There is nothing better than a nice, healthy breakfast to start your day. For your complimentary breakfast, we offer a Continental Buffet with an assortment of delicious items from which to choose. The daily buffet consists of assorted breads with butter and jam, fresh seasonal fruit, assorted yogurts, granola, waffles and a daily hot egg dish. The egg dishes vary from homemade quiche to signature egg tarts. Orange and apple juices, coffee and assorted teas are available to complete your meal. Please let us know if advance if you have dietary restrictions.
Breakfast is served from 8 am - 9:30 am daily. If you will be checking out prior to breakfast, we will be happy to arrange a breakfast to go for you with advance notice.
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Recipes from Our Kitchen
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Ham and Cheddar Egg Tarts
6 small flour tortillas 3 eggs ½ cup cream ¾ cup milk½ tsp salt ¼ tsp pepper ¾ cup cheese 3/4 cup diced ham Optional ingredients: ham, sausage, bacon, onions, peppers.
Using a large muffin tin, arrange tortillas in the cups. Beat eggs, milk, cream, salt, and pepper together in a bowl. Divide the cheese among the cups, add ham or another optional ingredient (sauteed onions, bell peppers, jalapeños, etc.). Ladle the egg mixture into the cups. Do not overfill. Bake at 350 degrees for 30 minutes.
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Sausage and Spinach Bake
1 box of Herb Stuffing Mix 1 pound of sage breakfast sausage 10-12 oz chopped frozen spinach 6 eggs 1 cup milk 1 cup cream ½ tsp salt 1.2 tsp pepper 1.5 cups Monterrey Jack Cheese
Cook sausage until done and no longer pink. Drain chopped spinach and squeeze excess water out by hand. Grease a 11 x 14 pan with cooking spray. Pour the stuffing mix in the bottom of the pan and mix to combine all the spices. Evenly distribute sausage on top of the stuffing. Distribute spinach and then cheese. Mix the egg, milk and cream together pour over mixture. Cover and refrigerate overnight. Bake in a pre-heated oven at 350 degrees for 40 minutes.
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Quiche Lorraine
One 9-inch pie crust 1 ½ cup grated Swiss cheese 1 cup milk ½ cup heavy cream 3 eggs 6 slices bacon, cooked crisp 1/2 tsp salt ¼ tsp black pepper 1 tsp onion powder
Preheat the oven to 350 degrees Spread the cheese in the bottom of the piecrust. Crumble the bacon on top of the cheese. In a mixing bowl, combine the remainder of the ingredients. Beat well. Pour into prepared pan. Bake on middle rack for 45 minutes, or until center is no longer wobbly. Remove from oven and cool.
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Mexican Casserole
3+ cups of frozen diced potatoes with onions and peppers 1 pound of chorizo 2 cups grated cheddar or Jack Cheese 6 eggs 2 cups milk Chopped Green onions or scallions for garnish Salt and Pepper
Preheat oven to 350 F. Spray a 9x14 baking dish with cooking spray. Cook your chorizo and break into small pieces. Put your frozen potatoes in the bottom of your dish and be sure to cover entire bottom with one layer of potatoes. Add your chorizo on top of the potatoes and spread evenly. Add your cheese and spread evenly. Beat your eggs in a small bowl and add milk. Stir well and season with salt and pepper. Pour egg mixture evenly over the potato mixture. Garnish with green onions. Bake for 40 minutes until middle is done
Country Breakfast Casserole
12 oz. baguette, cut into 1 inch cubes 1 pound breakfast sausage 1/2 cup diced onion 1/2 cup diced bell pepper, red or green 2 cups cheddar cheese 6 eggs 2 cups milk 1 tsp salt 1/2 tsp pepper Sliced green onions or chopped cilantro for topping
Spray a 11x13 casserole dish with cooking spray. Place the cubed bread evenly on the bottom of the dish.
Cook the sausage until no longer pink, breaking up into small pieces. Evenly spread the sausage on the cubed bread, followed by the cheese.
Beat the eggs with the milk until well combined. Add the salt and pepper and pour over the sausage mixture. Top with green onions.
Cover and place in the refrigerator over night. Bake in a 350 preheated oven for about 40 minutes. Allow five minutes to cool before slicing.
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Upside-Down Peach French Toast
1/2 cup butter 1 1/4 cup brown sugar 1/4 tsp salt 2 tbsp water 1 baguette, cut into 1 inch slices 28 oz can sliced peaches 6 eggs 1 1/2 cup milk 1 tsp vanilla
Spray a 9" x 11" casserole dish with cooking spray.
Melt the butter in a small saucepan. Add the brown sugar, salt and water. Cook on medium heat until the sugar is completely dissolved and at a caramel consistency.
Pour the hot brown sugar mixture evenly in the bottom of the casserole. Arrange the sliced peaches on top of the mixture. Arrange the sliced baguette on top of the peaches, fitting snuggly together to cover all the peaches.
Beat the eggs and add the milk and vanilla. Pour this evenly over the top of the sliced baguettes. Sprinkle with cinnamon if desired.
Cover and place in the refrigerator over night. Bake in a 350 preheated oven for about 40 minutes. Once done, you can invert onto a serving tray or serve as is in the casserole.
Western Omelet Casserole
6-8 oz. frozen diced potatoes 8 oz. diced ham 1/2 cup diced onion 1/2 cup diced bell pepper, red or green 2 cups cheddar cheese 8 eggs 2 cups milk 1 tsp salt 1/2 tsp pepper Sliced green onions for topping
Spray an 11x13 casserole dish with cooking spray. Place the diced potatoes evenly on the bottom of the dish.
Evenly spread the ham on the potatoes, followed by onions, bell peppers, and cheese.
Beat the eggs with the milk until well combined. Add the salt and pepper and pour over the sausage mixture. Top with green onions.
Bake in a 350 preheated oven for about 50 minutes. Allow five minutes to cool before slicing.
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Mixed Berry Strata
6-8 cups baguette cut into 1-inch cubes 1 cup blueberries 1 1/2 cups sliced strawberries 8 eggs 1 1/2 cup milk 1 1/2 cup cream 3/4 tsp cinnamon 1/2 cup brown sugar 1 tsp vanilla
Spray an 11 x 13" casserole dish with cooking spray.
Evenly distribute the bread cubes on the bottom of the pan.
Spread the berries evenly over the bread cubes.
Beat the eggs and add the milk, cream, brown sugar, cinnamon, and vanilla. Pour this evenly over the top of the bread and fruit.
Cover and place in the refrigerator overnight. Bake in a 350-preheated oven for about 50 minutes. Let cool for five minutes before cutting. Serve with maple syrup.
