Is there any good reason why the most important meal of the day can’t be also enjoyed for lunch and dinner—and maybe even dessert? (If you answered: “Absolutely not,” then we’re on the same page.)

Here are some of our favorite breakfast recipes that can be made, served, and enjoyed around the clock.

Recipe: Whole-wheat pancakes with apple compote

Whole-wheat pancakes, made with beaten egg whites, are hearty and nutty, a good match for an apple compote with walnuts, raisins, maple syrup, and warm spices. Double the compote recipe to keep on hand for other breakfasts or to set beside pork chops at supper.

Recipe: Individual baked eggs with smoked salmon, dill, and peas

Pretty pink salmon, vibrant yellow-orange yolk, green peas, and grassy chives combine to create a dish that looks and tastes like spring.

Recipe: Ham biscuits (Dishing)

Instead of buttermilk, sour regular milk yourself by adding vinegar to the milk and letting it sit for a few minutes. The dough contains fresh herbs (use rosemary or thyme). To fill 24 biscuits, you need 6 large slices of good-quality ham. Spread the cut surfaces with a little mustard stirred with a teaspoon of honey.

Recipe: Apple clafoutis

Traditionally made in the Limousin region of France with sour cherries, this rustic dessert offers a platform to showcase seasonal fruit. The mixture is similar to a crepe or pancake batter. Let it rest and it will develop flavor. Saute apples in butter and sugar, then combine the fruit and batter in a baking dish. As it cooks, it turns into a souffle with a golden crust, which falls as it cools (it’s supposed to) and tastes almost creamy.

Recipe: Cornmeal blueberry pancakes

Cornmeal, blueberries, and maple syrup are all you need for a relaxing weekend breakfast. Leave the pancake box at the back of the cupboard and treat yourself to a batch you make yourself. They are marginally more difficult than using a mix.

Recipe: Saffron-apricot-almond yogurt

Based on a dish called shrikhand, this saffron-flavored Indian dessert is made with cardamom and garnished with apricots (not traditional) and toasted almonds.

Recipe: Cheddar and pasta casserole

Small cooked pasta shells, eggs, and cheddar provide lots of protein in this casserole, which is similar to a frittata. You can also add diced vegetables from another meal, or make the dish with leftover pasta (even adding the sauce).

Recipe: Cinnamon-sugar scones

The warm, sweet scent of cinnamon and butter emerging from the oven are irresistible. These two elements go into a bundle of flaky, tender triangular scones that are straight-forward to produce.

Recipe: Turkey croque-madames

Make a French croque-madame—a croque-monsieur, made with Gruyere cheese and highly seasoned ham, with an egg on top. In this version, turkey replaces ham; butter-smeared toast and a rich mornay sauce still make the dish plenty rich. And serve it with knives and forks; this isn’t finger food.

Recipe: Tart cherry scones

Use moist, dried tart cherries for these scones, which are mixed with buttermilk, an egg yolk, lemon rind, and vanilla and lemon extracts. Before baking, sprinkle the triangles with sugar.

Recipe: Breakfast casserole

A hearty breakfast dish should have everything you crave after a late night of revelry. This one contains eggs, milk, sausages, cubed bread, chilies, and cheddar. Assemble the casserole before New Year’s Eve, or even the day before. Then bake it while you sip strong coffee. Serve with salsa and pan-fried potatoes. You’ll be well prepared for a long day of couch surfing and other lazy endeavors.

Recipe: Tortilla espanola

Tortilla espanola is well known outside Spain. It’s a layered potato and egg pie, similar to Italian frittata. We cut the oil content considerably by roasting potatoes instead of frying them the traditional way. And when it comes time to flip the tortilla to cook both sides, you’ll be turning the pan and tortilla with one swift movement, which takes bravery but little skill.

Recipe: Rhubarb muffins

One of the best ways to make rhubarb season feel longer is to preserve the stalks as jam. Simmer chopped rhubarb with sugar, lime juice, and candied ginger; use caution while the rhubarb cooks, as the hot sugar tends to splatter. Here, sweet muffins are filled with a spoonful of tart jelly.

Recipe: Grape-Nut custard

Among Charlie’s classic desserts are strawberry shortcake with fresh biscuits, tapioca pudding, brownies, Jack Daniel’s chocolate cake, and this Grape-Nut custard, an old New England specialty served in squares with whipped cream.

Recipe: Bread and butter pudding with raspberries

If you have a leftover baguette, slice it, bag it, and stash it in the freezer until raspberries are plentiful or you get to a farmer’s market. Defrost and butter the slices, then layer them in a baking dish with the berries. Pour the custard on top and bake the dish in a water bath. The water acts as insulation and allows the custard to cook into a dreamy, creamy consistency.

Recipe: Lemon-chickpea muffins

Pureed chickpeas keep these muffins moist and tender. Ground almonds contribute a hearty nuttiness and healthy fat.

Recipe: Boxty and bangers

From the Gaelic word bacstai (grilled over fire), the potato cakes called boxty have many versions, including this one, which combines both grated and mashed potatoes, flour, and butter.

Recipe: Individual baked eggs with prosciutto, asparagus, and creme fraiche

The popular asparagus and prosciutto roll-up is the inspiration for this pared-down, full-flavored baked egg recipe. If only thick asparagus stalks can be found, use 4 or 5, depending on size, and peel the stalks.

Recipe: Spaghetti frittata

In most households, leftover spaghetti is an easy sell, and even more appealing cooked in a frittata. Saute scallions and spinach, and when the leaves wilt, add the pasta (you can also add spaghetti tossed with sauce), cubes of mozzarella, beaten eggs, and a dusting of cheese.

Recipe: Bread pudding with vegetables

Cut leftover sandwiches into cubes and make a savory bread pudding with plenty of eggs and milk. Think of it as an inside-out quiche that bakes up crusty and cheesy.

Recipe: Whole-wheat banana muffins

The secret to light whole-grain muffins is whole-wheat pastry flour, which isn’t like regular flour (more suitable for bread). Whole-wheat pastry flour is made with soft wheat that is low in protein; it adds a pleasing nutty flavor to baked goods.

Recipe: Scrambled egg and chorizo tacos

After the chorizo comes out of the skillet, use some of the fat to fry the onions (and give it loads of flavor). Then scramble the eggs in the same pan until they are soft. Serve with flour tortillas, scallions, cilantro, and cherry tomatoes.

Recipe: Scrambled eggs with mushrooms and herbs

Local farm eggs scrambled with heavy cream, mushrooms sauteed in butter, and fresh parsley whirred into a puree. The mixture is layered in martini glasses. It’s a dish that wows guests. With the right eggs, plenty of extra yolks, and good heavy cream, it can be made by almost anyone.