Served in the Spy House dining room, the breakfasts
at our New Mexico bed and breakfast inn will be one of the highlights of your stay. Breakfast starts at 8:30am with a fresh fruit salad, home-baked muffins, scones, or pastries and fresh pinon coffee, assortment of hot teas with fresh orange juice. Shortly after that we offer the 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. To accommodate our business travelers or those of you who may want to start their day in Albuquerque an earlier continental breakfast of a variety of cereals, yogurt, breads and/or scones as well as farm fresh hard boiled eggs from our chickens. We also specialize in accommodate many 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 that are also in our personal cookbook.
2 cans (4oz. each) whole green chilies
1 lb. Monterey Jack Cheese, grated
4 eggs, mixed and seasoned with salt
large chopped tomato
cooked, chopped canadian bacon
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. Put canadian
bacon and chopped tomatoes over top of green chilies. Spread grated
cheese over top making sure chilies everything is well 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.
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 (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.