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Recipes from the lodge

breakfast waffles
breakfast peach
breakfast apple
breakfast blueberry
breakfast peach 2
breakfast egg
Guest favorite breakfast recipes from the Lodge are listed below.  Be sure to also check out the BLOG page on our website and the
Bent Tree Lodge Pinterest page for additional recipe inspiration.
Egg Ramekin Casserole

Saturday morning breakfast at The Lodge is savory and could include one of our Egg Ramekin Casseroles.

1 pound breakfast sausage (I prefer Jimmy Dean hot)

1 package simply shredded potatoes

1/2 onion diced

1/2 red pepper diced

1 small package baby spinach

9 to 12 eggs

1 cup milk

3 cups shredded colby jack cheese

salt and pepper

Brown and crumble breakfast sausage.  Remove to a plate and use grease to saute onion and pepper.  Add spinach to wilt.  Add potatoes and saute two to three minutes.  Turn off heat.  In a separate bowl, whisk eggs and milk, salt and pepper.  Incorporate cooked ingredients and cheese.  

Pour ingredients into ramikins approximately 3/4 full or you can use a muffin tin or 9 x 13 pan.  Cook at 350 for about 45 minutes or until golden brown and no longer has a liquid appearance.

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Peach French Toast Casserole

Sunday morning breakfast at The Lodge is a sweet offering and could include one of our French Toast Ramekin Casseroles.

6 large croissants from your local bakery

9 eggs

1 cup of milk

2 tsp vanilla

1 tbsp cinnamon

3 peaches

1 stick of butter

1 1/2 cup brown sugar

Preheat oven to 350 degrees and butter ramekins or 9x13 pan.

Cube croissants and set aside.  Whisk eggs, milk and vanilla and pour over bread cubes.  stir through and let sit.  

Cut peaches in bite sized cubes.  Melt butter in sauce pan and add brown sugar.  Stir well and add cubed peaches and cinnamon.  Cook on a medium high heat for about 10 minutes stirring frequently.  

Add 3/4 of your peach mixture to the bread mixture and stir well.  Add mixture to prepared ramekins.  Fill to about 3/4 full.  Bake for approximately 40 minutes or until golden brown and puffed.  

Reheat leftover peach mixture and spoon over freshly baked french toast and serve.  

**These would also be awesome as a dessert with a scoop of vanilla ice cream**

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breakfast apple.jpg
Caramelized Apple Cinnamon Waffles

Fall is Apple Season in North Georgia and breakfast is a real treat when it features north Georgia apples.


3 cups all purpose flour

3 tbsp baking powder

1/4 tsp salt

6 tbsp sugar

2 tbsp cinnamon

2 tsp vinegar

2 tsp vanilla extract

6 tbsp coconut oil

2 cups unsweetened vanilla almond milk

Caramelized Apples

3 gala or granny smith apples, peeled and cubed

1 stick butter or 1/2 cup coconut oil

1 1/2 cup brown sugar

1 tbsp cinnamon

2 tsp rum extract or bourbon could also be used


Preheat waffle iron.

Whisk together flour, baking powder, salt, sugar and cinnamon.  Add wet ingredients and mix well with baking spatula.  Add more almond milk to thin out mixture if it is too thick.  Let batter rest to rise while you prepare the caramelized apples.  

Melt butter in a sauce pan then add brown sugar and cinnamon.  Cook on medium high heat fpr approximately 10 minutes stirring frequently.  Reduce heat to a simmer and add rum extract or bourbon.  Let simmer while you cook waffles.  

This recipe makes 8 servings with the size of my waffle iron.

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