The seemingly king-size breakfast in the morning can often prove to be a comforting meal in the dinnertime. An article in the Washington Post elaborates that incorporating morning foods in the breakfast can be the easiest, nutritious and lightest way of introducing proteins, fibers, buttery flavors and meaty aroma on the plate.
The importance is however on bacon and eggs, but it quite contradicts on the platters of calorie-watchers. However, with an ever-expanding array of breakfast foods including cereals, the worth of having breakfast foods in dinnertime can be saved by a great deal.
The trend is also catching fast in restaurants much or the economy of using breakfast leftovers in dinner and vice-versa, but more than that it is the flexibility of the breakfast to be served as a side dish, filling main course and as appetizers.
The idea pointed out is to play with bacon and eggs with grits, cheese, bread and butter, fruits, stewed vegetables, milled cereals, so on and so forth, as long as they serve the purpose of convenient but healthy dinnertime meal.
