Breakfast and Recipes

Served in the Spy House dining room, breakfast will be one of the highlights of your stay. Breakfast starts at 8:30 am with a fresh fruit salad, home-baked muffins, scones, or pastries, accompanied by fresh pinon coffee and an assortment of hot teas and juice. Shortly after that, we offer the hot entrée of the day. Selections range from Banana Stuffed French Toast to Blue Corn Pancakes with fresh homemade fruit syrups to specialty omelets and quiches. To accommodate our business travelers or those of you who may want to get an earlier start to your day in Albuquerque, we also provide an earlier continental breakfast with a variety of cereals, yogurt, breads and/or scones, as well as farm fresh hard-boiled eggs from our chickens. We also specialize in accommodating many special dietary needs, from gluten-free to vegetarian and vegan. 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 of Albuquerque, which can also be found in our personal cookbook.

Green Chili Pie

  • 1 to 2 cans (4oz. each) whole green chilies
  • 1 lb. Monterey Jack cheese, grated
  • 4 eggs, mixed and seasoned with salt & pepper
  • 1 large chopped tomato
  • 4 slices cooked, chopped Canadian bacon

Preheat oven to 350F. Lightly spray 9″ glass pie pan with non-stick cooking spray. Line the prepared pan with green chilies: cover the bottom and halfway up the sides. Put Canadian bacon and chopped tomatoes over top of green chilies. Spread grated cheese over top, making sure that everything is well covered. Pour eggs over the cheese. Bake for about 25 minutes or 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
  • 1/8 C. 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 8×8 inch baking pan and bake for 5-7 minutes. Mix eggs, onion, green chili, salt, and pepper together. Pour eggs evenly into each tomato. Mix cheese, breadcrumbs, 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

Preheat oven to 350F. Prepare pancake mix according to package directions and set aside. Pour melted butter into 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 minutes 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 (I prefer almond 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.