Breakfast is the most important meal of the day, so why not serve it up at the end of the day, too?


Monday: Oatmeal with Poblanos, Butternut Squash & Goat Cheese

oatmeal with poblanos, butternut squash, and goat cheese
Credit: Photography by Christopher Testani

Before you decide oatmeal can only be sweet, think again. This one is packed with autumn flavor, and with a fried egg plopped on top, it's a perfect dinner shake-up.

Tuesday: Rach's Steak & Migas Tacos

Steak & Migas Tacos
Credit: Photography by Joseph De Leo

Even during a breakfast-for-dinner week, you can't forget Taco Tuesday. With tender, juicy Ribeye, spicy green salsa, and scrambled eggs—plus a sprinkling of crushed tortilla chips—these tacos are great for BLD (breakfast, lunch, or dinner)!

Recipe: Try Rach's Steak & Migas Tacos

Wednesday: Rach's Cornflake-Fried Chicken & Waffles with Pecans

Cornflake-Fried Chicken & Waffles with Pecans
Credit: Photography By Tara Donne

Chicken and waffles is a tried and true dish that works at any time of day. With the cornflake and pecan twist, you'll be craving it allll the time.

Thursday: Wild Mushroom Frittata

wild mushroom frittata
Credit: Photography by Christopher Testani

You might be sick of cooking at this point in the week, so whip up this quick, foolproof egg bake that feels like brekkie and dinner at the same time. The best part? Everything stays in one skillet, so clean up is super easy.

Recipe: Try our Wild Mushroom Frittata

Friday: Bananas Foster Stuffed Pancakes

bananas foster stuffed pancakes
Credit: Photography by Mark Weinberg

You deserve something sweet for making it through the week, so treat yourself to a decadent stack of caramel-y, cinnamon-y, gooey banana pancakes.

Shopping List

For the oatmeal with poblanos, butternut squash & goat cheese:

  • 2 cups steel-cut oats
  • 4 cups (1 lb.) butternut squash cubes
  • 3 tbsp. olive oil
  • 2 poblano chiles
  • 2 oz. goat cheese
  • Fresh chives
  • EVOO
  • 4 fried eggs (optional)

For the steak & migas tacos:

  • 7 jalapeños
  • 2 fat cloves garlic
  • 1/2 tsp. ground cumin
  • 1/4 cup canola or olive oil
  • 2 tbsp. canola or olive oil
  • 1/2 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
  • Salt and pepper
  • 1 tbsp. each Worcestershire sauce and tamari
  • 1 tsp. (about 1/3 palmful) granulated garlic
  • 1 lime
  • 12 small (5- to 6-inch) soft corn tortillas
  • 1 cup coarsely crushed corn tortilla chips
  • 2 tomatoes on the vine or plum tomatoes
  • 1/2 onion
  • 8 large eggs
  • 1/3 cup (a handful) fresh cilantro or parsley leaves

For the cornflake-fried chicken & waffles with pecans:

  • 1 cup flour
  • Salt and pepper
  • 3 1/2 cups buttermilk
  • About 2 tsp. hot sauce (such as Frank's RedHot or Tabasco)
  • 2 cups cornflakes
  • 1 tbsp. granulated garlic
  • 1 tbsp. granulated onion
  • 2 tsp. each paprika, salt, white pepper, and black pepper
  • Safflower oil
  • 2 lb. boneless, skinless chicken breast cutlets (or chicken breasts cut in half horizontally) or boneless, skinless chicken thighs
  • 1 cup flour
  • 1 cup fine-to medium-grind cornmeal
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. cayenne
  • About 1/8 tsp. freshly grated nutmeg
  • 4 tbsp. melted butter
  • 1 egg
  • 1 cup chopped toasted pecans
  • Cooking spray
  • Warm honey or hot honey (such as Mike's)

For the wild mushroom frittata:

  • 4 tbsp. butter
  • 2 cups mixed wild mushrooms
  • 1 shallot
  • 1 tbsp. fresh thyme, plus more for garnish
  • 12 eggs
  • 1/4 cup grated Parmesan, plus more for garnish

For the bananas foster stuffed pancakes:

  • 2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 6 tbsp. butter plus 3 tbsp. melted butter
  • 1 1/2 cups (packed) light brown sugar
  • 3/4 tsp. ground cinnamon
  • 3 bananas
  • 1/3 cup dark rum