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Breakfast for dinner, the new foodie fad according to Susan Giacoumopoulos

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Breakfast has long been served anytime of the day in certain restaurants and diners across the US, said Susan Giacoumopoulos, a foodie who has been around the industry for over thirty-two years.

“In a diner, breakfast is something people wanted all the time, there was no specific breakfast time because they could have it for dinner too,” Giacoumopoulos said.

“Brinner” is the newest foodie fad embraced by home cooks; having breakfast for dinner.

This is in no small part due to the proliferation of successful food shows being showcased on The Food Network. One of the most popular, “Diners, Drive-ins and Dives,” hosted by Guy Fieri showcases America’s classic “greasy spoon” restaurants. Many of these restaurants serve breakfast all day long, and for some, it is their most popular menu item.

If you are a fan of the show, you know Guy’s aversion to eggs. It is a running theme on the show, as many a chef has tried to get him to taste their dishes prepared with a fried egg on the top. He deftly eats around the eggs to give his now famous critique of the dish.

Busy families don’t always have the time to get together at the local restaurant to just sit down and enjoy a light meal at dinnertime. Singles come home exhausted and starving after a long day and do not have the energy to cook the traditional 3 part meal.

No longer is breakfast food just for the morning. Home cooks are recognizing the convenience and nutritional value of serving our favorite traditional breakfast foods at the dinnertime meal.

“Everyone loves breakfast, and what’s not to love?” Susan Giacoumopoulos’ husband said. “It is quick, easy, and delicious.”

Research also suggests that eating a healthy morning meal means you are getting your vitamins and minerals. Breakfast staples are packed with disease-fighting nutrients. Eggs contain protein and brain power boosting choline. Oatmeal is packed with fiber and lowers cholesterol. Fruit, especially blueberries, are a rich source of antioxidants.

“Why limit these power foods to the mornings?” said Giacoumopoulos. “We all have had our share of pizza for breakfast, so scrambled eggs for dinner, isn’t a stretch.”

Breakfast for dinner is a fun change of pace, with a few real advantages. Our favorite breakfast foods are quick, satisfying, and easily made from ingredients we have on hand in our pantry. The usual suspects being eggs, potatoes, and flour, all inexpensive ingredients, perfect for a quick cost saving weeknight meal. Add a quick salad as a side, and it ensures you are getting your recommended daily serving of vegetables.

“Having a light breakfast for dinner instead of the traditional pasta, meat and potatoes, or a casserole has health benefits,” said Natalie A. Nevins, director of medical education for the Downey Regional Medical Center in Downey California. “The ingredients in breakfast foods are lower in calories.”

Eggs are packed with protein, and amino acids, and are also one of the few, significant sources of vitamin D, which is important for absorbing calcium for stronger bones. Whole grains in the form of bread cereal or oatmeal, are a super food that contain a great source of fiber. Fiber is essential for a healthy heart and digestive tract, and can help reduce the risk of heart disease, cancer and diabetes.

Omelets are quick and easy, and ensure that people are getting all the nutrients they need. In many families, men are doing the cooking, and Susan Giacoumopoulos’ husband loves to sauté favorite vegetable like mushrooms, spinach, and broccoli to a mixture of one egg white with one egg with the yolk, and low-fat cheese. To add some pizzazz, you can top with salsa and avocado.

Eating breakfast for dinner is not just a kid thing. Many of us are having our not-so-secret favorites like French toast or frittatas as our evening meals. To upgrade French toast, Susan Giacoumopoulos’ husband suggests crusty Italian ciabatta bread, layered with Gruyère cheese, and top it with fresh, tart apple syrup. Another family keeper is to dress up a basic fried egg sandwich, add caramelized onions, peppery arugula and smoky bacon or for a twist, substitute the eggs for tuna.

Quiche is a sophisticated choice for dinner. Add broccoli, cheddar cheese and spice with a hint of nutmeg, to make a perfect dinner when paired with bread, soup, or salad.

Breakfast for dinner does not have to just be boring scrambled eggs on toast. For a spicy twist, Martha Stewart shares her best recipe for eggs in a tomato sauce.

Eggs in Spicy Tomato Sauce
4 slices bacon, cut 1/2 inch thick crosswise
4 cloves garlic, chopped
1 to 2 tablespoons chopped chipotle chiles in adobo
2 cans (28 ounces each) whole peeled tomatoes in juice
Coarse salt and ground pepper
8 large eggs
1/2 cup crumbled feta cheese

You can find many delicious breakfast recipes on Martha’s website, including salmon scrambled eggs on toast, fried eggs and collard greens over polenta, fluffy ricotta pancakes, and steel cut oats with dates, coconut, cinnamon and pecans.

What's more fun than eating breakfast food for dinner? Susan Giacoumopoulos’ husband suggests that you surprise your family at your next sit-down dinner with bacon and eggs, or any variation of breakfast foods, for a delicious, quick and easy to prepare meal.

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