Served in our elegant dining room, the breakfasts at our New Mexico bed and breakfast inn will be one of the highlights of your stay. First, help yourself to a breakfast buffet of fresh fruit and home-baked muffins, breads, or pastries. If your appetite is a little heartier, we offer a hot entrée of the day. These range from Banana Stuffed French Toast to Blue Corn Pancakes with fresh homemade fruit syrups to specialty omelets and quiches. Naturally fresh orange juice and rich, roasted hot coffee complement this delightful start to your day. Breakfast usually starts at 8:30 a.m., but we are more than happy to accommodate our business travelers or those of you who may want to start your day in Albuquerque a little earlier. We also can accommodate any of you that may have any special dietary needs. Breakfast is truly one of the most important meals of the day, so let us help you start your day off right.

Share a little taste of Albuquerque with your friends and family today with these recipes from the Downtown Historic Bed and Breakfasts.

Green Chili Pie

1 to 2 cans (4oz. each) whole green chilies
1 lb. Monterey Jack Cheese, grated
4 eggs
salt and pepper to season
1/4 cup chopped onions
4 slices cooked, chopped bacon

Preheat oven to 350F. Lightly spray 9" glass pie pan with Pam. Line the prepared pan with green chilies: cover the bottom and halfway up the sides. Spread grated cheese making sure that the chilies are completely covered. Pour eggs mixed with other ingredients over the cheese. Bake for about 25 min. until a knife inserted in the center comes out clean. Cool slightly and serve warm.

Stuffed Tomato

4 large eggs
1/4 C. grated sharp cheddar cheese
1/4 C. Fresh soft bread crumbs
1 T. Chopped Cilantro
1/8C.chopped green chili
1/8 C. chopped onions
1/4 t. salt
1/8 t. black pepper
2 T. butter, melted

Preheat oven to 425F. Cut off tops of tomatoes and scoop out pulp. Put tomatoes in a greased 8x8 inch baking pan and bake for 5-7min. Mix eggs, onion, green chili, salt, pepper together. Evenly pour eggs into each tomato. Mix cheese, bread crumbs, and cilantro together. Add about 2 tablespoons of cheese mixture to each tomato, and then drizzle with melted butter. Bake for about 20 minutes, until eggs are set.

Apple Pecan Baked Pancake

1-1/2 C. Pancake batter
2 T. Butter Melted
1 C. Granny Smith Apples, peeled and sliced
1/3 C. pecans, chopped
3 T. Maple syrup
1/2 t. cinnamon

*Heat oven to 350. Prepare pancake mix according to pkg. directions, and set aside. Pour melted butter in a 9" pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples, carefully pour batter on top. Bake 30-35 min. Or until top springs back when touched. Loosen edges and invert onto serving plate.

Blue Corn Meal Pancakes

1 C. Blue Cornmeal
2 eggs, well beaten
1 C. Flour
1/2 C. Veg. oil
2 t. baking powder
1/2 t salt
1-1/2 C. milk

Mix together blue cornmeal, flour, baking powder, and salt in a mixing bowl. Stir in milk, then the eggs, and beat. Slowly beat in the oil. Drop by tablespoonful onto a hot griddle.

 
 
 
 
 
Downtown Historic Bed and Breakfasts of Albuquerque
Steve or Kara Grant, 207 High St. NE | Albuquerque, NM 87102
Ph: (505) 842-0223 | Toll Free: (888) 342-0223
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