Most of us are trying to figure out how to feed our families well in the little time we have to spare. It needn't be quite so hard. Here's why: Almost every hot breakfast food is cooked via pan, skillet or griddle-type appliance, and these happen to be exceptionally fast cooking methods. So, if you remove some of those strict meal-type boundaries (why can't dinner taste like cinnamon and sugar?), making a quick weeknight feast gets a whole lot simpler.
A quiche or breakfast casserole will be your longer-cooking breakfast dishes, because they bake -- but they're an exception. Eggs are often the quickest breakfast-for-dinner protein, cooking in as little as 5 minutes. Even a fancy, broil-at-the-finish frittata can take you less than 20 minutes to prep and cook. Main dishes like French toast, omelets, pancakes and fried-egg sandwiches can take less than 15 minutes start-to-finish for an efficient cook (especially one with a sous chef who's old enough to wield a spatula).
Bacon, sausage and ham are fried up in 5 to 10 minutes, and fruit takes about a minute to slice into a colorful, juicy salad. Breakfast potatoes will take longer, but here's a tip: Nuke 'em for about 5 minutes before you start baking or pan-frying. It'll cut your cook time significantly.
But speed is just the half of it. Breakfast has another attribute that lends itself well to the dinner hour.