This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!
As teachers, my husband and I rarely have time for breakfast during the week. So we look forward to relaxing breakfasts with our daughters on weekends. The cinnamon bread in this recipe is a nice variation.