Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin French Toast Bake

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This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
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Servings
12 servings
Servings
12 servings
Pumpkin French Toast Bake
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Servings
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Servings
12 servings
Ingredients
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Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Overnight Breakfast Enchiladas

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Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.


Overnight Breakfast Enchiladas
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Servings
16 enchiladas
Servings
16 enchiladas
Overnight Breakfast Enchiladas
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Servings
16 enchiladas
Servings
16 enchiladas
Ingredients
Servings: enchiladas
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Instructions
  1. Wash hands and sanitize the preparation areas.
  2. Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
  3. In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
  4. Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
  5. To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
  6. In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
  7. Pour egg mixture over rolled enchiladas. Top with shredded cheese.
  8. Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
  9. When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
  10. When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
  11. FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.
Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.

Ham and Cheese Quiche

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Classic Ham and Cheese Quiche is an easy go to breakfast option. When days are busy, you can prepare this the night before and bake in the morning. Wake everyone with a warm homemade breakfast!


Ham and Cheese Quiche
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Servings
10 1 slice servings
Servings
10 1 slice servings
Ham and Cheese Quiche
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Servings
10 1 slice servings
Servings
10 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 375 Degrees F.
  3. In a large bowl whisk the eggs and milk together until well combined. Add in mustard and spices and continue to whisk until blended.
  4. Next, add in the diced ham, shredded cheese, and diced potatoes.
  5. Spray a pie dish with nonstick cooking spray. Add egg mixture to the dish and use a spoon to even out the mix-ins.
  6. Cook in the oven for 45 minutes or until the egg is set. Remove from the oven and let set for 10 minutes.
Recipe Notes

Cinnamon Apple Breakfast Casserole

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Cinnamon Apple Breakfast Casserole is a delicious and healthy breakfast option! Whether you’re meal prepping for the week or serving a group, this casserole can be easily pulled together. You can even assemble it the night before and bake in the morning!


Cinnamon Apple Breakfast Casserole
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Servings
12 3x4 inch square
Servings
12 3x4 inch square
Cinnamon Apple Breakfast Casserole
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Servings
12 3x4 inch square
Servings
12 3x4 inch square
Ingredients
Servings: 3x4 inch square
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Instructions
  1. Wash hands and clean preparation area, rinse apples under cool running water. Preheat your oven to 375 Degrees F.
  2. Remove the core from the apples and chop into small chunks.
  3. In a medium saucepan melt the butter.
  4. Add the apples and toss until all of the apples are coated with butter. Let the apples sit and begin to soften on a medium heat, stir occasionally.
  5. Add in ground cinnamon and toss. Add 1 Tablespoon brown sugar and add to the apples. This will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.
  6. In a medium bowl, whisk eggs and milk together, adding in ground nutmeg and vanilla and remaining brown sugar. Cut the bread into large chunks and add pieces to a baking pan.
  7. Pour the egg mixture over the bread, letting the bread soak up the egg and milk. Make sure to coat all of the bread.
  8. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.
  9. Cover the casserole and place in the oven and bake for 30 minutes. Remove from oven and sprinkle chopped pecans on top, cook for an additional 10 minutes or until the egg has set and the pecans are aromatic.
Recipe Notes

Breakfast Taquitos

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Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.


Breakfast Taquitos
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Servings
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Servings
12 servings
Breakfast Taquitos
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Servings
12 servings
Ingredients
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Instructions
  1. Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
  2. In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
  3. In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
  4. Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
  5. Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
  6. To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
  7. When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.
Recipe Notes

Quick Breakfast Taquitos Nutrition Facts Serving size 1 taquito (145g) servings per container Amount per serving Calories 240 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 100 mg 33 % Sodium 530 mg 23 % Total Carbohydrate 21 g 8 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 1 mcg 6 % Calcium 122 mg 10 % Iron 1 mg 6 % Potassium 58 mg 2 %

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