Breakfast for dinner is one of my favourite swaps. My daughter is always asking when we can have breakfast for dinner. Of course in her mind that means pancakes, but I’m thinking eggs. I found a great recipe on the website called Alberta Bacon and Egg Breakfast that I thought would make a great dinner. It was exactly what I was looking for, something super easy and quick.

This recipe is an egg casserole with a crust that was very simple to make – trust me I don’t bake very much! I made a few substitutions to the list of ingredients so that I could use foods I had on hand – all purpose flour for pasta flour, whole eggs for liquid eggs and field tomatoes for grape tomatoes. I couldn’t find the Five Roses Heritage pasta flour at two major grocery stores and although I found a substitute brand for the 100% durum semolina, I was more comfortable just using all purpose flour.

The tip at the bottom of the recipe directed me to the website to find a conversion to replace liquid eggs with whole eggs. I spent some time reading up on liquid eggs and found they can be used anywhere regular whole eggs are used as they have the same taste and baking properties. One carton (250 ml) of liquid egg is equivalent to four large eggs.

The Omega Pro eggs referred to in the recipe are:

  • 100% real egg whites with a source of heart healthy omega-3 polyunsaturated fatty acids
  • produced by chickens fed a diet high in flaxseed which is a good source of omega-3 fats
  • lower in cholesterol and fat than regular eggs

This was a delicious dish. My family enjoyed it and agreed that we should have it again. Next time I think I will omit the crust – it was good but not really needed and would make a significant difference in the total calories – so I could have a larger piece!