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.
We’re celebrating Cinco De Mayo this month at The Carriage House Inn Bed & Breakfast, in Lynchburg, Virginia. As most of you know by now, we alternate a savory and a sweet entrée each morning for our guests. This month we will be serving this egg scramble as our savory entrée. Come stay with us and experience a slightly different take on scrambled eggs.
- 2 tablespoons unsalted butter
- 1 poblano chile pepper, seeded and diced
- 1 bunch scallions, sliced
- 1 red jalapeño pepper, halved, seeded and thinly sliced
- ½ cup fresh corn kernels
- kosher salt
- 8 large eggs
- 4 cups corn tortilla chips, slightly crushed
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, torn, plus more for topping
- diced avocado, sour cream and pico de gallo, for topping
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalepeño; cook, stirring occasionally, until lightly softened, 1-2 minutes. Add the corn and ¾ teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with ¼ cup water and ½ teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, ¾ cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1-2 more minutes.
- Sprinkle the scramble with the remaining ¼ cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
- It is suggested you have all of your ingredients prepped, measured and ready to go before you start the actual cooking process. This recipe moves rather quickly once you start cooking.
- All peppers “heat” are found in their ribs and seeds. You can adjust the spiciness of the peppers in this recipe if it sounds too spicy.
- We used 1 fresh ear of corn to produce ½ cup corn kernels. We added a bit more than the suggested measurement.
- We added about 1/2 cup of browned mild Italian sausage. It adds a bit more flavor plus a meat protein to the dish. You can use Spicy Italian sausage if you’d like.
- We serve this savory breakfast entrée with warm corn tortillas, fresh from the garden sliced tomatoes and a combination of warm black beans and corn.
- Go crazy and serve a Margarita!
So, it’s now May. It has been over 70 degrees and recently over 80 degrees for several days. Does that means it’s summer already? It may well. If that is the case I have news for you. It’s time for “S’mores!”
Those of you who follow our blog know we post a recipe each month. The recipe usually pertains to the month, a holiday during the month or foods that are seasonal to the month. Along those lines we were going to post this recipe during the summer months. But since it seems as though summer is here now the S’mores On a Stick recipe is available for your cookouts, campouts, hikes or bike trips, or just to eat in your own backyard around your fire pit. They are delicious, easy and fun…..even if you don’t need an actual fire to make them.
S’mores On A Stick–Recipe below photos
- 2 cups graham cracker crumbs
- 4 cups semisweet chocolate chips
- Special equipment: toothpicks
- Line a baking sheet with parchment paper. Place the graham cracker crumbs into a shallow dish and set aside. Spear the marshmallows with a toothpick.
- Melt the chocolate chips in a double boiler, over medium heat, stirring occasionally. Dip the marshmallow sticks into the chocolate, one at a time, letting any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. When finished preparing the s’mores place the baking sheet into the refrigerator for about an hour to allow the chocolate to set.
- Gently peel off the parchment paper to serve. Enjoy in your backyard or in the wilds, or for a summer treat anytime during the year.
Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
As most of you are aware The Carriage House Inn Bed and Breakfast serves a 4-course breakfast each morning to our guests. We alternate between a sweet entrée and a savory entrée, for a bit of variety and to appeal to both palates. For February 2017 we are featuring a unique frittata, Carbonara Frittata. What is a frittata? It’s a quiche without the crust, making it an ideal menu item for those guests who are gluten-free. This filling and delicious dish hits all of the right notes. Prepare it for breakfast, brunch, lunch or even dinner. It’s sure to please.
- 1/4-1/3 pound spaghetti (regular or glutten free)
- 3 tablespoons olive oil
- 1/3 lb. pancetta or guanciale, finely chopped
- 4-5 cloves garlic, finely chopped
- 1 teaspoon coarsely ground black pepper
- 12 large eggs
- 1/2 cup each grated Parmigiano-Reggiano and Pecorino Romano cheeses
- 1/2 cup whole milk
- handful of flat-leaf parsley leaves, chopped
- fresh basil leaves mixed with baby arugula
- Position a rack in the upper third of the oven; preheat to 425°
- Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until a few minutes shy of al dente, about 6 minutes; drain.
- In an ovenproof skillet, heat the oil, three turns of the pan, over medium-high heat. Add the pancetta and cook, stirring often, until beginning to brown, about 2 minutes. Add the garlic and pepper and stir until aromatic, about a minute. Mix in the pasta; season with salt.
- In a large bowl, whisk the eggs, cheeses and milk. Pour over the pasta, shaking the pan to settle the egg mixture into the pasta. Baked until puffed and cooked through, about 15 minutes.
Serve frittata hot or at room temperature, topped with small handfuls of the herbs and greens.
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