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Breakfast at the Inn

"The yummy breakfast was, by itself, worth the stay."
James (TN)

Breakfast is always hearty and delicious for those who enjoy the pleasure and indulgence of a full sit-down meal.  Breakfast is served starting from 7:00 - 9:00 a.m. weekdays and from 7:30 - 9:30 a.m. on weekends. Earlier than 7 a.m. checkouts, guests may request a light breakfast to go, placed in a common refrigerator with their names on the breakfast items.

Typical breakfasts include a starter of coffee or tea, a fresh fruit cup and juice or a frosty fruit smoothie.  The next course includes an egg entree, two different homemade coffeecakes and muffins or rolls and our delectable toast.

Breakfasts are served individually in the sunny breakfast room or one of the picturesque porches. Breakfast baskets are available for those who wish to dine in their room.

Italian Egg & Vegetable Oven Fritatta

Ingredients:

• 3 T. olive oil or butter

• 1 medium potato, cut in 1/2 inch cubes

• 1/2 pound Italian sausage

• 1 small onion, chopped

• 1/4 cup  green pepper, chopped

• 8 eggs

• 2 T. milk

• 1/2 teaspoon salt

• 1/8 teaspoon dried oregano

• 1 firm, ripe tomato, seeded and chopped

• 1/4 cup Parmesan cheese, grated

• parsley, chopped or sliced tomato (optional garnish)

Heat olive oil in a large frying pan.  Add potato and begin cooking over medium heat.  Remove sausage from castings and crumble the meat.  Add to frying pan, cooking and stirring until lightly browned.  Add onion and green pepper, cooking and stirring until onions and potatoes are done.  Put vegetable mixture in the bottom of a greased 9: pie pan.  In a bowl, beat eggs with milk, salt and oregano until well mixed.  Blend in tomato and cheese.  Pour tomato and egg mixture over vegetable mixture.  At this point you may bake the fritatta or refrigerate it over night.  If you refrigerate it, bake it the next morning at 350° for 40-45 minutes or until set.  If you do not refrigerate the fritatta, baking time is 10-15 minutes less.  Serves 5-6.

South of the Border Potatoes

Ingredients:

• 4 large potatoes

• 2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoon cumin

• 1 cup sharp cheddar cheese

• 1 green onion minced including the green top

• 1 cup sour cream or plain yogurt

• 1/2 cup milk

Bake potatoes and let cool.  After they have cooled cut into 1 1/2 inch pieces.  Do not remove the potato skins.  Mix with the salt, pepper, cumin, cheddar cheese and green onions.  Combine the sour cream and milk and then mix into the rest of the ingredients.  Put the potato mixture in a well greased 9x11 pan and refrigerate overnight.  The next morning take out of the refrigerator and bake in a preheated 375° oven for 45 minutes.  Serves 5-6, generously, or 8-10, if used as one of several side dish items.

Apple Oven Omelet

Ingredients:

• 3 apples (Gala, preferred)

• 1/2 cup butter

• 1/3 cup sugar

• 1 teaspoon nutmeg

• 8 eggs

• 1/2 cup milk

Core and thinly slice the apples (not necessary to peel).  Melt the butter in a large skillet and add the apples, sugar and nutmeg.  Stir and cook on a medium high heat for 5-7 minutes or until the apples are tender and the butter and sugar have cooked into the apples.  Pour the apple mix in a 9" pie plate.  Beat the eggs and milk together and pour on top of the apples.  Bake at 350° for 30 minutes - if baked immediately after cooking apples, but 10-15 minutes longer if refrigerated over night before baking.  Garnish by liberally sprinkling with powdered sugar.  Serves 6.

Suggestion:  This is wonderful with cooked ham or sausage.  For a full breakfast, we serve it with an oven baked potato dish and coffeecake.

Chocolate Mint Meringue Cookies

Ingredients:

• 2 egg whites

• dash of salt

• 1/2 cup sugar

• 1/2 teaspoon vanilla

• 1/3 cup mint chocolate chips

Beat egg whites until stiff, but not dry.  Gradually beat in sugar and the vanilla.  Fold in the mint chocolate chips.  Drop by teaspoons full on a greased and floured cookie sheet.  Bake until dry and firm for about 45-60 minutes at 225°.  They should not be brown.  Serves 20-24 small tea sized cookies.

Caribbean Salsa

Ingredients:

• 2 cups canned black beans, rinsed and drained

• 1 cup canned crispy corn kernels, drained

• 3 T. olive oil

• 3 T. lime juice

• 1 small bell pepper, cored, seeded and finely diced

• 1 small red pepper, cored, seeded and finely diced

• 1/2 cup finely diced red onion

• 2 T. jalapeño peppers, seeded and finely chopped

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup finely chopped fresh cilantro

Combine all ingredients in a mixing bowl.  Toss well.  Adjust the seasonings to your taste by adding more jalapeño peppers, salt and lime juice.  The salsa should be highly seasoned.  This is great to serve with tortilla chips, but also great to serve with scrambled eggs or 2 cups mixed into a quiche before baking.

Quick Cappuccino for a Crowd

Ingredients:

• 12 cups water

• 11 scoops good quality regular grind coffee

• 1 1/2 cup half and half

• 3/4 cup sugar

Brew coffee in a 12-cup coffee maker using water and coffee.  While it is brewing, heat half and half and sugar just to boiling in a sauce pan.  Put half and half and sugar mix in an extra large thermal carafe.  Pour in coffee.  Serves 12.