Check this thread. These look pretty good to me!

Here is a link that might be useful: Jessy's request.

Hello cotehele,
You could make the same meal you made for your friend -easier when you're already familiar with the recipe. Though for a group, a coffee cake or sweet bread might work better than English muffins. Just add link sausages or bacon or Canadian bacon on the side for meateaters. Here are two bacon recipes from the Recipes forum that can be made ahead.

Brown Sugar Bacon
1 lb thick sliced bacon
1/2 cup brown sugar

Line a cookie sheet with parchment paper and preheat
oven to 425.
Lay bacon on paper and sprinkle with sugar.
Bake 10 minutes then drain fat from pan (carefully!).
Bake 5 to 10 minutes more, until it's as crisp as you like

GLAZED BACON
lb. bacon, sliced
½ c. lightly packed brown sugar
1 Tbsp Dijon mustard
2 Tbsp red wine

Place the bacon in a large baking pan and bake in a preheated 350 degree oven for 10 minutes or until crisp. Drain the fat off. Mix the remaining ingredients together thoroughly, then pour over the bacon. Bake at 350 degrees until it bubbles, making sure bacon glaze is covering both sides, approx. 10 minutes.
Remove the bacon from the pan and place on wax paper or aluminum foil. Cut the bacon slices in half, if desired. Do not refrigerate or cover, but let sit at room temperature until ready to serve. It should be dry to the touch, not sticky. If it is limp or sticky, bake a bit longer, about 2 minutes.
Source: Betty GroffÂs Pennsylvania Dutch Cookbook

Hey I have that Betty Groff cookbook. My very favorite recipe for Peach Pie comes from there.

As for breakfast, I think hashed brown potatoes would be an easy, country and rib-sticking addition to the menu.

This is from a lovely B&B that I stayed in several years ago - I bought their cookbook. (I cut back on the sour cream.)

FIESTA OLE

1 bag of Tater Tots
2 large tomatoes, sliced or cut up
1 lb. bacon, cooked and cut up
1 large can diced Green Chilies (optional)
1 dozen eggs, scrambled (soft)
1 bunch green onions, chopped
8-10 oz. sour cream (optional)
2-3 cups grated cheddar cheese (or American & Cheddar mixed)
Mrs. Dash seasoning (optional)

In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese.

Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting.
From Roosevelt Inn B & B, Coeur DAlene, Idaho

Here's some ideas to think about....

Apple Baked French Toast

1 large loaf French or Italian bread
8 large eggs
3-1/2 cups milk
1 cup sugar
1 tablespoon vanilla
3 tsp. cinnamon
1 tsp. nutmeg
6 to 8 medium-sized cooking apples
2 tablespoons butter
Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.

A meat hash is a good meet dish for a group, especially one where not everyone will sit down at the same time. It can be kept warm in a chaffer if the breakfast is served buffet style, or in a pan on the stove if individual plates are made up as guests come. Naturally, corned beef hash is what one often thinks of, but a roast beef hash or ham hash is excellent as well. If you need one, I'd be happy to type up a recipe.

A frittata is a good egg dish, since it can be served warm or room temp. I posted this recipe in another thread, but I can't remember which one, so here it is again:

Vegetable & Cheese Frittata

8 eggs
2 t lemon juice (preferably Meyer)& 1 t zest (optional)
Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong)
4 oz of cheese(s)grated or crumbled
2 green onions, chopped (or 1/3 c carmelized red onions)
Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2)
Salt & pepper
olive oil
A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking.
1/2 c Balsamic vinegar, simmered until reduced by half.

Preheat the oven to 325.

Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts.

As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well.

Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well.

Whip the eggs with a whisk until good and foamy, then pour over the other ingredients.

In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown.

Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up.

Brush the frittata with the reduced balsamic just before serving.

I am so sorry to be so long in responding. The isp cable went out-company is coming Saturday to repair it.

These recipes look so good! I am going to try them at home no matter what we do for the B&B breakfast! I keep scrolling up and down trying to decide which one to make for Friday breakfast. The Apple Baked French Toast and the Apple Harvest Breakfast Bake (looks like pie to me-yum) are the most different from our weekend breakfasts.

I'll let you know what we do and try to take a few pictures. Thanks so much!

I want to stay at that B&B. I don't know the room rate, but the breakfast is worth fifty bucks.

Jim

Jim, Ha- she will take you up on that; bed would be $10. It is in an 1860s house on a farm with a big garden and chickens.

Good Lord, Woodie! I just both clipped and printed your Fiesta Olé, but I cannot decide whether to file it under "Hangover" or "Wake-n-Bake"! Looking forward to this one this weekend...

how about three or four quiches ?

I made the Fiesta Olé yesterday, and it was well-liked by all. Thanks Woodie!

My only question - what exactly is a can of green chilies? The closest I could find was a jar of sliced jalapeno sandwich topper, and unfortunately that jar got lost somewhere between the check-out counter and my kitchen. So I just doused my portion with tabasco.

foodonastump: the green chillies come in a small can about the same size as a small can of black olives. Usually they are in the Mexican food section. There is a choice of chopped or whole. I want to try the Fiesta Ole, too. It look good!

We did the Apple Baked French Toast Saturday morning for the B&B guests. She has an apple tree; we were picking apples by flashlight! The guests loved it. My friend did the meat. She wrapped smoked sausages in bacon, topped it with brown sugar and baked it. There was a fruit cup (grapes, strawberries, pineapple and banana) and I made English Muffins. The experience was fun. The guests were interesting to visit with; some were first time guests and others had been coming for 12 years. I have one picture of the table and will post when I get the chance.

Thanks for your recipes.

I look forward to seeing your picture, Cothele.

Foodonastump, I usually buy green chilies in the taco fixin section of the market - the international section. I'm glad you enjoyed the recipe, whether or not you had a hangover :)

With.

Well I just went online to my supermarket and see that they do sell Ortega's 4oz cans of chopped chilies. I checked by pickles, canned vegetables and Goya; why I did not think to look by Mexican is beyond me. Next time. Thanks!

All the food is not on the table. Guests began coming down.

What a lovely breakfast table, Cothele! It looks so warm and inviting - I love to stay at a B&B and enjoy their dining rooms, as much as the food.

Woodie2,
I will pass along your compliments. Thanks.
We have had mixed experiences in B&Bs. The worst was one place where we were the only guests. They had turned the heat off and we ended up in our room trying to stay warm. We checked out earlier than planned and went to a hotel!