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scrambled eggs with goat cheese.

Some nights I’m too tired and cranky to put together a full meal so on those nights I often opt for breakfast for dinner.

Or Brinner.

Backwards breakfast.

Whatever.

It’s easy and good and always fun for the kiddos.


These eggs are a hit around our house and make me feel like I’m at least cooking eggs with some character, what with the goat cheese and all.  And they couldn’t be easier…

One last thing while we’re on the subject of breakfast for dinner.  On the weeks where we’ve entertained a lot or I’m running low on ingredients or we’ve splurged on steak or seafood, I’ll usually toss in an egg dish or vegetarian meal to balance out the week budget-wise.  I had someone ask me the other day if I was straight-up lying about what I spend on a monthly basis for groceries and it occurred to me this was a trick I use that I hadn’t shared yet.

So there you go.

Brinner.

Are you a brinner fan?

Scrambled Eggs with Goat Cheese

(inspired by Barefoot Contessa, serves 4)

What You’ll Need:

8 eggs

3/4 cup milk

3/4 teaspoons salt

1/2 teaspoon fresh ground pepper

2 tablespoons butter, divided

3 ounces goat cheese, crumbled

2 tablespoons minced green onions or chives

Instruction

Whisk eggs, milk, salt and pepper in a bowl.  Heat 1 tablespoon butter in a large saute pan.  Add eggs and cook them over medium-low heat, stirring constantly, until cooked through (cook longer for dryer eggs, less for more wet).  Turn off the heat and add goat cheese, green onions or chives, and 1 tablespoon butter.  Stir to combine until cheese starts to melt.
Serve immediately.

TOTAL:  $3.00 or $.75 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

(Based on whole eggs and whole milk.  Use egg whites and nonfat milk to lower calories and fat.)

264 calories per serving

20 grams of fat

3 carbs

17 grams protein

Mosey on over to Facebook and let me know what you think!

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11 Comments Post a comment
  1. I love the word “brinner.” I’ve been putting it on my weekly menu for a long time. It is the perfect meal for a tired (and frugal) mom!

    February 8, 2012
    • Hey Jennifer – love that you’re a “brinner” fan too!

      February 9, 2012
  2. Kate #

    I’m a big time “brinner” fan. We had vanilla almond milk and butternut squash pancakes last night and eggs. We do breakfast for dinner about once a week.

    February 8, 2012
    • Hey Kate! Those pancakes sound great! Love breakfast for dinner…

      February 9, 2012
  3. Scrambled eggs is our go-to last-minute backup dinner. I mean brinner. 🙂 So easy, so good.

    February 9, 2012
  4. {Main St. Cuisine} #

    We’re big fans of dinner for breakfast and even bigger fans of goat cheese. Your brinner looks delicious!
    Allison

    February 9, 2012
  5. {Main St. Cuisine} #

    Did I say dinner for breakfast…yikes, I meant breakfast for dinner (although I’m sure my husband would be thrilled to have a ribeye for his breakfast every now and then!).

    February 9, 2012
    • Let’s be honest…I’ve totally had leftover dinner for breakfast. Thanks!

      February 9, 2012
  6. Haha, brinner, I likes it! They look and sound great. Goat’s cheese is always a winner in my books and you’ve scrambled these with perfection.

    February 9, 2012
  7. Lara #

    Maybe I want to have this for breakfast tomorrow. 🙂 Looks yummy, Kelly!

    July 21, 2012
    • Thanks Lara! They are soooo good!

      July 22, 2012

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