Eaglenest Bed and Breakfast
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Accomodations / Breakfasts & Desserts
Full Breakfast and Fresh Baked Desserts are provided complimentary with your stay at Eaglenest Bed & Breakfast!

You will awake to the delightful aromas of a Full Country Breakfast being prepared fresh in the home, by Jim, our Swiss Trained Culinary Chef! Breakfast is served upstairs in the Formal Dining Room or the Breakfast Tower with Golden's under foot always!

Breakfast is served at 9:00 am when only one or two guest suites are booked in the home. Breakfast is served at two seating times, at two separate tables, when three or more suites are booked to ensure a safe and socially distant meal be provided for all guests. Please let us know your time preference when making your reservation: 8:45 am seating or 9:30 am seating~
Your breakfast will include Fresh Fruits and Fresh Breads, a Hot Entrée, Hot Coffee and Teas and all the fresh squeezed or fresh pressed juice you could want!

**Mornings at the Nest always include quality time with Golden Retrievers**

Sample Menus
Fresh squeezed juice, hot coffee, hot tea, milk and...
  • German Puff Pancakes with Spiced Apples
  • Homemade Berry Sauce with Whipped Cream
  • Yogurt Granola Parfait
  • Cinnamon Strudel Muffins
  • Fresh Fruit Salad
  • Green Chili & Artichoke Quiche
  • Fresh Avocado & Salsa
  • Rosemary Roasted Potatoes
  • Fresh Apple Coffee Cake
  • Poached Pears
  • Breakfast Sausage

*Menu changes daily, and we do try to accomodate special requests.

Favorite Guest Recipes...

Baked Pears

Pears, allow 1/2 Pear per person
Brown Sugar
Apricot Nectar and/or Orange Juice
Cinnamon and Nutmeg to taste

Wash Pears and cut them in half.  Use a melon baller to take out seed pod.  Coat the bottom of a baking dish with Brown Sugar. 
Lay the cut side of the Pears on top of the Brown Sugar.
Pour Juice over Pears to almost cover them, then sprinkle lightly with Cinnamon and Nutmeg.

Bake at 350 degrees approximately 20 minutes, until Pears are tender. Can be served warm or cold.  Serve with Juice poured over the top in serving dish.

Breakfast Casserole

Makes 8 servings

1 to 2 pounds bulk Sausage, such as Jimmy Dean or Farmer John
1/2 cup chopped Onion
1/2 cup chopped Bell Pepper
12 Eggs
1 cup Sour Cream

Preheat oven to 350 degrees. Brown Sausage, Onion, and Bell Pepper in large skillet, crumbling sausage with a spatula or wooden spoon and draining. Divide Sausage Onion and Pepper mixture into 8 greased casserole dishes. Beat Eggs and Sour Cream together. Pour over Sausage mixture.

Bake 30 minutes or until eggs are firm.

Brunch Egg Nachos

Makes 8 servings

1 pound bulk Pork Sausage
2 small Onions, chopped
1 can (7 ounces) diced Green Chilies
8 cups Corn Tortilla Chips
4 cups shredded Jack or Cheddar Cheese
8 fried, poached, or scrambled Eggs

Crumble Sausage into a frying pan; place over medium high heat, add Onion, and cook, stirring, until meat is lightly browned; drain off fat. Stir in Chilies, then set aside.
Divide Tortilla pieces among 8 casserole dishes or oven-proof bowls. Evenly distribute Sausage mixture over Tortilla pieces, then sprinkle 1/4 cup of the Cheese into each dish.
Fry, poach, or scramble Eggs. Place 1 to 2 Eggs in each dish and sprinkle each with 1/4 cup of the remaining Cheese. Place in a preheated broiler just until cheese melts.
Serve with fresh salsa, hot sauces, sour cream, & avocado.

Caramel N' Chocolate Pecan Bars

Makes 3 dozen

2 cups All-Purpose Flour
1 cup firmly packed Brown Sugar
1/2 cup Butter or Margarine, softened
1 cup Pecan Halves

Caramel Layer
1 & 1/3 cup Butter or Margarine
1 cup firmly packed Brown Sugar
1 cup semi-sweet Chocolate Chips

Heat oven to 350 degrees.
In a large mixer bowl, combine all Crust ingredients except pecans.
Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2 to 3 min).
Press on bottom of 13 x 9 inch baking pan.
Sprinkle Pecans evenly over unbaked crust.
In 1 quart saucepan combine 2/3 cup Butter and 1/2 cup Brown Sugar.
Cook over medium heat, stirring constantly, until mixtures comes to a full boil. Boil, stirring constantly, until small amount
of mixture dropped into ice water forms a firm ball or candy thermometer reaches 242 degrees (about 1 minute).
Pour evenly over Pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove from oven.
Immediately sprinkle with Chocolate Chips; allow to melt slightly (2 to 3 minutes).
Swirl chips leaving some whole for a marbled effect. Cool completely, cut into bars.

Fresh Apple Coffee Cake

Makes 9 servings

1 cup All-Purpose Flour
1/2 tsp Salt
1 tsp Baking Soda
2 cups cored, peeled, and diced Apples
1 Egg
1/4 cup Salad Oil
1 cup Sugar
1 tsp ground Cinnamon
1/4 tsp Nutmeg
1/2 cup chopped Nuts

Sift Flour, Salt, and Baking Soda together; set aside. Place Apples in medium size bowl. Break Egg over apples. Add Oil, Sugar, Cinnamon, Nutmeg, and Nuts; blend thoroughly. Stir dry mixture into apple mixture just until flour is moist. Spread in 8 inch square pan.

Bake at 350 degrees for 40 to 45 minutes. Let stand 10 minutes in pan before turning out.

Sprinkle with Powder Sugar. Cut into 9 squares, or even smaller depending on your serving.

Green Chili and Cheese Quiche

Makes 8 servings

1/2 cup melted Butter
10 Eggs
1/2 cup Flour
1 tsp Baking Powder
8 ounces diced Green Chili's
16 oz diced Artichoke Hearts
1 pint Cottage Cheese
1 pound Jack or Cheddar Cheese, shredded

Beat Eggs first, add Flour, Baking Powder, and Salt.  Mix well, then add melted Butter, Green Chilis, Artichokes, Cottage Cheese and shredded Cheese.  Blend well.
(Can be refrigerated from here over night)
Portion Quiche mixture into greased casserole dish or dishes.

Bake at 400 degrees for 10-15 minutes.  Reduce to 350 degrees for additional 30-35 minutes.

Ham & Cheddar Broccoli Quiche

Makes 6 to 8 servings

1 package Grands Biscuits
1 cup Milk
4 Eggs, slightly beaten
1/4 to 1/2 tsp Dry Mustard
1/8 tsp Pepper
1 cup cubed, cooked Ham
1 1/2 cups shredded Cheddar Cheese
1 cup Green Giant Frozen Broccoli Cuts, thawed
1 Tbsp chopped Onion

Heat oven to 350 degrees. Layer Casserole dish with biscuits.

In medium bowl, combine Milk, Eggs, Dry Mustard, and Pepper; set aside. Layer Ham, Cheese, Broccoli, and Onion in biscuit lined pan, or casserole. Pour egg mixture over ham, cheese, and broccoli.

Bake at 350 degrees for 40 to 50 minutes or until pick inserted in center comes out clean. Cool for 5 minutes. Garnish as desired.

Cut and serve. For individual casserole dishes, reduce your cooking time by 10 minutes.

Holiday Morning French Toast

Makes 12 servings

1 Cup Brown Sugar
1/2Cup melted Butter
3 tsp ground Cinnamon
3 tart Apples, cored & thinly sliced
1/2Cup dried Cranberries or Raisins
1 loaf Italian or French Bread, cut into cubes
6 large Eggs
1 1/2Cups Milk
1 Tbsp pure Vanilla Extract

Combine Brown Sugar, Butter and 1 tsp Cinnamon in a 13x9 inch
Baking dish. Add Apples and Cranberries; toss to coat well.
Spread Apple Mixture evenly over bottom of baking dish.
Arrange slices of bread on top.
Mix Eggs, Milk, Vanilla and 2 tsp Cinnamon until well blended.
Pour mixture over bread, soaking bread completely.
Cover and refrigerate from 4 to 24 Hours.
Bake, covered with aluminum foil, in a preheated 375 degree oven
For 40 minutes. Uncover and bake for 5 minutes.
Remove from oven; let stand 5 minutes. Serve Warm.

Morning Pecan Casserole

Makes 8 servings

1 8 ounce package brown and serve Sausage
6 Eggs
1 16 ounce loaf Raisin Bread, cubed
1 1/2 cup Milk
1 1/2 cup Half & Half
1 tsp Vanilla
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 cup packed Brown Sugar
1 cup chopped Pecans
1/2 cup Butter or Margarine, softened
2 Tbsp Maple Syrup

In a medium skillet, brown the sausage over medium heat. Drain and cut into bite size pieces.
Spray a casserole dish or dishes with non stick cooking spray. Place Bread cubes in dish. Add sausage pieces.

In large bowl, beat together Eggs, Milk, Half & Half, Vanilla, Nutmeg, and Cinnamon. Pour over Bread and Sausage, pressing the Bread and Sausage into the Egg mixture. Cover and refrigerate over night.

Prepare topping: Combine Brown Sugar, Pecans, Butter or Margarine, and Maple Syrup.
Drop by teaspoonfuls over top of Bread Egg mixture.

Bake at 350 degrees for 30 to 40 minutes or till pick inserted in center comes out clean.

Old Fashioned Oatmeal Pancakes and Any Berry Sauce

Makes 6 servings

2 cups each regular Rolled Oats and Buttermilk
2 Eggs, lightly beaten
1/4 cup Butter or Margarine, melted and cooled
1/4 cup Raisins, optional
1/2 cup all-purpose Flour
2 Tbsp Sugar
1 tsp each Baking Powder and Baking Soda
1/2 tsp ground Cinnamon
1/4 tsp Salt

In a bowl, combine Oats and Buttermilk; stir to blend well. Cover and refrigerate until the next day.

Just before cooking, add Eggs, Butter, and Raisins (if desired); stir just to blend. In another bowl, stir together Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, and Salt; add to oat mixture and stir just until moistened. If batter seems thick, add more buttermilk (up to 3 Tbsp).

Preheat a griddle or large frying pan over medium heat; grease lightly. Spoon batter, about 1/3 cup for each cake, onto griddle. Spread batter out to make 4 inch circles. Cook until tops are bubbly and appear dry; turn and cook other side until browned.

Any Berry Sauce

1 cup Sugar
2 Tbsp Cornstarch
1 cup Water
1 cup fresh or frozen Strawberries, Blueberries, Blackberries, etc
1 Tbsp Butter or Margarine

To make the Sauce, combine Sugar and Cornstarch in sauce pan, add Water and boil for 3 minutes. Stir Constantly! Stir in Berries; reduce heat. Simmer 8 to 10 minutes until berries burst. Remove from heat and stir in Butter or Margarine. Serve over Pancakes.

Spiced Pancakes with Bananas Foster Topping

Makes 4 to 6 servings

1 box (7 ounces) Bran Muffin Mix
1 cup Pancake Mix
1 1/4 cup Milk
2 Eggs, beaten
1 1/2 tsp Apple Pie Spice
1 tsp Vanilla

Combine all ingredients and blend well. Make 4 to 5 inch pancakes on hot griddle or frying pan.

Bananas Foster Topping
1 cup Pancake Syrup
1/2 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Orange Extract
2 Bananas, sliced

Microwave on High, 100% power for 1 to 2 minutes, stirring once in the middle.
Serve topping with Spiced Pancakes.

Spicy Apple Muffins

Makes one dozen

1 2/3 cup Flour
3 Tbsp Sugar
2 1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp Salt
1 Egg, beaten
1 cup Milk
2 Tbsp Vegetable Oil
1 cup finely chopped Apple
Vegetable Cooking Spray

Combine Flour, Sugar, Baking Powder, Cinnamon, Nutmeg, and Salt in large bowl. Make a well in the center. Combine Egg, Milk, and Oil; pour into center of dry ingredients, stirring just until moistened. Fold in Apples. Coat muffin tin with vegetable spray.
Spoon batter into cups filling them 1/2 full.
Bake at 400 degrees for 25 minutes.

Stuffed French Toast

Makes 6 to 8 servings

1 large loaf homemade Egg Bread
1 cup Cream Cheese
1/4 cup fresh Berries (Strawberries, Raspberries, Blackberries)

Slice Egg Bread into thin slices. Blend together Cream Cheese and fresh Berries until smooth.
Spread Cream Cheese mixture onto slice of bread and top with another slices to make a sandwich.
Beat 6 Eggs well. Dip sandwich in Egg and place on preheated grill or frying pan.

Serve with:
Fresh Whipped Cream
Fresh Berries
Hot Maple and Flavored Syrups
Homemade Berry Sauce
Powdered Sugar