SERVED FRESH

Breakfast

Each morning enjoy the company of fellow travelers in the dining room, enhanced by leather wainscoting and a crystal chandelier.

Wake to the aroma of pastries baking in the oven. Mary-Jo, an experienced pastry chef, prepares a full breakfast for our guests, served family style.

Fresh fruit, granolas, juice and specialty coffees are served along with a variety of entrees.

House favorites include apple cheese pancakes, stuffed french toast and breakfast souffle. Scroll down to check out our recipes.

Famous Recipes

WONDERFUL HOSPITALITY AND DELICIOUS, HOMEMADE BREAKFASTS

McConnell Inn Recipe for Apple Cheese Pancakes


Mary-Jo likes to serve these pancakes with local maple syrup and homemade blueberry or strawberry preserves. Most guests can not decipher the ingredients and are surprised when they hear the recipe.


       1 cup grated fresh apple

  • 1 tsp lemon juice
  • 1 tsp honey
  • 4 eggs, separated
  • 1 cup cottage cheese
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp salt


In large bowl, mix apple, lemon juice, honey, egg yolks, cottage cheese, flour, cinnamon and salt together. Beat egg whites until stiff. Fold egg whites into batter. Pour pancakes, approximately 3 inches in size, on greased hot griddle and fry until brown on both sides. Serve with your favorite syrup and butter. Note: To make low-fat pancakes, use low-fat cottage cheese and substitute 7 egg whites for 4 eggs. This recipe serves 4.


Lemon Ricotta Cheese Waffles


  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp lemon zest


Whisk together buttermilk, ricotta cheese, eggs, lemon juice and sugar. Add flours, baking powder, salt and lemon zest. Mix just till blended. Spray waffle iron and heat. Pour mix into iron and cook until golden


Buttermilk Biscuits


  • 2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup shortening
  • 3/4 cup buttermilk


Mix flour, sugar, baking powder and salt. Cut in shortening until mix resembles fine crumbs. Stir in buttermilk. On floured surface, knead lightly. Roll or pat into large rectangle, fold dough over and roll to large rectangle again. Repeat 2 more times. Roll dough to about 3/4" thickness. Using sharp blade, cut into 10 even squares. Bake in preheated 400* oven for 10 – 12 minutes just till golden.



Potato Pancakes


  • 4 large potatoes
  • 1 onion
  • 1 egg
  • 1 tsp salt
  • 2 tbsp flour
  • Oil for frying


Grate potatoes and onion and drain off excess liquid. Mix in egg and salt. Add enough flour so mixture will  hold. Heat oil in ½ inch deep cast iron skillet over medium heat. Using ¼ cup potato mixture, drop into pan and flatten to approximately 4-inch round. Turn once when golden brown. Place on paper towels and keep warm in oven. Makes 6 pancakes.


Zucchini Frittata


  • 2 small zucchini, grated
  • 1/4 cup chopped shallots
  • 3/4 tsp salt
  • 6 eggs
  • 1/4 cup cream
  • 3 ounces shredded cheddar cheese


Place grated zucchini on paper towels to remove excess moisture. Spray 10-inch cast iron pan. Saute shallots and zucchini til tender. In bowl, whisk eggs, cream, and salt. Pour liquid on top of zucchini, sprinkle with cheese and place in preheated 325* oven for 20 minutes. Cut into 4 slices and top with black pepper.


Crepes


  • 4 eggs
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 cups milk

Beat together with whisk.

Sift  1 1/2 cups of flour into egg mixture. Whisk till well incorporated.

Spray crepe pan (9-inch slope-sided saute pan). Turn stove top to high and use 1 ladle per crepe. Heat till brown, flip and cook till brown. Fill with raspberries, sliced strawberries or sliced bananas, add whipped cream or vanilla yogurt, roll and sprinkle with powdered sugar.


Breakfast Tortillas


  • 5-8 eggs with 1/2-1 cup milk


Whisk together and fry in pan, just till set
Tortillas shells – 1 per person Shredded cheddar cheese, Sour cream, Salsa, Fried bacon, Sliced avocados, Sliced black olives.



Heat shells on griddle, put scoop of eggs, shredded cheese, small spoon of sour cream, avocado and black olive slices, and salsa on top with 2 or 3 slices bacon.


Quiche with Potato Crust


  • 5 large Russet potatoes, peeled and shredded
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons margarine



Heat together in microwavable bowl for 1 minute, spray pie pan or 9 x 13 baking dish and pat down hash browns evenly on bottom and a little up sides. Fill with ham, peppers, mushrooms, spinach, fried sausage, in any combination. Add 1 cup any type shredded cheese Cover and put in the refrigerator overnight.
For pie pan use 5 eggs and 1 cup milk for 9 x 13 use 9 eggs and 1 3/4 cup milk, 1 Tablespoon flour, 1 teaspoon basil or oregano. Mix together, pour over base, bake at 375* for 45 - 55 minutes till brown and puffed up, cut in squares or slices.


Gingerbread Pancakes


  • 4 eggs
  • 2 cups milk
  • 1/2 cup vegetable oil
  • 4 tbsp brown sugar
    Mix together well

  • 4 cups flour
  • 4 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp each, salt, ginger and nutmeg

      Add to egg mixture.

Can be made the night before. Spray and heat griddle till hot, use small scoop of batter and cook till brown, flip.


French Toast Strata


  • 1 loaf French bread cut into cubes
  • 8 oz package cream cheese, cut into cubes
  • 1 cup frozen blueberries


Spray 9x13 baking pan and layer above ingredients.


  • 6 eggs
  • 2 1/2 cups milk
  • 1 tbsp vanilla



Whisk together well. Pour over top of bread mixture, cover with foil and refrigerate overnight. Bake at 350* for 55 – 60 minutes, let cool slightly and cut into squares.


Oven Omelet

  • 8 – 10 slices of bacon
  • Fry and set aside till ready to serve
  • 9 eggs
  • 1 1/2 cup milk
  • 1/2 tsp salt
  • 1 Tbl flour
  • Beat well
  • 1 1/2 cups shredded cheese
  • 1/4 cup onion

      Yellow squash, mushrooms, broccoli, frozen spinach (thawed, drained and all liquid squeezed out)

 Any combination of above vegetables, chopped and add cheese and onion.

Add to egg mixture.

Spray 9x13 pan and pour mix in pan.
1 large tomato sliced thin.
Lay on top of egg mixture so slices do not overlap. Bake at 350* for 30 – 45 minutes, until puffed up and set. Cut into squares and serve with fried bacon crumbled on top.


Oven Roasted Potatoes

  • 6 – 10 potatoes
  • 1 1/2 tbsp Olive oil
  • 2 teaspoons basil or oregano
  • Salt and pepper

Wash and cut up potatoes into 1 inch chunks. Spread in 9 x 13 pan. Sprinkle with olive oil and herbs, salt and pepper. Stir to coat. Bake at 400* for 45 – 50 minutes, stirring once or twice while baking.


Cranberry Pumpkin Muffins


  • 2 beaten eggs
  • 2 cups sugar
  • 1/2 cup oil
  • 1 cup pumpkin
  • Mix well
  • 2 1/4 cup flour
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Add to egg mixture
  • 1 cup chopped craisins
  • Stir into batter
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • Mix together for topping

    Spray 12 cup muffin pan, scoop batter evenly into pan. Sprinkle brown sugar mixture on top. Bake at 375* for 20 – 25 minutes, until golden brown and tester comes out clean.


Buttermilk Chocolate Bread


  • 1 cup sugar
  • 1/2 cup butter, softened
  • Combine and mix well
  • 2 eggs
  • 1 cup buttermilk
  • Add to sugar mix
  • 1 3/4 cup flour
  • 1/2 cup cocoa, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • Mix into egg mixture
  • 1/3 cup chopped nuts
  • Stir in

Grease and flour loaf pan. Bake at 350* for 55 – 65 minutes. Serve with chocolate honey butter. Double the recipe for 2 loaves, leftover bread can be frozen and makes unique French toast.


Chocolate Honey Butter


  • 1/2 cup butter, softened
  • 2 tbsp chocolate syrup
  • 2 tbsp honey
  • Beat at high speed till fluffy