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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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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

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Gluten-Free Almond Flour Scones w/Blueberries

Gluten-free almond flour scones

We’re giving gluten-free almond flour a try with this recipe. Quite a lot of you have heard of our adventures with gluten-free biscuits way back about 12 years ago. They came out like hockey pucks and were totally inedible. That pretty much put the kibosh on us making anything GF for the next 13 years. Well, we’re trying again. According to guests, these were successful! Yay, team!

Give them a try at your house.

Print Recipe
 Gluten-Free Almond Flour Scones w/Blueberries
Need a quick gluten-free snack for dessert or afternoon tea? This almond flour recipe does it all!
Course Dessert
Cuisine American
Keyword Almond Flour, Blueberries, breakfast, Dessert, Gluten-free, Scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
  • 2.5 cups almond flour or meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 2 eggs
  • 4 tbsp maple syrup
  • 1/2 tsp vanilla extract
Course Dessert
Cuisine American
Keyword Almond Flour, Blueberries, breakfast, Dessert, Gluten-free, Scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
  • 2.5 cups almond flour or meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 2 eggs
  • 4 tbsp maple syrup
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. In a large mixing bowl beat butter, maple syrup, vanilla, lemon juice and eggs together.
  3. Add flour, salt, baking soda to wet ingredients. Mix until incorporated.
  4. Fold in blueberries. (Blueberries can make a mess. I find it easier to not use frozen blueberries for baking scones or muffins.)
  5. Turn mixture out onto floured surface. Shape dough into a ball, pat flat until about 3/4" high and circular. I cut the scones out with a round glass. You can also put the dough on the parchment and gently slice into 8 even segments after patting flat.
  6. Brush some milk on the top of the scones, sprinkle on one tablespoon of raw sugar (total). Bake at 350 for 15 minutes.
Recipe Notes

I made these last week and honestly? I do not like almond flour. If you do, these are great. We had some lovely comments about them being better than the ones at Whole Foods and these were free! (Well, yeah, you DO have to pay for the room...)

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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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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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