Breakfast & Recipes
At the Golden Lantern B&B
we consider a warm welcome, a comfortable bed and a
gourmet breakfast to be the foundation
on which the perfect stay is built.
We also know that our guests visit the B&B for reasons as individual as they are. So if dining en suite in your pajamas is the ultimate luxury, we are happy to deliver breakfast to your room. If you’d rather mingle, we offer breakfast in our formal dining room, or in fine weather, on our three-season stone porch. Either way, you can expect a savory and satisfying start the day.
We use only the freshest seasonal produce, organic eggs from local farmers and from scratch recipes. In the summer, our gardens brim with strawberries, blueberries, blackberries, rhubarb, raspberries, peaches, plums, tomatoes, asparagus, peppers and watermelon. So don’t be surprised to learn that what you find on your plate may have been picked fresh that very morning!
Golden Lantern Recipe of the Month
Bacon, Green Chile and Cheese Frittata
A guest favorite with a distinct Mexican flair. Serve with fresh fruit and muffins for a hearty, but not heavy weekend breakfast or brunch.
Two c. frozen or freshly prepared shredded hash browns, uncooked.
9 large eggs.
1/2 cup milk
One 4 oz. can chopped fire-roasted green chiles.
1/2 cup cooked crumbled bacon.
Two cups shredded cheese.
1. Preheat oven to 375. In an oven safe 14” skillet, brown two cups shredded potatoes in two Tbsp. vegetable oil or olive oil. Cook on medium high heat for about seven minutes until bottom of potatoes are golden brown on one side (do not flip). Remove from heat.
2. In mixing bowl whisk together 9 large eggs, 1/2 cup milk, one small can chopped green
chiles and two cups shredded cheese (I use a mix of cheddar and monterey jack). Stir in
1/2 cup cooked and crumbled bacon. Salt and pepper to taste.
3. Return skillet with browned potatoes to medium heat. Pour egg mixture over potatoes and cook on medium heat until edges of eggs are set. Transfer skillet to preheated oven and bake 15-20 minutes until center of frittata is set and edges are lightly browned.
4. Remove frittata from oven and cool for 5-10 minutes. Cut into wedges and serve warm or at room temperature. Serves 6. Garnish with salsa or sour cream and cilantro. if desired.