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  Breakfast Menu and Recipes
dot Moonlight and Pines Bed and Breakfast
Moonlight and Pines Breakfast Menu

Freshly Squeezed Orange Juice


YOUR CHOICE OF: Sweet Potato Hash, Chickpea & Pepper Omelet, Ricotta & Green Pea Omelet, Puffed Cheese Omelet, Carrot & Ginger Souffle, Skillet Bacon & Cheese Strata, Hearty Red Lentil Curry with Eggs, Rustic Vegetable Torte, Onion Quiche in Potato Crust, Crustless Dill & Spinach Quiche with Mushrooms & Cheese, Super Apple Bake, Baked Nutty Berry French Toast, Blueberry French Toast, Blueberry Pancakes or Lemon Ricotta Pancakes with local Maple Syrup or Traditional Bacon & Eggs.

Colin's homemade bread for toast topped with Helen's Raspberry or Strawberry Jam or Marmalade.

Freshly Baked Muffins.

YOUR CHOICE OF: Several varieties of Tea or Coffee.

Breakfast is a custom menu for each guest, served on your schedule.


2 cups old-fashioned large-flake oats (not quick)

1 cup whole milk

1/2 cup fresh lemon juice

2/3 cup granulated sugar

1 1/2 cups strawberries (divided)

1 apple, peeled and grated

1/2 cup blueberries

1/2 cup raspberries

1 cup yogurt cheese

Combine oats, milk, lemon juice with sugar in a large bowl. Let stand at room temperature 10 minutes so oats soften. In a small bowl, mash half the strawberries. Stir all strawberries, apple, raspberries, blueberries and yogurt cheese into oat mixture. Mix well. Refrigerate 1 hour before serving or up to 1 day--makes 6 servings.

To make yogurt cheese, line strainer with coffee filter. Place strainer over a bowl. Add at least 1 1/2 cups natural yogurt (N0 additives) and drain overnight in refrigerator. .


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