I’m just going to begin by saying this combines a few of my favorite things: breakfast for dinner and simple, easy food. I also make a few more than we need for dinner to have a quick and hearty breakfast on hand that just needs to be reheated for a few minutes in the air fryer. Bonus: you can really sneak a few extra veggies in there and no one will complain.

6 Kaiser or Ciabatta rolls
6 eggs
1-2 tbsp milk
4 tbsp unsalted butter
1/2 cup onions, diced
1 cup kale, finely chopped
1/4 cup roasted red pepper, diced
6 slices of cheese (Swiss is our go-to)
Salt & pepper to taste (I tend to use seasoned salt for a little extra flavor)

Toast the rolls in a 325 degree oven for about 5-10 minutes. Remove from the oven and use a spoon to hallow out an indentation in the bottom of each roll (the egg mixture fits better that way). In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside. In a skillet, melt the butter and sauté the onions until they’re soft. Add the pepper and kale and cook for another couple minutes until the kale wilts a bit. Add the eggs and gently scramble till they are just about done. You don’t want to let them go too long because they’ll cook another few minutes in the oven when the cheese is melting.

When the eggs are ready, scoop a couple spoons of the mixture into the bottom well of each roll. On the top of each roll, place a slice of cheese to cover the surface (or two – we’re not judgy when it comes to cheese) and put everything in a 375 degree over for about 5 minutes (or until the cheese is melted). If you’re serving for dinner, we always go with some fries and sliced tomatoes or a green salad. Wrap any leftovers in foil and refrigerate till you’re ready for a nice breakfast treat.

Are we the only ones who like breakfast for dinner? What are your favorites?

Eat well friends!