Meals With Monet: Weekly Meal Plan #28

Breakfast is truly the best meal of the day. There is no other time that you can have waffles, syrup, and butter and call it a meal — it’s magical! Growing up, my mom would do breakfast for dinner about once a month and it was my favorite thing. This week, we’re bringing back that memory and dedicating this weekly meal plan to breakfast for dinner. Let’s eat!

Grocery List

Monday: Breakfast Nachos

Thank you Pure Wow for the recipe!

Ingredients

• 10 frozen waffles (thawed and cut into quarters)

• 2 cups shredded cheddar cheese

• 2 Tbsp butter

• 4 eggs

• 6 pieces cooked bacon (crumbled)

• ½ cup salsa

• ½ red onion (minced)

• 1 avocado (cubed)

• ⅓ cup minced cilantro

Directions

1. Preheat the oven to 400°F and lightly grease a baking sheet with nonstick spray. 

2. Arrange the waffles in an even layer on the baking sheet. Sprinkle the cheese over the waffles, then transfer the sheet to the oven. Bake until the waffles are golden and the cheese has melted — about 8-10 minutes. 

3. While the nachos bake, melt the butter in a large skillet over medium heat. Fry the eggs until the whites are set but the yolks are still runny. 

4. Once the nachos come out of the oven, transfer the eggs to the baking sheet, placing them on top of the waffles. 

5. Sprinkle the bacon evenly over the nachos and drizzle them with salsa. Top with red onion, avocado, and cilantro. Serve immediately.

Tuesday: Savory Slow Cooker Oatmeal with Crispy Bacon

Thank you Cotter Crunch for the recipe!

Ingredients

Slow Cooker Oatmeal: 

• 1 + ¼ cup rolled oats

• 1 cup squash (diced and peeled)

• 1 Tbsp butter

• 2 Tbsp flaxseed (optional)

• 1 tsp minced garlic

• 1 tsp sea salt

• Pinch black pepper

• ½ cup sliced cherry tomatoes

• ¼ cup Parmesan cheese

• 1 tsp red pepper flakes

• ¾ cup broth

• 2 cup plain almond milk

• ½ cup water

Bacon:

• 1 + ½ oz. uncured bacon

• ¼ cup sliced red onion

Directions

1. Add all the oatmeal ingredients except the water into a slow cooker. Mix everything together and set on high for 3 hours or low for 5 hours. Stir and scrape the sides of the slow cooker every hour. Add ¼ cup of water or milk if you want to thin out the oats during the last hour of cooking. 

2. When the oats are ready, preheat the oven to 350°F and line a baking tray with foil. Place the bacon strips and sliced onion on the tray on top of the foil. Bake for 15 minutes or until the bacon is crispy. Reserve ½ – 1 tablespoon of the bacon grease and stir it into the oats before serving. 

3. Spoon the savory oatmeal into the bowls. Add your toppings of choice, crispy bacon, and onions to garnish.

Wednesday: Puff Pastry Breakfast Pizza

Thank you How Sweet Eats for the recipe!

Ingredients

• 2 sheets thawed puff pastry

• 8 slices bacon 

• 7 large eggs 

• 6 oz. sharp white cheddar

• Freshly ground black pepper

• 3 Tbsp fresh snipped chives

Directions

1. Preheat the oven to 425°F and set the puff pastry out to thaw it. 

2. Heat a skillet over medium-low heat and cook the bacon until it’s almost completely cooked with the fat rendered, but not burnt or crispy. 

3. Place the puff pastry sheets on a baking sheet lined with parchment paper. Slightly roll up the edges of the pastries to create an edge for the crust. Mix 1 egg and ¼ teaspoon of water for egg wash and brush the pastry. 

4. Sprinkle the pizza with grated cheese and bacon over both pastries. Crack each egg into a separate bowl, then gently pour it onto the pastry. Sprinkle everything with black pepper. 

5. Bake the pizzas for 20-25 minutes or until the pastry and cheese are golden and the eggs are set. Remove the pastries and sprinkle them with chives. Slice and serve!

Thursday: Sheet Pan Eggs with Smoked Salmon, Cream Cheese, and Dill

Thank you Pure Wow for the recipe!

Ingredients

• 1 + ½ Tbsp unsalted butter

• 12 eggs

• ⅓ cup whole milk 

• Salt and pepper

• ¼ cup chopped fresh dill 

• 1 + ½ cups chopped smoked salmon

• ½ cup cream cheese

• ½ red onion (minced)

• 3 Tbsp capers

Directions

1. Preheat the oven to 300°F and lightly grease a baking sheet with the butter. 

2. In a medium bowl, whisk the eggs. Add the milk, salt, pepper, and half the dill. 

3. Pour the eggs into the prepared pan. Arrange the smoked salmon evenly over the eggs and add dollops of cream cheese. 

4. Transfer the pan to the oven and bake until the eggs are just set, 15-17 minutes.

5. Slice the eggs into 12 even pieces. Serve immediately and garnish with red onions, capers, and the rest of the dill.

Friday: Blueberry French Toast Casserole

Thank you Insanely Good Recipes for the recipe!

Ingredients

• 12 slices day-old bread (cut into 1-inch cubes)

• 2 packages cream cheese (cut into 1-inch cubes)

• 1 cup fresh blueberries

• 12 eggs (beaten)

• 2 cups milk 

• 1 tsp vanilla extract

• ⅓ cup maple syrup 

• 1 cup sugar

• 2 Tbsp cornstarch

• 1 cup water

• 1 cup fresh blueberries

• 1 Tbsp butter

Directions

1. Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes in the dish and top with the cream cheese cubes. Sprinkle 1 cup of blueberries over the cream cheese and top with the remaining bread cubes. 

2. In a large bowl, mix the eggs, milk, vanilla, and syrup. Pour the mixture over the bread cubes, cover, and refrigerate overnight or all day. 

3. Remove the pan from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. 

4. Cover and bake for 30 minutes. Uncover and continue to bake for 25-30 minutes until the center is firm and lightly browned. 

5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring the mixture to a boil stirring constantly for 3-4 minutes. Mix in the remaining 1 cup of blueberries. Reduce the heat and simmer for 10 minutes until the blueberries burst. Stir in the butter and pour over the French toast.

Are you excited about breakfast for dinner? Comment your favorite recipe below!

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