Our Breakfast Tortilla Bowl is an easy twist on eggs and sausage.. The dish featured each month is something we have served to our guests at The Carriage House Inn Bed & Breakfast. The featured monthly recipe uses ingredients that are fresh and in season that month, are reminiscent of the season or celebrate a holiday that is celebrated that month. This year, as last, we will be celebrating Cinco de Mayo at the B & B when we serve breakfast on Thursday, May 5th.
Our Cinco de Mayo entré this year is a Breakfast Tortilla Bowl.
We make the tortilla breakfast bowl using a special tortilla baking pan. The shape of the pan is fluted, allowing you to place a 6 or 9-inch tortilla inside. Pressing the tortilla to conform with the shape of the pan results in a fluted bowl. We have used both flour and corn tortillas. If using corn tortillas this recipe can be gluten-free.
The tortilla bowl can be filled with any breakfast items you like. We brown sausage, onions, and peppers. We then make scrambled eggs, which are added to the meat mixture when they are almost set. To the egg-sausage mixture we add black beans, roasted kernel corn and shredded cheese. Once combined we place the mixture into the tortilla bowl and top with a bit more cheese. The plate is dressed with sliced mango and avocado, along with some sliced tomatoes (for a bit more color). We serve this dish with a side of sour cream and salsa plus hot sauce.
Since we are serving this for breakfast we have adjusted the ingredients toward breakfast foods. I have made the tortilla bowls and filled them with taco salad fixings, shrimp (above) or chicken salad, or any other ingredients you think go well with tortillas. Use your creativity. And happy Cinco de Mayo! Olé!
Welcome 2016! The Carriage House Inn B & B is serving baked eggs in hashbrown cups during the month of January, as our signature dish. The recipe is easy to prepare and good for you, if you are trying to start the new year out by eating healthy. We generally serve this dish accompanied by roasted vegetables (butternut squash, tomatoes, asparagus, beets, etc.) that roast in the oven and present a nice color palate with the egg dish. We have just started using farm-fresh, organic and hormone-free eggs from Coleman Farms in Gladys. The yolks are a beautiful shade of orange-yellow. The eggs are delicious and full of great flavor.
Ingredients for Baked Eggs in Hashbrown Cups:
- 2 tablespoons butter, softened
- 20-ounce bag shredded potatoes
- 1 teaspoon garlic powder
- Kosher salt and fresh ground black pepper
- 12 extra-large eggs
- 3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp
Heat oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.
In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Toss well. Divide the potato mixture evenly between the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes or until the sides of the potatoes are browned and crisp.
Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan.
** You can use a standard size muffin tin or we have begun using a Texas-size muffin tin liner, made from silicon. Nothing sticks to it and the dish pops out of the silicon cup very easily! When using the Texas-size muffin tin I get between 6-8 egg cups depending upon how much I fill the cup with potatoes. Also, I place 2 eggs into each cup when using the larger size.
Our recipe for the month of December is our smoked salmon frittata with herbs. It is one that guests have enjoyed, that is pretty when plated and would be a great Christmas morning breakfast or brunch dish. It’s easy and quick to prepare. I hope this helps you with a Christmas meal. We serve it with a side of roasted potatoes and a fruit salad. Enjoy and Merry Christmas!
- 6 eggs
- 2 tablespoons half-and-half
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon freshly ground black pepper
- 3 ounces sliced smoked salmon, cut into 1 1/2-inch pieces
- 2 teaspoons olive oil
- 3 ounces cream cheese, softened
- lemon wedges
- In medium bowl, beat eggs, half-and-half, chives, dill and pepper. Gently fold in salmon.
- In a 10-inch nonstick skillet, with sloping sides, heat oil over low heat. Pour egg mixture into skillet. Using 2 teaspoons, drop cream cheese over egg mixture.
- Cover, cook 12-15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 6 wedges. Serve with lemon.
- Enjoy the smoked salmon frittata with friends and or family!
As the dog days of summer are alive and well in Central Virginia we are celebrating the end of season’s heirloom tomatoes this month in our monthly recipe post. As most of you know we post a recipe monthly. Usually the recipe is something we have served at The Carriage House Inn Bed and Breakfast. This month, although our guests would probably love this, we didn’t feel it fit into a breakfast menu, but we’re sharing with you anyway because it is delicious!
- For the best color and flavor be sure and purchase the freshest and most colorful heirloom tomatoes. We used dark orange tomatoes, but you can use whatever you find at your local farmer’s market. The most colorful golden yellow squash is also recommended.
- To make this recipe takes only about 15 minutes. Remember though that you need at least 2 hours to chill the soup in the refrigerator.
Enjoy this refreshing bowl of cold soup and beat the heat!
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice, fresh or canned
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 avocado
- 1 small red heirloom tomato
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit and dice avocado. Core and dice red tomato. Serve soup in chilled bowls topped with avocado and tomato.
July is cantaloupe month in central Virginia. They are ripe and ready for picking in our vegetable garden or at the Community Market in downtown Lynchburg.
To take advantage of the freshness of this gourd we are serving Cantaloupe Coolers as our fruit dish this month at The Carriage House Inn Bed and Breakfast. Yummy plus full of vitamins and minerals what’s not t love? It’s an easy drink to make in just a few minutes. Give it a try, or come stay with us and we’ll fix it for you!
Puree 4 cups chopped cantaloupe, 1 cup coconut water, and 2 tablespoons fresh lime juice in a blender until smooth. Pour over ice in a tall glass, garnish with a wedge of cantaloupe and a fresh mint sprig. Serve immediately. Serves 4.
Having trouble deciding what to cook for breakfast. We have over 50 breakfast entrees (and a few favorites) posted on our website. Click here to see our other recipes.
Recently we had a luncheon at The Carriage House Inn Bed and Breakfast and the theme was “Tropical” so Kathy decided to make Paradise Chicken Salad in Pineapple Boats. Basically you are making a chicken salad and serving it on the shell of the pineapple. It makes a great presentation and it is quite tasty. Typically we don’t serve lunch here at the bed and breakfast but we wanted to share this recipe with you in case you were having a brunch or luncheon party and wanted to try something different that makes a great visual statement.
- 2 fresh pineapples
- 2 1/2 cups cubed cooked chicken
- 3/4 cup diced celery
- 3/4 cup mayonnaise
- 2 tablespoons chopped chutney (we used a mango chuttney)
- 1 teaspoon curry powder
- 1 medium banana, sliced
- 1/3 cup salted peanuts
- 1/2 cup flaked coconut
- 11 oz. can mandarin orange segments, chilled and drained
Select firm pineapples with fresh green leaves. To prepare pineapple boats, first remove any brown leaves from the top by pulling them out. With a sharp knife, cut pineapple in half lengthwise through the green top. Then cut in half again, making 4 pieces, each with a part of the green top. Remove fruit from pineapple by cutting along curved edge with a sharp knife. Cut away eyes and fibrous core from the fruit you just cut. Cut fruit into chunks for salad. Drain pineapple shells, upside down, and the fruit on paper towels.
Combine pineapple, chicken and celery in a large bowl. In a small bowl, mix mayonnaise, chutney and curry powder. Cover each bowl and refrigerate. Just before serving, drain any juice from fruit-chicken mixture. Add banana and peanuts; toss lightly with mayonnaise mixture. Fill pineapple boats. Sprinkle each with coconut and garnish with orange segments. Note: Because some people may have an allergic reaction to peanuts we allowed each guest to sprinkle peanuts on their own serving. Likewise, some people don’t like coconut so we had a bowl of coconut that our guests could sprinkle on their serving.
When making our paradise chicken salad you can do a lot of the work the night before so that all you have to do the next morning/lunch is combine, assemble and serve.
The ladies at the luncheon loved the paradise chicken salad in pineapple boats and your guest will as well. This time of year is the perfect time for something tropical. If you really want to get into the tropical theme serve this with a pina-colada! For more recipes, check our recipe page on our website. If you will be visiting the Lynchburg area give us a call at 434-846-1388 to make your reservation or you can book on-line.
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