Breakfast for Dinner
Easy Homemade Breakfast for Dinner: A Cozy, Healthy & Traditional One-Skillet Meal
Breakfast for Dinner — one of my favorite comfort-food ideas that feels both a little rebellious and totally comforting. This easy, homemade Breakfast for Dinner recipe (sweet potato hash + garlic-herb scrambled eggs) is perfect for weeknight dinners, Sunday family meals, or a relaxed holiday brunch-for-supper. It’s traditional in heart-warmth, healthy in ingredients, and simple enough to make any night of the week.
🧂 Ingredients
Serves 2–3 | Total time: 25–30 minutes
- 2 medium sweet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
- 1 small yellow onion, diced
- 1 red bell pepper, diced (or 1 cup mixed veggies)
- 2 tbsp olive oil (or avocado oil)
- 4 large eggs
- 2 tbsp milk (or plant-based milk)
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin (optional)
- 1/2 tsp dried thyme or 1 tsp fresh chopped thyme
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley or chives (for garnish)
- 1 avocado, sliced (optional topping)
- 2 slices whole-grain or gluten-free bread, toasted (optional side)
- Hot sauce or salsa, for serving (optional)
👩🍳 Directions
- Prep the ingredients: dice sweet potatoes, onion, and pepper; mince garlic; whisk eggs with milk, a pinch of salt, and black pepper.
- Heat skillet: warm a large (10–12 inch) nonstick or cast-iron skillet over medium heat. Add 1 tbsp oil.
- Cook sweet potatoes: add diced sweet potatoes in a single layer if possible. Let cook, undisturbed, 6–8 minutes until bottoms are golden. Stir and continue cooking 6–8 minutes more until tender (total 12–16 minutes). If potatoes stick, add a splash of water and cover for 2 minutes to steam.
- Add veggies & spices: push potatoes to the side, add remaining 1 tbsp oil, then onion and bell pepper. Cook 3–4 minutes until softened. Add garlic, smoked paprika, cumin, thyme, salt, and pepper; stir and cook 30–60 seconds until fragrant. Mix everything together.
- Make wells for eggs: create 3 small wells in the hash. Pour whisked eggs into a bowl and pour over the wells, or simply scramble the eggs in the skillet by stirring gently into the hash. Cook eggs 2–4 minutes until softly set (or longer for firmer eggs). Tip: cover for 1 minute to speed soft-setting without overcooking.
- Finish & garnish: taste and adjust seasoning. Remove from heat and sprinkle parsley or chives. Top with sliced avocado and a squeeze of lime, or serve with toast and hot sauce on the side.
- Serve immediately: plate warm. Leftovers reheat well (see storage tips).
Chef’s tips: Use a lid briefly if potatoes are taking too long — steam softens them quicker. For extra crispness, finish potatoes under a broiler for 1–2 minutes (watch closely).
💡 Tips & Variations
- Vegan swap: replace eggs with 8 oz firm tofu crumbled and seasoned with 1/2 tsp turmeric + 1 tsp nutritional yeast for “scramble.” Use plant-based milk if needed.
- Low-carb option: swap sweet potatoes for 1/2 a small cauliflower head, riced, or use diced zucchini. Cook faster — 6–8 minutes total.
- Gluten-free: use gluten-free bread or skip toast. All other ingredients are naturally gluten-free.
- Make it heart-healthier: use olive oil, reduce added salt, and add extra greens (spinach stirred in at the end).
- Add-ins: cooked sausage, turkey bacon, or smoked salmon for more protein; shredded kale or baby spinach for extra fiber.
- Pancake pairing: for a treat, serve with quick whole-grain pancakes or a stack of banana oat pancakes.
- Meal prep & storage: cool leftovers, store in airtight container in fridge up to 3 days. Reheat in a skillet over medium-low heat (add a splash of water) for best texture. Do not freeze eggs well in this dish — potatoes store fine if separated.
🩺 Health & Lifestyle Tie-in
This Breakfast for Dinner plate packs a good balance: complex carbs from sweet potatoes for sustained energy, protein from eggs (or tofu/lean meats), and heart-healthy fats from olive oil and avocado. Choosing homemade, wholesome meals like this one is a small way to invest in your long-term health — nutritious eating now can help lower future health costs and support a more active, energetic life. If you’re tracking dietary needs, this recipe is easy to adapt for high-protein, low-carb, or plant-based plans.
❤️ Conclusion
If you make this easy, traditional, and healthy Breakfast for Dinner, tell me how it turned out — leave a comment or tag me on social so I can see your cozy plates. There’s something special about turning ordinary ingredients into a homemade moment that feels like a hug. Enjoy your evening supper that tastes like morning sunshine.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Breakfast for Dinner
Ingredients
Method
- Dice the sweet potatoes, onion, and pepper; mince the garlic; whisk the eggs with milk, a pinch of salt, and black pepper.
- Heat a large (10–12 inch) nonstick or cast-iron skillet over medium heat. Add 1 tbsp of oil.
- Add the diced sweet potatoes in a single layer if possible. Let cook undisturbed for 6–8 minutes until bottoms are golden. Stir and continue cooking for another 6–8 minutes until tender. If the potatoes stick, add a splash of water and cover for 2 minutes to steam.
- Push the potatoes to the side, add the remaining 1 tbsp of oil, then add the onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic, smoked paprika, cumin, thyme, salt, and pepper; stir and cook for 30–60 seconds until fragrant.
- Mix everything together.
- Create 3 small wells in the hash. Pour the whisked eggs into the wells, or scramble the eggs in the skillet by stirring gently into the hash. Cook the eggs for 2–4 minutes until softly set, or longer for firmer eggs. Tip: Cover for 1 minute to speed soft-setting without overcooking.
- Taste and adjust seasoning. Remove from heat and sprinkle with parsley or chives. Top with sliced avocado and a squeeze of lime, or serve with toast and hot sauce on the side.
- Plate warm and serve immediately. Leftovers reheat well.
