Enjoy a delightful gourmet breakfast served on vintage tableware.
Signature dishes: Spinach Egg Nest, Southwest Eggs Fiesta, Baked Blueberry French Toast, Baked Oatmeal, Fresh Baked Scones, Yummy Muffins, Waffle Toast, Homemade Salsa, Organic Jams. Fresh Fruit, Fresh Ground Coffee, Tea and Juice.Breakfast is served at 8 o'clock or 8:30. We are flexible to your needs.
We can take care of your special dietary needs.
Would you like to try one of our recipes? Try one or both of the recipes below.
Baked Oatmeal Delight
Download the PDF for easy printing- 1/2 cup butter melted
- 2 eggs
- 1 cup milk
- 1 tsp. Vanilla
- 1/2 cup brown sugar
- 3 cups oatmeal
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup raisins or dried cranberries
- 1/2 cup coconut
- (You can substitute apples & walnuts & 1/2 tsp. cinnamon)
In a bowl mix butter, eggs, vanilla and milk. Add the remaining ingredients and blend well. Pour into greased 9 x 13 pan. Bake at 350 for 20-25 minutes. (Don't over bake!) Serve hot with fresh fruit and milk on the side. I serve it with scoop of vanilla yogurt. Serves 8. Can be cut in half for 4 servings.
Southwestern Frittata
Download the PDF for easy printingThe fritata should to be prepared the day before and allowed to “cure” in the refrigerator overnight.
- 1 (or more) cans of chopped mild green chiles
- 1 lb. bulk sausage, cooked (ground turkey or chicken can be used in place of pork)
- 7 large eggs
- 1 large clove garlic (pressed)
- 1 tsp. ground cumin
- 2 large ripe tomatoes (for slicing on top)
- 8 corn tortillas, sliced into small stripes
- 1 1/2 cups jack, cheddar or your favorite cheese, shredded
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. onion salt
- 1/4 tsp. black pepper
- chili powder to your taste
- light sour cream
- For vegetarian leave out meat
Brown sausage meat and drain any excess fat off, add pressed garlic to meat and cook for a few more minutes.
Grease a 9” x 13” baking dish and evenly line the bottom of the dish with half of the chopped chiles, half of the tortilla strips, half of the sausage and half of the cheese. Repeat the layering with the other half of the chiles, tortilla chips, sausage and cheese.
In a medium bowl, whisk the eggs, milk, salt, pepper, onion salt and cumin until they are well mixed. Pour the mixture over the top of the dish. Sprinkle with chili powder to taste.
Place thin slices of tomato over the top. Cover with plastic wrap. Place in the refrigerator overnight to cure.
The next day, preheat the oven to 375° F, remove the plastic wrap from the dish and bake the fritata for 45- 50 minutes, or until the top is golden and the sides are a rich brown color.
Cut into equal pieces and serve with a dollop of sour cream and salsa. Serve with warm flour tortillas or your favorite toast!
Serves 6-8
