Breakfast at Tiffany’s Bed & Breakfast


Recipes: Green Chile Egg Bake and Coconut Banana Bread


Hear Tiffany Bertam on Big Blend Radio:  Listen / download the podcast on YouTube, Podbean, or SoundCloud.

These delicious breakfast recipes are from Tiffany Bertram who along with her husband Bob, runs and owns Tiffany’s Bed & Breakfast in Bismarck, near Hot Springs, Arkansas. More at

Green Chile Egg Bake
¼ c unsalted butter
16 oz cottage cheese
1 lb Monterey Jack cheese, shredded
2 (4oz) cans diced green chiles
10 eggs
¼ c flour
1 tsp baking powder

Preheat oven to 400 degrees F. 
Set butter in a deep dish pie plate; place dish in the preheating oven until butter is melted.

Mix remaining ingredients in a large bowl with an electric hand mixer. Pour mixture into the melted butter in the pie plate.

Bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees F; bake 50 minutes.

Allow to stand for 10 minutes before serving.

Coconut Banana Bread
2 eggs
1 c sugar
½ c butter, melted
1 c mashed ripe bananas
½ tsp almond extract
1 ½ c. flour
½ c shredded coconut
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ c maraschino cherries, chopped

Mix together dry ingredients, coconut, and cherries.
Beat eggs until light and frothy. Add sugar and melted butter; beat well. Stir in mashed bananas and flavoring.

Add flour mixture; stir just to combine. 
Spoon into greased loaf pan.

Bake at 350 degrees F for 1 hour.


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