The dining room is at the center of your home away from home, enjoy a hearty country breakfast and share activity tips with your innkeepers and other travelers. In summer, take your breakfast ‘al-fresco’ on our covered porch, surrounded by hanging baskets and a view of the mountains. Each morning we serve a full breakfast including home baked goods, fresh fruit bowl, savory and sweet dishes, coffee, a large variety of teas, orange and cranberry juice. All prepared to prepare you for your day’s adventures. This is a great time to make new acquaintances or rekindle old ones. Your innkeepers, Danny & Donna will be delighted to help you plan your day’s excursions.
Italian Egg Casserole
- Preheat oven to 350ºF (400ºF orig. recipe), Spray a 9×13” pan with nonstick cooking spray.
- Whisk eggs until combined. Slowly whisk in butter. Add flour, baking powder, Italian seasoning, and salt, blend in slowly with whisk. Add cottage cheese and mozzarella cheese, blend in slowly with whisk. (mixture will be lumpy).
- Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
You will use regular sized muffin tins as your bake pan.
- Preheat oven to 400ºF
- Grease muffin cups
- Melt the butter (or heat in microwave)
- Roll out bread slices with rolling pin until thin enough to press into muffin cup
- Brush each slice with melted butter and press into muffin cups
- Press ham or bacon into sides muffin cup
- Crack egg into muffin cup
- Sprinkle with salt and pepper
- Bake for 15-20 minutes
- Serve immediately
- Whisk eggs until combined. Slowly whisk in butter. Add flour and salt, whisk again. Add heavy cream and milk, whisk again.
- Butter (or ‘Pam’) a pie dish and scatter a mixture of grated Cheddar & Swiss
- Pour egg mixture over top of cheese
- Sprinkle with nutmeg
- Bake at 375ºF for 40 minutes until the custard is firm, puffy & slightly brown.
You are at home and know what sides you like! Go ahead and add fried crumbled bacon, fried mushrooms, sautéed peppers and/or onions etc. Just scatter these in with the cheese before you pour the custard over the shredded cheeses.
- In a large mixing bowl add flour, sugar, baking powder, baking soda and salt. Whisk together.
- In a measuring cup, add 2 Tbs of lemon juice and 2 Tbs of white vinegar. Add milk up to the 2 cups line. Add 2 tsp of vanilla, stir together and let stand for 20-40 minutes (refrigerate).
- In a bowl, using an electric hand mixer, beat eggs until frothy.
- Into the mixing bowl with the dry ingredients, pour in the milk, frothy eggs and butter, whisk together (but don’t over whisk!) whisk until smooth, some lumps of flour are okay.
- Heat the pan over a high heat until a few drops of water skittle over the surface (we use an electric griddle at 375ºF.
- Grease pan with vegetable oil spray.
- Pour 1/3 cup of batter onto griddle for each cake
- Sprinkle topping (blueberry, banana, pecan, chocolate chips etc.)
- Cook until steam rises from bottom edges (about 2 minutes)
- Flip pancakes & cook until undersides are brown about 1 minute.
- Serve with maple syrup
- Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in refrigerator for 3 hours or overnight. Overnight is best.
- Preheat oven to 350 degrees. Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
- Bake for 45-55 minutes or until golden brown on top. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
- Make ahead tip: Prepare the topping in advance, cover tightly and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through Step 4 (without preheating oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
NOTE: Instead of using blueberries, try strawberries, raspberries, apples, cranberries, pears or blackberries.