Breakfast for dinner (aka “brinner”) is one of my family’s favorites, and a great way to plan a vegetarian meal into the week.  We keep the formula pretty consistent, but vary the details a bit.  Breakfast for dinner is always a starch (waffles, pancakes, toast, or a quick bread like zucchini or banana), egg with vegetables and cheese (scrambled, omelet, quiche), and fruit salad.  As my friend Kristi recently taught me, if you are restricting (or eliminating) carbs, you can make your waffles, pancakes, etc. with almond or coconut flour.

Breakfast for dinner

On this night, we had pumpkin challah french toast, scrambled eggs with low-fat cheddar and baby spinach, and cantaloupe.  This french toast recipe is my all-time favorite– the bread is soaked in a bath of egg, milk, cinnamon, vanilla, and a pureed vegetable (pumpkin in this instance).  The recipe originates from the Sneaky Chef, but instead of using her recipe for orange puree (which is a blend of carrot and sweet potato) I use whatever pureed orange vegetable I have in the freezer; (usually pumpkin, butternut squash, or sweet potato).

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