11 Breakfast-for-Dinner Recipes for Easy Weeknight Meals

Breakfast dishes need not be reserved for the morning. Refresh your weeknight evening meal routine with substantial breakfast favourites, from quiche Lorraine to chilaquiles rojos. These cosy, flavour-filled dishes are straightforward to prepare and work as well for dinner as they do before midday.

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01 of 11: Chorizo, Potato, and Bean Breakfast Burritos

Created by F&W Associate Editorial Director of Food Breana Killeen, these generously filled breakfast burritos combine crisp potato tots, Mexican chorizo and black beans. The eggs are prepared in the style of a frittata, so they can be portioned quickly for neat, fuss-free burrito assembly.

02 of 11: Savoury Oatmeal with Tomatoes, Parmesan, and Eggs

Chef Sang Yoon elevates oatmeal with burst cherry tomatoes, freshly grated Parmigiano-Reggiano and poached eggs. Simmering the tomatoes with white wine and tomato purée lends the oatmeal a layered, savoury sweetness.

03 of 11: Ham and Cheese Croissant Casserole

This cheesy casserole gives day-old croissants a new purpose and has all the appeal of a croque monsieur. F&W Recipe Developer Marianne Williams stirs a little Dijon mustard into the egg mixture, offsetting the cheese's richness and the ham's saltiness.

04 of 11: Chilaquiles Rojos with Fried Eggs and Cotija

In chef Claudette Zepeda's colourful chilaquiles, crunchy tortilla chips soften beneath a smoky red chilli sauce and fried eggs. Guajillo, chipotle and chiles de árbol form a trio of dried chillies that are rehydrated, then puréed with tomatoes, onions and spices to create an earthy, fiery sauce.

05 of 11: Potato Crust Quiche Lorraine

For this indulgent quiche from F&W Recipe Developer Melissa Gray Streett, crushed potatoes replace the pastry crust. Inspired by traditional quiche Lorraine, its potato base is packed with bacon, Gruyère and Parmesan.

06 of 11: Ham-and-Three-Cheese Egg Bites

Ricotta is the ingredient behind Breana Killeen's airy, fluffy and cheesy egg bites. Baked in a muffin tin, these miniature frittata-style bites make a practical meal to take on the go.

07 of 11: Hong Kong–Style Stuffed French Toast

Chef Melissa King's Hong Kong–Style French Toast sandwiches peanut butter inside milk bread, which is pan-fried until crisp and finished with a drizzle of sweetened condensed milk. For an extra flourish, scatter over a crisp, salty lap cheong crumble.

08 of 11: Potato Rösti with Smoked Salmon

Marianne Williams' dinner-ready dish tops a crisp, family-sized potato rösti with smoked salmon, crème fraîche, capers and dill.

09 of 11: Denver Omelette

F&W Recipe Developer Julia Levy's version of the diner staple wraps diced ham, sweet pepper and onion in a fluffy egg parcel. Turn down the heat before putting the eggs in the frying pan so the omelette does not brown too much.

10 of 11: Chorizo Breakfast Tacos

F&W Recipe Developer Nicole Hopper enhances chorizo breakfast tacos with a crisp, lacy skirt of pepper Jack cheese. Add them to taco night with toppings such as pickled onions or diced avocado.

11 of 11: Breakfast Egg Cups with Parsley Gremolata and Mushrooms

F&W Recipe Developer Liz Mervosh fills elegant prosciutto cups with cheese, mushrooms and softly set eggs before baking them. Immediately before serving, finish them with a drizzle of bright, lemony parsley gremolata.