Breakfast for Dinner from WandaVision
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Has anyone else been obsessively watching WandaVision, trying to figure out what the actual heck is going on? If you aren’t caught up on WandaVision or the movies from the Marvel Cinematic Universe (MCU), you might want to just jump straight to the recipe to avoid any BIG spoilers!
I recently caught up on every. single. movie. in the MCU — it took me just over a week to watch every movie in chronological order. It’s from this recent viewing of the Marvel movies in timeline order that has me extra perplexed as to what is going on in WandaVision, which takes place immediately following the events of Avengers: Endgame.
To catch you up: at the end of Infinity War, Thanos kills Vision in order to obtain the Mind Stone and complete the Infinity Gauntlet to snap half of existing life out of existence to restore order in the universe. We know Vision is dead dead. He doesn’t come back when the Hulk snaps his fingers in Endgame, but everyone else does. So how is he alive in WandaVision?
I believe Wanda is somehow being held hostage by an unknown-to-us-casual-viewers force. Though theories online think there are hints to a future Marvel big bad such as Necrodamus or Mephisto, and that Agatha has something to do with it — we just don’t know what.
My personal theory is that Wanda is somehow being held against her will, and her Scarlet Vision is being used against her to keep her in some sort of time loop limbo.
But I know what you’re thinking: “This is a food blog! I came here for the recipes!” Well, of course you are here for the recipes! But who would I be if I didn’t at least give you a little bit of background behind the inspiration for the recipe itself?
In one of the first episodes of WandaVision, Wanda is put on the spot to make an elaborate dinner. But thanks to some help from her superpowers, she whips up breakfast for dinner! The meal is simple, but one you might expect in the 1950s where the first couple of episodes of the show are set. Wanda serves a large breakfast consisting of sausages, scrambled eggs, roasted hashbrowns, toast, and a side of fruit.
Because it’s breakfast for dinner, there’s nothing wrong with serving some wine on the side! Though in modern times, orange juice or a mimosa might be more appealing than Gamay wine. In the dinner scene, Wanda uses her superpowers to levitate the dinner from the kitchen and then sets the table before serving up the meal — all while the boss man’s back is turned.
I love the practical effects of 1950s television, so of course, I had to try it out for myself! For my breakfast for dinner, I served it up in black and white.
Now in TECHNICOLOR!
Here’s what I served up for my modern-day 1950s breakfast!
- Scrambled eggs
- Crispy bacon — this wasn’t in the original, but… I wanted bacon
- Roasted home fries
- Maple sausages
- Toast
- Sweet red wine — Gamay is hard to find, so I used Louis Jadot Beaujolais Villages Wine as a substitute
- Pineapple slice with a strawberry on top — the peak of 1950s breakfast fashion
- Orange juice — make it a mimosa!
Here’s What You Need
- Bacon: Adds crispy, savory goodness to complement the sweet and savory elements.
- Strawberries: Brings a fresh, fruity touch to balance the savory breakfast components.
- Pineapple: Adds a tropical sweetness and pairs well with strawberries for a fresh side.
- Maple Breakfast Sausages: Offers a sweet and savory flavor, providing a hearty protein.
- White Bread: Perfect for toasting to a golden brown as a classic breakfast staple.
- Russet Potatoes: Ideal for making crispy hash browns, adding heartiness to the meal.
- Cornstarch: Helps achieve that crispy exterior on the hashbrowns we all crave.
- Paprika: Adds a mild heat and depth of flavor to the hashbrowns.
- Garlic Powder: Brings a subtle garlic flavor that enhances the overall taste.
- Onion Powder: Adds a savory, umami element to the hashbrowns.
- Salt & Pepper: Essential for seasoning, bringing out the flavors of each component.
- Eggs: Whisked for fluffy scrambled eggs, bringing richness to the breakfast.
- Butter: Used to cook the eggs, adding richness and preventing sticking.
Let’s Cook
Fire up your oven to a toasty 400°F. While it’s getting hot, grab a bowl and mix those chopped russet potatoes with cornstarch, paprika, garlic powder, and onion powder. Spread them out on a baking sheet like you’re tucking them in for a nap, and let them bake for 30–40 minutes until they’re fork-tender and crispy. Don’t forget to sprinkle some salt and pepper for that extra kick!
Bacon and Sausages
While the potatoes are getting their beauty treatment, heat up a skillet on high. Throw in the bacon slices and let them sizzle until they’re crispy, about 4–5 minutes. Set them aside on a paper towel-lined plate. In the same skillet, let those maple sausages cook in the bacon goodness until they’re brown and cooked through, around 8–10 minutes. Toast the bread until it’s as golden as your MCU theories.
Scrambled Eggs
For the eggs, whisk them in a bowl for 30 seconds. Heat a skillet over medium-high and melt butter until it gets frothy. Pour in the eggs and let them chill for about 60 seconds before pulling the edges inward with a wooden spoon, letting the uncooked egg flow to the edges. Repeat until your eggs are breaking up into fluffy clouds. Take them off the heat and keep stirring until they aren’t ‘wet’ anymore. Hit them with some salt and pepper.
Pro Tip: Have a secondary oven or toaster oven? Set it to 160°F and keep the cooked food inside until you’re ready to serve. This way, everything stays warm and yummy.
Serve everything up like Wanda would — with a side of strawberries and pineapple rings. And hey, red wine or a mimosa can be your dinner companion because it’s breakfast-for-dinner time!
Tips for a Marvelous Breakfast for Dinner
- Perfect Hash Browns: Make sure the potatoes are dry before you mix them with the cornstarch and spices. This ensures they bake up crispy and not soggy. If you’re in a hurry, pat them dry with a paper towel before baking.
- Fluffy Eggs Every Time: Stirring constantly might make the eggs rubbery. Instead, let them set a bit before you gently pull the cooked edges toward the center. This gives you the best texture.
- Crispy Bacon Tips: Cook bacon in batches if necessary to avoid crowding the skillet. This allows the bacon to crisp up evenly. Use the leftover bacon grease to add extra flavor to your sausages or potatoes.
- Bread Toasting Trick: If you want super-crispy toast, consider baking the slices directly on an oven rack for a few minutes at 350°F after toasting them. This will ensure they stay crunchy even if they sit for a bit.
Common Questions About Breakfast for Dinner
- Is there a wine that pairs well with breakfast foods?
- A sweet white wine or a light red like Beaujolais works well. Or, keep it classic with orange juice or a mimosa.
- Can I make this breakfast vegetarian?
- Yes! Swap the bacon and sausages for your favorite plant-based alternatives, and you’re good to go.
- What’s the best way to reheat leftovers?
- For the best results, reheat the hashbrowns and sausages in an oven or air fryer to keep them crispy. Eggs can be gently warmed on the stovetop.
- Can I use a different type of potato for hashbrowns?
- Absolutely! Yukon Gold or red potatoes work great too, offering a slightly different flavor and texture.
After watching WandaVision, this breakfast-for-dinner is the perfect way to get into the spirit of the show. Plus, it’s a great excuse to eat bacon and eggs whenever you want! Channel your inner Wanda and make this meal appear on your table — no superpowers needed. Whether you enjoy it in black and white or Technicolor, this breakfast is a nostalgic nod to the 1950s with a modern twist. Grab your friends, pour some wine or juice, and get ready for a meal that’s as comforting as Vision’s synthetic embrace.
Breakfast for Dinner from WandaVision
Ingredients
- 6 slices bacon
- 4 strawberries
- 4 slices pineapple
- 12 maple breakfast sausages
- 8 slices white bread
FOR HASHBROWNS:
- 3 russet potatoes chopped
- 1 teaspoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
FOR SCRAMBLED EGGS:
- 4 eggs whisked
- 2 tablespoons butter
- salt & pepper to taste
Instructions
- Preheat the oven to 400°F. In a bowl, combine the chopped potatoes with the cornstarch, paprika, garlic powder, and onion powder. Arrange the chopped potatoes in an even layer in a casserole dish or on a baking sheet. Bake for 30-40 minutes, until the potatoes are fork-tender. Season with salt and pepper to taste.
- Meanwhile, in a skillet over high heat, fry the bacon until crispy, about 4-5 minutes. Then remove to a plate lined with paper towels. In the grease, cook the sausages until browned and cooked through, about 8-10 minutes. Toast the bread until golden brown.
- For the eggs, heat a skillet over medium-high heat. Whisk the eggs in a bowl for 30 seconds. Add the butter to the hot skillet and melt until frothy. Add the eggs but don't stir right away. Let the eggs cook for about 60 seconds, then use a wooden spoon to pull the edges inwards, letting the uncooked egg spill over the sides of the cooked egg and onto the skillet. Heat again for 30 seconds, then repeat until the eggs start to break up. Remove from the heat and continue to stir the eggs until they are no longer 'wet' but aren't too dry. Season with salt and pepper to taste.
- Pro Tip: If you have a second oven or toaster oven, heat it to 160°F and keep the cooked food inside until ready to serve to maintain a consistent temperature.
- Serve the eggs, toast, bacon, sausage, and hashbrowns with a side of strawberries and pineapple rings. Red wine is a great dinner companion. Enjoy!
