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Breakfast Entrees

Wild Rice QuicheWild Rice Quiche

The Barn Bed and Breakfast


  • ½ lb Pork Sausage, Cooked and Crumbled
  • 1 cup Wild Rice, Cooked and Cooled
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Buttermilk Biscuit Mix


In a greased 10-inch pie plate, layer sausage, rice, and cheese. In a bowl, combine milk, baking mix, and eggs. Beat until smooth. Pour evenly over cheese. Bake at 400° F for 30–35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. I usually brown the sausage and cook the rice the night before.

Baked Egg-AcadoBaked Egg-Avocado

Summer Creek Inn & Spa
Nancy Evangelisto


  • 3 large ripe avocados
  • 3 large eggs
  • Cumin
  • Red Pepper Flakes
  • Chili Powder
  • White Cheddar Cheese
  • Lemon juice


Preheat oven to 425° F. Spray a baking sheet with non-stick cooking spray. Take avocado and cut in half and remove pit. Drizzle a little bit of lemon juice on top to keep it from turning brown. On the bottom of the skin side, slice a little off the skin so the avocado lays flat. Do this to all of the avocados. After you're done, whisk eggs in a small bowl. Spoon some of the whisked egg into the well of the avocado (it doesn't take very much so be careful not to overfill). Garnish the tops with whatever your heart desires - cumin, cheese, red pepper flakes, etc. Place the egg-avocados onto the baking sheet. Bake for about 15 to 18 minutes or until the egg looks completely cooked through. Enjoy!