Alynn's Butterfly Inn Bed & Breakfast Recipes

Alynn’s Butterfly Inn
Spinach Feta Quiche

6 eggs
1 cup light cream
1 T. Chopped onion
˝ tsp. salt
1 tsp. Fresh ground pepper
1/4 tsp. garlic powder
˝ c. Chopped spinach (frozen defrosted is fine)
˝ cup Feta Cheese crumbled
8"pie crust

Pat pie crust into 8" pie plate. Whisk together eggs & cream; add cheese and spices and spinach. Pour into unbaked pie shell. Sprinkle top of quiche with dash of nutmeg. Bake 325* 40 min. Or until tooth pick in center comes out clean.

* I use fresh spinach if in season- steamed for 2 minutes in microwave and I often make crustless quiches in individual 6 oz Pyrex cups.

(Makes 8 individual )

Bed and Breakfast Homemade Breakfast
Spinache Feta Quiche
By Proprietor Lynn Smith

Alynn’s Butterfly Inn
Peach French Toast

Bed and Breakfast Homemade Breakfast
Peach French Toast
By Proprietor Lynn Smith

1 stick butter
1 c brown sugar
2 T sour cream or water

Cook over medium heat until butter is melted when it begins to boil whisk in sour cream pour into 9"13" greased baking glass pan. Arrange 29 oz drained peaches on butter mixture.

Use 2/3 loaf cubed bread (oatmeal, potato, and buttermilk) or any desired bread. Cover peaches with bread cubes. Sprinkle Ľ c chopped pecans on top.

Mix together:
6 eggs
1˝ c milk or cream
1 tsp. Vanilla

Pour over bread refrigerate overnight. Bake 350* for 40 min cool slightly before serving. Great with a dollop of whip cream.

(Makes 10 large servings)

Alynn’s Butterfly Inn Lemon Pancakes with Fresh Berries			Alynn’s Butterfly Inn Sausage & Pepper Crustless Quiche
1/2 cup lemon yogurt 1 T melted butter 1 egg 1 c flour 2 T sugar 1/2 c fresh squeezed lemon juice 1-2 T lemon zest Whisk together egg, yogurt, lemon juice and butter. Combine flour sugar mix wet and dry ingredients together. Spoon on pre-heated griddle. Serve topped with fresh blue-berries, raspberries or us frozen berry medley.	Lemon Pancakes with Fresh Berries and Sausage & Pepper Crustless Quiche By Proprietor Lynn Smith		6 eggs 1 c half /half 1/2 red pepper diced 1/2 green pepper diced 1 small white onion 1/2 lb breakfast sausage 1/2 tsp black pepper 1/2 tsp salt 1T fresh basil Sautee sausage & peppers until sausage is cooked and peppers soft. Whisk eggs and 1/2/1/2 and spices together. Fold in sausage & peppers .Lightly grease 8 oz Pyrex or glass casserole pan. Divide egg mixture in pans and bake 350* 20 min or until set .

Alynn’s Butterfly Inn
Caramel French Toast

1 Cup brown sugar
˝ cup butter
6 eggs
1 ˝ c milk
1 tsp. vanilla
2 T Corn Syrup
˝ c sugar & 1 tsp. cinnamon mixed
10-12 slices wheat bread

Melt butter corn syrup and brown sugar on stove in saucepan. Spread on greased 9 x 11” pan. Dip bread in eggs & milk & Vanilla mixture. Layer bread on bottom of pan over brown sugar mixture. Sprinkle cinnamon & sugar mixture between layers. Add next layer bread dipped in egg mixture. Pour remaining egg mixture over top of all. Cover and refrigerate overnight.

Bake 350 * 30-35 min. uncovered serves 8-10

By Proprietor Lynn Smith

Gourmet Breakfast
Caramel French Toast-
Warm scrumptious baked French toast with a caramelized syrup on the bottom, topped with fresh whipped cream. With fresh Zucchini quiche puffs. Served with Oscar's Smoked Bacon.
www.oscarssmokedmeats.com

Orange or Cranberry Juice, Coffee, tea or hot chocolate. Yogurt, Homemade Granola ,fresh fruit of the season and Lynn's homemade sweet of the day.

Alynn’s Butterfly Inn
Zucchini Quiche

4 eggs
˝ cup Wesson oil
˝ cup grated Parmesan cheese
1 T chopped onion
1 T Italian seasoning
1 cup Bisquick
3 cups grated zucchini (this is usually 1 medium size zucchini)
1-cup cherry tomatoes sliced (optional)

Whisk eggs oil cheese together. Fold in other ingredients.

Spray 9” pie plate or quiche pan with Pam
Pour Zucchini mixture into plate. Bake 350*
25-30 min. Makes 6-8 servings.

(I often use this as an hors d’oeuvre. Bake in mini muffin tins)

Alynn's Butterfly Inn Bed & Breakfast Recipes

Alynn’s Butterfly Inn Zucchini Quiche

Alynn’s Butterfly Inn
Zucchini Quiche