Breakfast: Ranch House Style!

Begin your day at our bed and breakfast in Tucson, Arizona with a full and delicious meal, and then recreate your favorite dishes at home using our shared recipes!

Awaken in the morning with a piping hot mug of our house-blended coffee: the beans are roasted locally by Raging Sage Coffee Roasters, ground fresh daily, and brewed robustly!  There’s juice of course, two kinds, and here at The Inns at El Rancho Merlita, we take our fresh fruit seriously. Menus are carefully planned to offer a variety of dishes, many of them regional, and we are proud to include locally crafted products that enhance our “homemade, whole-ingredients” approach to preparing your morning meal. Many of our guests have declared that ours must be the best breakfast in Tucson.

Entrees rotate daily between sweet and savory dishes inspired by tradition and executed with our signature touches. When the house is full, you will load up your plate from our bountiful buffet and choose between a mountain-view table for two or a more social dining spot, perfect for viewing our Gambel Quail parade. Today: Ranch House Chilaquiles with Date Walnut Loaf. Tomorrow: Baked Oatmeal with Peaches and Almonds served with Cheri’s Citrus Syrup and Pan Seared Ham. And always a platter of ripened fresh and dried fruits to ensure your daily Vitamin C intake!

If our guest-count makes for a more intimate group, our Minty Apple and Grapefruit Salad might be followed by Blue Corn Blueberry Pancakes with Prickly Pear Syrup and Chicken Sage Sausages. Or maybe Burritos Tomatillo, Hopi Pumpkin Muffins and Super Smoothies served at your patio table instead.

We understand that everyone has varied tastes, and that some of our guests have serious dietary concerns. When you are not able or inclined to enjoy the daily menu, please be sure to let us know, and we will talk about our alternative offerings to assure that your day gets off to a healthy and satisfying start!

Pattie’s Breakfast Recipes

Baked Oatmeal with Peaches and Almonds 

3 C. milk
6 large eggs
3/4 C. packed brown sugar
6 T. melted butter
2 t. vanilla and 1/2 t. almond extract
1&1/2 T. baking powder, 1/2 t. salt, 1&1/2 t. cinnamon and  3/4 t. nutmeg

3 C. old fashioned oats, 16 oz. chopped peaches (fresh, frozen or canned), and 3/4 C. toasted slivered almonds

Place oats, peaches and almonds in a large bowl.

Mix milk, eggs, butter, brown sugar, baking powder, spices and extracts in a blender until frothy. Pour over oat mixture in bowl and stir together. Pour all into buttered 9 X 13 baking dish, cover and refrigerate overnight.

In the morning preheat oven to 350 degrees and bake oats for 45 – 55 minutes until puffed and set. Let sit for 10 minutes and cut into 12 pieces. We serve ours with agave-sweetened yogurt and Cheri’s Cirtus Syrup.

Morning Glory Muffins

Sift together:

1 1/4 C sugar
2 1/4 C. flour
1 T. cinnamon
2 t. baking soda
1/2 t. salt

Whisk together:

3 large eggs
1 C. canola oil
1 t. vanilla

Fold into egg mixture:

1/2 C. shredded coconut                                                                  1/2 C. dried cranberries                                                                      1 large apple, cored and grated                                                          1 C. drained crushed pineapple                                                         2 C. packed grated carrots                                                              1/2 C. chopped nuts


Add dry ingredients to wet ones and stir until just blended. Scoop into paper-lined muffin tin, filling each cup 2/3 full. Bake in the middle of pre-heated 350 degree oven for 30-35 minutes. Makes 2 dozen.