In your busy life, it's easy to fall into a rut when it comes to dinnertime. Lots of people develop "meal rotations" or "suppertime habits" which lead to the same evening meals week after week. But there's one surefire way to break this repetitive cycle: make breakfast for dinner!

Why is the "breakfast for dinner" trend growing in popularity?

• Breakfast recipes tend to be easier to make and take less time to prepare.
• You can often devote more time to cooking breakfast during the evening hours than you can in the morning while trying to get your children ready for school.
• These recipes are flexible and can easily be adapted to whatever ingredients you have at the time.
• The components of breakfast recipes are often less expensive than those found in dinner entrees.
• Kids just think having breakfast for dinner is cool.

Breakfast Casserole Recipe

If you like to make casseroles, this recipe combines breakfast flavor with a fluffy, tasty meal choice. It's also ideal for people who have more time in the midday or late morning to prepare an entrée than they do in the evening hours. This recipe makes 6 to 8 servings.

• 1 lb. bulk sausage, light sausage, or turkey sausage
• 11/2-2 cups cheddar cheese, grated
• 6 large eggs
• 2 cups skim, 2%, or whole milk
• 1 tsp. dry mustard
• 3 or 4 slices of soft bread, cubed
• Other spices to taste

In skillet, cook and drain the sausage. In a 9" x 13" pan, beat the eggs and combine all of the ingredients except the bread. Store in your refrigerator for at least 4 hours.

About an hour before dinnertime, preheat your oven to 350 degrees Fahrenheit. Remove the pan from the refrigerator and stir in the cubed bread. Bake for 45 minutes or until an inserted knife comes out clean.

(Adapted from a Corned Beef Hash recipe from delish.com)

There are probably times when you look into the refrigerator and cannot find much to use for making dinner. In the past, this might have called for a hurried trip to the store (maybe during the afternoon rush hour) to pick up important ingredients for the evening meal. Or you may have settled for a quick preparation option which may be more expensive or less nutritious.

This recipe is perfect for those times you are low on supplies. This recipe allows you to whip up a hearty favorite with items that you probably already have on hand. And it's flexible enough to allow for meat or vegetable substitutions depending on what's in your fridge. This recipe makes 4 generous servings.

• 2 tsp. canola, vegetable, or corn oil
• 1 onion or bell pepper, chopped
• 4 cups frozen hash browns
• 1 cup corned beef brisket, chopped
• 1/2 cup chicken broth
• 4 large eggs
• Salt and pepper to taste

Fill up a large skillet with 4 cups of water and bring to a simmer. Break each egg into a small dish or ramekin and gently slip the egg from the dish into the water. This process helps keep the egg from breaking apart in the hot water. Poach for 4 to 5 minutes.

Meanwhile, heat the oil in a cast-iron skillet until medium-hot, then add in the vegetable of your choice and sauté for 5 to 8 minutes until browning begins. Add the potatoes and cook for 8 more minutes until they begin to appear crusty. Stir in the meat and broth and cook for another 5 to 8 minutes or until the liquid is completely absorbed.

Divide the hash onto 4 plates, then salt and pepper each portion to taste. Place poached eggs atop each serving.

Egg and Sausage Breakfast Pizza Recipe

(Adapted from a recipe by John Mitzewich on About.com)

If you're a creative chef, this breakfast-for-dinner recipe is an excellent opportunity for you to showcase your skills in the kitchen. Your family will be awestruck at your imagination as well as your culinary mastery. This recipe makes 4 servings.

• 1 12-oz or 16-oz pizza dough, room temperature
• 2 tbsp cornmeal
• 3/4 cup pizza sauce
• 6 oz mozzarella, fontina, Monterey jack, or similar cheese, shredded
• 6 oz Italian sausage, sliced/cooked/drained
• 4 fresh eggs
• 1/3 cup Parmesan cheese
• Black pepper to taste

Preheat oven to 475 degrees Fahrenheit and spread flour on a cutting board. Stretch or roll the pizza dough to approximately 1/8 of an inch thickness, then sprinkle the cornmeal and lightly press it into the dough. Turn the dough over and place the bare side up on a baking sheet or pizza stone.

Spread the pizza sauce in a thin layer onto the dough, then top with about 2/3 of the cheese. Place slices of sausage evenly on top, then cover with the remaining cheese. Bake for 10 to 12 minutes.

Remove from the oven and make 4 light indentations with the back of a spoon around the pizza (away from the edges). Gingerly crack an egg into each depression. Sprinkle black pepper onto each egg and top with Parmesan cheese.

Bake for an additional 5 to 7 minutes. When finished, the yolk should still be soft but the egg whites will be set. Before serving, break the yolks with a fork so they flow over the surface of the pizza.

Wafflewiches Recipe

(Adapted from a recipe by Linda Larsen on About.com)

Your waffle iron isn't just for waffles. This easy recipe utilizes whatever sandwich fixings you have and lets each family member create their own sandwich to order! The recipe as listed makes 4 sandwiches.

• 8 oz. American, Colby, Provolone, or Monterey Jack cheese slices
• 4 oz. deli or lunch meats, thinly sliced
• 8 slices any style bread

Prepare your waffle iron by applying non-stick cooking spray. While the iron is heating, build the sandwiches with the meat and cheese of your choice.

Place individual sandwich in the middle of the waffle iron. Bake until the cheese is melted and the bread is golden brown (about 2 to 3 minutes). Repeat three times. Serve warm.

There's no reason why you can't break with modern convention and serve traditional breakfast food for your evening meal. So why not surprise your family tonight with breakfast for dinner?