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Breakfast


All great adventures start in the kitchen.  Before heading out on your adventure, begin with Gold Mountain Manor’s freshly prepared gourmet breakfast. Awake to the delicious aroma of fresh baked croissants, roasted potatoes and farm fresh breakfast meats. Take your place at one of our vintage dining tables dressed in colorful linens and elegant place settings. Breakfast begins with our signature yogurt parfait with fresh berries and granola crumble followed by one of the Manor’s signature dishes. 

Gourmet coffee, teas and hot cocoa are also available along with fresh orange juice.  

Have a dietary restriction or Vegetarian, Gluten-Free, or Vegan? We are happy to prepare special meals for you.  Please let us know when you make your reservation how we can accommodate these special meals for you.

Our Recipes

Gold Mountain Manor’s Gooey Chocolate Chip & Oatmeal Cookies

chocolate chip cooke recipe from Gold Mountain Manor in CA

Ingredients


2 cups butter, softened
1 cup sugar
1 ½ cups brown sugar, packed
6 teaspoons vanilla
2 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
6 cups uncooked oats
5 cups Ghirardelli semi-sweet chips
BIG scoop of sour cream

Directions


Preheat oven to 350 degrees. In a large bowl, add butter, sugar, brown sugar and beat together at medium speed until creamy (about four minutes). Add vanilla and eggs and combine at low speed. In a separate bowl, stir together flour, baking soda, salt, spices and sour cream. Fold in oats and chips. Add to batter and mix well. Refrigerate dough for one day prior to baking.

Bake for 10 minutes at 350 degrees.

Bourbon Bacon Banana Buttermilk Pancakes

Bourbon Bacon Banana Pancakes recipe from Gold Mountain Manor in CA

Ingredients


Pancake mix (enough for 4-6 servings)
2 cup buttermilk
2 eggs
2 tablespoons bourbon
6 slices of thick cut maple smoked bacon
1 cup maple syrup
2 bananas – sliced thin
1 cup pumpkin

Directions


Cook bacon and then chop into small pieces. Set aside.  

In a small saucepan, heat Bourbon to a simmer.  Stir in maple syrup.  Keep warm but set aside.  In a bowl, mix enough pancake mix for 4-6 servings, eggs, buttermilk, pumpkin and chopped bacon (equivalent of 4 slices).  Mix well.  When this is all mixed, gently stir in the bananas.   Over a medium heat greased nonstick saucepan or a griddle with butter or oil, cook the pancakes until done.   Top the pancakes with remaining bacon pieces and serve with Bourbon Maple Syrup warmed.   

Gluten- Free:  Use Gluten-Free pancake mix  and substitute coconut milk for buttermilk.  

Herb Egg Souffle

Herb Egg Souffle recipe from Gold Mountain Manor in CA

Ingredients


9 eggs
3 tsp dry mustard
¾ cup sour cream
2 ¼ cup Mexican Cheese Blend
6 tsp parsley
2 tsp basil
2 tsp thyme
2 tsp tarragon
2 tsp chives
2 tsp minced garlic
2 tsp pepper

Directions


Preheat oven to 375 degrees. Mix all ingredients together in large bowl.  Spray all individual baking bowls with non-stick spray. Place ham slices on bottom of individual backing bowls (can leave out the ham if desired).  Pour mix into the bowls.  Bake in a 375 degree oven for 20 minutes.

Chili cheese Strata

Ingredients


6 slices of sourdough bread, buttered and crust trimmed
6 cups of shredded four cheese blend (medium cheddar, Monterey Jack, Queso Quesadilla and Asadero cheese)
7 ounces canned diced green chilies
6 eggs
2 cups milk
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
¼ teaspoon minced garlic
¼ teaspoon dry mustard
1 lb cooked, crumpled sausage

Directions


Place bread, buttered side down, in greased 9-inch by 13-inch baking dish.  Sprinkle cooked, crumbled sausage over the bread; add half the chilies on top of the sausage.  Scatter the cheese on top of the chilies and top with the remaining chilies.  IN a medium bowl, beat eggs with milk and seasonings; pour over cheese and let soak into bread.  Cover and refrigerate overnight.  Bake for 55 minutes at 325 degrees, until golden brown.  Let sit for a few minutes before serving.

Makes 10 servings.

Stuffed Croissant French Toast

Ingredients


2 croissants
¼ cut cream cheese
1 banana
8 fresh strawberries
3 eggs
½ cup half-and-half
3 tablespoons brown sugar
1 teaspoon vanilla extract
Butter or margarine, for frying
Confectioners’ sugar

Berry Topping:
½ cup of syrup
½ cup frozen berries (blueberries, raspberries, and blackberries)
2 tablespoons of brown sugar

Directions


Slice croissants lengthwise to make a butterfly shape.  Slice and mush four strawberries with 1 tablespoon of sugar.  Mush the bananas.  Spread 1 tablespoon cream cheese on the inside of the bottom croissant half; add the bananas on top of the cream cheese and the strawberries on top of the bananas.  Fold halves together to re-form croissants.

In a medium bowl, whish together eggs, half-and-half, brown sugar, vanilla extract and a few shakes of cinnamon.  Soak croissants in batter for 20 to 25 minutes, let it get soggy.  In a skillet, fry croissants on both sides in butter for approximately 10 minutes.  Do not cook all the way through.  Cook in oven for 20 minutes at 350 degrees until the croissants are puffed up and golden brown.  Garnish with remaining berries sliced into fan shapes (leave green hull intact).

For berry topping:  heat up the syrup, frozen berries and the brown sugar on the stove top.  Cook until fully heated.  Spoon over croissants and serve immediately.

Makes 2 servings.