With our Saturday mornings of late being filled with all things Alpine, we’ve recently figured out the secret to making it out the door faster than usual… Judy’s Bread & Breakfast.

We can usually be seated at Judy’s before I’d be able to have breakfast on the table twenty-five miles back home in Fort Davis.

We recently discovered what all the Alpine folks already knew about at Judy’s Bread & Breakfast, after our first visit to the Alpine Farmers Market. I can’t tell you how many times we’ve driven past it, thinking it was another shopping destination with antiques and curiosities filling the front windows. Better late than never, in my opinion.

While the name should have been a dead giveaway, I’ve noticed business names aren’t always indicative of what the business actually sells. In Fort Davis, we have a “nut farm” that is actually a dog groomer and kennel.

Considering we’d normally eat a leisurely breakfast at home on Saturday mornings, we haven’t spent much time taking notice of the breakfast options in Alpine, until we figured out it’s best to get to town as early as possible for market shopping.

On our first visit to Judy’s Bread & Breakfast, I was surprised by how many people were inside… it’s certainly larger than you’d expect from the street. I was also surprised to see many locals that I knew, enjoying the company of friends and the hearty meals created by Judy Anderson in the kitchen.

Seeing locals fill the dining tables is a better indicator than any online review when it comes to judging whether or not it’s a restaurant I’d like to try out.

Friendly staff and a beautiful case of freshly baked goodies greet you insideJudy’s Bread & Breakfast.

While I’ve heard that some folks have had long waits for their food, that’s not been our experience. Our food came out quickly. I think that if I were about to keel over from starvation before my breakfast arrived, I would order a big, beautiful probably-still-warm-from-the-oven cinnamon roll to tide me over.

Our first visit, we both ordered the Cowboy Breakfast, with scrambled eggs, bacon, grits and a fluffy biscuit smothered in gravy.

The second time we visited, we each had a Croissant Sandwich with an egg, cheese, bacon and salsa on the side.

Other breakfast items include French toast, fruit parfait, pancakes, omelets, breakfast burritos, oatmeal, and more.

The lunch menu includes cold and hot sandwiches, burgers, wraps, salads, soup, quesadillas and then some. We’ll definitely try lunch soon.

Breakfast is served Monday and Wednesday through Friday from 7 a.m. – 11 a.m., Saturday 7 a.m. – 11:30 a.m. and Sunday from 8 a.m. – 12 p.m.

Lunch is served Monday and Wednesday through Friday from 11:30 a.m. to 2 p.m., and Saturday from 12 p.m. – 2 p.m. Closed on Tuesdays, only breakfast is served on Sundays.

Also important to note is that Monday, Wednesday, Thursday and Friday from 11-11:30 a.m. and Saturday from 11:30 a.m.-12 p.m., only baked goods are for sale while the kitchen transitions from breakfast to lunch.

Judy’s Bread & Breakfast is located at 113 W. Holland Ave., across from the Amtrak Station in Alpine.

For more information, call Judy’s at (432)837-9424 or find them on Facebook at “Judy’s Bread and Breakfast”.

Cinnamon Roll Pancakes
(Inspired by Judy’s and bringing together two favorite breakfast items)

Pancakes:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon vegetable oil

1 egg

Filling:

4 tablespoons butter, melted

1/2 cup brown sugar

2 teaspoons ground cinnamon

Glaze:

3 tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar

1/2 tsp vanilla extract

In a medium bowl, whisk to combine the flour, baking powder and salt. In another bowl, whisk to combine the milk, vegetable oil, and egg. Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still plenty of lumps.

Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon.

Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine.

Heat up a griddle over medium heat, and if desired, grease the pan with a little bit of butter. Use a 1/4 cup measuring scoop to portion out the pancakes. Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.

Cook for another minute, then flip. Cook for one or two more minutes.

Top the pancakes with glaze and enjoy every bite.

Printed with permission of the Alpine Avalanche