By Cheryl Tallman
Breakfast foods are comforting and delicious. It's too bad that most of time we are eating them in a mad-dash to get the day started. So why not turn your day upside down and enjoy some fine breakfast fare in the evening?
Eleanor Roosevelt used to make scrambled eggs on Sunday night for anyone who was a guest in the White House. In a lifetime packed with servants, this was the only meal she regularly cooked. You can't go wrong with Eleanor's tradition of scrambled eggs, but you could also try these interesting recipes:
Orange French Toast
1 egg, beaten
1/2 cup orange juice
5 slices of whole-wheat or raisin bread
1 cup crushed Graham Crackers
2 Tbsp butter or margarine
Melt 2 Tbsp. of butter in large skillet or griddle pan at medium heat. Move the butter around the pan to coat the bottom evenly.
Combine the egg and orange juice in a flat bowl or shallow dish.
Place graham cracker crumbs in another flat bowl or shallow dish
Dip each slice of bread on both sides in the egg mixture and then in the graham cracker crumbs.
Place in large skillet, cook on one side until light brown. Flip over and cook the other side until light brown.
Serve with maple syrup and ham.
Banana Breakfast Pizza
2 bananas, peeled
4 whole wheat frozen waffles
1/4 cup cream cheese, softened
4 tsp. maple syrup
Slice bananas into 1/4 inch circles.
Prepare waffles according to package directions.
Spread waffles with cream cheese.
Arrange banana slices on top of waffles.
Drizzle with maple syrup and bacon.
3/4 cup of shredded Swiss cheese
3/4 cup of shredded cheddar cheese
1/4 cup of finely chopped onion
1 (10oz.) package of frozen chopped spinach, squeezed dry
1 cup of half & half or milk
1 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 prepared 9 inch pie crust
Preheat oven to 375ºF. Sprinkle spinach and onion in prepared pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl gently whisk together eggs, half & half (or milk), salt and pepper. Pour this mixture over all of the other ingredients in the pie crust. Bake 50-60 minutes, or until knife inserted in middle comes out clean. Let stand 10 to 12 minutes before serving. If you are cutting it into single servings and freezing it, let the quiche cool completely.
About the author:
Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food and the new book So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at
for more delicious tips. Permission granted for use on DrLaura.com