Sausage Tortilla Quiche
Serves 8 -10
Lake George's Boathouse
Bolton Landing, NY

10 (6-inch) corn tortillas
12 oz. bulk sausage, cooked and crumbled
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 oz. chopped green chiles
12 eggs
1 cup milk
1 tsp. ground chili powder

  1. Preheat oven to 350°.
  2. Grease two (9-inch) glass pie plates
  3. Spread 5 tortillas in each plate to make a "crust," overlapping edges.
  4. Divide crumbled sausage evenly between pie plates.
  5. Spread 1/2 cup Monterey Jack over sausage in each dish, followed by Cheddar cheese. Divide green chiles over cheeses.
  6. Place eggs in large bowl and beat well.
  7. Add milk and chili powder.
  8. Pour over layered ingredients.
  9. Bake 50 minutes, or until center tests done.
  10. Allow to stand 10 minutes before slicing each quiche into wedges.

Image courtesy of Lake George's Boathouse

Berry Good French Toast
Serves 8
Bottger Mansion of Old Town
Albuquerque, New Mexico

14 oz. milk
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
7 large eggs
16 oz. loaf French bread, cut into one-inch cubes
3 oz. cream cheese, cut into 1/2" cubes
1 cup fresh or frozen blueberries
1/2 cup chopped pecans

  1. Grease a 9x13-inch baking dish.
  2. Place milk, sugar, vanilla, salt, cinnamon, nutmeg, and eggs in a large bowl and beat with a handmixer until smooth.
  3. Add bread cubes and stir with a spoon until coated.
  4. Pour bread mixture into pan.
  5. Top evenly with cream cheese, blueberries, and pecans.
  6. Cover and refrigerate up to 24 hours.
  7. Heat oven to 400°.
  8. Bake, uncovered, 20 -25 minutes or until golden brown.
  9. Cut into squares for serving.
  10. Dust with powdered sugar and serve with maple syrup.

Image courtesy of Bottger Mansion of Old Town