Breakfast for Dinner and a BLT Pasta Dish

I love having breakfast for dinner. It reminds me of eating crispy, fried pancakes sprinkled with sugar and spread with prune butter at my Babcia’s house when I was young, or having BLTs for dinner with my family on dark winter evenings.

There are many great ways to incorporate breakfast foods in your dinnertime meal without breaking out the cereal bowls and footie pajamas (try making crepes and filling them with savoury ingredients like spinach, crumbled blue cheese, and slices of grilled steak, or go simple with this Spanish Omelet). One great option is this BLT Pasta dish (see the recipe below); it’s a take on the traditional BLT sandwich, without the bread and with a couple of extra additions.

Are you a breakfast for dinner kind of person? If so, what’s your go to breakfast item? Is it sweet? Savoury?

BLT Pasta
Serves 2 as a main, or 4 as a side

Ingredients:
2 cups uncooked No Yolks extra broad egg noodles
1 tablespoon extra-virgin olive oil
1 ½ cups chopped Canadian back bacon
1 ½ cups cherry tomatoes
2 cups chopped baby spinach
4 egg whites
1 tablespoon reduced fat mayonnaise
Coarse sea salt and fresh ground pepper, to taste

Instructions:
1) Cook noodles according to package directions, drain, and set aside.

2) Heat oil in a large pan over medium heat. Add the back bacon and cook until golden brown, stirring often.

3) Add the tomatoes and spinach and cook for two minutes. Add egg whites (do not stir in), and cook for two minutes. Add egg noodles, stir, cover, and cook for 3 minutes. Stir, cover, and cook for another 3 minutes.

4) Remove from heat, add mayonnaise and salt and pepper to taste.

Variation: This can be served as a pasta salad as well — add a few tablespoons balsamic vinaigrette at the end and serve cold or at room temperature.