4 Delicious Breakfast for Dinner Recipes

Is breakfast your favorite meal? Me too! Unfortunately, breakfast is often the most rushed time of day. Which is why we’re breaking out some of our favorite breakfast recipes and serving them for dinner.

We’re “putting an egg on it” all day long with these four recipes that are the star of your meal no matter what time of day it is. And we’re not talking just any ol’ egg - we’re cooking with Pete and Gerry’s Organic Eggs. Their Certified Humane free range hens never see cages and spend their days grazing on pasture. Just look at the bright yolks to see the difference!

Easy Breakfast Bake

The perfect “breakfast for dinner” casserole, our easy breakfast bake features Italian sausage, peppers and hash browns for a satisfying dinner the whole family will love. Top with hot sauce for an extra kick!

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings


  • 1 lb. Harris Teeter Mild Italian Sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 6 Large Pete and Gerry’s Organic Eggs
  • 1/3 cup milk
  • 20 oz. bag Harris Teeter Southern Style Hash Browns Diced Potatoes, thawed
  • 2 cups Harris Teeter Thick Cut Shredded Cheddar
  • Garnish: Sliced Green Onions


  • Preheat the oven to 375 degrees Fahrenheit.
  • Cook the sausage in a large skillet over medium heat until browned, being sure to crumble the meat as it cooks. Drain most of the oil, reserving one tablespoon of the grease in the pan. Add the onion and red pepper and cook for five minutes until softened. Add in the garlic and cook another 1 minute.
  • Add the sausage mixture to a mixing bowl. Allow to cool five minutes. Add the potatoes to the bowl, along with the milk, eggs, and 1 cup of the cheddar. Stir to combine.
  • Pour into a 9x13 greased baking dish. Top with the remaining 1 cup cheddar. Cover the dish with baking foil and bake for 40 minutes. Remove the foil and bake another 15 or until the cheese is melted and golden and the casserole is set.
  • Remove the casserole from the oven, allow to rest for five minutes, then serve with green onions.

Crispy Breakfast Hash with Bacon and Eggs

This one-skillet recipe combines crispy potatoes and bacon with melty cheese and perfectly cooked eggs for a winning “Breakfast for Dinner” meal.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings


  • 3 cups Harris Teeter Shredded Potato Hash Browns, thawed
  • 3 strips of Harris Teeter Premium Cut Bacon
  • 1 large green bell pepper, chopped
  • 4 Large Pete and Gerry's Organic Eggs
  • 1/3 cup Harris Teeter Smoked Gouda, grated
  • Optional Garnish: chopped fresh parsley


  • Add bacon to a cold 12 inch skillet. Place on stovetop over medium heat. Cook the bacon on both sides until crispy. Remove from the skillet, but reserve the grease in the skillet.
  • Add the shredded potatoes to the skillet and continue cooking undisturbed 2-3 minutes over medium heat. Sprinkle with salt and pepper, add the green peppers and give a light toss. Continue cooking undisturbed 3 minutes.
  • Continue the process of flipping and letting the mixture rest every three minutes until the potatoes are cooked through and becoming golden. Once this has happened, press the mixture down and create four indentations. Break an egg into each indentation. Top with shredded cheese.
  • Transfer the skillet to the oven and bake until the egg whites are set about 10 minutes. Season with salt and pepper and garnish with parsley, if desired.

Bacon and Egg Tacos

Tacos. With bacon, avocado and eggs? Yes, please! Move aside Taco Tuesday. This easy recipe takes just 15 minutes making it the perfect EVERY day recipe!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


  • 8 Harris Teeter Soft Taco Tortillas
  • 8 slices Harris Teeter Premium Cut Bacon
  • 8 Large Pete and Gerry’s Organic Eggs
  • 2 avocados
  • 1 lime, plus extra for serving
  • 1 red onion, diced
  • Garnish: chopped cilantro
  • Salt and pepper to taste


  • In a small bowl, mash the avocado with the juice of one lime. Set aside.
  • Cook bacon in a medium skillet over medium heat until crispy. Remove the bacon to a paper towel lined plate. Drain off most of the grease. Use the grease to fry the eggs – until the white are just set. Season with salt and pepper. Continue with the remaining eggs.
  • Warm up tortillas on the stove or microwave according to package directions. Add the mashed avocado to the warm tortilla and top with red onion, cilantro, bacon and fried egg.

Crustless Veggie Quiche (Gluten-Free, Low Carb, and Keto Friendly)

Our easy Crustless Veggie Quiche recipe packs a lot of veggie power. Swap out the veggies in our recipe for what you have on hand for a recipe that helps clean out the fridge at the end of the week!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


  • 1 small onion, chopped
  • 1 cup fresh broccoli florets, chopped into small pieces
  • ½ red bell pepper, chopped
  • ½ orange bell pepper, chopped
  • 6 Large Pete and Gerry’s Organic Eggs
  • 1 ¼ cup Harris Teeter Heavy Cream
  • 2 cups Harris Teeter Thick Cut Shredded Mozzarella Cheese
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit.
  • Coat a 9 inch pie plate with cooking spray, then sprinkle ½ cup of the cheese on the bottom of the dish.
  • Coat a large skillet with cooking spray and add onions, peppers, and broccoli to the skillet. Cook over medium heat until softened, about three minutes. Allow to cool slightly (about five minutes), then add the veggies to the pie plate.
  • In a medium bowl whisk the eggs with the cream, salt and pepper. Add the remaining cheese and stir.
  • Pour the egg mixture on top of the vegetables. Place the pie plate on top of a baking sheet and bake in the oven for 45-50 minutes, or until the eggs have set. Remove from the oven and allow to rest five minutes prior to slicing and serving.

Ready to get started? Head to your local Harris Teeter to snag a dozen of these Pete and Gerry’s Organic Eggs.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.