Shake up dinnertime

By Scott Stegmaier

Summer days are flying by and soon it will be that time again. Time to get back into a routine. For us that means school and soccer. And between the two, Monday through Sunday comes and goes quickly.

While we still make time for family dinner, we sometimes like to switch it up a bit and have breakfast instead. The children love breakfast for dinner. It is easy to make and the ideas are endless.

There are so many ways the children can help with this dinner. Learning how to crack an egg is something they will never forget. I remember my first time. Dipping the bread in the egg batter — so easy and so much fun.

Having breakfast for dinner breaks the monotonous routine we all adopt once summer ends. Shaking it up a bit shares in the element of surprise. A food vacation perhaps.

Below is a super easy recipe we enjoy. From our family to yours, we hope you will take the time to shake up dinnertime.


1 ½ dozen eggs
½ lb. bacon
8 oz. shredded cheddar cheese
Unsalted butter
Sourdough loaf
Powdered sugar
Maple syrup


Bacon Egg Cheese Muffins: Pre-cook bacon; dice to your preference. Scramble eggs, splash of milk, pinch of salt and  pepper together. Pour 1/3 cup of mixture into each baking cup pan. Bake at 325 degrees for five minutes. Add diced bacon and shredded cheese. Continue to bake for 13 more minutes.

Cinnamon Sourdough French Toast: Scramble eggs, splash of milk and several dashes of cinnamon together. Butter pan and turn on medium low. Dip bread in mixture and cook for 3 minutes on each side. Serve with sifted powdered sugar and a fruitful infused syrup.

Strawberry and Blueberry Syrup: Dice 1 lb. rinsed strawberries. Rinse ½ lb. blueberries. On low heat add fruit and ½ cup of your favorite syrup. Allow to come to a simmer and turn off. Let sit for five minutes.

Follow Scott Stegmaier on Instagram @dinnerwiththestegmaiers

Photo courtesy Edana Stegmaier

Breakfast for dinner


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