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Bacon-Spinach-Tomato with Hard-Cooked Egg

The Bacon-Spinach-Tomato combo is an excellent hit for your winter morning breakfast. So much so we added it to the summer menu. It’s a simple, quick, immensely adaptable breakfast option. We are always trying new items that are easy to prepare and offer some selection.

Print Recipe
 Bacon-Spinach-Tomato with Hard-Cooked Egg
Easy to build bacon, spinach, tomato, and egg breakfast sandwich.
Course Breakfast
Cuisine American
Keyword bacon, breakfast, eggs, Gluten-free, spinach, tomatoes
Prep Time 2 minutes
Cook Time 15 minutes
Servings
person
Ingredients
  • 1 English muffin
  • 1 egg hard coked
  • 2 slices bacon
  • 2 slices tomato
  • 2 ounces spinach we like baby spinach
  • 1 tbsp mayonnaise
Course Breakfast
Cuisine American
Keyword bacon, breakfast, eggs, Gluten-free, spinach, tomatoes
Prep Time 2 minutes
Cook Time 15 minutes
Servings
person
Ingredients
  • 1 English muffin
  • 1 egg hard coked
  • 2 slices bacon
  • 2 slices tomato
  • 2 ounces spinach we like baby spinach
  • 1 tbsp mayonnaise
Instructions
  1. Hard cook the eggs - place eggs in a pan of cold water, bring to a boil, remove from heat and let sit, covered, for 14 minutes. Put eggs in icy water, then peel. Slice in half. Cook bacon. (If in a rush, cook in the microwave. This is not the best way, but it works in a rush.) Toast the English muffin. Pile the spinach, tomato, and bacon on the split muffin. Top with egg. We served with cantaloupe slices.
Recipe Notes

Looking for more breakfast recipes? We have a collection on our Bed and Breakfast Recipe page.

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Pumpkin Pie French Toast - Welcome Fall

Pumpkin Pie French Toast is one more way to celebrate the cool, crisp fall days we love from September through November. This is a perfect breakfast treat for autumn mornings and the day after Thanksgiving. That is if you have room for anything the morning after turkey day!

I’m not a coffee drinker so I am not overloaded with ‘pumpkin spice’ everything when September rolls around. And, I’m not a pumpkin pie fan, either, so a little pumpkin + spice goes a long way with me. I was not really certain I would enjoy this particular French Toast, but we like to try new things when we can. Luckily, we had some repeat guests here and we practiced on them. (Two thumbs up was the response.)

Generally we ‘cook without a net’ as it were, just following directions and hoping for the best. There are innkeepers who gasp at the idea of trying out new recipes without first making them 5 times to get them perfect. We like to get opinions in the wild. Give it a try and let us know how it tastes is our motto. In 15 years there was one recipe that was actually awful. We’ve never made it again. Kind of sad as it was something with blueberries and it was tragic to waste so much yumminess on a bad recipe. Live and learn.

OK, it annoys me no end when someone with a recipe blog yammers on and on before getting to the recipe part, showing 27 photos of the thing from all different angles and saying how the whole family gathers around and the scent of whatever wafts through the air and even the dog comes in to beg for scraps. So, without further ado I give you the Pumpkin Pie French Toast recipe…

Enjoy! Invite some friends over!

Print Recipe
 Pumpkin Pie French Toast - Welcome Fall
Warm yumminess for a cool fall morning. Easy recipe for sleepovers and sleepyheads.
Course Breakfast
Cuisine American
Keyword eggs, French Toast, pumpkin, pumpkin pie, pumpkin pie spice
Prep Time 5 minutes
Cook Time 8 minutes
Servings
people
Ingredients
  • 4 large eggs
  • 1/2 cup milk or cream or milk substitute
  • 1/2 cup pumpkin puree (save the rest for pumpkin panna cotta)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 12 slices bread challah, croissants, thick cut English toasting bread
Course Breakfast
Cuisine American
Keyword eggs, French Toast, pumpkin, pumpkin pie, pumpkin pie spice
Prep Time 5 minutes
Cook Time 8 minutes
Servings
people
Ingredients
  • 4 large eggs
  • 1/2 cup milk or cream or milk substitute
  • 1/2 cup pumpkin puree (save the rest for pumpkin panna cotta)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 12 slices bread challah, croissants, thick cut English toasting bread
Instructions
  1. Whisk first 6 ingredients together in a deep Pyrex baking dish.
  2. Heat griddle or stove-top pan until water drops sizzle on surface.
  3. Dip each bread slice in the batter covering both sides. Place on heated surface and cook each side until browned.
  4. Keep finished French Toast warming in oven (at 170 degrees) until all slices are cooked. Plate 2 per person, dust with powdered sugar. Serve with warm maple syrup. We also had warm applesauce as a side.
Recipe Notes

This was not overwhelmingly pumpkin-y. I thought it was just right. Just enough spice to make you think fall, but not so much you were longing for summer again!

Sound good? Want to try some other recipes at home? Here's our online recipe page. Rather have someone else cook breakfast for you? Check our availability page.

Pumpkin Pie Panna Cotta (for the leftover pumpkin puree).

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Breakfast Pizza

What’s not to love about breakfast pizza? It’s a throwback to college days when there was always a slice or two left over from some bash or other. It’s a kid’s favorite school lunch. It’s easy peasy for dinner, too. So, why not have a piping hot breakfast pizza for a little nostalgia and a lot of flavor.

This one is made with crescent roll dough, but you could easily make your own dough, or buy it from a local pizza joint. (Yes, pizza joints sell the dough!) I keep saying I’m going to grab some from the Tuscan Bistro when the dough guy is making a delivery! Plan ahead a little and pick up some dough on the way home from work this week.

Print Recipe
 Breakfast Pizza
Add your favorite ingredients to the breakfast pizza - peppers, sausage, bacon, a fried egg on top!
Course Breakfast
Cuisine American
Keyword asparagus, bacon, breakfast, eggs, mushrooms, onions, peppers, pizza, prosciutto, sausage, spinach
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
slices
Ingredients
  • 1 can crescent roll dough 8 oz size (or, one round of pizza dough)
  • 1 tbsp olive oil
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup spicy taco cheese
  • 1/2 cup cooked bacon crumbled (or, prosciutto)
  • 1/3 cup veggies assorted veggies, 1/3 cup each - peppers, mushrooms, onions
Course Breakfast
Cuisine American
Keyword asparagus, bacon, breakfast, eggs, mushrooms, onions, peppers, pizza, prosciutto, sausage, spinach
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
slices
Ingredients
  • 1 can crescent roll dough 8 oz size (or, one round of pizza dough)
  • 1 tbsp olive oil
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup spicy taco cheese
  • 1/2 cup cooked bacon crumbled (or, prosciutto)
  • 1/3 cup veggies assorted veggies, 1/3 cup each - peppers, mushrooms, onions
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 9x12 rectangular baking sheet with cooking spray. You can also use a round baking sheet if you have a round of pizza dough.
  3. Pat the crescent dough onto the sheet, pushing the edges together to form one large dough. Brush with olive oil.
  4. Top with cheeses, bacon, and veggies.
  5. Bake for 20 minutes until cheese is melty and edges of dough are browning.
  6. Remove from oven, let sit for 5 minutes. While pizza is resting, fry up the 4 eggs to your desired doneness. Slice pizza, plate, top with eggs. Sprinkle with herbs, if desired.
Recipe Notes

Enjoying the recipes? Plan a vacation to Maine and stay at White Cedar Inn. Check the calendar here.

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Cheesy Polenta with Mushrooms and Eggs

Cheesy polenta can be adapted to vegan guests by subbing out your favorite veggie broth and vegan cheese.

 

This cheesy polenta was a big hit with guests back in December! (There is a vegan version as well.) Although I couldn’t get my mind around polenta for breakfast, the plates came back clean! I will say those sauteed portobello mushrooms were excellent.

We served this with scrambled eggs on the side. Rachael Ray’s version (from which we adapted this) has frico eggs on top. That’s a little too hard to accomplish on the tiny griddle, so we went with our usual creamy scrambled eggs.

Not sure if cheesy polenta is really adaptable to a brunch, but it definitely makes a great dinner! If you’ve never made it before, allow some time to get the polenta to the right consistency.

 

Print Recipe
 Cheesy Polenta with Mushrooms and Eggs
Cheesy polenta topped with roasted portobello mushrooms and sauteed tomatoes.
Course Breakfast
Cuisine American
Keyword dinner
Prep Time 15 minutes
Cook Time 30 minutes total
Servings
people
Ingredients
  • 6 large portobello mushroom caps scraped out and cut into thick slices
  • 1 1/3 cups polenta quick cooking
  • 1/2 cup olive oil
  • 4 cloves garlic sliced thinly or crushed
  • 2 tbsp fresh rosemary destemmed and chopped
  • 1 tsp crushed red pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1/2 tsp allspice
  • 1/2 cup Parmesan cheese grated
  • 4 cups stock chicken or veggie
  • 3 pats butter (3 tbsps or 3 pats)
  • 1/4 cup scallions chopped
  • 1 cup grape tomatoes cut in half
  • 1 pinch dried thyme
Course Breakfast
Cuisine American
Keyword dinner
Prep Time 15 minutes
Cook Time 30 minutes total
Servings
people
Ingredients
  • 6 large portobello mushroom caps scraped out and cut into thick slices
  • 1 1/3 cups polenta quick cooking
  • 1/2 cup olive oil
  • 4 cloves garlic sliced thinly or crushed
  • 2 tbsp fresh rosemary destemmed and chopped
  • 1 tsp crushed red pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1/2 tsp allspice
  • 1/2 cup Parmesan cheese grated
  • 4 cups stock chicken or veggie
  • 3 pats butter (3 tbsps or 3 pats)
  • 1/4 cup scallions chopped
  • 1 cup grape tomatoes cut in half
  • 1 pinch dried thyme
Instructions
Mushrooms
  1. Start with roasting the mushrooms. Be sure the gills are scooped out before slicing. Preheat oven to 450. Use parchment paper on a large baking sheet for mushrooms. In a bowl, toss the mushrooms, oil, garlic, spices and salt & pepper. Arrange on baking sheet without overlapping. Roast for 10 minutes, turn mushrooms over and roast another 10 minutes, until nicely browned. When done, remove from oven and return to bowl.
Polenta
  1. While the mushrooms are roasting, start the polenta on the stove top. In a medium saucepan, heat the stock (veggie or chicken) over medium heat. Add the polenta and whisk until thick (about 3 minutes). Remove from heat and add butter. Whisk until melted in. Add in Parmesan cheese and a little salt & pepper. Stir until combined. If the polenta is too thick, add a bit of stock. It should be scoopable, but not soupy.
Tomatoes
  1. The mushrooms and polenta should be done at this point. In a small frying pan, saute the tomatoes with the scallions and thyme in a bit of olive oil. Essentially, you are warming up the tomatoes, not cooking them. Toss them lightly in the pan over low heat for about 3 minutes. Remove from heat. Toss with mushrooms.
Plating
  1. With your plates lined up, spoon the polenta onto the plates. Top with mushroom and tomato mixture. Enough for 8 if serving with eggs. 4, if serving for dinner. We serve with scrambled eggs. We made the polenta and mushrooms the night before and warmed them in the oven in the morning.
Recipe Notes

We have dozens more recipes on the website for you to peruse. Enjoy them all!

Make a reservation today to have a delightful breakfast at White Cedar Inn!

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Baked Blueberry Oatmeal aka 12-Mile Oatmeal

Baked blueberry oatmeal is a yummy, warm start to your cool autumn mornings. Make a big batch and reheat for the whole weekend. We recently had a guest who went out for a run after enjoying the baked blueberry oatmeal and deemed it ’12-mile oatmeal’ as that was the distance he went. We always love when guests come up with better names for the breakfast entrees.

Print Recipe
 Baked Blueberry Oatmeal
Pile on the love in this recipe - oatmeal, blueberries, a little maple syrup - it's a perfect baked breakfast. Adaptable for vegans - see ingredients in ( ).
Course Breakfast
Cuisine American
Keyword Oatmeal
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 cups rolled oats Not instant oatmeal
  • 1/2 cup chopped walnuts Or, whatever you like
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 dash sea salt
  • 2 cups whole milk (almond or soy)
  • 1 large egg (banana)
  • 1 1/2 tbsp butter (oil or applesauce)
  • 2 tsp vanilla extract
  • 2 ripe bananas sliced
  • 1 1/2 cups blueberries or, other berry
Course Breakfast
Cuisine American
Keyword Oatmeal
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 cups rolled oats Not instant oatmeal
  • 1/2 cup chopped walnuts Or, whatever you like
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 dash sea salt
  • 2 cups whole milk (almond or soy)
  • 1 large egg (banana)
  • 1 1/2 tbsp butter (oil or applesauce)
  • 2 tsp vanilla extract
  • 2 ripe bananas sliced
  • 1 1/2 cups blueberries or, other berry
Instructions
  1. Preheat oven to 350, grease an 8" baking dish.
  2. In one bowl, mix all the dry ingredients and half of the nuts. In second bowl, mix all the wet ingredients. (If making the vegan version, mash the single banana and add to the wet ingredients.)
  3. Cover bottom of baking dish with sliced bananas. Sprinkle 1 cup of blueberries over the banana slices. Sprinkle dry ingredients over banana and blueberries. Pour wet ingredients over the top, shaking baking dish to distribute liquid all around. Top with remaining blueberries and nuts.
  4. Bake for 35-45 minutes until completely set and lightly browned on top. Remove from oven and let sit for 5 minutes. Either cut into 8 square servings or scoop out with a large spoon. Serve with warm maple syrup or extra fruit. (The ingredients in the parentheses above are the substitutes to make the dish vegan. It is a bit 'banana-y' but not too bad. This is the version we generally make.)
Recipe Notes

I wish the baked blueberry oatmeal took a better picture! It just comes out so 'blue' from the blueberries popping when baked. Take my word for it that it tastes a heck of a lot better than it looks. We've actually started serving it in ramekins as it looks a lot better that way.

Looking for more recipes? Our favorite bed and breakfast recipes are here.

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Spicy Potato Omelet

Spicy Potato Omelet

Looking forward to fall with this spicy potato omelet. Yes, the potatoes are inside! Nestled comfortably with a Mexican cheese blend and prosciutto for an extra pop. This one takes some prep work, so buy the ingredients at least a day ahead so you have time to create the aioli sauce for the top and crisp up the fingerling potatoes for the stuffing.

Print Recipe
 Spicy Potato Omelet
Turn up the heat at breakfast with smoked paprika and spicy cheese!
Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 40 minutes (total)
Servings
omelets
Ingredients
Crispy Potatoes
  • 1 lb fingerling potatoes cubed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1/2 tsp smoked paprika
  • fresh ground pepper
Smoky Aioli
  • 1 tbsp olive oil
  • 1 clove garlic small head
  • 3/4 tsp smoked paprika
  • 1 pinch salt
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 3 tbsp mayonnaise
Omelets
  • 8 large eggs
  • 1 splash heavy cream
  • 1 cup Mexican blend cheese
  • 2 ounces prosciutto or ham or bacon
  • 4 tsps chives chopped
  • 2 ounces asiago cheese
Instructions
Potatoes
  1. To make the crispy potatoes: Preheat oven to 475. Toss cubed potatoes with olive oil, salt, paprika and ground pepper. Place on rimmed cookie sheet (we use parchment paper, too) and bake until crisped, about 20 minutes. Shuffle the potatoes around at about 10 minutes to crisp on all sides. Set potatoes aside. We make them at night to save time in the morning.
Spicy Aioli
  1. Heat 1 tbsp of olive oil in a small pan on medium heat. Add garlic, paprika and salt. Heat until fragrant. Add tomato paste, stir to combine. Whisk in water, reduce to 1/4 cup. (8-10 minutes) Remove from heat, let cool completely. Add mayo when cool. Transfer to squeeze bottle to drizzle on omelets. (Can also spoon on or put in plastic bag with corner cut off and use like an icing bag.)
Omelets
  1. In separate frying pan, cook prosciutto until crisp, turning once (2 minutes). You can also opt for bacon or ham in this step. Whisk eggs and heavy cream in bowl. Grease frying pan/omelet pan with butter. (We use the electric griddle which is why our omelets are not half-moon shaped.) Pour 1/4 egg mixture into omelet pan (or 1/2 onto the griddle). Heat eggs over low-medium heat until slightly set then add Mexican cheese blend & prosciutto. Fold over and cook until done, about 5 minutes. Flip to brown other side. Plate.
  2. Hot hold omelets in oven until all are done. (170 degrees) Squeeze spicy aioli on top, add chives and asiago cheese. Serve with toast or corn bread.
Recipe Notes

This one takes a bit more time as you need to make the sauce and the potatoes in advance. But, it is a yummy addition to the breakfast menu!

For more ideas, check our Breakfast Recipes page.

Love the recipes, but don't want to cook? Check our Reservations Availability page, instead!

 

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Ham and Cheese Bake

Ham and Cheese Bake

You will be the hit of the brunch crowd with this quick and tasty Ham and Cheese Bake! Make it with veggies instead of ham for your vegetarian friends. We served it up here with a yummy tomato salad and cantaloupe slice to cut the saltiness of the ham and cheese. We topped it off with fresh chives and chive flowers. Using ramekins instead of a large pan, you can mix it up by using the same basic recipe but putting in different ingredients. (We have 3 different color ramekins to make it easier to know which one is which when they come out of the oven.)

The basic recipe is below. Take out the ham and add zucchini or summer squash.

Print Recipe
 Ham and Cheese Bake
A yummy, easy-to-make baked dish for brunch or dinner.
Course Breakfast
Cuisine American
Keyword Ham and Cheese Bake
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Servings
servings
Ingredients
  • 3 eggs large eggs
  • 1 cup milk
  • 2 ounces Mexican cheese blend or, your favorite cheese for baking
  • 2 ounces diced ham or, bacon, or prosciutto
  • 4 large croissants shredded
Course Breakfast
Cuisine American
Keyword Ham and Cheese Bake
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Servings
servings
Ingredients
  • 3 eggs large eggs
  • 1 cup milk
  • 2 ounces Mexican cheese blend or, your favorite cheese for baking
  • 2 ounces diced ham or, bacon, or prosciutto
  • 4 large croissants shredded
Instructions
  1. Grease 6 8 oz ramekins.
  2. Put shredded croissants in each ramekin.
  3. Mix milk, ham, and half the cheese in a bowl. Stir and quickly pour into the ramekins. (The ham and cheese will settle, so be ready to stir again!)
  4. Push croissants into the mixture (they will float).
  5. Sprinkle the remaining cheese over the top.
  6. Cover with foil and put in fridge for at least 2 hours. Overnight works better.
  7. In the morning, preheat oven to 350F. Bake for 10 minutes. Remove foil and bake until puffy and golden brown, about 20 minutes more. May need a longer bake time, keep checking.
  8. Remove from oven, plate, and serve immediately.
Recipe Notes

You can add the tomato salad and cantaloupe for a cheery presentation. This can also be baked in a loaf pan and sliced to serve.

Check here for more recipes!

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Lime Poppy Seed Fruit Salad

Lime Poppy Seed Fruit Salad

A tart, refreshing summer fruit salad for lunch, dinner, and picnics. Of course, we serve it for breakfast, so make a big batch and have it with your morning oatmeal.

Print Recipe
 Lime Poppy Seed Fruit Salad
A tart, refreshing summer fruit salad for lunch, dinner, and picnics. Of course, we serve it for breakfast, so make a big batch and have it with your morning oatmeal.
Course Breakfast
Cuisine American
Keyword Fruit salad
Prep Time 10 minutes
Servings
people
Ingredients
  • 1/4 tsp lime zest
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 1 cup strawberries quartered
  • 1 cup red grapes seedless
  • 1 kiwi cut in chunks
  • 1 banana sliced
  • 1 cup blueberries
Course Breakfast
Cuisine American
Keyword Fruit salad
Prep Time 10 minutes
Servings
people
Ingredients
  • 1/4 tsp lime zest
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 1 cup strawberries quartered
  • 1 cup red grapes seedless
  • 1 kiwi cut in chunks
  • 1 banana sliced
  • 1 cup blueberries
Instructions
  1. To make dressing: Whisk together honey, lime juice, and poppy seeds.
  2. Toss fruit in large bowl. Drizzle dressing on top and toss to mix. (If you are bringing this to a picnic, add the dressing just before serving.)
  3. Spoon fruit into individual bowls, top with lime zest.
Recipe Notes

If you are making this fruit salad for multiple days of morning goodness, add the dressing the day you eat it. The lime juice will break down the fruit causing it to be really mushy.

Feel free to add and subtract different fruits!

Check here for more recipes!

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Bundt Pan French Toast - aka - Pain Perdu Gateau

Bundt Pan French Toast

A fun, summery French Toast made fancy by baking it in a bundt pan. We’re calling it Pain Perdu Gateau (Lost Bread Cake). Thanks to our Facebook fans for coming up with so many great names.

You can also make this in mini bundt pans for individual servings. Fill the center hole with fresh fruit! Or ice cream. Or pudding.

Print Recipe
 Bundt Pan French Toast - aka - French Toast Gateau
Bundt Pan French Toast aka Pain Perdu Gateau.
Course Breakfast
Cuisine American
Keyword French Toast
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 loaf challah bread or brioche, cubed
  • 2 cups whole milk
  • 4 large eggs
  • 1 tbsp orange juice
  • 1 zest orange
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • maple syrup for topping
  • blueberries for topping
Course Breakfast
Cuisine American
Keyword French Toast
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 1 loaf challah bread or brioche, cubed
  • 2 cups whole milk
  • 4 large eggs
  • 1 tbsp orange juice
  • 1 zest orange
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • maple syrup for topping
  • blueberries for topping
Instructions
  1. Preheat oven to 350F.
  2. Place cubed bread in large bowl, set aside.
  3. In small bowl whisk together wet ingredients and spices. (Not maple syrup.)
  4. Pour wet mixture over bread cubes, let sit to absorb. About 10 minutes.
  5. Grease bundt pan.
  6. Pour bread mixture into greased bundt pan. Bake for 45 minutes.
  7. Remove pan from oven, let rest for a few minutes.
  8. Turn bundt cake out onto wooden cutting board. Slice and serve with warm maple syrup and blueberries.
  9. If using mini bundt pans, reduce time in oven by 20 minutes. Check around the 20 minute mark for doneness. Cake top should be golden. The batter will make 12 mini bundts, so you need 2 6-bundt pans.
Recipe Notes

This makes an excellent brunch recipe. Bake up 2 gateaus, slice, and use a warming tray for self-service.

 

Check here for more recipes!

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Baked Apple French Toast

A simple overnight breakfast bake for a crowd

Apple French Toast is a perfect sweet start to weekend or for a brunch crowd. The scent of apples and cinnamon wafting through the house will get everyone out of bed. Fry up some bacon, brew the coffee, warm the milk for hot cocoa and the whole crowd will be lined up in the kitchen saying, ‘Something smells really good!’

This one got 2 thumbs up from the whole dining room on Sparkle Weekend. Give it a try at your house.

Print Recipe
 Baked Apple French Toast
Warm apples baked with crusty bread and eggs makes this a perfect winter warm-up.
Course Breakfast
Cuisine American
Keyword breakfast, French Toast
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Course Breakfast
Cuisine American
Keyword breakfast, French Toast
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 baguette french bread sliced thin
  • 8 eggs large
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 6 apples peeled, sliced thin
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
Instructions
  1. Grease a 9x13" baking dish.
  2. Thinly slice baguette, lay pieces in baking dish to cover bottom.
  3. Beat eggs in a medium size bowl, whisk in milk, nutmeg, sugar, and vanilla. Pour over bread and let soak in.
  4. Peel and thinly slice apples. Toss with lemon juice, sugar, cinnamon, melted butter, and maple syrup. Spread evenly over bread.
  5. Cover baking dish and refrigerate at least 2 hours, or overnight.
  6. Heat oven to 375 degrees, uncover baking dish, bake for 1 hour or until apples are soft and eggs are set.
  7. Scoop servings into ramekins (or onto plates). Serve hot. May be topped with powdered sugar or cinnamon sugar before serving. More maple syrup may be desired.
Recipe Notes

This would be absolutely yummy served with homemade vanilla ice cream. Yes, for breakfast! Or brunch. Looking for more breakfast ideas? Here's a short list of recipes to get you started.

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Potato Pie with Bacon and Kale

A super hearty potato pie for breakfast, lunch, or dinner.

We served this with toast and fruit on the side. A juicy honeydew melon would be the perfect addition. For breakfast, baking this in a 9″ square pan will yield 9 servings.

Print Recipe
 Potato Pie
Potatoes, bacon, veggies and cheese. Oh my!
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
slices
Ingredients
  • 1 pound bacon cooked
  • 1 pound hash browns or fried potatoes
  • 1 bunch kale stalks removed, chopped
  • 1 leek large, chopped
  • 2 cups spicy cheese grated - cheddar, monterey jack, etc
  • 6 eggs large
  • 1 tsp red pepper flakes
  • 9 slices melon honeydew, cantaloupe, watermelon, etc
Instructions
  1. Preheat oven to 350.
  2. Cook bacon until crisp. Remove from pan and crumble. Leave 2 tablespoons bacon fat in pan, drain remainder.
  3. Wash kale and leek. Strip kale from stalks and chop into small pieces. Cut dark green and root from leek, slice into thin rounds. Saute quickly in bacon fat, about 3-4 minutes.
  4. Assemble ingredients in a bowl: hash browns or fried potatoes, kale & leek, cheese, eggs, and red pepper flakes.
  5. Line baking dish with parchment (this makes it much easier to get out after baking). Spread mixture evenly into baking dish.
  6. Bake approximately 1 hour, until edges are crispy. Remove from oven, let sit 5 minutes. Remove pie from dish using parchment paper to lift out. Cut into serving sizes. Plate with hearty toast and melon.
Recipe Notes

Perfect for brunch or dinner. Makes great leftovers, too!

Looking for more breakfast ideas? Start here with our guests' favorite recipes.

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Grape Cake

Grapes + Cake = Delicious

This yummy grape cake is adapted from a recipe in Food Network Magazine (great resource for super easy recipes). The grapes cooked in the honey come out amazing. It is best to use grapes at their peak, rather than when they are getting mushy. You want them to hold up in the boiling mixture.

Print Recipe
 Grape Cake
Course Breakfast, Dessert
Cuisine American
Keyword Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Course Breakfast, Dessert
Cuisine American
Keyword Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 1 box yellow cake mix eggs and oil per box
  • 2 cups seedless red grapes sliced in half (you can mix 'n' match red and green but don't use all green)
  • 1/2 c honey
  • 1 1/2 tbsp candied ginger cut into small chunks
Instructions
  1. Bake cake per directions on box. If you have time, make cake from scratch. You can do either cake rounds or a sheet cake.
  2. For the grape mixture: boil the honey about 3 minutes until it is dark and thickened.
  3. Remove from heat. Add the ginger and grapes, stir to coat. We let this sit overnight. The grapes give up some moisture and the honey loses some of its overwhelming sticky sweetness. Your choice- serve immediately or wait it out!
    Cooked grapes in a bowl.
  4. Slice cake and drizzle grapes and honey over the top, sides and on the plate. Serves 16 with 2 cake rounds.
Recipe Notes

Grape cake can be served for a light dessert in the summer. Of course, we serve it for breakfast!

Check out other recipes here.

White Cedar Inn Bed and Breakfast

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Monte Cristo Breakfast Sandwich

Monte Cristo - a decadent breakfast sandwich

You’ve seen the Monte Cristo on the menu in chic French restaurants. Now make it at home for breakfast in bed!

Print Recipe
 Monte Cristo
A yummy, grown-up breakfast sandwich for lazy Sunday mornings.
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
  • 4 slices bread good toasting bread
  • 4 slices ham thin sliced
  • 4 slices turkey thin sliced
  • 4 slices cheese something with a bit of zip that melts nicely
  • 2 tsp Dijon mustard
  • 2 large eggs
  • 1 splash half & half or heavy cream
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp currant jam for dipping
  • 2 tbsp butter for griddle
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
  • 4 slices bread good toasting bread
  • 4 slices ham thin sliced
  • 4 slices turkey thin sliced
  • 4 slices cheese something with a bit of zip that melts nicely
  • 2 tsp Dijon mustard
  • 2 large eggs
  • 1 splash half & half or heavy cream
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp currant jam for dipping
  • 2 tbsp butter for griddle
Instructions
  1. Make the sandwiches: Lay your bottom slice of bread on your clean work surface and spread on the mustard to taste. Add one slice of cheese, 2 slices of ham, 2 slices of turkey, another slice of cheese. Spread mustard on the top slice of bread and place that on top of your sandwich. Repeat until all the sandwiches are made.
  2. Whisk your egg batter together. (Eggs + heavy cream.)
  3. Heat the griddle to about 325. Add butter to griddle. Dip just the top and bottom surface of the sandwiches in the egg batter, don't dredge! Place on hot griddle and cook until bread is browned on both sides and cheese is melted, about 4 minutes per side.
  4. Cut, plate and sprinkle with powdered sugar. Serve with currant jelly on the side. Would make interesting hors d'oeuvres as well. Cut off crusts after cooking, cut into 4 squares, skewer some dried cranberries on a toothpick and push thru layers.
Recipe Notes

We don't usually make breakfast that contains meat because so many of our guests are either vegetarians or don't eat pork products. We had a serendipitous day when there were no dietary restrictions so we threw everything together and made the Monte Cristo Breakfast Sandwich with Currant Jelly.

From our kitchen to yours
White Cedar Inn
Freeport, Maine

Love breakfast, hate to cook? Make a reservation!

 

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Lemon Blueberry French Toast

Lemon Blueberry French Toast

An adult twist on a classic breakfast - lemon curd and blueberries make this an indulgent treat. Sprinkle a little powdered sugar on top, serve with peppered bacon and a mimosa.

You’ll want a firm white bread to hold up to the lemon curd and blueberries so they don’t leak through during the cooking. We’ve used English toasting bread (tastes like an English muffin) with good success.

Print Recipe
 Lemon Blueberry French Toast
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices white bread
  • 1-2 tbsp lemon curd per sandwich
  • 1/4 c blueberries per sandwich (or blueberry jam)
  • butter for frying
  • maple syrup for serving
  • 2 eggs
  • 1/4 c half & half or heavy cream
  • 1 pinch of cinnamon
  • 1 dash of sugar
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices white bread
  • 1-2 tbsp lemon curd per sandwich
  • 1/4 c blueberries per sandwich (or blueberry jam)
  • butter for frying
  • maple syrup for serving
  • 2 eggs
  • 1/4 c half & half or heavy cream
  • 1 pinch of cinnamon
  • 1 dash of sugar
Instructions
  1. Assemble sandwiches by spreading lemon curd on one slice of bread for each sandwich.
  2. Top with blueberries and second slice of bread. Set aside. (Can be prepped the night before. Sandwiches should be placed with the curd side on the bottom, blueberries on top so the blueberries don't leak through the bread.)
  3. Beat eggs, cream, cinnamon, and sugar together in a shallow baking dish.
  4. Quickly dip sandwiches in batter, coating both slices of bread. Fry up on griddle or in pan with butter.
  5. Use medium heat to crisp bread on both sides, then reduce heat to warm center.
  6. Flip sandwiches over again if sides are getting too dark.
Recipe Notes

Serve with warm maple syrup & peppered bacon!

From our kitchen to yours
White Cedar Inn
Freeport, Maine

Love to eat, hate to cook? Make a reservation!

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Orange Croissant French Toast

Orange Croissant French Toast

Orange Croissant French Toast looks like a million dollars, but don’t let that stop you. It’s easy peasy and big guest favorite!

 

Print Recipe
 Orange Croissant French Toast
A yummy, casual breakfast treat that's simple and easy to make, even on short notice.
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 2 large croissants
  • 2 large eggs
  • 1 grated zest & juice of one large orange you will have some zest left over
  • a splash of orange extract
  • 1/2 c whole milk you can use any % milk you want
  • 1 tbsp butter
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 2 large croissants
  • 2 large eggs
  • 1 grated zest & juice of one large orange you will have some zest left over
  • a splash of orange extract
  • 1/2 c whole milk you can use any % milk you want
  • 1 tbsp butter
Instructions
  1. Slice croissants open, set aside. Heat griddle. Whisk eggs, orange juice, orange zest, milk, orange extract in a baking dish. When griddle is hot, grease with butter. Dip croissant halves in mixture, turning quickly. Place on griddle and grill until nicely golden, flip and grill other side. Plate and serve with orange slices.
Recipe Notes

From our kitchen to yours
White Cedar Inn
Freeport, Maine

Love to eat, hate to cook? Make a reservation!

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