Mountain Laurel Inn Bed and Breakfast Recipes
Guests are invited to come sit and chat by the fire, enjoy a book or game from the reading area, and each morning, a wonderful breakfast is served at the table that used to reside in Sarah’s grandmother’s 1888 historic registry house called The Magnolias in LaGrange, Georgia. Additional furnishings, such as the Magnolia needlepoint rug and rocker by the wood stove, also came from the home.
“The four days we have spent here have been wonderful! We really enjoyed the great breakfasts, the hiking, the beautiful scenery and relaxing on the porch. Playing with Baxter has been a special treat. The best part has been the absolute silence at night! We hope to return one day. Thank you!” Arlington, TX
After many requests, Mountain Laurel Inn has produced a cookbook called Mountain Laurel Inn and Mentone Memories. Recipes come from the breakfast menu, camp days, Baxter, friends and family. Please email if you would like to order a cookbook at $14.95 per copy plus tax and shipping.
Several of our most requested recipes follow below:
8 oz. tomato sauce
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup (4 oz.) shredded cheddar cheese
4 tostado shells
Combine first 3 ingredients in a lightly greased 9″ pie plate. Break eggs evenly over sauce in dish and sprinkle with pepper and paprika.
Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with cheese and bake an additional 5 minutes.
Spoon eggs into tostado shells and plop with sour cream and jalepeno.
Sausage-Mushroom Breakfast Casserole
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Spread croutons in a lightly greased 9″x13″ dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325 degrees for 50-55 minutes. Sprinkle cheese on top and bake 5 minutes or until cheese is melted. Garnish with cherry tomatoes and parsley. Serves 8-10 (“Sent to me by guest, Ivy Johnson.”)
Chocolate Chip Cake
1 box Duncan Hines Yellow Cake Mix
1 box vanilla instant pudding
8 oz. sour cream
1/2 cup oil
Hershey’s mini morsels
Put first 5 ingredients together and blend with mixer for 5 minutes. Stir in morsels. Spray Bundt pan with cooking spray and then coat with sugar. Bake at 350° for 45-50 minutes.