We offer a full hearty country breakfast. Our three courses consist of juice, coffee or milk with a sweet bread like danish and coffee cake. Follow that with a fresh fruit round. Our main course might be bacon, eggs, sausage and other country yummies.

If you special dietary needs, please let us know ahead of time. We will always strive to accomodate you.

A Few Of Our Favorites

We vary our menu and make your breakfast farm-fresh! Here are some of our favorite dishes! Enjoy.

Breakfast Casserole

1/2 stick margarine, melted
1 loaf French bread (or any other bread of choice)
1 lb. Cooked sausage, ham or chicken, crumbled or diced
2 cups shredded cheese (1 white and 1 yellow, any combination)
5 eggs, well-beaten
2 cups half & half cream
1 teaspoon dried mustard

Night Before: in 9×13″ Pyrex baking dish, melt margarine in oven. Tear or cut bread (or bread blends, wheat/French/white) into cubes and coat in melted margarine, leaving in bottom of pan. Sprinkle with cooked meat, then cheese. Mix egg, half & half, and mustard, and pour over cheese. Pat with fingers until mixture in pan is completely wet. Cover and refrigerate overnight. Next day: Uncover and bake at 350 for 45-50 minutes.

Baked Apple Pancake

Yield: 4 servings

3 – tablespoons unsalted butter
2 – large firm apples, peeled, cored and sliced to 1/4″ thickness
3 – eggs
1 – teaspoon granulated sugar
1/4 cup (packed) light brown sugar
Pinch of salt
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon

Heat the oven to 450 degrees. Gently melt 2 tablespoons butter in a large (12 inch) ovenproof skillet. Add the apple slices and heat until tender, about 8-10 minutes. Add 2 tablespoons of the brown sugar and stir to combine; remove from heat. Whisk the eggs, granualted sugar, salt, milk and flour together in a bowl and then pour the mixture over the apples in the skillet. Bake in the oven until puffy, about 10 minutes. While the skillet is in the oven, mix the cinnamon and the remaining brown sugar together. Cut the remaining tablespoon of butter into small chunks. When the pancake puffs, remove it from the oven, dot it with butter, sprinkle with the cinnamon/brown sugar mixture and return to the oven until browned, about 10 more minutes. Let set for 5 minutes and serve.

Baked Oatmeal

Yield: 4 servings
Cook Time: 25 min. / Prep Time: 10 min.

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.

Orange French Toast

4-5 eggs
2/3 cup orange juice
1/3 cup milk
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
8-10 1-inch slices French bread or double thin slices
1/3 cup butter
1 cup or more pecan pieces
Orange slices for garnish

Melt butter in 9″x13″ glass casserole or baking dish, making sure sides are well buttered. Place pecan pieces evenly in butter.

Whisk together eggs, orange juice, milk, nutmeg and vanilla. In a shallow dish dip bread (one piece at a time) in egg mixture; nestle bread over the melted butter and pecans. Pour any leftover milk mixture over bread. Cover with plastic wrap and refrigerate overnight.

In the morning, heat oven to 375 degrees. Remove the plastic wrap and bake for 30-35 minutes or until puffed up and lightly brown.

Serve with bottom side up. Dust with confectioners sugar and a thin slice of orange. Serve with maple syrup.



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