Closing Day Brunch

As a camper at LLYC, I always had two hopes for Closing Day: 1) that my parents would be some of the last folks to arrive so that I could have just a little bit longer at camp, and 2) that they wouldn’t arrive so late that they’d miss brunch.

It was a fine needle to thread!

Closing day is always bittersweet at camp. As sad as all of the campers are to leave the Canyon (and as sad as their counselors are to see them go!), it’s also really fun to get to share a sliver of camp life with parents and siblings.

We try to pull out all the stops on the last day and send our campers off with one last good meal. To that end, we stack the menu with camper favorites like Sister Schubert Sausage Rolls, but we also make a couple of special items, like bacon and green chile quiche.

My own favorite thing is Sunday Morning Coffee Cake, which I got to put on the menu for the first time in 2018. The recipe comes from one of my best friends, who grew up eating it for breakfast every weekend. A pastor’s kid, her mom had to make sure all the kids were out of bed in time to get them to church, so she lured them to breakfast with this delightfully simple and oh-so-comforting cake. It pairs best with a hot cup of coffee and a stroll down to the Echo Valley waterfront.

— Wylie Shellhouse

Echo Valley Closing Day Brunch Menu:

Sister Schubert Sausage Rolls
Sausage Links
Quiche — Get the recipe!
Hardboiled Eggs
Sunday Morning Coffee Cake — Get the recipe!

Whipped Butter

Apple Juice
Orange Juice

Bacon & Green Chile Quiche

Gather your ingredients:

1 frozen pie shell
½ cup milk
½ cup heavy whipping cream
4 eggs
¼ tsp. kosher salt
¼ tsp. black pepper
¼ lb. bacon, cooked, cooled, and diced
¼ lb. shredded cheddar cheese
1 4 oz. can green chiles, drained

Start cooking
  1. Preheat oven to 350 F.
  2. In a mixing bowl, combine milk, heavy whipping cream, eggs, salt, and black pepper.
  3. Whisk vigorously to combine.
  4. Add the bacon, cheddar cheese, and green chiles into the egg mixture and stir.
  5. Pour the filling into the pie shell and bake for 45 minute or until the eggs are set. Let stand for 5 minutes before slicing into 8 portions.

Sunday Morning Coffee Cake

Gather your ingredients:

4 Tbs. canola oil
1 egg
½ cup milk
1 tsp. vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
2 Tbs. sugar
1 tsp. cinnamon

Start cooking
  1. Preheat oven to 375 F.
  2. In a mixing bowl, combine oil, egg, milk, and vanilla extract. Whisk to combine.
  3. Into the wet mix, sift flour, sugar, baking powder and salt. Stir until just mixed.
  4. Pour batter into an 8” pan prepared with cooking spray and sprinkle with cinnamon sugar.
  5. Bake for 12-15 minutes or until a knife inserted into the center of the coffee cake comes out clean.


Now let’s see that yummy goodness!

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