The breakfast bake is an easy recipe that involves only one pan (baking sheet) for a complete breakfast. This makes clean up real easy. Follow the directions below. Everything is cooked in the oven, including the egg! It makes the ideal breakfast when you have a bunch of people over for breakfast. The egg holds everything together. Enjoy the breakfast bake. Above we used diced potatoes. You could use hashbrown potatoes instead.
- 8 slices of thick cut bacon
- 2 medium red potatoes, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed
- 6 eggs
- 18 cherry tomatoes
- 2 tablespoons chopped parsley
- salt and pepper
- Preheat oven to 475°.
- Place diced potatoes, olive oil and garlic in a plastic bag. Shake until fully coated. Pour potatoes onto one side of a large rimmed baking sheet (they should be bunched together on about 1/4 of the pan.)
- Fill the other side of the same baking sheet with bacon. Bake in oven 10-12 minutes until bacon is fully cooked.
- Place bacon and potatoes onto a paper towel to absorb excess grease. Discard grease from baking sheet, but do not wipe clean. There should be a thin layer of grease remaining.
- Line the same baking sheet with the asparagus and tomatoes. Top gently with eggs and bake for 6-7 minutes or just until the whites are set.
- Spread the potatoes and bacon back onto the baking sheet. Bake for an additional 2 minutes.
- Once out of the oven sprinkle with parsley, salt and pepper.
Serve and enjoy. Serves 6.
A smoothie is a great way to get some needed nutrients at breakfast, lunch or as a snack during the day. At The Carriage House Inn Bed and Breakfast we oftentimes serve a “smoothie shot” as our first course when serving a sweet breakfast entreé. Guests love them and it’s a nice way to begin your breakfast.
- 1 cup chopped ripe strawberries (about 5 large)
- 1 cup chopped seeded watermelon
- 1 cup chopped peach
- 1 cup raspberry sorbet
- 1/4 cup freshly squeezed orange juice
Place the strawberries, watermelon, peach, sorbet and orange juice in a blender. Puree until smooth and creamy. Add more orange juice if you like it a little less thick. Serve immediately in tall glasses with straws.
Makes 2 servings.
**we serve our smoothies in shot glasses, so we dilute the mixture a bit to make it easier to get out of a small glass.
While thumbing through a cooking magazine recently there was an article about Masaharu Morimoto, an Iron Chef on the Food Network show, Iron Chef America, stating his favorite breakfast was a pancake with pineapple, coconut and macadamia nuts. Having lived in Hawaii for three years in the 1960’s I never had pancakes with these tropical ingredients, but I do enjoy each ingredient individually so I decided to create a recipe with these three ingredients and I’m calling it Hawaiian Pancakes. First I took our Ultimate Buttermilk Pancake recipe and altered it a bit. When we lived in Waialua, our neighbor worked at a sugar mill and would always bring us bags of what we called “raw sugar” so I changed the white ganulated sugar to Turbinado. Next, get a fresh pineapple (it tastes so much better than canned pineapple) and you will use macadamia nuts and shredded or flaked coconut as the toppings.
- 2 Cups all-purpose flour
- 3 Tablespoons of raw sugar (Turbinado)
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 Cups buttermilk-room temperature
- 2 eggs-room temperature-separated
- 2 Tablespoons melted unsalted butter
To the Buttermilk Pancake recipe above you can alter or add the following ingredients to make them “Hawaiian”
- add 1 teaspoon coconut extract
- add 3 heaping tablespoons of shredded coconut to the batter
- add 1/3 cup diced, fresh pineapple chunks to the batter
- top with a few fresh pineapple chunks, as a garnish
- top with 1/3 cup toasted macadamia nuts, as a garnish
- top with 1/3 cup toasted shredded coconut or coconut flakes, as a garnish
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda, salt, pineapple chunks and shredded coconut). In a second bowl whisk together the wet ingredients (buttermilk, eggs yokes, coconut extract and melted butter). Keep the two mixtures separate until you are ready to make the pancakes. Whip the egg whites to stiff peaks then gently blend to the combined ingredients before cooking
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Let the batter sit for 15 minutes before cooking. ADD THE EGG WHITES NOW. Using a scoop (I use an ice cream scoop) pour the batter on the griddle or frying pan. Brown on both sides and serve with butter and maple syrup. This recipe should serve five or six people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Top with pineapple chunks, macadamia nuts and coconut. Serve with syrup.
We have had several return guests ask us to make these pancakes for them again. Yes, they are that good! And who doesn’t hope that winter is finally over and you can dream of sunny and war, Hawaii? I’s sure you will enjoy our Hawaiian Pancakes. They are moist, fluffy, light and soooo much more.
The Carriage House Inn Massage and BodyWorks Studio is introducing the “Chocolate Delight” body treatment. Sound like a great way to wish your special one a happy Valentine’s Day?
This body treatment and massage uses a hot chocolate sugar polish, to exfoliate and leave the skin looking and feeling fresh and smooth. After the body polish a yummy smelling chocolate body cream is used in conjunction with a Swedish massage. This 60-minute treatment is specially priced at $135.00 during the month of February. What a great way relax!
Call The Carriage House Inn Bed and Breakfast, Lynchburg, VA at 434.846.1388 to make your appointment. When calling ask us about our room availability to make this Valentine’s Day even more special. Advanced appointments are required.
It’s November and thoughts are turning to pumpkins. Pumpkins can be used in a variety of dishes, not just for a delicious pie. Pumpkin Bread is a great accompaniment to our savory breakfast dishes served at The Carriage House Inn Bed & Breakfast. Don’t let the ingredient list fool you, it looks long and intimidating, but you probably have everything already in your pantry–except the pumpkin. If you need a new idea for a dish at your Thanksgiving meal, or a delicious hostess gift for someone you may be visiting during the Thanksgiving holiday this recipe fits the bill. Enjoy!
- 1 2/3 cups flour
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat oven to 350 degrees. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and raisins.
- Pour into a greased 9×5 loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely before slicing.
** Be creative, you can use additional or alternative stir-ins for the walnuts and raisins: shredded toasted coconut, dried cranberries, candied ginger, cinnamon chips, toasted pecans or diced apple or pear.
Our recipe blog post this month is for a delicious strawberry muffin. Strawberries are plentiful in the Lynchburg, Virginia area at this time of year. There are several “you pick” farms within a few miles of Lynchburg where you can pick your own, bring them home and make them into many delightful and healthy dishes–sweet, savory, sauces, jams, jellies and more. At The Carriage House Inn Bed and Breakfast we have been serving these as our last course, of four, when serving a savory entre´. Guests have been raving!
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons ground cinnamon
- 1 1/4 cups milk
- 2 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups diced fresh strawberries
- 1 1/2 cups sugar
- Preheat oven to 375°. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. In a 2-cup measure, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned. Serve warm or at room temperature.
I used a silicon muffin cup tin. Make sure the muffins have cooled sufficiently before attempting to empty this type of muffin tin or they stick. I sprayed the muffin cup tin with non-stick cooking spray after my first batch. That also helped them leave the tin cleanly.
Don’t overmix the batter at either mixing step. Overmixing will cause the muffins to be tough.
I baked my muffins between 25-30 minutes to get them a nice brown on top. I checked them with the cake tester at 20 and 25 minutes, then left them in just a bit longer. They are still very moist (I guess it’s all of the butter) but now have a pretty light brown top.
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