Saturday & Sunday Mornings
Saturday & Sunday mornings a big, hot, hearty, Midwestern food breakfast is served.
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.
Monday through Friday Mornings
Monday through Friday mornings, our innkeeper will accommodate any customer requests for breakfast.
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.