Breakfast Recipes from The Rosevine Inn



BIG BLEND RADIO INTERVIEW with innkeeper Rebecca Powell who discusses her breakfast recipes listed below. Listen to her interview in the YouTube player below or download the podcast on PodBean or SoundCloud.

Frittata, Baking Powder Biscuits & Cinnamon Muffins
These delicious breakfast recipes are from innkeeper Rebecca Powell, who along with her husband Bert, owns and runs The Rosevine Inn in Tyler, Texas, “The Rose Capital of America.” Learn more about their Bed & Breakfast at


10″ Iron Pan will serve 6-8 people

Cook until crispy, shredded hash brown potatoes (enough to cover bottom of pan). Drain oil off.

Cook vegetable mix. Use any you like – I use onions, bell peppers, and celery. If making a vegetarian frittata, I add yellow squash, zucchini, and mushrooms.

Melt one tablespoon of butter – enough to cover bottom of pan. Then add enough fresh spinach leaves to cover your vegetable blend. As the vegetables cook turn so cooked vegetables are on top of spinach. Cook until spinach is cooked.

Take out of pan and put in a bowl. Drain off any liquid back into pan. Add 1 link of Butterball turkey smoked sausage, diced up, to pan and cook until hot and juices are cooked out. Put in the bowl with vegetables.

Beat 5 eggs, 3/4 cup milk, about a 1 ½ teaspoon of garlic salt – more or less to your taste – a teaspoon of dried basil, 1/2 teaspoon of oregano. Beat all these together.
In the skillet, first put your hash browns, then the vegetables and meat on top of the potatoes. Pour eggs over and cook on medium heat until eggs are set.
Sprinkle cheese on top and put in a warm (170 degrees) oven for about 30 minutes to get eggs set. Put under broiler to brown cheese and serve.



2 cups flour (I use unbleached)  
½ teaspoon salt
4 teaspoons baking powder                   
2 teaspoons sugar
½ cup butter (1 stick)                 
1 cup of milk

Mix dry ingredients. Add butter (slightly softened) and cut butter into fine crumbs.
Make a well in the middle and add milk. Mix into a ball – do not overmix.
Turn out onto floured surface, knead a few times then roll out and pat.
Cut into rounds. Put on baking pan. Put a small pat of butter on top of each round.
Bake at 450 degrees for 10 minutes.

Makes about 8 biscuits. Serve immediately.


1 ½ cups flour                     
½ cup milk
½ cup sugar                    
1 egg, beaten                     
½ cup oil (I use sunflower)
¼ cup brown sugar
½ teaspoon cinnamon                   
¼ teaspoon cinnamon extract
1/8 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt                           

Sift together all the dry ingredients – salt, baking powder, flour, regular and brown sugars, cinnamon.

In a separate bowl, combine the wet ingredients – milk, egg, oil, cinnamon and vanilla extracts.

Stir wet ingredients into dry ingredients, just until moistened.

Fill greased muffin tins 2/3 full. Sprinkle sugar on top.

Bake at 350 degrees for 18 to 20 minutes.



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