recipes + Cookbook
Every room package at the Mauger Estate B&B includes a full breakfast daily. Below is a small sampling of some the delicious and unique breakfast options enjoyed by our guests!
Have you heard about our NEW Cookbook? It features the most popular recipes as rated by both guests and staff! Buy Your Copy Today! Only $13 plus shipping and handling. Hurry as supplies are limited!
Spinach, Biscuits and Eggs
Make the night before.
Spray a 9 x 13 pan with Pam.
1 C biscuit mix
½ cup milk
1 small onion chopped
Mix the first 3 ingredients in a medium bowl and then add the onion.
Spread the mixture into the bottom of the greased pan.
1¼ cups shredded cheddar cheese
¼ cup grated parmesan cheese
2 cups cottage cheese
2 tsp garlic
1 cup cooked and drained spinach
1 tsp salt
1 tsp pepper
Beat the eggs before adding other ingredients. Spoon egg mixture over biscuit mixture. Cover and refrigerate overnight. Next day, bake at 350 degrees until brown around the edges and the middle is firm. Allow to stand before cutting.
Strawberry Cream Muffins
½ cup softened butter
1 cup sugar
2 large eggs, beaten
½ cup sour cream
2 tsp vanilla
2 cups flour if berries are fresh (increase to 2 1/4cups if using frozen)
2 tsp baking powder
1 cup strawberries
Preheat oven to 375 degrees. Grease muffin pan or use paper liners. In a large bowl, cream the butter and sugar. Add the beaten eggs, sour cream and vanilla.
Sift the flour and baking powder together, gradually stir into wet ingredients. Gently fold in strawberries. The batter will be somewhat stiff. Do not overmix, or the muffins will be tough. Spoon the batter into the muffin cups. Sprinkle raw sugar over top to look pretty.
Bake for 20 minutes or until the tops are slightly browned. Let cool for 5 minutes before moving to wire rack. Makes 1 dozen.
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