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Innkeeper's Blog

breakfast variety

Thanks for a wonderful honeymoon.
Loved the fabulous breakfasts.!

waffle breakfast

I loved coming back...after a full day...especially knowing there were lemonade and
yummy cookies waiting for me.

Food & Recipes: A Santa Fe B&B Truly Known for it's Breakfasts

Guests at The Madeleine enjoy a fabulous breakfast at Hacienda Nicholas, our Southwestern adobe inn located just across the street.

Start your weekend getaway vacation with the enticing aroma of locally roasted, freshly-brewed organic coffee and our unforgettable just-baked breads or muffins. Our generous breakfasts feature a hot entree of either a sweet or savory nature. The week's menu is varied to include a Southwestern Frittata, Blueberry Stuffed French Toast, our Southwestern Breakfast Burrito, Blue Corn Pinon Waffles or other delights that change daily. Accompany your hot entrée with our homemade breads and special granola, muesli, fresh fruit salad, whole grain breads and yogurt. All dishes are vegetarian, with bacon or breakfast meats served on the side. We make a special effort to accommodate those seeking a healthy, organic and vegetarian bed & breakfast.

In the early afternoon we put out a plate of fresh-baked cookies, should you wish to put up your feet with a sweet nibble and a cup of tea.

We welcome you back each evening for our Wine & Cheese Hour - enjoy a complimentary glass of wine and appetizers from 5-6pm as you mingle with other guests and get tips on Santa Fe's best restaurants from our knowledgable innkeeper.

Over the years our guests have asked for our recipes for Migas, Southwestern Frittatas, Callabacitas Breakfast Enchiladas and Blue Corn Waffles. Cookie lovers always request the recipes for Russian Tea Cakes, Lemon Bars and Apricot White Chocolate Cookies. Perhaps the most-requested recipe is for our Daily Granola - a favorite now for 20 years! We are happy to share these and other recipes.

blueberry pastry

Ann E's Southwestern Fatata

13 x 9 Glass Casserole Dish
½ Quart Frozen Bueno Green Chili-thawed and squeezed
About 6-8 medium size Yukon Gold or Red Bliss potatoes
1 bunch scallions
1 bunch of cilantro
1-2 large onions (1/4 inch dice
8 oz shredded cheese or more if you like
1 dozen eggs
½ box frozen corn
About 2 ½ cups ½ and ½

Preheat oven to 350 degrees
Spray pan with PAM

  1. Stripe potatoes, QTR, parboil about ½ way done, drain and sauté with kosher salt and cracked black pepper until golden and crispy.
  2. Dice ½", this will be the bottom layer.
  3. Sautee scallions and onions together, you can mix these with the potatoes or layer over the potatoes.
  4. Sprinkle a generous amount of grated cheese over the top. Next layer is thawed corn. I usually mix this with the chopped cilantro.
  5. Finally spread a generous amount of the green chili on the top – add more cheese (as you like).
  6. Mix whipped egg and ½ & ½ together and pour over the top. Let it settle a few minutes- or even over night.
  7. Bake in the middle of the oven until puffed, firm, and golden, (about one hour).
  8. Tone’s (available at Sam’s Club) makes a Southwest Chipotle Seasoning that is delicious sprinkled over the top.

The Madeleine • • (505) 982-3465 or 1-888-877-7622 • 106 Faithway Street, Santa Fe New Mexico 87501