Enjoy some of your morning favorites for a quick dinner tonight, including scrambled eggs, frittatas, omelets, pancakes, and more!

In Spain, "tortilla" refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

With just a sprinkle of avocado and crumbled bacon, simple scrambled eggs become a scrumptious and crunchy entree that pairs well with crunchy bread or potatoes.

For those nights when all you want to do is indulge your inner child: golden brown pancakes made with oats and brown sugar for an even more powerfully familiar taste.

Easy items from the grocery, like salsa and pepper Jack cheese, and our simple directions on how to make an omelet make this a no-fuss option for a hearty, well-spiced dinner.

Quiche is a sophisticated choice day or night. These individually-sized broccoli ones, creamy with cheddar and spiced with a hint of nutmeg, make a perfect dinner when paired with bread, soup, or salad.

Watch as Everyday Food's Lucinda Scala Quinn transforms humble eggs into an elegant, crowd-pleasing dinner.

A pound of spinach, wilted with scallions and tossed with goat cheese, adds a lush, leafy spin to an egg dish that would pair nicely with a bowl of soup.

With its deep, earthy colors and rich flavors, this frittata of crunchy scallions and moist shiitake mushrooms is right at home on any dinner table.

Here's a buttery grilled sandwich with a few subtle nods to breakfast, like sliced ham and a dipping sauce of apricot jam and Dijon.

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

Rolled omelets like this one are dramatic to serve but surprisingly simple to make, provided you have parchment paper and an oven. Slice and serve with bread, salad, or a drizzle of your favorite sauce.

Pair this simple frittata with some cider-glazed sausage and a green salad, and you've got an easy menu that's sure to be a home run.

Give a second life to leftover ham and green beans baked into a hearty frittata. Fontina cheese enhances the creaminess of the baked egg, while scallions reinforce the crunch of the green beans.

Our definitive version of home-fried potatoes are a perfect complement to hearty dinner entrees like steak or lighter fare like fish, and make a great addition to any vegetarian spread.

Our take on the Tex-Mex classic, here made with scrambled eggs to save time, is a great option for a quick dinner bite -- or serve it with rice and beans for an authentically spicy full meal.

Mastering the basic omelet means you have an easy, delicious option for any breakfast, lunch, or dinner -- not to mention a great way to showcase leftovers whenever you need.

Watch as Martha makes a tasty Good Thing: Brown Sugar-Glazed Bacon.

Smoked trout is an all-day dish across most of Scandinavia. We've served it here on toast, with a simple salad of tomatoes tossed in oil and basil. The simplicity of the preparation lets the ingredients shine.

This dish is based on tortilla Espanola. In Spain, it is traditionally accompanied by garlic mayonnaise but it is also delicious served on its own.

These rustic pan-fried cakes of flour and sweet corn would add a sweet, crunchy touch to breakfast or dinner. They pair wonderfully with eggs, pork, beef, or a salad.

A quick, zesty salsa adds color and freshness to our Mexican Potato Omelet, but the heat comes from creamy pepper Jack cheese melted into the eggs.

Even sweet and buttery pancakes like these can be made as dinner with the right sides. Bacon is sure to work, but don't stop there; why not try pork chops?

Guests will ooh and ahh when you serve this light and airy frittata of goat cheese, grape tomatoes, sliced leeks, and egg whites beaten till quite fluffy.

When serving this entree for lunch or dinner, cut it into wedges. If preparing it as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.

There's a reason diners keep corned-beef hash on hand -- people love it around the clock. Here's a version, sent in by a reader, that gets plenty of kick from Worcestershire, horseradish, and peppers.

Watch as Martha and Anna Last make a fun egg-in-a-hole recipe from Everyday Food.

French Toast, meet BLT. Everyday Food editor Sarah Carey shows you how to cook up a savory version of the breakfast favorite and give it a twist for a unique, delicious dish that's perfect for a special brunch.

This is a great option for a vegetarian dinner; the eggs provide plenty of protein.

There's nothing fancy in these grilled sandwiches of egg, ham and Gruyere, but the end result -- crunchy from the toast, gooey from the egg and cheese -- is still sophisticated and satisfying.

Puff pastry and mushrooms sauteed with tarragon take baked eggs to a new level of sophistication and flair. We think this would be wonderful paired with flank steak.

For anyone who wished that their favorite fast-food restaurant served breakfast all day (or all night), we created a sandwich combining eggs, Canadian bacon, spinach, and the familiar English muffin.

Baked eggs are an elegant dish to serve any time of the day. The steady heat of the oven, combined with the steamy and spicy juices from the sauce, cook the egg whites but leave the yolk silky and gooey.