Breakfast For Dinner – Mom Code for “I’m Too Tired to Cook”


It’s one of those things that has been an unspoken mom truth for ages. When mom makes pancakes and eggs for dinner, it’s because she’s beat and too tired to cook! But for some reason the kids (and sometimes the husbands) think it’s a special treat or celebration. Moms pull out the “guess what we are having for dinner!” card and everyone is so excited. It’s a total mom win all around! But shhhh! It’s mom code.

I hate to admit it, but I have made breakfast for dinner for two nights this week. That’s got to be a record for me. The kids were so ecstatic my five year old hugged and kissed me!  I guess eating syrup covered waffles, with bacon and eggs qualifies as hitting the jackpot. I mean last night I made flounder, sweet potatoes and peas. You couldn’t hear a shotgun blast from three feet away, over the roar of disapproval.  I will say that bacon makes everything better, but in the case of dinnertime, breakfast food is my go-to meal when I’m just too tired to cook.


For those moms who are looking to cut back on food costs, doing breakfast for dinner is actually very economical. You can make an egg casserole or french toast casserole for under $3. Add to it some bacon or sausage and fruit, and you could feed a family of seven for under $10. That’s a serious score in my book. We went on an egg and cheese omelette diet for dinner for a time when money  was really tight. But then my eight year old boycotted all eggs for three years because of it. Go figure!

The yummiest french toast casserole recipe we have ever had is as follows…

Gluten Free, Dairy Free, French Toast Casserole

  • 12 slices of GF bread (it’s fine if the bread is frozen)
  • 1/2 C DF butter, melted
  • 1/2 C brown sugar
  • 2 tsp cinnamon
  • 5 eggs beaten
  • 1 1/2 C almond milk (cashew, coconut, soy, whatever)


Melt butter and pour into 9×13 pan. Add in brown sugar and cinnamon. Put the bread, in double layers on top of the sugar mixture. Mix the milk and eggs together and pour over the bread. Top by sprinkling brown sugar and cinnamon all over. Cover dish and refrigerate overnight. Bake at 350′ covered for 35 minutes. Bake an additional 10-15 minutes uncovered. Top with syrup, fruit or dairy free whipped topping.


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