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Hash brown quiche

'A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!'

Prep Time: 15 Min Cook Time: 40 Min Ready In: 55 Min Servings (Help)

USMetricCalculate Original Recipe Yield 1 (9 inch) pie Ingredients

3 cups shredded hash brown potatoes 1/3 cup butter, melted seasoning salt to taste 1 cup diced cooked ham 1/4 cup chopped onion 1 cup shredded Cheddar cheese 2 eggs 1/2 cup milk salt and pepper to taste Directions

Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown. Footnotes

FOOTNOTE You can bake this quiche, and refrigerate for up to 2 days in advance, then reheat in the microwave. It also freezes well.

Overnight blueberry French toast

Add a photo 1 of 36 Photos Overnight Blueberry French Toast

'This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.'

Prep Time: 15 Min Cook Time: 1 Hr 15 Min Ready In: 10 Hrs Servings 10

Original Recipe Yield 10 servings Ingredients

12 slices day-old bread, cut into 1 inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Egg and Sausage Casserole

Egg and Sausage Casserole

Try this yummy egg and sausage casserole that you make the night before and bake in the morning!


1 pound sausage, fried, crumbled, and drained 8 eggs, slightly beaten 6 slices bread, cubed 2 cups milk 1 small can green chilies 1 cup grated cheese 1 teaspoon salt 1 teaspoon pepper chopped onion Directions:

Mix all ingredients together, pour into a 9X13 inch pan. Cover and let set overnight.

Bake the next morning in a preheated 325 degree oven for about 40 minutes. Cut and serve!

This is a great breakfast idea for the holidays, because you can get it ready the night before, and feed a crowd easily in the morning.

Honey cornmeal muffins

Honey Cornmeal Muffins From Country Living Try these slightly sweet, moist muffins with our spareribs or with your morning coffee.

Calories 123 Total Fat 5.0g Saturated Fat -- Cholesterol 30.0mg Sodium 94mg Total Carbohydrate 0.3g Dietary Fiber 0.3g Sugars -- Protein 2.0g Calcium --

Yields: 24 mini-muffins Oven Temp: 300


Vegetable-oil cooking spray 1 cup(s) unsifted all-purpose flour 1/2 cup(s) yellow cornmeal 1 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 cup(s) honey 1/2 cup(s) butter, softened 2 large eggs 1 1/2 teaspoon(s) vanilla extract 1/2 cup(s) sour cream


Prepare muffins: Heat oven to 300 degrees F. Lightly coat a 24-count mini-muffin pan with cooking spray. In a small bowl, combine flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, with mixer on high speed, cream honey and butter until fluffy. Beat in eggs and vanilla. At low speed, gradually add flour mixture into the honey mixture until well-blended. Fold in the sour cream. Spoon batter into the prepared muffin pan. Bake muffins: Place the muffin pan on the middle rack of the oven and bake until a toothpick inserted in the center of a muffin comes out clean -- 15 to 20 minutes. Cool and store muffins: Transfer muffins to a wire rack and cool 5 minutes in the pan. Run a small knife blade around the edges of the muffins and allow them to cool completely on the rack; turn out muffins. Store, covered in plastic wrap.

Asparagus Cheese Strata

Asparagus Cheese Strata

Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes Submitted By: Betty Jacques Cook Time: 1 Hour Servings: 10

'Last spring we visited old friends who serve this egg dish for Sunday breakfast before church. I thought it was wonderful and full of flavor. Besides, it's easy to make ahead. I use fresh asparagus and serve it with muffins and fresh fruit. --Betty Jacques, Hemet, California'


1 1/2 pounds fresh asparagus, cut into 2 inch pieces 3 tablespoons butter or margarine, melted 1 (1 pound) loaf sliced bread, crusts removed 3/4 cup shredded Cheddar cheese, divided 2 cups cubed cooked ham 6 eggs 3 cups milk 2 teaspoons dried minced onion 1/2 teaspoon salt 1/4 teaspoon dry mustard

DIRECTIONS: 1. In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.

Fluffy French Toast


1/4 cup all-purpose flour 1 cup milk 1 pinch salt 3 eggs 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon white sugar 12 thick slices bread Directions

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. Nutritional Information

Amount Per Serving Calories: 123 | Total Fat: 2.7g | Cholesterol: 55mg

Buttermilk pancakes


3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted Directions

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. Nutritional Information

Amount Per Serving Calories: 219 | Total Fat: 7.4g | Cholesterol: 70mg

Blueberry bran muffins

Blueberry Bran Muffins:

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.

In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.

Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full. If you like, sprinkle the tops of the muffins with rolled oats. Bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 - 14 standard-sized muffins.


Kitchen, Leanne. 'the produce bible'. Stewart, Tabori & Chang. New York: 2007.

Stern, Bonnie. 'More Heart Smart Cooking with Bonnie Stern'. Random House of Canada, Limited. Toronto: 1997.

Blueberry Bran Muffins:

1 cup (130 grams) all purpose flour

1/3 cup (45 grams) whole wheat flour

3/4 cup (50 grams) wheat bran

1/3 cup plus 1 tablespoon (80 grams) light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg white, lightly beaten

1/4 cup (60 ml) unsulphured molasses

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 cup (240 ml) buttermilk

1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Scrambled egg muffins

Scrambled Egg Muffins (6 servings)

1/2 pound bulk sausage - pork or turkey 12 large eggs 1/4 cup milk 1/2 cup chopped onion 1/4 cup chopped green pepper 1/2 cup shredded Cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder In a large skillet over medium heat, cook the sausage until nicely browned (break apart any large pieces that form). Drain off grease and set aside.

Preheat oven to 350 degrees. Prepare a 12-cup muffin tin by coating the inside of the cups with cooking spray.

In a large mixing bowl, beat the eggs with the milk until frothy. Add all remaining ingredients (including cooked sausage) and stir to mix evenly.

Fill each muffin cup with 1/3 cup of the egg mixture.

Bake for 20 to 25 minutes or until a knife or toothpick inserted in the center comes out clean.

Two muffins make a serving. This works great with spicy sausage too if you like that added kick.

Zucchini Breakfast Casserole

Zucchini Breakfast Casserole

INGREDIENTS 6-8 eggs 1 cup ricotta cheese 1 cup freshly grated Parmesan cheese 1/4 teaspoon Tabasco sauce or other hot chili sauce 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups grated zucchini (from 2-3 fresh zucchinis) 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes), 1/2 cup sliced fresh basil (from about 20 leaves)* 4 cups cubed day-old bread (from about 4 slices) Olive oil *Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down. METHOD 1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper. 2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture. 3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve. Makes 6-8 portio


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