In-Room Country Breakfasts & Recipes

After a restful night, awaken to an all-natural Iowa “breakfast basket” waiting outside your door and enjoy eating a leisurely breakfast right in the comfort of your room!

Sausage and Wild Rice Casserole

This meaty casserole topped with toasted nuts makes a hearty contribution to breakfast!

1 (6-ounce) package long-grain and wild rice mix
1 pound hot ground pork sausage
1 pound ground beef
1 large onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (8-ounce) can sliced water chestnuts, drained
1/3 cup chopped fresh parsley
2 tablespoons soy sauce
1 (2.25-ounce) package sliced natural almonds (1/2 cup)

Cook rice mix according to package directions.

Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms n same skillet over medium heat 7 minutes or until tender, stirring occasionally.

Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9 baking dish. Cover and chill casserole overnight.

Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350º for 40 minutes or until thoroughly heated. Yield: 8 to 10 servings. Note: You don’t have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350º for 20 minutes or until heated.

Sunrise Ham

Fresh fruit is a refreshing complement to this creamy, ‘good morning’ dish!

1 cup cooked ham, diced
1 cup sliced mushrooms
1 tablespoon butter, melted
4 eggs
1 cup sour cream
1 cup cottage cheese
½ cup fresh Parmesan cheese, grated
¼ cup all-purpose flour
½ teaspoon dill weed
½ teaspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 cup shredded Swiss cheese
½ cup fresh parsley, chopped

Cook ham in a skillet until slightly browned; set aside.

Sauté mushrooms in butter until tender; mix with ham and place in a greased 9” pie pan.

Combine eggs, sour cream, cottage cheese, Parmesan cheese, flour, dill, mustard, nutmeg
and pepper in a blender; blend until smooth.

Stir in Swiss cheese and parsley; pour over ham and mushrooms.

Bake at 350º for 40 to 45 minutes; let stand 10 minutes before cutting. Makes 6 to 8 servings.

Baked French Toast Casserole

This southern inspired breakfast casserole is a real pleaser. The combination of sweet and nuts makes it an enjoyable way to start the day!

The night before:

½ loaf French bread
4 large eggs
1 cup half-and-half
½ cup milk
1 tablespoon granulated sugar
½ teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 10 slices, 1 inch each
Arrange slices in a generously buttered 9 x 13 inch flat baking dish in 2 rows, overlapping the slices.
In a bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg ad salt and beat with rotary beater or whisk until blended but not too bubbly.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake of 30-35 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline topping:

½ stick butter (softened)
½ cup packed light brown sugar
½ cup chopped pecans
1 tablespoon light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Combine all ingredients in a bowl and blend well.

Cheese Biscuits

A little mustard boosts the cheese flavor in these quick biscuits!

Quick Tip: Grate the cheese the night before.

2 cups self-rising flour
1 teaspoon dry mustard
6 tablespoons shortening
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup buttermilk

Stir together flour and mustard; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.

Roll dough to 3/4” thickness; cut with a 2” biscuit cutter. Place biscuits on a lightly greased baking sheet.

Bake at 450º for 10 to 12 minutes or until lightly browned. Yield: 1 dozen.

New England Blueberry Coffee Cake

This coffee cake is so delicious…we never have leftovers!

1½ cup all-purpose flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt

1½ cup blueberries
1 egg
½ cup milk
¼ cup butter, melted

Combine dry ingredients together; gently fold in blueberries and set aside.

Wisk egg, milk and butter together in a small mixing bowl; add to flour mixture, stirring carefully.

Pour into a greased 8” x 8” baking pan; sprinkle with topping. Bake at 425º for 20 to 25 minutes. Makes 12 servings

Topping:

¼ cup butter, melted
¾ cup brown sugar, packed
1 Tablespoon all-purpose flour
Optional: ½ cup chopped walnuts

Combine ingredients; mix well.

Cream Cheese Scrambled Eggs

Cream cheese and some gentle stirring produce creamy results for the skilletful of eggs!

12 large eggs
1 cup half-and-half
2 (3-ounce) packages of cream cheese, cubed
¾ teaspoon salt
¼ teaspoon pepper
¼ cup butter
Chopped fresh chives

Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.

Melt butter in a large heavy skillet over medium heat: reduce heat to medium-low. Add egg mixture, and cook, with out stirring, until mixture begins to set on bottom.

Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives. Yield: 6 to 8 servings.

Mouthwatering Pancakes

Yes…we admit it…these pancakes are made with Bisquick®…we find that folks are too busy stuffin' themselves to complain! Mmm, so fluffy and tasty...you’ll never keep up with the ‘crew’!

2 cups Original Bisquick® mix
1 tablespoon sugar
2 teaspoons baking powder
1 package instant Apple/Cinnamon Oatmeal

1¼ cup milk
½ cup buttermilk
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 eggs

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

Combine dry ingredients and set aside. Stir wet ingredients in a separate bowel.

Add wet ingredients to dry. Do NOT over mix. Pour by slightly less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry. Turn; cook until golden.