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211 North Park Street, Reedsburg, WI 53959
(608) 495-9046


Breakfast & Recipes

Start your day off right –
with one of Parkview’s breakfast specialties.

Lorraine takes pride in preparing delicious, creative, homemade breakfasts while using seasonal, fresh, local, quality ingredients. Our breakfast sausage is made locally and we grow vegetables and herbs in our garden that are used in breakfast menus.

Breakfasts always includes juice, seasonal fruit, a main egg dish or pancakes, waffles or French toast, breakfast meat, hot beverages and ends with a surprise.

Special dietary needs? No problem… just let Lorraine know in advance.

“Lorraine is a 5-Star Chef!” ~ Randy & Linda

PARKVIEW B&B MENUS…Always change with the seasons!
SPRING: In the spring, menus may include Strawberry French Toast or Morel mushrooms if Neil has been successful finding them!
SUMMER: Summer menus may include blueberries, raspberries and cherries locally grown and picked by Neil and Lorraine.
FALL & WINTER: Enjoy cranberries, pumpkin and apples in breakfast items. Let’s have another cup of coffee…You will find yourself reaching for the pot of our locally roasted coffee ground fresh every day for your sipping pleasure.

A Parkview Specialty…

Strawberry French Toast

  • 6 eggs
  • 1/3 cup strawberry preserves
  • 1 1/2 cup milk (may use a combination of milk and half & half)
  • 1 loaf French bread (1pound) sliced 3/4 inch thick
  • 1 quart fresh strawberries cleaned and sliced sugar to taste

Strawberry Butter: 1/3 cup strawberry preserves 1/4 cup softened butter

Topping: Powdered sugar almonds, sliced and toasted whipped topping

Beat eggs with milk and preserves. Dip slices of French bread into egg mixture. Place bread in large pan. Pour any extra egg mixture over bread. Cover and refrigerate overnight. Make strawberry butter by blending ingredients in a food processor or combine well with a spoon.Cook French toast in a greased griddle heated to 300 F. Turning several times until golden brown.

To serve: place two slices of French toast on each plate. Generously spread strawberry butter on each slice of toast. Top with sweetened sliced strawberries. Sprinkle on toasted sliced almonds. Top with a spoonful of whipped topping. Dust with powdered sugar. Serve with favorite breakfast meat, if desired.
Makes 6-8 servings

Guests enjoy this breakfast during strawberry season. Lorraine uses her own strawberry jams that she makes. During raspberry season, she will often use raspberries in place of the strawberries in this recipe.

Hash Brown Egg Bake

    • 1 lb. hash browns, thawed (about 4 cups)
    • 10-12 large eggs
    • 1 c. shredded cheddar cheese
    • 1 tsp seasoning salt
    • 2 c. milk
    • ½ c. sour cream
    • ¼ c. chopped onion

pepper, paprika May add broccoli, mushrooms, green pepper, ham, sautéed sausage, fresh herbs, etc.

Mix all ingredients together in a large bowl. Pour into greased 9X13 grease pan. Sprinkle with paprika. Bake at 350 for 35-40 minutes. Cut into squares. Serves 8 people. Serve with salsa if desired.

Orange Craisin Pistachio Biscotti

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 Tablespoon orange zest
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup chopped white chocolate
  • ½ cup craisins
  • 1 ¼ cup pistachios, chopped

In medium bowl, beat together the butter, sugar, orange zest, and vanilla until light and fluffy.
Add eggs one at a time, beating well after each one.
In separate bowl, mix together the flour, baking powder, and salt.
Stir in the dry ingredients into the butter mixture and chill 30 minutes.
Preheat oven to 325 F.
Turn the dough onto a lightly floured surface and add white chocolate, craisins, and pistachios kneading
them into the dough.
Divide in half, shaping each half into two flattened logs, about 12 inches long and 3 inches wide.
Place logs on a greased baking sheet at least 3 inches apart.
Bake 25-30 minutes, or until golden brown.
Cool 5 minutes.
Cut crosswise, on a diagonal, into 1-inch slices and arrange cut side down on the baking sheet.
Bake 8-10 minutes, flip to the other side and bake 5-8 minutes or until golden brown.transfer to racks to cool.
Make about 24 cookies.

Apple Oatmeal Bake

  • 4 c. milk                                                                           1 Tablespoon cinnamon
  • 4 Tablespoon Butter                                                        2 ½ cup old fashioned oatmeal
  • ½ cup brown sugar                                                          ½ teaspoon salt
  • 4 large red delicious apples, slice thin, not peeled          ¾ cup golden raisins
  • ½ cup craisins                                                                  cup chopped nuts

Heat milk, butter, brown sugar and salt in microwave until butter is melted. Add other ingredients.

Bake in preheated oven at 350 for about 30 minutes (or in the microwave for 8-10 minutes). Serves 6-8 people