Bed and Breakfast, Spa & Cabana in Dallas Texas is a Private Guest House.

Alla's Bed and Breakfast Dallas Fort Worth Texas is a private place for romantic getaways, business traveler, small weddings, family.European breakfast,inexpensive candlelight dinners WI - FI internet,free wine with hot appetizers and much more!

Breakfast Recipes.

 
To view availability enter your arrival date and stay duration below:
Or

                               The benefits of breakfast.

Many dietitians and nutritionists consider breakfast to be the most important meal of the day. After a number of hours without food, our bodies literally need to break the fast to renew our energy reserves and re-fuel the brain and body. There is considerable evidence showing many health benefits to those who regularly eat breakfast.

 Breakfast can provide you with essential nutrients that the body needs, such as fiber, vitamins and iron. It has been shown that people who eat breakfast have more balanced diets than those who skip this meal, are less likely to be overweight and have reduced risk of certain diseases.

 Evidence shows that missing breakfast may lead you to snack on less healthy foods later on in the morning and you don’t necessarily catch up nutritionally later in the day either. Other benefits of tucking into a good breakfast in the morning include improved mental performance and concentration and better mood – something we could all do with in the morning.

 Breakfast is also important for anyone trying to lose weight or stay in shape. Ironically, many people think that skipping breakfast will help them lose weight but studies consistently show that those who eat breakfast are less likely to be overweight or obese whereas those who eat breakfast tend to be leaner and more likely to maintain weight over time.

Data from America show that children and adults who eat breakfast have healthier weights than those skip breakfast.  Those who skip breakfast on a regular basis are nearly five times more likely to be obese.

Having breakfast helps to stabilize blood sugar levels and this regulates appetite and energy. People who eat breakfast are less likely to be hungry and overeat during the rest of the day.

 

 

Preparation:

  1. Preheat oven to 375 degrees F. Spray a 10-inch pie plate or 1-1/2-quart baking dish with cooking spray.

  2. Drain peaches and chop. Pour into a large mixing bowl.

  3. Add cold rice, raspberries, evaporated milk and granulated sugar. Stir. Pour into prepared baking dish.

  4. In a small bowl, stir together butter, granola, brown sugar, coconut and walnuts. Sprinkle over rice pudding.

  5. Bake 25-30 minutes or until the pudding is bubbly and the topping is lightly browned.
 

Baked Breakfast Rice Pudding

Ingredients:

  • 1 15 oz. can sliced peaches in fruit juice
  • 4 cups cold cooked jasmine or basmati rice
  • 1-1/2 cups frozen unsweetened raspberries
  • 1 12 oz. can evaporated milk
  • 1/4 cup granulated sugar
  • 1/4 cup butter,melted
  • 1/4 cup granola
  • 3 Tbsp. brown sugar
  • 1/4 cup shredded flaked coconut
  • 1/4 cup chopped walnuts
 

Preparation:

  1. Preheat oven to 350 degrees F.

  2. Heat an oven-safe skillet over medium-high heat.

  3.  Add olive oil and turkey to hot skillet. Brown on all sides.

  4. Add shredded potatoes. Cook 8-10 minutes.

  5. Whisk eggs, milk, salt and pepper together. Pour over potato in skillet. Cook until almost set, lifting eggs around the edges with a spatula to allow the raw eggs to flow underneath.

  6. Sprinkle with cheese. Transfer to preheated oven. Cook until cheese is melted and frittata is set, 5-8 minutes.
 

Frittata Recipe

Ingredients:

  • 1 lb.  turkey cut small pieces
  • 3 tbl. spoons of olive oil
  • 2 cups boiled and shredded potatoes with onions and red peppers,
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 cup shredded cheddar cheese
 

Preparation:

  1. Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

  2. Whisk together eggs, milk, salt, pepper and parsley. Stir in ham.

  3. Divide cheddar cheese among 24 mini muffin cups.

  4. Pour egg mixture into a measuring cup with a spout. Pour egg mixture over cheese, filling cups to the top.

  5. Bake 10-14 minutes until mini frittatas are puffed and golden brown on top.

  6. Remove from oven and cool 5 minutes before serving.
 

Mini Frittatas

Ingredients:

  • 6 large eggs
  • 1/3 cup milk
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly-ground black pepper
  • 2 Tbsp. chopped fresh parsley
  • 1/4 cup chopped ham
  • 3/4 cup shredded cheddar cheese
 

Preparation:

  1. Spray a 9 x 13 baking dish with cooking spray.

  2. Cut French bread into slices, and place in a single layer in the prepared pan -- it's okay to squish them, if necessary.

  3. In a blender, combine milk, half and half, eggs, banana, 1 Tbsp. of the brown sugar and the vanilla. Puree until smooth.

  4. Pour over the bread, turning the bread several times to coat evenly. Make sure the crusts of the bread are well-coated with the egg mixture. Refrigerate at least 2 hours, up to 24 hours.

  5. Note: You can make this recipe at the last minute, letting the bread soak up the egg mixture in as little as a half hour, provided you use stale bread, and turn to coat the bread with the egg mixture frequently.

  6. Preheat oven to 350 degrees F. Remove the French toast from the refrigerator and let it come to room temperature.

  7. Melt the butter. Toss with diced apples, granola and remaining brown sugar.

  8. Sprinkle the granola mixture evenly over the French toast. Cover with aluminum foil. Bake 20 minutes.

  9. Remove foil, and bake another 15-20 minutes until the topping turns golden brown.
  10. Drizzle with maple syrup.
 

Baked French Toast with Apples and Granola

 

Ingredients:

  • 1 16 oz. loaf day-old French bread
  • 1 cup milk
  • 1 cup half and half
  • 6 large eggs
  • 1 banana
  • 1/4 cup brown sugar, divided
  • 1 tsp. vanilla extract
  • 1/4 cup butter
  • 2 cups diced and peeled Granny Smith apples
  • 1-1/2 cups granola
  • maple syrup
 

Preparation:

  1. Spray a 9 x 13 baking dish with cooking spray.

  2. Cut French bread into slices that are about a half-inch thick. Arrange in a single layer in prepared baking dish.

  3. Place eggs, milk, cottage cheese, vanilla and cinnamon in a blender. Puree until smooth.

  4. Pour over French bread, turning several times to coat evenly. Cover with foil, and refrigerate 8 hours or overnight.

  5. Remove French toast casserole from refrigerator and let it come to room temperature. Meanwhile, preheat the oven to 375 degrees F.

  6. Bake French toast, covered, for 30 minutes. Remove cover and continue to bake 15-30 minutes, until browned and set.

  7. To make strawberry sauce: Combine frozen strawberries, sugar and water in a medium saucepan. Bring to a boil over medium-high heat.

  8. Reduce heat to medium-low, and add cornstarch and water mixture. Stir and cook until thickened, a minute or two.

Cut French toast into squares and serve topped with strawberry sauce.

 

French Toast Casserole with Strawberries

 

Ingredients:

  • 1 16 oz. loaf French bread
  • 8 large eggs
  • 1-1/2 cups milk
  • 1 cup cottage cheese
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 16 oz. frozen strawberries
  • 1/2 cup sugar
  • 3/4 cup water
  • 1 Tbsp. cornstarch mixed with 1 Tbsp. water
 

Preparation:

  1. Place bread in a 9 x 13 baking dish, making sure pieces do not overlap.

  2. In a medium bowl, whisk together the eggs, milk, cocoa powder, sugar and vanilla. Pour over bread slices. Turn bread to make sure it is well-coated.

  3. Heat a griddle or a large nonstick skillet to medium-high heat. Add butter.

  4. Place bread slices on griddle. Cook 3 to 4 minutes per side until lightly browned and cooked through. Serve with sliced strawberries and powdered sugar, if desired.
 

Chocolate French Toast Recipe

Ingredients:

  • 8 slices day-old Italian bread
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. unsweetened cocoa powder
  • 3 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 1 Tbsp. butter
 

Preparation:

  1. In a large mixing bowl, whisk together 1-1/2 cups of the flour, the sugar, baking powder, baking soda and salt.

  2. Add the buttermilk, eggs and cooled melted butter.

  3. Toss the blueberries with the remaining tablespoon of flour. Add to the batter, and let the batter rest 10 minutes.

  4. Meanwhile, preheat a skillet .

  5. Pour  batter onto the skillet (3 tbl. spoons) for each pancake.

  6. Cook until bubbles appear on the top of the pancakes. Flip and cook on the other side until golden brown.
 

Blueberry Pancakes

Ingredients:

  • 1-1/2 cups + 1 Tbsp. all-purpose flour
  • 1-1/2 Tbsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1-1/2 cups buttermilk
  • 2 large eggs
  • 3 Tbsp. melted butter, cooled
  • 1/2 cup fresh or frozen blueberries
 

Preparation:

  1. Preheat oven to 325 degrees F. Spray a 1-1/2 quart baking dish with cooking spray.

  2. In a large bowl, beat eggs and milk together. Stir in croutons, crab meat, diced red pepper, cheddar cheese, Old Bay, pepper and parsley.

  3. Pour into prepared baking dish. Sprinkle Parmesan cheese over top.
 

Crab Casserole Recipe

Ingredients:

  • 2 large eggs
  • 2 cups milk
  • 2-1/2 cups seasoned croutons
  • 1 lb. fresh crab meat
  • 1/2 cup finely-chopped red pepper
  • 8 oz. shredded cheddar cheese
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. freshly-ground black pepper
  • 1 Tbsp. dried parsley
  • 1/2 cup grated Parmesan cheese