Breakfast for Dinner

After the fast this Sunday, most people prefer to eat something light. But light foods need not leave you hungry if they contain the right mix of ingredients. You get bonus points for dishes that don’t require much work so you don’t need to tax your strength on a fast day. We’ve got some delicious options for you.

Spinach and Potato Breakfast Casserole

This baked dish is a great alternative to individual omelets any time

  • One dozen eggs
  • 1 1/4 cups whole milk
  • 1 1/2 teaspoons kosher salt plus more
  • 3/4 teaspoon freshly ground black pepper plus more
  • 5 tablespoons butter, divided
  • 2 cups sliced leeks, white and pale-green parts only
  • 2 Idaho potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
  • 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
  • 1 1/2 cups (4 ounces) grated mozzarella cheese
  • 1/2 cup (1 1/2 ounces) grated Parmesan

Grease a 9”x13” oven-to-table dish. Position a rack in top third of oven; preheat to 350 degrees F.

Beat eggs, milk, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook potatoes, stirring occasionally, until edges are crisp and golden brown, about 10 minutes. Slide potato shreds into greased pan. Scatter spinach and leeks over potato pancake, each in an even layer. Season with salt and pepper, and then pour in egg mixture. Sprinkle both cheeses over the top.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

Pineapple Bran Muffins

Need carbs after a fast? These are actually good for you!

  • 1 3/4 cups raisin bran cereal
  • 1 1/4 cups flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup apple juice
  • 1/4 cup canola oil
  • 3/4 cup chopped pineapple (drain well if you are using canned pineapple tidbits)
  • 3/4 cup grated carrots
  • 1/4 cup chopped walnuts or pecans

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.

In a bowl, combine the first six ingredients and set aside.

In a separate bowl, beat the egg, juice and oil. Stir into dry ingredients just until moistened. Fold in pineapple, carrots and walnuts. Fill paper-lined muffin cups three-fourths full. Bake for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Whole Wheat Pancakes

Need something a little sweeter? Try these light and tasty pancakes

  • 1 cup whole wheat flour
  • 1/4 cup flour
  • 1/3 cup uncooked farina (cream of wheat)
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups low-fat milk
  • 1 egg
  • 1/4 cup canola oil
  • 1/2 cup blueberries
  • 1/2 cup chopped walnuts or pecans
  • maple syrup , to serve

Combine flours, farina, sugar, baking soda and baking powder in a large bowl, stirring with a whisk.

Combine milk, oil and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.

Heat a nonstick grill or skillet over medium heat; coat pan with an oil-dampened paper towel or spray lightly with oil. Pour about 1/4 cup batter per pancake onto griddle; Sprinkle with 2 teaspoons blueberries and 2 teaspoons nuts, if using.

Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat until all the batter is used. Serve with maple syrup.

Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.

Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.