With its incredible Red Rock Views!
Mornings start with custom brewed coffees or tea. Always available are juices and warm from the oven muffins or scones. The main course at breakfast varies daily, tempting your taste buds with gourmet delights and generous portions. Granola and yogurt are available on request, and we are happy to work with your special dietary needs. Try one of our mouth watering recipes HERE
No matter what time of year you visit, breakfast will be a special time.
We happily accommodate varied diets on the menu, including vegan and vegetarian diets.
In the summer we serve poolside and during the cooler months we serve in our dining room. During very cold days, enjoy your breakfast next to a warm fire.
A Sample of Our Breakfast Menus
A Few of Our Egg Dishes
Our Egg Dishes are served with Red Skin Home Fries or Roasted Rosemary Potatoes
A Few of Our Sweet Dishes
All “Sweet” Dishes are served with either Smoked Bacon or Ham or our Signature Cranberry or Apple Hand Patted Sausage.
Breakfast Quesadilla (serves 6)
Scramble eggs with cilantro and lemon pepper. Meanwhile top large flour tortilla with black beans, corn, chilies and cheese (amount of topping is to personal taste) microwave for 45 seconds just to melt cheese. Put cooked eggs on half of tortilla and then fold over the tortilla to encase the eggs. Toast both sides in skillet or griddle. Cut into two portions then top with Pico de Gallo and sour cream.
Pico de Gallo:
Crème Brulee 3 Berry Casserole
Cut bread in 1” slices then break into small pieces and place in a 9×13 pan. Whip eggs, sugar, vanilla and cinnamon until light in color and thick. Add milk, stir and pour over bread. Mix frozen berries into the bread/egg mixture. Cover and refrigerate overnight. Just before baking, in a pan, melt butter and brown sugar until bubbly. Pour mixture over the top. Bake at 325o for 1 hour or until puffed. Check after 45 minutes. Best results come from a dark baking pan. Garnish with powdered sugar, fresh berries and a sprinkle of cinnamon around the plate, fresh whipped cream, or a raspberry sauce drizzle. Makes 8 servings.
Lemon Ricotta Bread
Mix butter, ricotta and sugar until light. Add flour, baking powder and salt. Stir in buttermilk and lemon juice. Place into greased and flour bread pan or muffin tins. Bake at 350 for 20-25 minutes or until tester comes out clean.
Huevos Rancheros(serves 6)
Cook turkey sausage to directions. Heat tortillas. Combine sauces and heat well.
Poach eggs. Lay down 2 tortillas. Top w/ turkey sausage, then 2 eggs. Top with sauce to taste, cheddar cheese, sour cream and Pico de Gallo.
Pico de Gallo:
Blueberry Hill Scones
Preheat oven to 375º In a large bowl, with fork, mix flour, brown sugar, baking powder and salt. With a pastry blender, cut in the butter until it resembles coarse crumbs. Add blueberries and toss to mix. In a small bowl, with fork, mix cream, egg and lemon peel until blended. Slowly pour cream mixture into the flour mixture and stir with rubber spatula just until a soft dough forms. With lightly floured hand, knead dough in bowl just until it comes together, about 3 or 4 times. Don’t over knead. Divide dough in half. On a lightly floured surface, shape each half into a 6 inch round. With floured knife, cut each round in 6 wedges. Transfer to ungreased large cookie sheet. Bake 22 to 25 minutes until golden.