Inn on the Creek

Adapted from Epicurious.com

Guests were treated to this delicious breakfast item for Christmas morning and they could not get enough. This recipe is simple to make, super tasty and makes a great addition to any brunch. Try varying this recipe with different seasonal vegetables.

Ingredients:

24 slices prosciutto (halved)                                        8 eggs

¾ cup Greek yogurt                                                         ¼ cup lightly chopped fresh spinach

2 tablepoon grated fresh parmesan                            ½ teaspoon black pepper

Directions:

1.  Preheat oven to 400 degrees F.  Spray two mini muffin pans with cooking spray.

2.  Place two halves of the prosciutto in each mini muffin cup.

3.  Mix the eggs and Greek yogurt together in a medium bowl. Add the chopped spinach, grated parmesan and pepper to the egg mixture.

4.  Spoon the egg mixture into the prosciutto cups in the mini muffin pan. Fill with egg mixture till 2/3 full.

5.  Bake till the prosciutto is crispy and the egg filling is firm about 10-15 minutes.

6.  Let cool in the pan for 5 minutes.

Serve and enjoy! Makes about 24 mini quiches.

Our guests just can not get enough of this granola. It works wonderfully in parfaits for a refreshing breakfast treat. Top with fresh Huckleberries or any dark berry when serving to add a great flavor pop. After starting their mornings with this tasty, healthy breakfast our guests were ready to tackle the adventures of Jackson Hole, Wyoming.

Ingredients:

2 cups old-fashioned oats                                 1 teaspoon cinnamon
3/4 cup shredded sweetened coconut            1/4 teaspoon salt
1/2 cup chopped almonds, and pecans          4 tablespoons coconut oil, melted
1/3 cup sunflower seeds, flax seeds                1/2 cup pure maple syrup
2 tablespoons brown sugar                               1 teaspoon vanilla extract

1cup dried cranberries and 1 cup chopped dates

Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.

2. In a large bowl, combine oats, coconut, almonds, pecans, brown sugar, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, and vanilla. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.

3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. After cooled, add cranberries and dates.

Store in an air-tight container for up to 1 month.