Today I’m sharing a cookbook review and giveaway for Breakfast For Dinner by Lindsay Landis and Taylor Hackbarth. I’ve long admired Lindsay’s work at Love and Olive Oil for her inventive recipes and beautiful food photography, so when I heard she and Taylor had written this book, I wanted to try it. Their recipes rarely miss, and this collection is no exception—full of creative, approachable dishes that turn morning ingredients into satisfying evening meals.
The book’s concept is deceptively simple: use familiar breakfast elements to reimagine dinner classics. You’ll find dishes such as Italian-Style Stuffed French Toast, Savory Lentil and Carrot Stuffed Crepes, and Bacon Fried Rice alongside complementary sides, drinks, and desserts. While some treats—like Lemon Poppyseed Thumbprint cookies—might not be traditional dinner fare, they round out the menu and pair nicely with the savory offerings.
The first recipe I tested was Shakshuka, a classic tomato-and-egg skillet dish with roots in North Africa and the Middle East. The version in this book is straightforward and perfect for busy weeknights: you simmer a flavorful tomato base for about 20 minutes, nestle in the eggs, and finish until the whites are set and yolks still soft. It’s one of those meals that feels special but takes minimal effort—I’ve already made it several times. My only mishap was letting the second serving sit too long so the eggs became overcooked, which was entirely my fault.
Another standout is the Sunny-Side-Up Burgers, which appear on the book’s cover. These combine shredded hash browns and a fried egg with runny yolk, creating a rich, satisfying bite. At the time I made them I didn’t have cheese or lettuce on hand, and while the authors suggest apricot preserves as a condiment, I found the yolk provided plenty of sauce. I used frozen shredded potatoes to speed things up, making this an easy weeknight option. They are a bit messy to eat, so they’re best enjoyed without trying to multitask.
There are several other recipes I’m eager to try: Banana Bread Bundt Cake; Cornmeal Pancakes with Beer-Braised Short Ribs (I’ve already made the short ribs without the pancakes—delicious); Grapefruit Risotto with Seared Scallops; Maple-Glazed Pork Meatballs; and Bacon Jam. The range in the book is impressive, from comforting and hearty to bright and elegant.
The book includes a photograph for every recipe, and the overall styling and layout are attractive and easy to follow. Recipes are approachable for cooks of most skill levels—though perfecting a runny yolk might take a little practice. I recommend Breakfast For Dinner to anyone seeking flavorful, uncomplicated meals that bring breakfast elements into the evening. If you really dislike eggs, this probably isn’t the book for you: eggs are a recurring and central ingredient throughout the collection.
Giveaway is now closed! Congrats to Terri.