Our recipes for your enjoyment
Jackson Hole Hideout Tree


Below are our recipes that you are welcome to make for your family.

We’ve been asked many times on recipes concerning breakfasts we serve. Below are a few of our most popular breakfast items. If you have any questions, please feel free to reach out to us. We enjoy hearing how much you enjoyed the breakfasts you had while you stayed with us.

Nutella Stuffed French Toast with Raspberry Sauce


  • 3 large eggs
  • ¼ cup milk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 8 slices of French bread (sliced about ¾” thick)
  • 6 tablespoons Nutella
  • 1/4 stick of butter
  • 1cup of white sugar
  • 2 Tbsp. Cornstarch
  • 1 Cup water
  • Another Tbsp. butter
  • 1 cup of Raspberries
  • Optional: Powdered sugar and fresh fruit for toppings
  • Your favorite syrup


In a baking dish, whisk together eggs, milk, vanilla, and cinnamon.

Spread 1-1/2 tablespoons of Nutella on 4 slices of French bread and top with the 4 other slices.

Place in egg mixture and allow each side to soak for approximately 30 seconds.

Melt butter in skillet or on a griddle over medium heat. Add the French toast sandwiches and cook approximately 2 minutes on each side, or until golden brown.

Top with the raspberry sauce and powdered sugar.

Raspberry Sauce

Combine the water, sugar and cornstarch together in a medium saucepan. While continuing to stir, heat over medium heat until sugar dissolves and it just begins to boil. Add the cup of raspberries; reduce heat and stir periodically until raspberries break down and a sauce produces.

Candied Bacon


  • As many slices of thick cut peppered bacon you want to make.
  • Brown Sugar


Line a baking pan with aluminum foil and spray with PAM cooking spray.

Lay out your bacon in pan and lightly coat with a sprinkle of brown sugar (Don’t over do it).

Bake in over at 400 degrees for 30 minutes or until each piece begins looking like it is finished.

Fried Apples


  • 4 Gala or Granny Smith Apples. (Others will work fine but be careful not to get too sweet an apple such as Golden Delicious or Honey Crisps. They end up to sweet)
  • ¼ cup Butter
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons water


Clean and peel each apple. Once peeled, core each apple using a core slicer. Then cut each slice long ways again making the slice thinner.

Melt butter is a cooking pot then add apples once butter is melted. Stir apples trying to get as much butter on each slice. Cover and cook on medium heat for 10 minutes

After 10 minutes add all other ingredients and stir everything together until apples all look the same. Cook for and additional 15 minutes. Apples should be nice and soft.

Breakfast Quiche

For vegetarian option just leave out to sausage

Can substitute the pie crusts for gluten free pie crusts if desired


  • 1 pound of breakfast sausage
  • ½ cup chopped onions
  • 1/3 cup chopped green peppers
  • 1 Can of Rotella with green chilies
  • ½ cup chopped spinach leaves
  • 1 medium tomato
  • ¼ cup mushrooms
  • 2 cups of shredded cheese
  • 2 Tbsp. flour
  • 2 deep dish pie crusts
  • 10 large eggs
  • 1 can of evaporated milk (12oz)
  • 1 tsp of parsley flakes
  • 1 tsp of seasoned salt
  • ¾ tsp of garlic powder
  • 1/3 tsp pepper
  • ¼ tsp salt


The night before place the 2 pie crusts in the refrigerator to thaw.

Preheat your oven to 375 degrees.

Brown sausage. Once browned add all vegetables (except tomato) and sautee for 5 minutes. Remove from heat and drain any excess oils. While meat and vegetable mix is cooling, combine the cheese and flour in a large bowl and toss to mix together. Slice tomato into 8 slices and set aside.

Mix all remaining ingredients together In another bowl.

Put the two pie crusts on a cookie sheet and bake in the oven for 5 minutes. This will ensure the pie crusts are well-cooked cooked and flakey.   While the pie crusts are pre-baking pour the meat and vegetable mixture into the bowl with the combined flour and cheese. Mix together well.   Remove the pie crusts from the oven after the 5 minutes and add the meat, vegetable and cheese mixture evenly between the two pie shells. Once completed, pour the egg mixture evenly over both pie crusts. If you have more egg mixture than needed just pour it down the drain. Top with sliced tomatoes and bake in the oven for 45 minutes or until egg mixture has risen. A clean toothpick in the middle will tell you if it’s finished.

Slice into as big a wedge shaped pieces as you desire. We always sprinkle ours with a little parsley flakes to give it that final zing.

Overnight Blueberry French Toast


  • 12 slices of day old bread, cut into 1” cubes
  • 2 (8 ounce) packages of cream cheese, cut into 1” cubes
  • 2 cups fresh blueberries
  • 12 eggs, beaten
  • 2 cups of milk
  • 1 tsp of vanilla extract
  • 1/3 cup maple syrup
  • 2 Tbsp. cornstarch
  • 1 cup water
  • 1 Tbsp. butter


Lightly grease a 9×13 inch baking dish. We just spray PAM in ours. Arrange half the bread cubes in the dish. Top with cream cheese cubes. Try to distribute the cream cheese cubes around the pan. Pour 1 Cup (half) the blueberries evenly on top the cream cheese. Top with remaining bread cubes.

In a large bowl, mix eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover with aluminum foil and refrigerate overnight.

Remove the bread cube mixture form the refrigerator an hour before baking. Preheat the oven to 350 degrees F (175 degrees C).

While covered, bake for 30 minutes. Uncover, can continue baking for another 25 to 30 minutes or until bread cubes a slightly brown. The center should be firm.

In a medium saucepan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, add the remaining cup of blueberries and reduce heat and simmer 10 minutes. Stir mixture overly few minutes. The blueberries should burst creating a very nice blueberry sauce.

Pour the blueberry sauce over top of the French toast and serve. We top ours with a little powdered sugar.

Gluten Free Bacon and Eggs Nest (Great if you’re not gluten intolerant)


  • 3 slices of bacon
  • 6 large eggs
  • ½ cup Parmesan cheese
  • ¼ cup minced herbs
  • Black pepper


Preheat oven to 450 degrees. Line a baking sheet with parchment paper or silicon baking mat.

Fry the bacon until crispy. Drain grease and crumble bacon.

Separate the eggs – put all the egg whites in a mixing bowl and put the egg yolks in 6 individual ramekins or small bowls.

Whip the egg whites until stiff. Fold in the crumbled bacon, cheese and herbs. Spoon 6 mounds of egg white mixture onto a prepared baking sheet. Make a deep well in the center of each mound with the back of a spoon. Bake for 4 minutes. Add an egg yolk into each well and bake for another 2-3 minutes or until yolk are just set. Serve immediately.

Black Bean Breakfast Bowl


  • 2 Tbsp. Olive Oil
  • 4 eggs, beaten
  • 1 (15 ounce) can of black beans, drained and rinsed.
  • 1 Avocado, peeled and sliced
  • ¼ cup salsa
  • Salt and pepper to taste


Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.

Place black beans in a microwavable safe bow. Heat on high in the microwave until warm, about 1 minute.

Divide warm black beans between two bowls.

Top each with scrambled eggs, avocado and salsa. Season with salt and pepper.

Fried Peaches


  • 2 large peaches, not to ripe.
  • 2 Tbsp. butter
  • 4 Tbsp. white sugar
  • 2 Tbsp. brown sugar


Melt butter over medium heat in a medium size skillet. Slice peaches in two and remove pit. Put cut side down in skillet. Mix the sugars together in a small bowl. Fry peaches until edges and side that was placed down browns. Turn peaches down and sprinkle half the sugar mixture on to peaches. Allow the other side to brown. Flip peaches over again and add remaining sugar mixture to top of peaches. Cook an additional 5 minutes. Remove and place in small dish. Top with whip cream and one pecan half.

Blueberry Scones


  • 2 cups all-purpose flour
  • ¼ cup packed brown sugar
  • 1 Tbsp. baking powder
  • ¼ tsp salt
  • ¼ cup butter, chilled
  • 1 cup fresh blueberries
  • ¾ cup half and half cream
  • 1 egg


Preheat oven to 375 degrees

Cut butter into mixture of flour, sugar, baking powder and salt. Add blueberries and toss to mix.

In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber spatula until dough forms. Knead just enough until it comes together, 3 or 4 times. Don’t over handle.

Divide dough in half. On a lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.

Bake on un-greased sheet about 20 minutes to 375 degrees. Serve warm.

Banana Walnut Bread


  • 1 ¼ cups of unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 2 large eggs
  • ½ tsp vanilla extract
  • ½ cup unsalted butter
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork.
  • ½ cup walnut pieces


Sift the flour, baking soda and salt into a medium bowl. Set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9x5x3-inch loaf pan with butter or spray with Pam. Preheat the oven to 30 degrees.

With a mixture, cream the butter and sugar until blended well. Add the bananas and mix lightly until blended together.

With a spatula, mix in flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the middle of the loaf comes out clean and dry.

Cool the bread loaf in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and serve or you can wrap with aluminum foil and refrigerate it.

Buttermilk Biscuits


  • 1 ¾ cups self-rising Flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp. Crisco All-vegetable Shortening, cut into small pieces
  • 1 cup buttermilk
  • ¼ cup all-purpose flour (for dusting)
  • 2 Tbsp. butter, melted


Position oven rack in middle of oven and preheat to 475F.

Spray and 8-inch cake pan with Pam.

Combine all dry ingredients in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture forms pea-sized chunks. Pour buttermilk over mixture, stir until well blended and a soft sticky dough is formed. Let stand 2 to 3 minutes. Form biscuits into small round shape and flatten into biscuit rounds approximately 2” in diameter.

Bake 15 minutes or until lightly golden brown. Serve warm.

Breakfast Casserole for two

This is one of our staples that we get a lot of requests for. Have fun with it. Add other vegetables if you want. We may also add red peppers, mushrooms, spinach, Rotella, etc. depending on what’s in the refrigerator at the time.


  • 2 Tbsp. Olive Oil
  • ½ pound of cubed hash brown potatoes
  • 4 ounces of Italian sausage
  • 2 large eggs
  • ½ cup chopped green peppers
  • ½ cup chopped onion
  • 1 ounce of cheddar cheese
  • 5 ounces of cream of potato soup
  • Salt and pepper to taste


Pour the olive oil into a skillet. Cook the hash browns until golden brown. Put the Italian sausage in the hash brown mix and brown the sausage with the potatoes. Remove from heat when sausage is brown.

Let potato and sausage mixture cool while you combine the eggs and cream of potato soup together. Mix well and add a little salt and pepper.

Add the cheese to the potato and sausage mixture. Now add the egg mixture as well. Mix together. Spoon out into individual ramekins or into one appropriate sized baking dish.

Bake on 350F for 45 minutes.

We’re happy to work around dietary restrictions. Just let us know if you have any food allergies or would be interested in low-fat, vegetarian or gluten-free offerings.

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