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Breakfast entree recipes

Real Wisconsin Bed and Breakfast: Breakfast entree recipes

Asparagus frittata

Brambleberry Bed and Breakfast: Feature page | Website

1 lb. fresh or frozen asparagus, cut into 1-inch pieces

6 eggs

1/4 cup water

1/2 cup diced sweet bell pepper

1/4 cup chopped green onion

4 oz. cream cheese, cut into small cubes

1/4 tsp. garlic powder

1 tsp. fresh oregano or basil, minced

1 medium tomato, diced

1/2 tsp. salt

2 tsp. dijon mustard

Cracked pepper to taste

Pre-cook the asparagus to crisp tender (no need if using frozen.) Cut into 1-inch pieces. Spread asparagus into 10-inch prepared quiche pan. Add the peppers, cream cheese, tomato and onions. In a mixing bowl, beat the eggs, water, salt, pepper, mustard, garlic powder and basil or oregano. Pour over mixture in the pan. Bake 40 to 45 minutes at 350 degrees until golden and set in the center. Let cool 5 minutes before cutting into slices. Serves 6.

Crescent Roll Bacon Swiss Quiche

Franklin Victorian: Feature page | Website

Franklin Victorian Crescent Roll Bacon Swiss Quiche

8 oz. can refrigerated seamless crescent rolls (if not your can use regular)
6-8 slices of thick or thin sliced swiss cheese
4 eggs, slightly beaten
3/4 cup milk
1 tbsp. minced or dried onion
6 slices bacon, real bacon crumbles
1 tbsp. parsley (we use fresh cut up when in season)
salt & pepper to taste
Unroll 8 oz. Pillsbury Seamless crescent rolls/sheets dough into a lightly greased 13" x 9" pan.
Microwave the bacon and set aside to cool or use cooked bacon crumbles.
Place enough cheese slices to cover dough.
In a small bowl, combine the eggs, milk, and onion, then pour over the cheese slices.
Crumble and sprinkle the bacon on top of the egg mixture then add the parsley.
Cover with non-stick aluminum foil and bake at 350 degrees for 45 minutes.
Watch so bottom does not get to brown.