Breakfast at Hawk Valley Retreat & Cottages is always made from scratch using the best ingredients we can find. Served daily in the completely renovated Cording Event Barn, breakfast is a time when our Galena Bed and Breakfast guests sit back, relax, and plan the rest of their day. These are some of our, and our guests, favorites. Fpr more recipes and ideas, check out our Pinterest Page So happy cooking.

Bananas Foster Baked French toast with bacon.

Bananas Foster Baked French Toast

Makes 6 servings
This is a great recipe to assemble the night before and just pop in the oven in the morning. We serve it with candied pecans for a little crunch and locally sourced bacon.


1/2 cup butter, cubed
2/3 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 large bananas, sliced
12 slices bread(we use Jim’s homemade)
1-1/2 cups 2% milk
3 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract

• Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, and allspice. Add bananas; toss gently to coat.
• Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
• Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
• Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
• For Gluten-Free-use gluten-free bread
• For Dairy Free use almond milk and vegan butter

Blueberry Peach Baked French Toast

Grandpa Boder’s Buttermilk Pancakes

Makes 6 pancakes

This recipe was made by John’s Grandpa Boder for family functions. This is easily adapted to be gluten-free, dairy-free, or vegan. We serve them with a cinnamon orange compound butter and locally made pork sausage.

1 Cup Flour
1 tsp. Baking Powder
1tsp. Baking Soda
¼ tsp Salt
1 Tblsp Sugar
1 Cup Buttermilk
1 Egg

• Mix Dry ingredients.
• Mix Buttermilk and Egg.
• Add the wet ingredients to the dry and mix till fully blended.
• Fry them with love.

Bananas Foster Baked French toast with bacon.

Farmhouse Skillet

Makes 6 servings
This is a versatile recipe. We often add homegrown zucchini, spinach, or other veggies as we have them available. The eggs we use come fresh from our our flock of Chickens. We are honored that our Farmhouse Skillet reached the final four of the Association of Lodging Professionals Breakfast Battle

• 3 Yukon Gold Potatoes
• 3 Red Potatoes
• 3 Sweet Potatoes
• 1 Cup diced squash of choice (Use whatever you have. Zucchini, Acorn, Butternut, etc.…)
• 1 White Onion
• 1 pound package of Jimmy Dean’s Ground Breakfast Sausage
• 1 Package Frozen Chopped Spinach (thawed and drained)
• 1 Red Pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried sage or 1 teaspoon fresh chopped
• 1/2 teaspoon garlic powder
• Pinch of cayenne pepper
• Your favorite oil for frying
• Eggs for topping

• Peel and dice all potatoes, peppers, squash, and onion into small bite-size pieces.
• Heat a large non-stick frying pan with 3 tablespoons of your favorite oil for frying. Add diced potatoes to the frying pan. Season with salt and pepper. Cook over medium heat, turning carefully as potatoes brown. If you are skilled at tossing potatoes simply by shaking the skillet, that works well. You don’t want to break the potatoes.
• In another small skillet, crumble breakfast sausage and fry over medium heat. Once the sausage is starting to brown, add red peppers, onions, and squash. Continue cooking until the onion is translucent and the squash is soft. Set aside.
• Once potatoes are uniformly brown and tender, add the cooked sausage and squash mixture. Add drained spinach and toss together gently. Cook for approximately an additional 5 minutes or until everything is heated through. Add the remaining herbs and seasonings and toss. Sample for flavor and adjust seasoning.
• Divide into 6 warmed serving dishes. Mini cast iron frying pans work very well. Top with a fried egg. Sprinkle fresh chopped herbs of choice on top. Sprinkle a pinch of Kosher salt and a grind of black pepper.

Blueberry Peach Baked French Toast

Blueberry Peach Baked French Toast

Makes 6 pancakes

This versatile recipe can use fresh peaches and blueberries or canned peaches and frozen blueberries. It is our go-to recipe when the fruit and berries are locally in season. We serve it with a drizzle of maple syrup and a dollop of cinnamon whipped cream.

For French Toast
12 slices of white bread—about ½ inch thick
2 cups peeled peaches chopped into ½-inch pieces
1 cup blueberries, fresh or frozen
6 eggs
2 cups whole milk
6 TBLSP sugar
1 TBlSP ground cinnamon
½ tsp ground nutmeg
¼ cup maple syrup

For Struessel
½ cup flour
½ cup rolled oats
½ cup brown sugar
½ cup cold butter diced in ½ inch cubes
2 TBLSP maple syrup
½ cup chopped pecans (optional)

• Arrange 6 slices of bread in the bottom of a 13 by 9-inch baking dish
• Top with half of the peaches and half of the blueberries
• Sprinkle 2 TBLSP of the sugar and 1 tsp of cinnamon on top of peaches
• Cover with the remaining 6 slices of bread
• Mix milk, eggs, maple syrup, remaining sugar, remaining cinnamon, nutmeg, and maple syrup until well blended.
• Pour the liquid mixture over the bread
• Top with remaining peaches and blueberries
• Cover and refrigerate for 4 hours or overnight
• Make the Struesel—mix flour, oats, and brown sugar and cut in the butter until it resembles a course meal. Mix in maple syrup until thick clumps form. Add pecans if using.
• Top the French Toast with streusel.
• Cover with foil and Bake in a 350-degree oven for about 30 minutes. Remove foil and bake for about 10 more minutes until puffed and golden brown and fully set.
• Let rest for 5-10 minutes before slicing and serving.

Note: if using canned peaches, choose those that have no sugar added. Reserve ½ cup of the juice and decrease the milk by ½ cup.

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