup of the mixture onto each crepe, roll up, and arrange in the baking dish. Brush with the butter and sprinkle with the Romano. Bake for 20 minutes, or until heated through.

7. Savory Bread Pudding with Ham and Cheddar

eggs in a bowl

Eggs |

Cooking Light’s savory bread pudding with ham and cheddar brings baked potato-inspired flavors to your breakfast and dinner table. Fat-free ingredients are used whenever possible, resulting in a diet-friendly dish that contains 272 calories and 11.2 grams of fat per serving.


  • 8 ounces multigrain bread with seeds, cut into ¾-inch cubes
  • Cooking spray
  • ¾ cup shredded sharp cheddar cheese, divided
  • ¼ cup chopped green onions, divided
  • ¾ cup fat-free milk
  • ¼ cup fat-free, lower-sodium chicken broth
  • ⅛ teaspoon freshly ground black pepper
  • 3 ounces lower-sodium ham, minced
  • 2 large egg yolks, lightly beaten
  • 3 large egg whites
  • 4 teaspoons reduced-fat sour cream

Directions: Preheat oven to 375 degrees Fahrenheit. Place bread cubes on a jelly-roll pan; coat with cooking spray. Bake for 10 minutes or until lightly toasted, turning once. Remove from oven; cool. Combine bread, ½ cup cheese, 3 tablespoons onions, and next 5 ingredients in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed until foamy, about 30 seconds.

Gently fold egg whites into bread mixture. Spoon about 1 cup bread mixture into each of four 7-ounce ramekins coated with cooking spray. Divide the remaining ¼ cup cheese and remaining 1 tablespoon onions evenly among ramekins. Bake at 375 degrees Fahrenheit for 20 minutes or until lightly browned. Top each serving with 1 teaspoon sour cream.