Breakfast: Ranch House Style!

Your day at our bed and breakfast in Tucson, Arizona starts 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

Blue Corn Blueberry Pancakes

1 C. blue cornmeal
1 C. all purpose flour
1 T. baking powder
1/2 t. salt
1/4 C. sugar
2 lg. eggs
1-1/2 C. milk
6 T. melted butter
Blueberries, fresh or frozen

In a large bowl, sift dry ingredients. Beat wet ingredients, and mix into dry ingredients until just blended.

Preheat griddle to 375 degrees. Pour batter by 1/4 C. onto oiled griddle. Place 6-8 blueberries on top of each pancake. Flip when bottoms are golden and edges look dry. Each side will take 1 1/2 to 2 minutes.

This recipe will make about 18 pancakes. We serve them with Cheri’s Prickly Pear Syrup: a true regional delight!

Ranch House Chilaquiles

8 eggs, lightly beaten
1 & ½ C. whole milk
16 oz. cottage cheese
4 oz. canned green chiles
8 oz. shredded cheddar cheese
8 corn tortillas (soft), cut into 1 inch squares
¼ C. chopped green onions
¼ C. chopped fresh cilantro
Salt and pepper to taste

Mix all ingredients. Pour into oiled 9 X 13 baking dish and refrigerate overnight. Sprinkle with a little extra cheese and some crushed tortilla chips if you like!

Bake in preheated 350 degree oven for about 1 hour, until golden and puffed. Cool slightly before cutting. Serve with salsa and sour cream.

Makes 8-12 servings.