Grandma’s Scrambled Egg Recipe and 6 Ideas for Brinner

by heidi on March 14, 2012

I have a love/hate relationship with Daylight Savings Time.

I love it for giving me more time to do “fun stuff”—verses “boring stuff”—with Smudge, like flying kites or taking the dogs for walks. I hate it for making me get up earlier than my body wants to and making me eat my breakfast at work because I’m running late.

Grandma's Scrambled Eggs for Brinner |

But one thing that comes of missing my breakfast routine is that since I still have the craving, why not switch it up and serve up a little breakfast for dinner? Or as I recently learned via some of my Twitter friends, brinner anyone? And that’s a meal that always throws me back to my youth.

When my dad would get a March hair and decide to take over the dinner cooking duties, he had four recipes he rotated in and out: Pheasant, nachos, daddy’s hamburgers and my Grandma’s Scrambled Eggs.

My dad, or D.W. as we call him, really is a prep cook at heart. Mise en place, and the clean up, that’s what he’s all about. It must come from his German heritage, to have everything ready ahead of time and always thinking one step ahead. He’d chop all of his veggies before ever thinking of heating up a pan. Get all of the eggs cracked and mixed, patiently waiting to slither into the sizzling butter. And then make sure it was all nice and tidy in the end.

Foodie Crush Grandmas EggsSo when you saw him pull out the electric fry-pan, you knew it was time for an homage to his mother, my Grandma Frieda, and breakfast for dinner. It really was more about the process, slow and easy, creating the creamiest, savory scrambled eggs with plenty of add-ins to keep it interesting.

It was always a bit decadent, kind of forbidden, pretty much CRAZY! Hey, I was eleven. Dinner for breakfast was crazy.

Now that it’s just DW and my mom, I don’t know how long its been since they’ve had brinner. Do they serve brinner at the local Indian buffet? I’ll have to ask.

These eggs are soft and moist thanks to the addition of a couple of tablespoons of water and patience. As in don’t rush the process. I used to add milk, but discovered water makes an even lighter but still creamy scramble.

Grandma’s Scrambled Egg

Serving Size: Serves 4

Grandma’s Scrambled Egg


8 large eggs, I use omega-3 fortified
1 teaspoon worcestershire sauce
1 teaspoon kosher salt
2 tablespoons water
2 tablespoons butter, divided
1/2 lb bacon, chopped into 1/3” strips
10-12 button mushrooms, cleaned, stemmed and sliced
2 green onions, chopped


  1. 1. Heat a large non-stick fry pan over medium heat. Add sliced bacon and cook for 4-5 minutes, stirring so bacon fries evenly to desired doneness. Line a plate with a paper towel. Remove bacon from pan to a plate lined with a paper towel and let grease drain. Discard bacon grease and wipe pan clean with another paper towel.
  2. 2. Heat frypan over medium and melt one tablespoon of butter in pan. Add mushrooms and sauté for 4-5 minutes. Add in green onion and sauté for one minute. Remove from pan and set aside.
  3. 3. In a large bowl or quart measuring cup, crack eggs and beat until well blended. Add water and worcestershire sauce and salt.
  4. 4. Re-heat the same non-stick large fry pan over medium heat and melt remaining tablespoon butter. Pour in egg mixture and let cook for about a minute. AGently pull eggs from side to center of pan, allowing liquid egg to meet the hot pan until eggs have gently set but are still a bit runny. Add in bacon, mushrooms and green onion and fold gently into eggs. Remove from heat when set but still soft. Eggs will continue to cook. Plate immediately and serve.

Looking for a few more variations on breakfast for dinner, and oh lookey. Here are some here.

Foodie Crush A Year of Food Breakfatst Tacophoto > The Year in Food

Armed with a cast-iron skillet and a penchant for a bite of spice, Kimberly rocks the brinner idea as she says “morning, noon and night” with The Year in Food’s Breakfast Tacos with Avocado Radish Salsa topped with avo, hot sauce, subtle cilantro and touch of tart feta.

Foodie Crush Cookie and Kate Pancakesphoto > Cookie and Kate

Giving us the sweet nod to breakfast for brinner, Kate delivers the healthy and hearty yum factor with Cookie & Kate’s Banana Oat Pancakes that are so naturally sweet syrup might become a brinner afterthought.

Foodie Crush Crepes of Wrath Breakfast Pizza

photo > Crepes of Wrath

Breakfast for dinner, or dinner for breakfast. It’s all semantics with Sydney’s Sourdough Breakfast Pizza from Crepes of Wrath, giving us dippify-able crust that fits either menu perfectly.

Foodie Crush A Communal Table Potato Hashphoto > A Communal Table

Fitting mom’s around the world’s needs into one recipe Nancy has her eye on the dinner time clock with A Communal Table’s Breakfast Potato Hash and brings a hearty, veggie option to an evening brinner.

Foodie Crush Stone Soup photo > The Stone Soup

Powered with protein, Jules protein packed Baked Eggs with Chorizo & Cannellini Beans is a filling, but super easy, classic Stone Soup solution for a quick and healthy weeknight brinner.

Foodie Crush E is for Eats French Toast BLTphoto > E is for Eat

Sportscaster by day, gourmet by night, Jaymee gives us our much anticipated bacon entry—what’s brinner without bacon?— with E is for Eat’s French Toast BLTs layering sweetened brioche dipped in eggness, sandwiched between tomato, lettuce and applewood bacon. It’s a brinner winner.

And look, you made it all the way to the end of this post! Just in time for this special update!

Foodie Crush Cookie CravingsI’ve mentioned that I’ve partnered with Maria from Two Peas and Their Pod to create their first cookbook, Cookie Cravings. In addition to the awesome new cookbook with Maria’s favorite recipes from her blog, and the new ones she’s created just for the cookbook, we thought it would be fun to create a bonus cookbook of sharing some of Maria’s favorite blogging buddies cookie recipes.

Foodie Crush Cookie DaysWith all new photography (yep, I got to photograph and style—and better yet TASTE—all of these tasty numbers) Cookie Days features Maria’s pick of recipes from Picky PalateBrown Eyed BakerKevin and AmandaEat, Live, RunConfessions of a Cookbook QueenHow Sweet It Is, and Recipe Girl

And check out those sweet cookies on the cover, showcasing the mad talents of Jessica from the blog How Sweet It Is. You know your cookies Jessica!

Cookie Cravings, along with the bonus Cookie Days and even more insider secrets to Maria’s mad cookie skills, will be going on sale next week. Eek, I can hardly believe the day is almost here.

So stay tuned OR SIGN UP for all of the details and start your diet now, because you won’t be able to resist these sweet treats once you see them.

Get more Foodie Crush breakfast for dinner recipes:
Ham and Cheese Souffle Breakfast Casserole
Dutch Babies
Chile Verde Huevos Rancheros
Frog In the Hole

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine


Posted in: breakfast and brunch,entrees,recipes

{ 24 comments… read them below or add one }

Averie @ Averie Cooks March 14, 2012 at 1:07 am

So excited about Maria’s book and congrats to you for no doubt, fabulous food photography & food styling.

I am loving all these brinner recipes, too!


Bev Weidner March 14, 2012 at 5:57 am

Breakfast for dinner is mah faaaaavorite thing ever. And every.single.thing. you posted is killing my stomach right now. Like, the good kill.


Cassie March 14, 2012 at 7:18 am

We looooove breakfast for dinner. Love these scrambled eggs too. Cannot wait for all the cookies!!


Emmy Kastner March 14, 2012 at 7:30 am

Breakfast for dinner is almost better than breakfast for breakfast. So good!


Erin March 14, 2012 at 7:34 am

I’m amazed at how much I eat breakfast for dinner usually because I’m too tired or lazy to cook a big meal and breakfast is so easy! Love all these ideas (and I can’t wait to try Kimberly’s tacos!)


Maria March 14, 2012 at 8:20 am

We love brinner at our house! And yes, we have more than just cereal:) Yay for cookies! I am SO excited for next week!


DessertForTwo March 14, 2012 at 8:38 am

My dad is the same way!
When my mom cooks, it looks not unlike a tornado swept through the kitchen. (I, unfortunately, take after her). But whenever my dad cooks, it’s slow and methodical. He believes in mis en place and cleans as he goes.

Now I’m craving brinner!


Cookie + Kate March 14, 2012 at 8:40 am

Your grandma’s scrambled eggs look so perfect, Heidi! I’m a fan of breakfast food at all hours. When my dad was in charge of dinner, we always had pancakes. They were one of the few foods my brothers and I always agreed upon. Thank you so much for including my banana pancakes, too! You’re the greatest.


Kris Mullen March 14, 2012 at 9:35 am

My mum and I used to have brinner (or what we called brupper) when I was a kid. I loved having eggs and toast at dinner. It felt so rebellious! (for an 8 year old at least). Great roundup of recipes, and your eggs look great! Thanks for sharing :)


Kimberley March 14, 2012 at 10:24 am

Does anything beat breakfast for dinner? Not really! Thanks for the kind shout out, Heidi.


Cookin' Canuck March 14, 2012 at 11:02 am

Yay – the brinner post! Your dad sounds like a very meticulous cook and I love that he shared his mum’s recipes with you. We adore waffles, eggs, pancakes for dinner. As you said, it really does feel forbidden and I always get a little cheer when I tell my kids what’s on the menu.


Korina Lo March 14, 2012 at 11:54 am

Looks very palatable. I haven’t tried mixing mushrooms with egg. How was it? I’ll do something like this pretty soon. Thanks for sharing this lovely food idea.



Alison @ Ingredients, Inc. March 14, 2012 at 12:21 pm

fabulous as usual


Simply Tia March 14, 2012 at 2:46 pm

I love this post! Gonna save it and try a couple of these. They all look great!!!


tracy March 14, 2012 at 4:38 pm

I know what I’m having for brinner!!!!!!!!


Krista March 14, 2012 at 5:01 pm

Worcestershire sauce makes everything better!! Those eggs look de-lish!


Tamara @jemofthesouth March 14, 2012 at 7:23 pm

These eggs look delicious!


Brooke March 15, 2012 at 10:35 am

Bill and I have two eggs dishes that we eat anytime of day, Eggs and Brown Rice (sounds ho hum-but so good!) and Chiliqules! MMM… Love EGGS!


The Cozy Herbivore March 15, 2012 at 12:21 pm

Oh my goodness, I LOVE breakfast for dinner! What a great post. I’m bookmarking so many of these recipes– I really can’t wait to try them!


patti March 15, 2012 at 12:24 pm

Loved it, great memories, great food. I’m going to have to get back to the kitchen and try some of these tasty looking treats. Xo


Deborah March 17, 2012 at 2:21 pm

Do you know how much I love breakfast foods? I could eat this every day and be a very happy girl.


Jennifer | Mother Thyme March 21, 2012 at 6:58 pm

We have not had brinner in such a long time but now you got me thinking about it. Great roundup of recipes. They all look delicious!


Cindy March 26, 2012 at 5:27 am

All eggs receipts looks great…but they will be even greater with a ton of onion inside!


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