Here’s What to Cook Every Night This Week (July 22 – 28)

One way to spice up your summer dinner rotation? Serve breakfast—aka brinner. These morning recipes are simple enough to tackle on a busy weeknight yet filling enough to take the place of your go-to suppers. Read on for seven of my favorite ideas, ranging from a kid-friendly breakfast pizza to a cheesy strata that basically prepares itself.

32 Breakfast for Dinner Ideas That Will Yank You Straight Out of Your Cooking Rut

Shopping List

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Produce
2 Persian cucumbers
2 avocados
1 lemon
1 pint cherry tomatoes
3 ounces arugula
1 small white onion
1 green bell pepper
1 jalapeño
3 garlic cloves
4 medium tomatoes
1 pound Brussels sprouts
1 pound sweet potato
3 bunches cilantro
1 bunch leeks
1 bunch kale

Meat
3 dozen large eggs
4 slices bacon
½ pound ground chorizo

Dairy
5 ounces plain Greek yogurt
6 ounces crumbled cotija or feta cheese
12 ounces heavy cream
3 ounces grated Parmesan cheese
4 ounces shredded Monterey Jack cheese
6 ounces scallion cream cheese
2 tablespoons butter
6 ounces goat cheese
8 ounces milk

Grains
8 corn tortillas
1 loaf bread

Canned and Packaged Goods
8 ounces refried beans
2 ounces taco sauce
1 pound pizza dough
2 rounds store-bought pie dough

Pantry Ingredients: whole coriander seeds, cumin seeds, extra-virgin olive oil, flaky salt, neutral oil, garlic powder, freshly ground black pepper, chili pepper, kosher salt, harissa, apple cider vinegar, everything bagel seasoning, Dijon mustard

Monday: Cucumber Breakfast Salad with Jammy Eggs

Cucumbers are a great way to combat sweltering weather. “Use plenty of seeds—they give great flavor and crunch,” cookbook author Jess Damuck explains. “It’s also great served with a slice of sourdough or pita.” ( Chickpeas would go well here, too.)

Tuesday: Huevos Rancheros

This Mexican staple can make any morning—or evening—better. Not only is it flavorful and packed with protein (27 grams, to be exact), but it also only requires seven ingredients and 25 minutes to prepare. That’s a win-win-win in my book.

Wednesday: Breakfast Pizza

Garlicky, cheesy cream sauce, eggs and bacon are balanced by juicy cherry tomatoes and peppery arugula atop this 35-minute pie. Start with store-bought pizza dough to make it as low-lift as possible, and serve it with Caesar salad to make it even more filling.

Thursday: Amazing Migas with Chorizo

In Spanish and Portuguese cuisines, migas are made from stale bread. But the Tex-Mex version stars corn tortillas. “Filled with flavor, the chorizo brings in a delicious taste that complements the veggies and fills you up,” recipe developer and cookbook author Alyssa Rivers writes. Pile on the cotija and avocado, will ya?

Friday: Egg and Veggie Breakfast Bowl

This nutritious, filling number comes together in just about 30 minutes. Even better, the produce cooks on an easy-to-clean sheet pan . If you’re feeling extra lazy, fry the egg instead of poaching it for minimal fuss—I won’t tell.

Saturday: Everything Bagel Tomato Galettes

Making bagels from scratch sounds fun in theory…but on a lazy Saturday, I’m more of a store-bought-pie-crust kind of girl. These mini galettes are filled with scallion cream cheese and tomato, but I’m also eager to top them with slivers of smoked salmon, capers and paper-thin red onion.

Sunday: Leek, Kale and Goat Cheese Strata

Don’t let the lengthy time commitment deter you. This crowd-pleaser is mostly hands-off and requires an overnight chill in the fridge, so the bread can soak up the egg custard before it’s baked. It’s destined for your next dinner party, if you ask me.

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