Located 20 minutes from Glacier National Park & voted in the top 12 inns of US & Mexico!  
Bad Rock Cuisine
Welcome to Bad Rock Bed & Breakfast

The Award Winning Bad Rock Bed & Breakfast  Inn serves delicious breakfasts and snacks.  Just ask and we will share our recipes. We also sell cookbooks from our Montana Bed and Breakfast Association. This cookbook has recipes from across Montana and across generations.

Below is the menu for the week at Bad Rock.We always have yogurt and a variety of cereal choices for health conscience or picky eaters.

Weekly Menu
Sunday Waffles with strawberries, whipped cream and bacon
Monday Croissants stuffed with Black Forest Ham, cheese and scrambled eggs
Tuesday Cream cheese stuffed french toast with blueberry sauce and link sausages
Wednesday Bacon and cheddar cheese waffles with warm apple compote
Thursday Oven baked berry pancake with ham slices
Friday Spinach quiche with salsa and link sausages

Baked egg with bacon wrapped polenta served over a bed of baby greens and bacon vinaigrette dressing

Summer Only:

Oatmeal bar with variety of toppings, large selection of cold cereals, and fresh fruit.


2 tablespoons (1/4 stick) butter
¼ cup minced green onion
3 cups water
1-teaspoon salt
1-cup polenta (course cornmeal)
½ cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme
1 tablespoon basil

Baked Eggs

20 thick slices applewood-smoked bacon or peppered bacon
6 ounces, sharp cheddar cheese grated, or 6 ounces Parmesan cheese, grated
8 large eggs
¼ cup thinly sliced green onions
1 teaspoon minced fresh thyme

For Polenta:
Melt butter in heavy medium saucepan over medium heat.  Add green onions and stir until wilted, about 1 minute.  Add 3 cups water and salt; bring to boil.  Gradually whisk in polenta. Bring to boil.  Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes.  Stir in cheese basil and thyme.  Season with salt and pepper.  Cool to lukewarm.  (Can be prepared 2 days ahead.  Cover and refrigerate; DO NOT FREEZE.
polenta will become firm.) For Baked Eggs:
Heat large skillet over medium heat.  Add bacon; fry until beginning to brown but still pliable, about 4 minutes.  OR line a large baking sheet or cookie sheet with aluminum foil.  Lay out the bacon flat and bake at 400 for about 20 to 25 minutes.  Transfer bacon to paper towels to drain.  Cool slightly.  Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Spray eight 1¼cup custard cups with PAM.  Line sides of custard cups with 2 slices bacon each, forming collar.  Place ½ slice bacon on bottom of each cup.  Divide polenta among cups; a generous1/3cup each.  Press polenta over bottom and up sides of bacon.  Mix cheeses in bowl.   Sprinkle ¼ cup cheese mixture over polenta in each cup.  (Can be prepared 2 hours ahead.  Let stand at room temperature.)

Preheat oven to 400 degrees F.  Crack 1 egg into center of each cup.  Sprinkle eggs with remaining cheese green onions, thyme, and black pepper.  Transfer cups to rimmed baking sheet.  Bake until egg whites are almost set, about 20 minutes.  Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run  a small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

Bacon /Red wine vinaigrette Salad Dressing
¼ cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra virgin olive oil
2 tablespoons bacon drippings
red wine
salt and pepper

Whisk vinegar, mustard and brown sugar in glass measuring cup.  Whisk in olive oil and bacon drippings.  Season dressing with fresh ground black pepper and a little salt.  Add red wine to dilute to desired volume.  Heat in microwave 1 minute and whisk again immediately before serving.

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