Some nights, regular dinner just isn't going to cut it. You need something different, something decadent, and, above all, something easy. That's why breakfast for dinner is not only a safe but a delicious bet. Especially on those nights when you're stir-fried or pasta-ed out! And no, you don't have to stick to the same ol' boring sunny side up eggs and toast.
In Chef Rene Marquis' latest episode of CafeMom Studios' Dinner Boot Camp, the Army chef whips up a satisfying plate of personal omelets, potatoes Lyonnaise, bacon, and sausage. Wow! What could be more satisfying than that?! Check it out ...
Mmm! And check out these clips for extra tips on how to flip an omelet and separate an egg.
Here are the full details if you'd like to cook up your own version at home!
Breakfast for Dinner: Personal Omelets, Potatoes Lyonnaise, Bacon & Sausage
Prep Time: 10 minutes
Cook Time: 35 minutes
Bacon and sausage
- 1 pound thick-cut bacon
- 12 breakfast sausage links or patties
- Preheat oven to 350 degrees F.
- Place bacon and sausage, in a single layer, on a parchment-lined sheet pan. Place pan in oven. Bake 25 minutes or until bacon is crisp.
- Remove pan from oven. Transfer bacon to a paper towel-lined plate, keep uncovered. Transfer sausage to a serving plate; cover and keep warm.
- 4 unpeeled Russet potatoes, scrubbed
- 2 tablespoons canola oil
- 1 red onion, julienned
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- Pierce potatoes all over with a fork.
- Place potatoes on a paper towel-lined plate and microwave on high until tender, about 12 minutes.
- Remove potatoes from microwave. Dice or slice 1/4-inch thick; set aside.
- Heat oil in a large skillet over medium-high heat.
- Add onions, cook 1 minute.
- Add potatoes a cook until slightly browned and crisp, about 6 minutes. Season with salt and pepper to taste; garnish with fresh parsley. Serve warm.
- 12 large eggs
- 4 teaspoons unsalted butter, melted
- 1 cup diced ham
- 2 cups shredded Cheddar
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup seeded and diced tomato
- 1 cup diced onion
- In a large bowl whisk eggs until smooth; set aside.
- Heat 1 teaspoon of the melted butter in a nonstick omelet pan over medium heat.
- Add fillings of choice; cook, stirring occasionally, until softened, about 3 minutes.
- Add about 1/2 cup of the eggs and season with salt and pepper. Scramble eggs in pan until almost done and flip to cook second side.
- Sprinkle with cheese and roll onto plate; set aside, keep warm. Repeat for three additional servings.
- Sprinkle a mixture of brown sugar and cayenne pepper to taste over the bacon before cooking for spicy candied bacon.
- Using the same ingredients for the omelettes, make an oven-baked frittata. Melt all of the butter in the skillet, then add eggs, toppings and place in a 325 degree oven for 45 minutes or until the eggs are just set.
Tools that make dinner fast and easy:
- Nonstick pan
- Parchment paper
Cooking terms to brag about:
- Whisk: To stir through an ingredient using swift and fast strokes in a circular motion, using a fork or whisking tool.
- Lyonnaise: Type of potato named after the region in France.
- Scramble: To quickly mix ingredients, typically eggs, while cooking.
- Breakfast for dinner is an unexpected change of pace, with sweet and savory, and something to please everyone in the family.
- How to roll an omelette like a pro.
- The secret to perfectly cooked eggs
- How your microwave can deliver everyone’s favorite breakfast potato in record time.
To see more great cooking lessons with Sgt. Marquis, subscribe to CafeMom Studios.
Image via CafeMomStudios/YouTube