Saturday morning a big, hot, hearty, Midwestern food breakfast is served at 8:30am.
Guests gather around the big dining table, being served family style!
Breakfast includes one main entrée, (hash brown casserole, egg bake, caramelized French toast, pancakes, waffles, etc) along with a homemade bread, coffee cake, muffins and /or rolls.
In season fresh fruit along with sausage, bacon, and/or ham are served.
Beverages include coffee, tea, juice, and hot chocolate.
Sunday through Friday Mornings
Sunday through Friday mornings, a continental breakfast is available. We do provide a variety of cereals, (hot & cold), granola bars, breads, muffins, rolls, yogurt, in season fruit, boiled eggs, cheese, etc.
Beverages available include coffee, tea, juice, and hot chocolate.
The kitchen facilities are available for your use - for helping yourself with the kind of breakfast YOU like!
Please note -
For any and all breakfasts - Please let us know if you have any food allergies, special diets, need gluten-free foods, etc, and we will accommodate YOU!
Overnight Caramel French Toast
1 cup packed light brown sugar 6 eggs, beaten
½ cup butter
1 ½ cups milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
12 slices sandwich bread
¼ teaspoon salt
Combine brown sugar, butter and corn syrup in small saucepan; cook over medium heat until thickened, stirring constantly. Pour into greased 9 x 13 inch baking dish. Place 6 slices bread on top syrup mixture. Top with remaining bread. Combine eggs, milk, vanilla and salt in bowl; stir until blended. Pour over bread. Refrigerate, covered, for 8 hours. Preheat oven to 350 degrees. Bake, uncovered, for 40 to 45 minutes or until done. Serve immediately. Yield: 12 servings.