This March, we held the first ever Breakfast Recipe Challenge--our very own version of March Madness. Nearly 100 recipes were submitted by innkeepers around the world. They were narrowed down to 16 finalists by BedandBreakfast.com employees, with the help of guest judges Danielle Contray from Budget Travel and Helen Anders from The Austin-American Statesman.

Every day, two inns went head-to-head in a match-up on our Facebook page. Our Facebook fans voted on their favorite, and the recipe with the most votes moved on to the next round. Here are the 16 finalists, with the winning recipe at the top.


Get the winning recipe:
Bittersweet Chocolate Waffles with Mint Buttercream and Strawberry Sauce
The Lyttleton Inn - Littleton, MA

Bittersweet Chocolate Waffles with Mint Buttercream and Strawberry Sauce

This unusual twist on the traditional waffle emerged from the challenge as the victor! Our voters loved this combination of chocolate with mint and strawberries. Who said breakfast has to be boring? Most of the traveler reviews for the inn rave about their delicious breakfasts.




Get the runner-up recipe:
Pumpkin Pancakes with Carmelized Pecans, Whipped Cream, & Ginger Syrup
Gracehill Bed and Breakfast - Townsend, TN

Pumpkin Pancakes with Carmelized Pecans, Whipped Cream, & Ginger Syrup

This recipe came in second place, and it's a delightful twist on another American classic. Breakfast here is a three-course candlelight elegant affair. The innkeepers use different menus, china, crystal, and flower arrangements every day. You can enjoy breakfast on the main veranda, the formal dining room, the morning room, or the back garden patio area next to a waterfall.




Get the recipe:
Blueberry Granola Breakfast Bake
Lord Camden Inn - Camden, ME

Blueberry Granola Breakfast Bake

This dish made it into The Foodie Four. This Maine inn serves a delicious buffet each morning. Dishes here include make-your-own Belgian waffles with Maine maple syrup, their famous homemade granola, fresh-baked pastries, and much more. From May through October, their peak season, they add on even more breakfast options such as eggs, ham, and bacon.



Get the recipe:
Lobster Frittata
The Mill House Inn East Hampton, NY

Lobster Frittata

This dish also made it into The Foodie Four. The Mill House Inn says they serve the best breakfast in the Hamptons, and the excellent guest reviews make that hard to argue with. Guests here get to choose from a full a la carte menu with dozens of egg dishes, oatmeal, pancakes, French toast, breakfast sandwiches, and more.




Get the recipe:
Apple, Brie and Rosemary Stuffed French Toast
Forty Putney Road B&B - Brattleboro, VT

Apple, Brie and Rosemary Stuffed French Toast

Forty Putney is a bed and breakfast run by a fun young couple who love beer so much that they have an on-site pub. They serve over 30 local craft beers and offer craft beer tastings every Saturday night. Each morning, guests dine on a full two-course gourmet breakfast. According to the innkeepers, “This recipe uniquely combines the savory and sweet flavor combination we all crave. What makes this recipe so much fun is that it contains BEER!”



Get the recipe:
Wild Mushroom and Gruyere Soufflé with a Thyme Cream
Hartstone Inn & Hideaway - Camden, ME

Wild Mushroom and Gruyere Soufflé with a Thyme Cream

This inn is known for its delicious cuisine, so it’s no surprise that its entry made it into the finals. Hartstone Inn & Hideaway serves a sumptuous multi-course breakfast presented on the sunny dining room porch. You can add on a dinner from the inn’s award-winning restaurant, and even take a cooking class or be chef for a day.



Get the recipe:
Farm Fresh Herb & Cheese Soufflé
Captain Schoonmakers - High Falls, NY

Farm Fresh Herb & Cheese Soufflé

Guests staying at this inn enjoy a gourmet breakfast using the inn’s own farm fresh eggs, which is how they normally make this tasty recipe. Other breakfast dishes commonly made here are homemade cinnamon buns and crispy bacon. The inn’s guest reviews rave about their homemade breakfasts.



Get the recipe:
Duck Confit Hash & Egg
Casa Laguna Inn & Spa - Laguna Beach, CA

Duck Confit Hash & Egg

Due to its extraordinary breakfasts, such as this creative dish, Casa Laguna Inn has become a destination for foodies. Guests get to choose from a breakfast menu of at least six entrees every day. The inn’s head chef is heading to Spain this summer, and her upcoming summer and fall menus will likely reflect some Spanish influence.



Get the recipe:
Pecan & Blackberry Praline French Toast
The Beaufort Inn - Beaufort, SC

Pecan & Blackberry Praline French Toast

When you stay at The Beaufort Inn, you get to dine at Southern Graces Bistro, the inn’s own restaurant. The indulgent, full breakfast offers fruits, cereals, breakfast breads and pastries, a hot entrée and breakfast meats, and more. You can add on an optional dinner and experience what they call “upscale contemporary Southern gastronomy.”



Get the recipe:
Tater Tot Breakfast Quiche
Bear Grove Cabins Bed & Breakfast - Mulberry Grove, IL

Tater Tot Breakfast Quiche

This dish may not exactly be what you call fancy, but it's hearty comfort food at its best. The innkeepers give the guests at their cabins a choice of three homemade dishes, and this is one of them. Guests get to choose if it comes with bacon, ham, sausage, or plain. the other dishes they offer are a hash brown casserole and a fruit plate with morning bread (such as zucchini bread or pumpkin bread).



Get the recipe:
Baked Egg & Asparagus Gratin
Chehalem Ridge Inn - Newburg, OR

Baked Egg & Asparagus Gratin

We named this inn “Best B&B if You Have a Special Diet” in our 2011-2012 Best of BedandBreakfast.com Awards. Here's what the innkeepers say about their recipe: It’s a great dish in spring when the asparagus is fresh and yummy. We love highlighting the farm fresh eggs we get from a local farmer. You can prep it ahead of time, which makes it an easy dish for a brunch. It’s elegant, and everyone can have their eggs as hard as they want. It’s also easy to adapt it to dairy-free or gluten free by using margarine and non-dairy milk or gluten free bread crumbs. We serve it with herbed potatoes. Although I occasionally hear, “vegetables for breakfast?” our guests love it and the hearty, healthy breakfast gives them the energy to go wine tasting.



Get the recipe:
Maple Bacon Sticky Buns
A View With A Room - Puyallup, WA

Maple Bacon Sticky Buns

This sinful recipe combines sweet with savory. The inn overlooks the Orting Valley, near Seattle and Tacoma. You can eat your breakfast at the oak dining table indoors, or outside on the deck if the weather is pleasant. Breakfast here includes home-baked breads and muffins, granola, fruits, egg dishes, and other goodies such as this recipe. According to the innkeepers, “Morning is our favorite time because it’s when we get to know our guests! The house is not only filled with wonderful aromas of coffee brewing and muffins baking but also conversation, stories and laughter. Sometimes, deer or an entire quail family will stroll by while you’re eating.”



Get the recipe:
Bermuda Codfish and Potato Breakfast
Sunscape Bermuda B&B - Warwick, Bermuda

Bermuda Codfish and Potato Breakfast

One of the best parts of traveling is getting to try new foods. When you stay at an inn abroad, the innkeepers can give you a good taste of local flavor. According to the innkeepers, the dish is “a traditional Bermuda Sunday morning breakfast.” The photo was taken at one of Bermuda's beautiful beaches. The inn is just a five-minute moped ride or 10-minute walk to the beach.



Get the recipe:
Baked Eggs with Roasted Red Pepper and Chardonnay Sauce
The Inn at Tabbs Creek in Port Haywood, VA

Baked Eggs with Roasted Red Pepper and Chardonnay Sauce

We'll let the innkeepers do the explaining: We are all about fresh, local and organic, and that is how we make this recipe at our inn. The great thing about this dish is that it is so "fancy" yet so simple. If you don't have time for the sauce, no worries, it is just as good without it. The recipe is also quite versatile since they are all individual portions, you can do as few or as little as you like, and then customize each. For our guests that want a taste of the Chesapeake Bay, we add fresh crab to the dish during the summer months. In the picture, we are also featuring our lemon strawberry muffins, home grown tomatoes, and Virginia Bacon.



Get the recipe:
Puff Pastry with Poached Egg and Avocado Salsa
Foster Harris House - Washington, VA

Puff Pastry with Poached Egg and Avocado Salsa

According to the innkeepers, this is “one of our most popular entrees; this dish awakens the taste buds with sweet, salty, tangy, creamy, flaky goodness.” The inn also serves it with “paradise bacon” coated in either raspberry chipotle sauce or mango chutney. Guests here get to dine on a lavish, leisurely four-course breakfast.



Get the recipe:
Kentucky Hot Brown
A Mountain Valley Home B&B - Estes Park, CO

Kentucky Hot Brown

This dish can work for breakfast, lunch, or brunch. Never heard of a Hot Brown? Some background from the innkeepers: The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Many Hot Browns also include ham with the turkey, and either pimentos or tomatoes over the sauce, and imitation Hot Browns sometimes substitute a commercial cheese sauce instead of the Mornay sauce. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.



Get the recipe:
Kentucky Hot Brown
A Mountain Valley Home B&B - Estes Park, CO

Kentucky Hot Brown

This dish can work for breakfast, lunch, or brunch. Never heard of a Hot Brown? Some background from the innkeepers: The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Many Hot Browns also include ham with the turkey, and either pimentos or tomatoes over the sauce, and imitation Hot Browns sometimes substitute a commercial cheese sauce instead of the Mornay sauce. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.