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.
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.
So 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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
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
- ½ lb bacon chopped into ⅓” strips
- 10-12 button mushrooms cleaned, stemmed and sliced
- 2 green onions chopped
- 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.
- 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.
- In a large bowl or quart measuring cup, crack eggs and beat until well blended. Add water and worcestershire sauce and salt.
- 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.
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Great scrambled eggs recipe! I made them the filling to a flour tortilla to create a delicious breakfast taco. I ended up adding a complete container of pre-sliced Baby Bellas (8 oz) and the full package of bacon (12 oz). Next time, I will not add additional salt to the eggs as the bacon added some as well, but it was still delicious. Thanks for the recipe!
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All eggs receipts looks great…but they will be even greater with a ton of onion inside!
Jennifer | Mother Thyme
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!
Do you know how much I love breakfast foods? I could eat this every day and be a very happy girl.
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
The Cozy Herbivore
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!
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!
These eggs look delicious!
Worcestershire sauce makes everything better!! Those eggs look de-lish!
I know what I’m having for brinner!!!!!!!!
I love this post! Gonna save it and try a couple of these. They all look great!!!
Alison @ Ingredients, Inc.
fabulous as usual
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.
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.
Does anything beat breakfast for dinner? Not really! Thanks for the kind shout out, Heidi.
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 :)
Cookie + Kate
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.
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!
We love brinner at our house! And yes, we have more than just cereal:) Yay for cookies! I am SO excited for next week!
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!)
Breakfast for dinner is almost better than breakfast for breakfast. So good!
We looooove breakfast for dinner. Love these scrambled eggs too. Cannot wait for all the cookies!!
Breakfast for dinner is mah faaaaavorite thing ever. And every.single.thing. you posted is killing my stomach right now. Like, the good kill.
Averie @ Averie Cooks
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!