Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:
Okay, breakfast probably does not immediately come to mind when you think of mac and cheese, but let me tell you, it works. Mike and I were enjoying our favorite mac and cheese (thank you, The Chunky Chef) with fresh lake trout and broccoli (trying to offset the mac and cheese) and Mike asked why we don’t serve our mac and cheese for breakfast. Hmmmm, good question. So I started playing around to see how I could make it “breakfasty”–an egg on top of course, but what else? Well, ultimately, I ended up adding onions, red peppers, and ham to the mac and cheese, then topped it with an egg and buttered panko breadcrumbs before baking. Wow! We tried bacon and different sausages, but ham was the winner (at least for Mike and I). I still need to figure out what to serve with it when we start serving it as part of our 3-course breakfast at Pinehurst Inn Bed & Breakfast. The side will need to be something that can offset the richness, probably some fresh veggies or salad. As you probably already figured out, we tend not to serve your typical breakfast, we try to shake things up a bit. This dish, of course, would also make a great lunch or dinner, but why not try it for breakfast. The recipe is easy to adapt to your particular taste, so feel free to substitute ingredients (different cheeses, veggies, meat or no meat)–the choice is totally up to you.
We just finished sampling the final version of this recipe, so I decided to post this recipe before venturing outside to enjoy the unseasonably warm temperatures and to burn off some of these calories. It is in the 60s and sunny–almost unheard of for November in Bayfield, WI, and we have our view of Lake Superior back now that the leaves have fallen. We are enjoying the incredible sunrises over the lake and the sparkling water. Oops, sorry for the digression. We hope you enjoy this recipe and the other Recipes on our site. Stay safe and be well.
Pinehurst Inn Bed & Breakfast