Breakfast Recipes

Here at Weston Bed & Breakfast we are a bit old fashioned. OK, we are a lot old fashioned. Breakfast is half of our name and we take it seriously. The best meal of your day is served in our sunny dining room on good linens, china and glassware.

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When available, Dotty selects fresh flowers from her garden to don our table for thibreakfast-fruits three course event. Actually, it is sometimes a four course event if our creative urges run away. There will be coffee, tea and fresh baked goods in the parlor at seven a.m. These may be enjoyed there or taken to one of the porches.

First  Course:  Fresh fruit with yogurt and granola.

This keeps you busy while we plate the Second Course.

Second Course: 

There is always a protein main dish such as the Ham n’ Cheese Loaf. Country fried potatoes usually accompanies this.  Grilled Roma tomatoes sprinkled with cheese goes nicely with this.  Another popular dish is Red Grape and Sausage Scramble.

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Third Course:  Dessert!  Yes, we know you have had plenty so we keep the portions small.  We cannot send you away without a bit of something sweet. Perhaps it is yummy french toast, or browned bananas with peanuts and honey served in champagne glasses.  In season a slice of really good cantaloupe with a small scoop of orange sherbert finishes your meal nicely.

Ham n’ Cheese Egg Loaf

6 eggs, 3/4 cup milk, 1 tsp prepared mustard, 1 1/2 cups flour, 2 1/2 tsp. baking powder, 1/4 tsp salt. 6 bacon strips, (cooked and crumbled), 1 cup cubed, fully cooked ham, 4 oz cheddar cheese, cut into one half inch cubes, 4 oz, Monterey Jack cheese cut into one half inch cubes.

In a mixing bowl beat eggs until frothy, about l minute, add milk and mustard. Combine the flour, baking power and salt, Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheese. Transfer to a greased and floured 9x5x 3 inch loaf pan.

Bake uncovered at 350 degrees for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool 10-15 minutes, run a knife around edges to remove. Slice and serve warm. Refrigerate
leftovers. Yield 6-8 servings

They may want seconds but then the guests really won’t have room for dessert!

Yes, we can feed you if you are allergic to eggs but please give us a head’s up.

Country Fried Potatoes
Microwave baking potatoes for 3-4 minutes. Let cool enough to slice in quarter inch slices. Now they will brown nicely and get a bit crunchy, if you like. Liberally apply Tuscony Seasoning or just salt and pepper. We sometimes add slices of Red Onion in the browning phase.

Red Grape and Sausage Scramble
This is really good. Brown sausage well but don’t burn it. Add thinly sliced red onion and brown slowly. In the mean time you are cutting in half about two handfuls of red grapes. Yes, of course you washed them. Turn off the fire and throw in the grapes. They only need to warm.

We keep a stack of Pepperidge Farm pastry shells in the freezer. Follow the directions and be sure to remove the yucky stuff in the middle and return to the oven for 2 minutes to dry it out. Remove the little lids, and fill with your scramble. It will be messy. Put the lids on, add country fries and whisk to the table. Don’t forget the parsley.

Your family will love this!