Recipes from A Place in Time Bed and Breakfast

Our in house recipes

Egg & Sausage Casserole

• 10 eggs, Lightly beaten
• 1/3 cup all-purpose flower
•    teaspoon baking powder
• 10  ounces lean pork breakfast sausage, fried and crumbled
•    pound Monterrey Jack cheese, grated
• 1 cups low-fat cottage cheese
•    cup sliced mushrooms, sauteed (can be done with sausage)

Preheat the oven to 375 F.  Mix the eggs, flour, and baking powder together well (don't let it sit).  Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.  Pour into a greased 13 x 9 glass baking dish.  Bake 30-35 minutes.  Yield:  4-5 generous servings

Hill Country Frittata

• 1 tablespoon olive oil
• medium onion, diced
• 1 small potato, boiled, pealed and chopped
• teaspoon Mrs. Dash Mesquite grilling blend
• cup crumbled bacon (Hormel Real Crumbled Bacon)
• 1 ripe avocado, peeled and sliced
• 1 tablespoon chives chopped
• cup Monterrey Jack grated cheese
• 3 eggs beaten with 1 tablespoon water

In large skillet, add olive oil, onions, seasoning and potatoes.  Stir occasionally until vegetables are browned.   Sprinkle the bacon, avocado, and chives evenly in the pan.  Pour in the egg mixture and sprinkle the cheese over the top.  Cover and cook until cheese is clearly melted and begins to set up.  Take off lid and off heat until sets up.   Cut into quarters and serve one quarter per serving.  Remaining quarter(s) may be sliced again and set out for seconds (they'll disappear quickly). Yield:  2 generous servings.

Tip:  Prepare potato and bacon the night before and refrigerate.

Natalies Creamed Egg Puffed Pastry

• 8 eggs, lightly beaten
• 4 unbaked puff pastry shells
• 2 tablespoons butter
• 4-6 tablespoons diced ham
• 2 tablespoons chopped pimento (or diced tomatoes)
• 2 tablespoons sour cream
• Hollandaise sauce mix
• Chopped parsley or paprika
• Fresh Fruit (baked apples in winter)

Bake the puff pastry shells according to the package directions. Let them cool.

Beat the eggs until light and fluffy.  In a frying pan, melt the butter, then add the diced ham.  Saute until warm.  Add the eggs, cooking and stirring until almost done.  Add the sour cream, and stir.  Do not let the eggs get too dry; remove them from the heat while still creamy.  Spoon the mixture into each pastry shell, allowing some of the egg mixture to overflow onto the plate.  Cover with 2-3 tablespoons of hollandaise sauce, and then sprinkle with the parsley or paprika.  Serve with fresh fruit in season (melon is excellent.    Yield:  4 servings

Bodacious French Toast

• A 24-inch baguette
• 6 large eggs
• 2 cups 2% milk and cup of fat free half and half
• teaspoon freshly grated nutmeg
• 1 teaspoon vanilla
• 1 cup packed brown sugar
• 1 cup pecans (about 3 ounces)
• stick (1/4 cup) unsalted butter
• 2 cups blueberries

Spray with Pam a 13x9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish.  In a large bowl, whisk together eggs, milk, nutmeg, vanilla and cup brown sugar and pour evenly over bread.  Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

Preheat oven to 350 degrees F

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.

Increase temperature to 400 degrees F

Sprinkle pecans and blueberries evenly over bread mixture.  Cut stick butter into pieces and in a small saucepan heat with remaining cup brown sugar, stirring, until butter is melted.  Drizzle butter mixture over bread and bake mixture 45-60 minutes or until any liquid from blueberries is bubbling.

Serve with Maple Grove Farms Blueberry Syrup.  Serves 6 generously.  Adapted from www.epicurious.com

Green Chile Strata

• 6 -8 Flour Tortillas
• 2 8-oz cans chopped green chiles, drained
• pound Canadian bacon cut into slivers
• 4 cups grated Monterrey Jack cheese
• 5 eggs, beaten
• 2 cups milk
• Garnish with green onions or other green or red vegetable
•  ham
• 2 tablespoons chopped pimento (or diced tomatoes)

Grease a 9x13 baking pan.  Cover bottom with tortillas to fit without overlapping.  Sprinkle with half of the chopped chiles, half the slivered Canadian Bacon or ham, and then half the cheese.  Repeat layers ending with the cheese.

Combine eggs and milk in bowl.  Pour over the layered ingredients.  Let stand in refrigerator at least hour or overnight.

Bake in pre-heated 350 degree oven for 45 minutes or until strata is slightly puffed and bubbly.  Cool 5 minutes, then cut into squares.

Adapted from The Peach Tree Tea Room Cookbook, Cynthia Collins Pedregon, Author