Being a New Englander makes me hesitant to mess with one of our classic recipes. A sugar cookie covered in cinnamon sugar is something that is just begging you for an autumnal upgrade. Snickerdoodles apparently make a good jump partner to pumpkin spice, and while it's not much of a jump I wish I'd made that leap much sooner.

These pumpkin snickerdoodles are a soft, light chew and absolutely full of pumpkin flavor. There's no need for fancy techniques or special equipment, these are super quick and easy. The recipe for easy recipe doubles easily for a bake sale or cookie swap.

Pumpkin Spice Snickerdoodles: How to

One thing that you can't do is add pumpkin purée to a recipe and expect it to work. Water can make a huge difference in the texture of baked goods, and a lot of pumpkin contains water. With cookies, extra liquid makes them cakier.

I made a couple of changes to combat this, which aren't typically found in a traditional snickerdoodle recipe. Melted butter rather than creaming softened butter with sugar is the first ingredient in this pumpkin version. Now I have added some brown sugar, not only to add sweet to the pumpkin but also to make a chewier cookie. I also used an egg yolk in place of a whole egg.

The resulting cookie has pumpkin flavor with a soft, chewy texture. I left the cream of tartar, which is what makes snickerdoodles their tangy characteristic. Trader Joe's swaps out the usual cinnamon and sugar coating for pumpkin pie spice for even more pumpkin flavor.

Tips and Tricks

These pumpkin snickerdoodles couldn't be simpler, but I still have some tips for creating the best texture and heightening their cozy flavor:

• Don't skip the chilling step. The cooling of the dough is especially useful for shaping the cookies, and coating them in sugar is easy because they are chilled. It also helps limit how the cookies spread in the oven.
• To make an extra chewy cookie you can blot the pumpkin purée with a paper towel to take out excess water before making the dough.
• Then, try to brown the butter instead of just melting it, to really add even more toasty fall flavor. The irresistible nuttiness of brown butter goes so well with pumpkin and baking spices, it had to be on this list.

Make Them Ahead

You can prepare your cookie dough up to 3 days in advance, and store it in the fridge.

It also freezes well for up to 2 months. Scoop the cookies onto a baking sheet that will fit in your freezer and freeze. Put tram in the freezer until the dough is really solid. Place frozen dough in a zip top freezer bag. Roll the dough in the spiced sugar and bake from frozen at 1 to 2 minutes longer.

Storage Instructions

Dust these pumpkin spice snickerdoodles in your cookie jar at room temperature for 5 days. I typically revive them once they are a few days old by dipping them into my coffee or black tea. And if you're short on time, the baked cookies can be frozen for up to 2 months.

This pumpkin mousse really has it all: Wonderfully rich and creamy, it's fancy as this describes, but so easy to make. It only takes two ingredients and comes together in 10 minutes or less so there's no cooking involved and it's ready. It also feeds a small crowd.

For two ingredient pumpkin mousse, canned pumpkin pie filling and whipping cream will be all you need. Pumpkin pie filling premade comes in convenient cups in prepackaged pumpkin pie filling that you can grab next time you are out and about during autumn, but they are already seasoned with warm vanilla, sweetener, spice, and salt. This is the perfect quick fix for this recipe.

It's such a simple recipe that lends itself very well to making ahead because you really do have to chill it in the fridge for at least an hour. But it's worked enough for a weeknight and elevated enough for a dinner party. Served with a heavy meal, I can imagine serving it at Thanksgiving. It's even easy for kids to make and it's so easy.

No Pumpkin Pie Filling? No Problem!

If you don't have pumpkin pie filling on hand, plain pumpkin purée works instead. If you don't have an exact amount in mind, you can add 2 1/2 teaspoons of pumpkin spice or 1 teaspoon of cinnamon, 1/2 teaspoon ground clove, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground ginger. Add 1 tablespoon vanilla, 1/4 cup packed brown sugar, and a good pinch of salt, too. Comb it together till well blended and finish the recipe as directed.

Optional Additions

This simple mousse is just as perfect as it is sweet and spiced as is, but it's fairly easy to twinge. Here are a few ideas:

• Fold the pumpkin filling and whip cream together, then add 1 tablespoon dark rum or brandy to mixture.
• Sweetened canned pumpkin pie filling is ready to go. If you are not counting the sweetness maple syrup brings to the mousse, add 2 tablespoons of maple syrup in the mixture while you are folding.
• Or add a teaspoon of vanilla extract to get more vanilla flavour.
• You can only add an extra pinch of salt. Another thing: I also like to sprinkle sea salt flakes on top just before serving.

Make It Ahead

It really is a wonderful make-ahead dessert. You take the mousse out of the blender and then prepare the mousse and put it in your serving dish(es), cover and put it in the fridge for an hour or overnight. The pumpkin mousse can be made up to 24 hours in advance and tastes even better if it's refrigerated a few hours.

How to Serve

The mousse is very good in itself but a modest presentation puts it in the frame. Some crushed biscuits, a dusting of cinnamon, a few toasted pumpkin seeds, or some sea salt flakes; some more whipped cream on the top.

I really dig serving pumpkin mousse in a giant bowl/platter and letting the guests eat the mousse from their own dessert bowl when they're ready. Or you can break the mousse mixture up into glasses or bowls before refrigerating.

It was inspired by a friend who I went berry picking with a couple of years ago, whom when we returned home from filling our bagful and luscious well with baskets of fresh berries, said we should fill this in goblets over light, crispy meringue. I was surprised and delighted when she insisted that we used a truly decadent amount of freshly picked blueberries, blackberries, and raspberries, and I can't imagine serving a pavlova any other way now.

You will see many pavlova recipes call for fruit in a volume I refer to as garnish, but not this one, where the meringue is the marshmallow vessel for eight cups of peak season berries.

Another of my friend's genius in finishing her dessert of pavlova with an overflowing tendency of fruit and even finishing it with a very generous dose of flaky salt. In this version I make a salted whipped cream for the same effect. Sweet, chewy-soft meringue + salty whipped cream + juicy berries, what can be a better ending to a meal in any summer?

Tips for Making My Pavolva

Below are some tips to help you get the best results but the one thing I learned through my many attempts at testing this recipe is that pavlova is still pretty delicious, even if you haven't got all the skills quite spot on.

• Also make sure your mixing bowl is clean and there is no oily residue on there, because fat will not allow your meringue to fully expand. Others even go so far as to wipe the bowl with vinegar or lemon juice, but hot water and dish soap will handle.
• Cover the meringue with the oven closed the entire time it is baking. Textural best is achieved when baking at steady temperature and a very slow cooling time. At the end of baking time if necessary you carefully prop open the oven briefly to check that the meringue has dried and crisped.
• Cracking is always a risk with pavlova, but it's a big one — as this wide, short version, as opposed to the tall, more perfectly styled variant, is, for example. Don't worry! It doesn't matter if your pavlova has some cracks if the outside is crispy and the inside is soft and slightly chewy.
• You can even take your pavlova over the top with a lovely tart golden layer of curd between the whipped cream and berries.

New England flavors are all over them — it's an absolute classic of steak tips enjoyed at many pubs, bars, and American style restaurants. But they're often grilled or seared and served with a mountain of creamy mashed potatoes and perhaps a side of greens or salad.

I grew up in Massachusetts and haven't actually learned until recently that it was even a regional specialty! So I did some research, and I saw dozens of New England expats posting up online story asking for steak tips at grocery stores around the country and getting a confused look.

The good news: I've come up with a recipe, and a few tips on purchasing (all the ingredients are available at most grocery stores), so you can recreate this delicious dish wherever you are.

Inspiration for the Recipe

These steak tips are so juicy, so tender, and so full of flavor all because of this quick and easy marinade made from Coca-Cola, ketchup (I promise on this one!), vinegar and spices.

This recipe is inspired by the amazing steak tips at Newbridge Cafe in Chelsea, MA, a great place in the neighborhood. The marinade offers two main benefits: it tenderizes the meat and can be spoonable sauce to dine with the food. It's downright delicious, tangy, rich, sweet and salty sauce.

Best Cut of Beef for Steak Tips

As I had instances of buying steak tips for recipe testing, I used my local butchery at Savenors in Cambridge, MA. My butcher, Sean, told me a few things about cuts for this dish.

Usually, bavette steak (or flap steak) is what you use to make steak tips. The name of the whole loin is 'flap' and the center cut from the middle of the sirloin flap of the same name is called bavette steak. Therefore, they can also be called sirloin tips.

Meat from the tenderloin or flank is sometimes used.

When at the butcher ask for bavette steak, flap meat loin or sirloin tips.

Swaps and Substitutions

The steak marinade has most ingredients in your pantry staple category, but that's okay if you're missing a couple! These ingredients are easy to substitute with.

• Don't have red wine vinegar? Use half the amount of sherry vinegar.
• Substitute soy sauce for Worcestershire sauce, equal amounts.
• Use 1 tablespoon of freshly grated garlic in place of substitute garlic powder.

Tips for Your Steak Tips

• Ask your butcher to precut the meat into 2 inch cubes before you head home. Since flap meat often arrives as long strips with the grain running crosswise, you are going to have to slice with the grain in order to get even tips. Instead I recommend you cut each strip in half lengthwise (into the grain), then cut each half in 2 inch pieces (across the grain).
• An abundance of meat thermometers really helps with beautifully cooked steak tips!
• They're unlike other cuts of meat and, steak tips being the most tender of all, between medium rare and medium steak tips will taste nice and are more tender than rare pieces which will taste chewy and unpleasent.

Usually, during my recipe developing, testing phase of the day, I want the easiest, quickest dinner possible… enter the sheet pan dinner (SPD). I tend to lean towards an SPD … one pan, minimal clean up, and not too much brain power involved.

The first step this recipe does that I love is "minimalism" to the nth degree — the teriyaki sauce in this recipe is jarred. It's actually really easy to make your own, just like in this teriyaki steak recipe.

Getting the Teriyaki Saucy

Teriyaki is made with sugar so there should be a gloss, and sauce should glaze the salmon. To thicken your sauce, put the remaining the teriyaki sauce in a non stick saucepan over medium high while the salmon is cooking. Cook until sauce coats the back of a spoon, about 3 minutes then bring to a boil.

Salmon That's Sheet Pan Ready

When you are buying salmon, buy the pieces of the fillet that are 6 to 7 ounces each and center cut. The pieces aren't huge due to how the Tassles are cut, so they cook nicely. Also, the center-cut pieces are fairly even in thickness, so they'll also cook evenly. It doesn't serve a purpose in asking to have the skin removed because that is just a little extra insulation from the heat of the pan while cooking the salmon.

Say Goodbye to Dry Salmon

The leading mistake when cooking salmon is making it too dry. Your fish is already over cooked if you cook it till it's opaque in the centre!

To check for doneness, however, the ideal method is by using a thermometer — you want it to read between 130°F and 135°F when you insert it into the fish's center. If you don't have a thermometer, then stick part of a paring knife into the thickest part of your fish and see what color you get. The outside should be opaque and the center should looks pale pink and translucent. While the fillets rest, they cook.

After the salmon is cooked out of the oven let it rest. The exterior may even be hotter than the interior, which may be slightly under cooked. A few minutes later, the inside and outside temperatures reach a balance, and homeostasis occurs so the fish is cooked evenly right through. It will be silky, delicious texture!

It was penne alla vodka. This is reflexive at this point for good reason. There is that perfect balance of acidity, richness, and great dandy of tang. It's comfort food and Italian elevated at the same time.

This baked version of our favorite dish, penne alla vodka, is easy to prep and minimal clean up for a low lift weeknight meal. I do it all in one pan (no boiling pasta separately!) and it takes less than 10 minutes to prepare—leaving you to do what you choose while dinner slowly rises in the oven.

The pasta cooks right in the pan, meaning it's soaking in tons of sauce, seasonings, and so on. For instance, we found that, once everyone was in the oven together, the whole dish feels more cohesive down the line. It's a win… win. Convenient. Tasty.

Baked Penne alla Vodka Tips and Tricks

• Make sure it's with a good quality tomato sauce. We didn't so make sure you're using a fresh and flavorful tomato sauce if you're not making your own. However, we like Victoria or like Rao's, both found in bulk at Costco.
• Don't skip the vodka. We've done this before out of the belief that vodka is unnecessary, and in fact it is necessary! It adds that good bite that gives room for the sauce to emulsify to a smooth cohesive texture. If you don't want to drink alcohol, then water and a squeeze of lemon juice are a good substitute.
• Stir the pasta as little as possible, keep it as submerged as you can throughout the process. In thinking of this advice, there are two times to remember it: when you first put the pasta in the oven, and once you mix it, when you put it back in to cook uncovered. Some of the noodles may fall out but the pasta should be at least partially covered with liquid so that they do cook well.

Substitutions and Variations

• Make it extra cheesy: For an extra creamy pasta, add mozzarella on top or dolloped with ricotta.
• Add other vegetables: Ripened, green peas, roasted eggplant, sautéed or caramelised mushrooms would make great match for a tofu dip. We'd also suggest mixing in your cooked vegetables a few minutes before sprinkling on the shredded cheese just before the pasta begins to bake for 10-minutes altogether.
• Add protein: Instead of cooked soy curls we like to add them but you could also add grilled chicken, chicken cutlet, or Italian sausage. For the pasta, you'll cook the protein again and then add them in before the cheese, or you can serve side by side with the pasta.
• Add spice: For an arrabbiata sauce, add 1/4 to 1/2 teaspoon of red chili flakes, and nothing more, with the rest of the seasonings.

Made by simply simmering everything together on the stovetop, this is a hearty, easy one pot meal. Nilagang baka are the ingredients that can be found all year, but nilagang baka makes for nice chilly days because the warmth of the stockpot warms the kitchen. In fact, it's sheer comfort food, particularly when accompanied with steamed rice.

This Filipino classic is one of the best things I've come across about this – you can cook this anywhere in the world with what is probably the most basic ingredients around.

What Is Nilagang Baka?

Tender beef cubes simmered in a clear broth combined with potatoes, carrots and leafy greens make up nilagang baka, Filipino beef nilaga. Meat, garlic, onions, and a tiny little patis (fish sauce) give these flavors a savory richness.

Tagalog term for 'boiled,' and a cooking method of simmering meats, fish, or vegetables in water or clear broth is nilaga. As in this recipe, it can be cooked in a deep stockpot on a simmering low fire or stovetop for two hours.

How does Nilagang Baka Taste Like?

This can be attributed to the fact that the Nilagang baka has just a hint of saltiness as a result of the tablespoons of patis that we added to the broth. Food historian Doreen G. Fernandez explained that this kind of saltiness is what Filipinos would consider a Filipino taste because our food is eaten against the bland background of rice. But, since rice is steamed plain, it's a neutral dish onto which salty sauces can be piled.

Fernandez says the best patis is not fishy smelling at all, but frequently amber colored and aromatic. I buy fish sauce from Asian or online markets.

What Kind of Beef to Use

Typically there would be beef chuck or stew meat in beef nilaga. Beef shanks that have prominent marrow in the middle of the bone (this type of beef nilaga is called bulalo) are good if available, too.

In the last few years beef has gotten expensive, so these days I mix up my beef cuts I use for nilaga, stew meat and beef short ribs.

Great for Beginners

Even the easy Filipino all-in-one meals to cook. I recommend this nilagang baka when friends who are new to Philippine cooking want to learn a recipe.

On weekends I have time, I cook the meat till it's oh so tender and freeze the mixture for another day. Before a busy week night, I can take it out of the freezer, thaw it, reheat it. I cook the veggies last.

Easy Swaps and Substitutions

You can substitute 4 cups of the water for beef stock (or broth) for more depth of flavor. Or you can swap the potatoes in the recipe for newer sweet potatoes. In place of the green cabbage for the greens, try Napa cabbage or bok choy.

This recipe is flexible with the vegetables and in season or following your preference you can increase in quantity and variety.

Back to school brings with it a plethora of emotions for the kids heading into another year: nerves and some excitement that summer is over. I feel pressure to keep it all together, but for me really. Paperwork to fill out, school supplies to buy, and busy evenings of homework and extracurriculiars.

Planning easy comforting meals is one of the most important things I can do for myself and my family. A time to not push my family to try wildly different dishes. Right now we are all coping with enough newness. That doesn't mean we will eat the same old thing each night. I make change from our favorites but I make it interesting. I'll make a slightly different stir fry, buy cool shapes of pasta or add another bunch of spices.

Below are dinners that are all on the table in 30 minutes, and hopefully will all make everyone's night just a little bit better. To help us lean into these easy family faves that will help everyone keep it all together.

1. Lemon Pepper Chicken Breasts

There's no genius move than coating chicken breasts in flour. It adds texture for some added crunch and helps keep the moisture in. The pan sauce makes this dish creamy and makes the butter really come through.

2. Garam Masala Fish Sticks

Realistically, it's been a minute since I've eaten fish sticks. If you haven't made it yourself, this homemade version beats the freezer section hands down. Slice cut cod into equal sized pieces, dust with spices, then bake them until they are crispy. If you want an even crispier option, then use the air fryer.

3. Burger Salad

All that delicious burger stuff (patty, toppings, sauce) — keep it, and make that a dinner salad. But iceberg lettuce adds a nice crunch and use your favorite lettuce and whatever tomatoes you have handy. Spend some time and enjoy the most delicious tasting burger you have ever had.

4. Buffalo Chicken Tacos

Tortilla wrap takes your classic buffalo chicken delights without the need for an oven! This is exactly the type of low effort/high reward weeknight dinner we all crave — rotisserie chicken and a bag of coleslaw mix.

5. Chop Suey

This Chinese American favorite is satisfying enough to grab your wok. Stir fried loads of chicken thighs and vegetables and coated with a pantry sauce which will have you licking the plate. Serve with rice.

6. Microwave Red Curry Poached Salmon

With poached salmon in an aromatics curry sauce this was sounding like it would need multiple pans and an oven, but the microwave does all the heavy lifting in this family meal. It serves best with jasmine rice and chopped herbs.

7. Ultimate French Bread Pizza

Soft wide French bread is a welcome break from pre baked pizza crusts. It doesn't require the added work, and it gives off deep dish vibes. Let your favorite toppings place on top and make an extra one for tomorrow's lunch.

8. Skillet Cacio e Pepe Tortellini With Wilted Greens

Skip the pot of boiling water and make an easy dinner even easier. Olive oil is used to cook a frozen tortellini skillet directly. Serve topped with your favourite cheese and add in your favourite greens, like baby spinach or chopped kale, when stirred in.

9. Paccheri with Quick Sausage Ragu

Serve the family something new — with a new-to-them pasta shape. This is a thick, tubular pasta that will hold up to a whole lotta thick and meaty sauces, like this ragu. So in this version italian sausage is browned and mixed with spices, tomato paste, pasta water and heavy cream for a comforting, hearty meal.

10. Easy Beef Bulgogi

Anything salty sweet beef is an always weeknight winner. Recipe developer Cecilia Hae-Jin Lee says "Bulgogi is a marinated and grilled beef that's popular at Korean restaurants, but it's easy to make at home." Go for marbled beef and sear that cast iron skillet really well. Serve with banchan and rice.

11. Creamy Miso Mushroom Pasta

Miso makes a great additional flavoring to pasta. Fermented soybeans make for a white miso which rounds out the pasta and mushroom dish without overpowering. Grocery store or no grocery store, you'll find it in the refrigerated section, most likely alongside the tofu.

12. Creamy Chicken Florentine

This skillet chicken recipe is quick, easy, and lusciously creamy — it also provides a new take on chicken breasts. As a bonus, spinach is added to the sauce, so if you don't want to make a salad, you don't have to.

13. Instant Pot Eggplant Chickpea Stew

Once the weather cools, the Instant Pot is in heavy use — I need super fast and easy meals. While eggplant isn't an easy veggie to cook, let this be the one that helps you ignore entirely the worried looks and, instead, go all out. Lastly, you can make the meal vegan by using plant based feta cheese as a topping.

14. Sheet Pan Shrimp and Asparagus

Shrimp and Asparagus cook notoriously fast. Garlic butter sauce over top, and it all comes together in a mouth water to family meal. Serve it with pasta or rice.

15. BLT Wraps

Use warm weather and ripe tomatoes (and maybe even a chicken, since roasting will exclude the odor from your house!) to make some easy back to school meals. Tasty lunches could be made with leftovers, obviously. Slice turkey and add for heartier meal.

16. Creamy Cavatappi

It sounds fancy but this is really a mac and cheese. It required no roux, just a thick, creamy, cheesy sauce that gets made on the stovetop. When the pasta boils, set the timer and don't necessarily overcook it.

17. Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers

Gnocchi is not the same, not all pasta is the same. Roasting gnocchi on a sheet pan ensures you don't lose flavor while cooking the pasta without it becoming over soaked with moisture. Quick cooking vegetables make sure everything is done the same time.

18. Antipasto Salad

This is a flavour packed salad that is no cook. It's also a great emergency meal because you can stock all the ingredients in your pantry and have dinner ready in minutes.

19. Easy Avocado and Black Bean Quesadillas

I'm constantly looking for ways to get my family to eat more beans and one of the coolest ways to do it is to spread it between a crispy tortilla. Canned beans will never again be wasted on bland beans and will be begging for more of this black bean filling.

20. Sheet Pan Grilled Cheese Sandwiches

Grilled cheese seems to be something I make on the regular and making all of them at once seems like a dream come true. Toasting the bread quickly and evenly, first preheat the sheet pan.

21. Easy Pork Fried Rice

For those weeknights fried rice is definitely the way to go. The pork loin and frozen veggies make this a barely any chopping recipe. Try fry the rice on the weekend to give yourself time for it to chill and dry before frying.

22. Hot Ham and Cheese Sliders

This easy meal gets a buttery upgrade for slider buns. You let it cool, then brush it with compound butter, spread it over the buns, and pop them in the oven till the ham is warm and the cheese is melted. It pairs nicely with crunchy carrot sticks and dinner will disappear in a minute.

23. Air Fryer Salmon

We are well aware of how the air fryer creates a wicked tater tot, but that's not all it can do; it can also salvage you weeknight. Get salmon filets with the skin on them so you can help fight the problem of overcooking. No air fryer? Give this easy brown sugar salmon recipe a try.

24. Smashburger

Smashburgers for dinner, it's time to get out the griddle. Let the kids mix the sauce before they set out the toppings. So, these burgers cook quickly and you're going to have to pay attention.

25. Grilled Chicken Caesar Salad

While school may be in session, that doesn't mean you have to take the grill off. That means I like to marinate the chicken and chop the lettuce the night before if we're all hungry and tired so dinner is just a few minutes away.

I used to have an interactive book that my son had when he was two – it was a book that asked questions, and you had to use a stylus to touch the correct picture, which the book told you of a word answer. Toddlers were asked in one category to say if a particular food was provided for breakfast or dinner. When he figured out pancakes were a dinner food, he would get really mad and would blow up because we would get to pancakes. The book would buzz, which meant he had selected the wrong answer, and I would have to explain a befuddled toddler that though the book wasn't wrong, both the book and he weren't either.

I have always been pro breakfast for dinner. I mean trust, brinner as they sometimes call it. Traditional breakfast foods are quick to cook up and sometimes I choose to make them for dinner. I choose to do this at times because I just want to mix it up with our regular dinner schedule.

Super quick omelets, easy casseroles that feed two dinners (enough to dine on tonight and the rest for another night) are these 18 breakfast recipes. And some of them are even make ahead so you can just heat up brinner, fill up and get on with your busy night.

1. Breakfast Pizza With Cheddar, Bacon, and Eggs

Makes for a quick dinner, the base for this pizza is store bought dough or crust (or make your own if you'd rather), topped with cheddar, bacon and eggs. Cook the pizza partially before adding the eggs and then finish off until you do the eggs properly.

2. Sheet Pan English Breakfast

You may have had a full English breakfast and know just how filling they can be. It's a plate with sausage, beans, tomatoes, mushrooms and eggs. Make 4 servings of this sheet pan version with little cleanup.

3. Sweet Potato Waffles with Fried Eggs

This is a waffle recipe perfect for breakfast, lunch or dinner. Mashed sweet potatoes are used to make the waffles. After, top with eggs, bacon and scallions. Then drizzle with honey.

4. Easy Breakfast Casserole

This is your best friend adaptable casserole recipe. You won't have eggs, milk, cheese or bread but you can fill it with any meats such as bacon or crumbled sausage and whatever veggies you have on hand. If you already have the time in the morning, make it, put it in the fridge without baking, and pop it in the oven when you get home.

5. Chorizo and Egg Tacos

Chorizo and scrambled eggs are great dinner kitchen ingredients. Put them in a taco, and top them with the usual taco toppings, and these breakfast tacos may become your go to dinner tacos.

6. Corned Beef Hash

Leftover from making homemade corned beef or deli corned beef and potatoes, chop up corned beef and pan fry to add to an onion mixture. The fried eggs serve themselves well on the side and you can ladle any extra yum right out of the egg into the hash.

7. Breakfast Wraps With Spinach And Feta

Make ahead spinach and feta wraps are an excellent idea. But as I said, these are intended to be breakfast wraps—or breakfast wrappers—but this recipe for scrambled egg wraps with wrap thus with wrap works quite well for dinner, also. Reheat in a microwave from the fridge or freezer.

8. Savory Dutch Baby Pancake with Salmon and Fried Egg

A Dutch baby is a pancake that's baked in a hot skillet. This version becomes a complete meal when you add salmon and an egg on top. It comes together in just 30 minutes, making it a quick, unexpected dinner.

9. Zucchini Breakfast Casserole

It's sort of a casserole, sort of a strata, kind of a frittata but it's baked instead of cooked on the stove. Bread, cheese (Parm and cottage), eggs, zucchini, tomato, and basil go into a 9x13-inch baking dish for dinner (or breakfast or lunch) for a crowd.

10. Shakshuka with Feta, Olives, and Peppers

This one-skillet dish of eggs and bell peppers simmer on the stovetop in a cumin and smoked paprika infused tomato sauce. Sprinkle feta and pitted olives to top it off. Serve with crusty bread to soak up all the goodness.

11. Buttermilk Pancakes

No breakfast for dinner list would be complete without pancakes. Buttermilk gives these pancakes a tangy note, but otherwise, these are straight forward pancakes waiting for you to top with whatever you want such as blueberries or go salty and top with bacon or proscuitto before adding the maple syrup.

12. Spiced Pumpkin Waffles

Spiced with cinnamon, cloves, and nutmeg, these waffles are made with pumpkin purée. Top with toasted pecans and whipped ricotta to make them savory. Or go ahead and do them up breakfast style with apple sauce and maple syrup.

13. Breakfast Quesadilla with Black Beans and Eggs

It's ready in twenty minutes and dinner. You can freeze the extras from this batch of scrambled eggs, black bean, green chile, red onion, and cheese quesadillas stuffed into flour tortillas, making a batch ahead of time so you can enjoy them later on nights where you only have 20 minutes to put dinner on the table.

14. Easy Breakfast Casserole With Prosciutto

This savory breakfast casserole is easy to make and also make a great dinner. Then mix eggs and torn bread pieces together, and throw in asparagus and greens, proscuitto, milk, cottage cheese and cheddar. If you don't include the poscuitto, it's vegetarian. Serve with a fresh salad.

15. Denver Omelet

This omelet uses leftover ham, but if you have that, too, and some bell peppers, great! A classic Denver Omelet is easily whipped up adding cheddar cheese. Enjoy with your favorite hot sauce.

16. German Farmer's Breakfast

Interested in a bit of Bauernfruheustuck for dinner? In German, it is this meal made of potatoes, eggs, green onion, bell peppers, parsley and chopped ham — that's the German word for the meal. Top with ketchup.

17. Huevos Rancheros

You need three simple ingredients — eggs, salsa, tortillas — and it takes 20 minutes to make one delicious meal! Saute olive oil in pan and heat corn tortillas. Cover salsa and fried eggs atop the tortillas. Sprinkle with cilantro. Chow down.

18. Zucchini Tomato Quiche

This quiche has a lot of vegetables, cream, Parm, and herbs and is a great breakfast, lunch, brunch, or dinner make ahead. This can be kept in the fridge for 3 days or in the freezer for about 3 months, allowing you to eat it one night, and then have slices for other nights when you're in a hurry.