Fried Chicken and Waffle Grilled Cheese with Blackberry Jalapeno Jam by Black Dolphin Inn

Fried Chicken and Waffle Grilled Cheese with Blackberry Jalapeno Jam

Black Dolphin Inn - New Smyrna Beach, FL

Fried chicken and waffles held together with cheese with the perfect sweet and spicy blackberry jalapeno jam makes the perfect breakfast that fits right in your hand.

 


 

Southern Pimento Cheese & Sausage Biscuit by The Roost Boutique Hotel

Southern Pimento Cheese & Sausage Biscuit

The Roost Boutique Hotel - Ocean Springs, MS

Homemade pimento cheese tucked into a freshly baked biscuit with a crispy sausage patty is sure to make any morning better.

 


 

Savory Croissant Baked French Toast with Dijon Mustard Poppyseed Glaze by Avenue Hotel Bed and Breakfast

Savory Croissant Baked French Toast with Dijon Mustard Poppyseed Glaze

The Roost Boutique Hotel - Manitou Springs, CO

This croissant french toast is stuffed with ham and cheese, soaked in a savory custard and then topped with a rich maple glaze.

 


 

Savory Stuffed French Toast with Lemon Thyme Applesauce by Bristol House Bed & Breakfast

Savory Stuffed French Toast with Lemon Thyme Applesauce

Bristol House Bed & Breakfast - Bristol, RI

"Our savory French toast recipe was created out of our love for grilled ham and cheese sandwiches. We thought, why not serve a version of this simple sandwich for breakfast. And, as an alternative to sweet syrup, what goes better with ham than applesauce! We love making savory fruit compotes, so we developed the applesauce to accompany the sharp flavors in the French toast custard. We hope you enjoyed our recipe as much as our guests do!"

 


 

Egg Roulade by Biltmore Village Inn

Egg Roulade

Biltmore Village Inn - Asheville, NC

"Our Egg Roulade dish was inspired by our local history! Asheville is home to Biltmore Estate, which is the largest privately owned home in the United States. Its Chateau-style architecture inspired us to create a French dish that would visually impress our guests. Much like George Vanderbilt or Samuel Reed would do at their breakfast table while entertaining guests over 100 years ago. We serve the Egg Roulade every Sunday, while changing its ingredients seasonally and often. Guests are always asking how we rolled such fluffy eggs and are surprised when we explain how easy it really is! It’s simply an all around crowd pleaser and easy to dress up with seasonal veggies from our garden."

 


 

Ham and Cheese Breakfast Souffle with Dijon Hollandaise by Cedar House Inn Bed and Breakfast

Ham and Cheese Breakfast Souffle with Dijon Hollandaise

Cedar House Inn Bed and Breakfast - Saint Augustine, FL

"My fantastic guests are all culinary adventurers. Over the last 9 years they have whole-heartedly supported my efforts to re-imagine a traditional breakfast. Take simple breakfast foods like Ham and Eggs, add is little culinary magic and voila…Our “Cedar House Inn Ham and Cheese Breakfast Souffle with Dijon Hollandaise and Truffle Roasted Potatoes!

We hope that you too will try the recipe and enjoy!"

 


 

Breakfast Tacos by Tucker House Inn

Breakfast Tacos

Tucker House Inn - Friday Harbor, WA

"Our guests love Mexican-inspired breakfasts so Chef Jessica includes breakfast tacos, burritos or tostadas in the entrée rotation. These Breakfast Tacos showcase the bounty of the summer harvest. Many of the ingredients including the carrots, greens, radish and cilantro were picked from our chef’s garden at the Inn. The shredded Cornish Game Hen comes from Mad Hatcher Poultry, a local producer in Ephrata Washington. The tacos are topped with a farm-fresh fried egg and queso fresco and served with a side of Mexican Rice."

 


 

Cheesy Grits and Bacon Pierogies with Sorghum-Onion Jam by Old Caledonian Bed & Breakfast

Cheesy Grits and Bacon Pierogies with Sorghum-Onion Jam

Old Caledonian Bed & Breakfast - Caledonia, MO

"We wanted to create a dish that was a twist on a popular favorite. Pierogies are currently having a well deserved moment of culinary trendiness. They're usually filled with mashed potatoes, so we thought if dough can be filled with potatoes, why not grits? Jon, owner and breakfast chef at the Old Caledonian, likes cheesy grits better than mashed potatoes, anyway! Add to that the local Missouri appeal of sorghum and the fact that everybody loves bacon, and we think we have a winning dish! Enjoy!"

 


 

Breakfast Rockefeller Royale by Stonehurst Place

Breakfast Rockefeller Royale

Stonehurst Place - Atlanta, GA

"Breakfast Rockefeller Royale is a delicious pastry partially inspired by Antoine’s famous Oysters Rockefeller. In each bite, you’ll taste fresh spinach, ricotta cheese, bacon, eggs, onions, and thyme. Roasted golden potatoes are often served on the side to complement the medley of flavors. This tasty creation is inspired by our innkeeper and in-house culinary artist Grace Cardona's personal influences. Her ties to New Orleans and her treasured experiences cooking with her mother have fueled her love of food and passion for cooking. We hope you enjoy this dish as much as we do!"

 


 

Sloppy Joe Scramble by Mill House Inn

Sloppy Joe Scramble

Mill House Inn - East Hampton, NY

This is no regular sloppy joe, it has 3 meats and a medley of umami flavors. Add in creamy scrambled eggs, goat cheese, and crispy leeks and you've got a bowl of perfection.

 


 

Breakfast Risotto by Harrison House Suites

Breakfast Risotto

Harrison House Suites - Friday Harbor, WA

"Chef Jessica developed this Breakfast Risotto to showcase the bounty of fall harvest. The risotto is made with a rich cheese and tomato stock and is topped with a hearty tomato sauce and lacinato kale and spinach greens from San Juan Island farms. The risotto is topped with a beautiful farm-fresh poached egg, herbs from our chef’s garden and thick cut crispy hardwood smoked bacon made by a family butcher with no antibiotics, hormones, nitrates or MSG."

 


 

Savory Truffle Steak & Eggs with Shallot Tarragon Bearnaise by Open Gates Bed & Breakfast

Savory Truffle Steak & Eggs with Shallot Tarragon Bearnaise

Open Gates Bed & Breakfast - Darien, GA

"The Savory Truffle steak and eggs has just recently become a guest and local favorite. Our local Wednesday morning breakfast club love this dish! It is a challenge to create new dishes for them but I’m lucky they give me the freedom to make whatever I like. They love a twist on this classic while adding a couple more layers of flavor. This dish is scrumptulescent! All of the flavors just melt together so well. If you’re looking for savory this is it! See you soon!"

 


 

Barbecue Benedict by Pettigru Place Bed and Breakfast

Barbecue Benedict

Pettigru Place Bed and Breakfast - Greenville, SC

"The Barbeque Benedict came about after a vacation in Georgia while visiting my father. The restaurant was serving pulled pork with a tomato based BBQ sauce over eggs. We liked the idea and played around with it until we found the right balance of spicy and sweet sauce. All of us at Pettigru Place have strong opinions about food! The cold and crunchy slaw, smooth hollandaise sauce, and flavorful juicy pulled pork are a great combination. The golden Carolina sauce really makes this dish."

 


 

Scallop Benedict with Polenta and Wilted Spinach by The Inn at Pleasant Lake

Scallop Benedict with Polenta and Wilted Spinach

The Inn at Pleasant Lake - New London, NH

"2018 marks our 150th anniversary at the Inn at Pleasant Lake, and our restaurant, Oak & Grain, is deeply rooted in New England traditions. Our passion is to craft authentic experiences including locally sourced food and historic recipes. Our entry of Scallops Benedict, reflects several elements of our history. Our founder, William Messer, used to catch his seafood right from Pleasant Lake to serve to his guests. Our roots for local sourcing go way back! From our own gardens, community farms and restaurant supported fisheries, we offer our recipe for Scallops Benedict with a a great blend of sweet, savory and aromatic flavors."

 


 

Baked Grits Souffle with Pancetta, Eggs and Tomatoes by Charred Oaks Inn

Baked Grits Souffle with Pancetta, Eggs and Tomatoes

Charred Oaks Inn - Versailles, KY

"The recipe I submitted was a new one I have been working on for a little while. At Charred Oaks Inn a freshly made-to-order breakfast is included with your stay. One of our sides was a helping of creamy grits made with Irish butter and a dollop of fresh heavy cream. It is very popular so I thought I might develop an entree using grits, and after a little trial and error our entree was created: a baked grits souffle topped with Pancetta, seasoned diced tomatoes, a poached egg and freshly chopped herbs. We have one rule at Charred Oaks Inn, and that is the moment you step through our door, you become family. Cooking breakfast is just one of the many ways we show our guests how much they are loved and appreciated."

 


 

Parmesan French Toast with Poached Eggs by Maine Stay Inn & Cottages

Parmesan French Toast with Poached Eggs

Maine Stay Inn & Cottages - Kennebunkport, ME

Parmesan french toast sitting under a bed of lightly dressed greens all topped with poached eggs makes for an elegant breakfast.