Delicious Recipes to Let You Have Breakfast for Dinner

Brinner — a combination of the two words “breakfast” and “dinner”. Eating breakfast food for dinner sounds a little rebellious, but if you can get all the nutrition and yet satisfy your cravings all at once, then why not? 

Not just tasty, brinner is easy to prepare and both adults and kids love it. Replace the less healthy ingredients with healthier options if you are looking to make your brinner a healthier and more nutritious meal.

Here are 3 brinner recipes to let us enjoy some delicious breakfast for dinner.

1. Creamy Spinach Potato Breakfast Casserole

Ingredients:

  • 1 1/2 tablespoon – olive oil, divided
  • 1/2 cup – yellow onions, diced 
  • 200g – 99% raw lean ground turkey
  • 2 teaspoons – ground chili powder
  • 1/2 teaspoon – onion powder
  • 85g – fresh baby spinach leaves
  • 1 tablespoon – garlic, minced
  • 1 tablespoon – fresh sage, minced
  • 2 – large eggs
  • 1/3 cup – Magnolia Lo-Fat Hi-Cal Milk
  • 2/3 cup – grated raw potatoes, without skin
  • 1/2 cup – shredded low moisture Mozzarella cheese
  • 2 tablespoons – shredded Parmesan cheese or Spanish Manchego
  • Salt (optional)

Pair each serving with: A glass of Magnolia Lo-Fat Hi-Cal Milk

Instruction:

  1. Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
  2. Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
  4. In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
  5. Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.

(Source: Pinch of Yum)

 
2. Chicken Salad Waffle Sandwiches

Ingredients:

  • waffles (homemade or store bought)
  • lettuce
  • 900g boneless, skinless chicken breasts (cooked)
  • 1 cup pecan pieces, toasted
  • 3 cups of red seedless grapes
  • 4 stalks of celery
  • 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 5 teaspoons honey
  • salt and pepper to taste

Pair each serving with: A glass of Magnolia Lo-Fat Hi-Cal Milk

Instruction:

  1. Cut the grapes into halves and chop the celery stalks into 1/4 inch thick pieces or desired thickness. 
  2. Chop the pecans and toss all the celery, grapes, and pecans into a big bowl.
  3. Add honey, mayo, apple cider vinegar, salt and pepper to the same bowl. Stir well.
  4. Cut the cooked chicken breasts into small pieces, then add it to the bowl and mix together. Put the bowl in the fridge for about an hour to chill. 
  5. Add lettuce and the chicken salad in between two waffles and serve.

(Source: Paper N Stitch Blog)

 
3. Avocado, Smoked Salmon and Poached Eggs on Toast

Ingredients:

  • 2 slices of bread
  • 2 cloves peeled raw garlic
  • 1 whole soft avocado, skinned and stoned
  • 1 grilled tomato with black pepper to taste (optional)
  • Tabasco sauce to taste
  • Worcestershire Sauce to taste
  • Malden Sea Salt and Cracked pepper
  • 4 free range organic eggs
  • 160g thinly slices very oily smoked salmon
  • A small handful of cress

Pair each serving with: A glass of Magnolia Lo-Fat Hi-Cal Milk

Instruction:

  1. Dice the avocado into equal sized cubes. Add the lemon juice, Tabasco and Worcester sauce to taste, followed by cracked pepper and sea salt. Set it aside.
  2. Bring a pan of water up to a very gentle simmer. Crack all four eggs into a large mug and then carefully tip them into the water. 
  3. Leave the eggs to poach for about 2 minutes. Using a slotted spoon and lift them out of the water delicately. The eggs should be soft to the touch.
  4. Place two slices of bread on an hot griddle, toast either side and rub with the bread with peeled raw garlic. 
  5. Lay the toast on a plate as the base, cover with the avocado, add the smoked salmon, top with the eggs and a sprinkle of cress and serve together with the grilled tomato.

(Source: Underground Cookery School)

 
Always pair your brinner with a glass of milk

To ensure that your brinner is nutritious and well-balanced with high-quality protein, always pair your brinner with a glass of milk. Magnolia Lo-Fat Hi-Cal Milk contains half the fat but 67% more calcium than regular milk which makes it a great choice of drink to go with your brinner, or in fact, any meal of the day.