There’s nothing quite like getting up in the morning to a scrumptious breakfast that can only be described in superlatives! The aroma of bacon, coffee and maple syrup will be sure to awaken all of your senses! We’d like to share a couple of our recipes that our guests keep asking for!
We’d also like to ask a favor of you, too. What is your favorite breakfast recipe? Something that brings good memories to mind, warm thoughts of family and friends or the time you made that special someone breakfast in bed! Share them all on our Facebook page, and maybe your favorite breakfast recipe will be the next one our guests will rave about!
Blueberry Stuffed French Toast
10 slices white bread, cubed
1 cup fresh blueberries
8 oz cream cheese, softened
2 T honey
1/4 cup chopped pecans
1 1/2 cups half and half
1 T cinnamon
1/2 cup maple syrup
Maple or syrup flavor of choice
Spray a 9 X 13 glass pan with Pam. Place half of the cubed bread in bottom. Drop chunks of the cream cheese evenly over the bread cubes, drizzle with the honey and sprinkle pecans over this. Put blueberries over this. Place the other half of the cubed bread over this.
In a large bowl, mix eggs, half and half, cinnamon, and maple syrup. Pour over all and let rest for 1 hour.
Bake in pre-heated oven at 375 degrees for 40 to 45 minutes. Just before serving, pour a little more syrup over it and dust with powder sugar.
Sausage and Cheese Breakfast Casserole
2 pound mild Italian sausage, casings removed
12 slices white bread, cubed
1/2 pound cheddar cheese, shredded
4 cups whole milk
1 T Dijon Mustard
1/2 tsp pepper
1/2 tsp salt
4 or 5 dashes Tabasco
slices of tomato
sour cream (optional)
chopped, fresh parsley
Fry sausage on medium high heat until browned and no longer pink. Drain off fat. Set aside.
Spray a 9 X 12 pan with Pam. Evenly spread 1/2 of the bread cubes, 1/2 cheese and 1/2 sausage. Layer rest of bread, sausage and cheese.
With a whisk, blend eggs, milk, Tabasco, salt and pepper. Pour over layered casserole. Cover and chill overnight.
The next morning, pre-heat oven to 350 degrees. Bake casserole, uncovered, until golden brown and center is firm, about 45 to 55 minutes. Cool for 10 to 15 minutes on cooling rack. Cut into serving size pieces. Top with slice of tomato, dollop of sour cream and chopped fresh cilantro.
Orange Marmalade and Cream Cheese Stuffed French Toast
8 oz cream cheese
1 cup orange marmalade
2 T honey
1 cup orange juice
Loaf of Italian or French bread
Syrup: 1/2 cup maple syrup and 1/4 cup marmalade mixed together.
Using an electric mixer, mix in large bowl the cream cheese, 1/2 of marmalade and all of honey, keeping large chunks of cream cheese intact. Cut bread in 1/2 inch slices.
Spread cream cheese/ orange marmalade/ honey mixture between two slices of bread.
Crack 5 eggs in a bowl, and add 1 cup of orange juice, beat until mixed together. Dip the french toast in orange juice and egg mixture, and place on frying pan sprayed with Pam.
Cook French toast on all sides, until a nice brown color, making sure that the inside gets heated through.
Remove from frying pan and cut in half, placing on a plate. If you wish, garnish each french toast serving with 3 slices of mandarin orange, arranged in a flower pattern and place one blueberry in center. Pour heated syrup over french toast. Dust with powdered sugar.
Baked Eggs with Spinach and Mushrooms
1/2 medium onion, finely chopped
1 garlic clove, finely chopped
2 T unsalted butter
5 oz mushrooms, thinly sliced
10 oz baby spinach leaves
1/3 cup heavy cream
1/2 tsp season salt
1/4 tsp black pepper
4 extra-large eggs
2 T freshly grated Parmesan cheese
Preheat oven to 400 degrees and lightly butter two oval baking dishes.
Cook the onion and garlic in the butter in a heavy skillet over moderate heat, stirring, until softened, about 2-3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and just beginning to brown, about 3 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, about 2-3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2-4 minutes.
Add cream, salt and pepper, and simmer, stirring occasionally, until slightly thickened.
Divide the vegetables between the two baking dishes. Make two indentations in each dish and carefully crack an egg into each indentation. Bake in the middle of the oven until the whites are just set, about 10-13 minutes. Lightly season the eggs with additional salt and pepper as desired and sprinkle with Parmesan cheese. Serves 2.
Strata Southern Style
8 eggs, slightly beaten
6 slices bread
2 cups cream
1 cup sharp cheddar cheese, grated
1 pound sausage, cooked until crumbled
1 bag of shredded hash browns
2 T finely chopped sweet onion
1 tsp salt
1/2 tsp ground pepper
1 tsp Dijon mustard
1/2 cup roasted sweet red peppers
Cook sausage in large skillet until browned and drain off grease. Combine hash browns, chopped sweet onion, eggs, cream, cheese, sausage, peppers, salt and pepper and mustard. Spray 9 x 13 inch pan with Pam spray. Cover bottom of pan with bread slices and pour mixture over bread. Bake at 350 degrees for 45 to 50 minutes. Serve warm topped with a dollop of cream fresh or sour cream, sprinkled with chopped fresh basil and a slice of tomato. Refrigerate over night.
Notes: If you choose, add other types of ingredients like fresh baby spinach leaves over the sausage, or you can leave out the sausage and use ham. Forget the meat altogether and alternate spinach, grated zucchini and carrots. Serves 6 to 8.