A Maitland Florida B&B, minutes from Orlando.

Breakfast Recipes – Savory Breakfast

daily fruit

A variety of breakfast recipes – savory breakfast for you.


Stina’s Omelet

4 eggs, 3/4C flour, 2C milk, various chopped meats to taste, various chopped vegetables to taste, various shredded cheese to taste

Preheat over to 400 degrees. Whisk the eggs well; add flour and blend well; add milk and blend well. Spray a medium size cast iron skillet with PAM. Sprinkle in pan all the various items you choose. A common one for me would be 1/2C chopped ham, sliced leeks, chopped red pepper, 1/2C shredded cheddar…use your imagination…nothing is “wrong”! Pour the egg mix over top and bake 25-30 minutes or until puffed and golden.


Eggs Florentine

9 eggs, 2C grated cheddar, 4T melted butter, 2C cottage cheese, 4oz feta, 20oz frozen spinach – thawed + drained.

Preheat oven to 350 degrees. Whisk eggs well. Add all other ingredients; mix well. Spray PAM into a large glass baking dish. Bake 30 minutes or until set. I usually cut into squares then put under the broiler just to finish it off…yum!


Eggs Florentine Frittata

Oven Frittata

6 eggs, 3/4C shredded potato, 1/3C sour cream, 3/4C shredded cheese, any other “various items you may like such as chopped meats or vegetables.

Preheat oven to 350 degrees. Whisk eggs well. Add potato, sour cream, and shredded cheese; mix well. Spray a medium cast iron pan with PAM. Sprinkle into it the other various items you may like. Pour egg mix over. Bake for 25-30 minutes, or until set.

A variation I do is a Southwestern Frittata. I use Southwestern shredded potatoes and add a can of Mexican chopped tomato pcs and use Mexican flavor shredded cheese; serve with salsa.