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 Browse over 2,000 Innkeeper Tested and Guest Approved Recipes
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Asparagus Casserole

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Filling: Do you want a recipe that will be the hit of the office luncheon? This recipe for an asparagus casserole always made the hit parade at our... Read More
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Baked Crescent Pizza Breakfast

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Filling: Crescent roll dough 1 lb bulk sausage 1 cup frozen has brown potatoes 5 eggs 1 cup Cheddar or Swiss Cheese 1/4 cup milk 1Ttbs grated... Read More
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Chesapeake Crab Quiche

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Filling: Combine and spread in 9" unbaked pie shell: 1/2 cup mayonnaise 3 beaten eggs 1 2/3 cup crabmeat 1/3 cup sliced red onion 2 tablespoon flour... Read More
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Easy Orange Crescent Swirls

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Filling: 1/2 cup firmly packed brown sugar 2 T butter or margarine 1 T grated orange peel 3 T orange juice 2 8oz cans pillsbury refrigerated crescent... Read More
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Brunch Enchiladas

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Filling: 2 cups cubed fully cooked ham 1/2 cup chopped green onions 10 – 8 inch flour tortillas 2 cups shredded cheddar cheese (divided) 1 tablespoon... Read More
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Fresh Corn Waffles with Cilantro Butter

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Filling: When serving waffles or pancakes, please treat yourself and your guests with kindness and use real maple syrup. It does make a difference. -... Read More
From: Carter House Inns , Eureka California
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Poached Eggs with Asiago Cheese Sauce

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Filling: When serving a dish with poached eggs, you can make the eggs ahead of time, then keep them in cold water. This is especially helpful when... Read More
From: Carter House Inns , Eureka California
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Peach Pancakes

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Filling: 1 egg, lightly beaten 1/2 cup peach yogurt 1/2 cup 1% milk 2 tablespoons canola oil 1 Tbsp sugar 1 cup flour 1 tsp baking powder 1/2 tsp... Read More
From: Carisbrooke Inn Bed & Breakfast , Ventnor New Jersey
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Fajita Scramble

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Filling: 1/4 cup chopped green pepper 1/4 cup chopped red bell pepper 1/4 chopped onion 8 eggs 1/2 tsp fajita seasoning 1/8 tsp hot sauce 1/4 cup... Read More
From: Carisbrooke Inn Bed & Breakfast , Ventnor New Jersey
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Lemon Souffle Pancakes

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Filling: This is a delightful pancake recipe that is fancy enough (and easy enough) to merit a "breakfast in bed" quality rating! This recipe is great with... Read More
From: Yelton Manor Bed & Breakfast , South Haven Michigan
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Pamela's Home Made Granola

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Filling: To a large mixing bowl Add: 6 cups Old Fashioned Oats 1/2 teaspoon salt 2 Tablespoons Ground Cinnamon 1 1/2 Cups Brown Sugar 1-2 Cups Chopped... Read More
From: Montgomery Inn
A Versailles, Kentucky Bed and Breakfast
, Versailles Kentucky
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Crab Artichoke Egg Puff

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Filling: This recipe comes to us courtesy of our friends at the 1889 Whitegate Inn and Cottage in Asheville, NC, with a few of our own modifications of... Read More
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Stuffed French Toast with Orange Syrup

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Filling: 8 1 inch slices of French Bread 4 ounces of Cream Cheese, softened 1/4 cup Orange Marmalade 3 eggs 3/4 cup milk 1/4 teaspoon vanilla 1/8... Read More
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Nest Eggs

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Filling: Each Nest: 2 - 3 thin slices Black Forest Ham 1 egg 1 TBS heavy cream 1 heaping TBS mixed grated Swiss, Cheddar, Edam and Mozzarella cheese... Read More
From: Prince Solms Inn , New Braunfels Texas
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Apple Raisin Cups

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Filling: 8 apples (peeled, cored and sliced) 1/2 cup raisins 1/2 cup sliced almonds 1/4 cup honey 3 TB cinnamon Place apples, raisins, almonds in... Read More
From: 1884 Bridgeford House Bed & Breakfast , Eureka Springs Arkansas
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Stuffed French Toast with Apples

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Filling: 1 loaf french bread 1 package (8 ounces) cream cheese 1 ½ cups milk 7 eggs ½ cup maple syrup 2 to 3 peeled, thinly sliced apples 2 tbsp... Read More
From: The Haddie Pierce House Bed & Breakfast , Wickford Rhode Island
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Cinnamon French Toast Souffle

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Filling: 1 loaf cinnamon bread (I like to use Pepperidge Farm Cinnamon Swirl bread) 12 oz whipped cream cheese (You may use a flavored variety for 1/2 of... Read More
From: Hillcrest Hide-Away Bed & Breakfast , Lanesboro Minnesota
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Fresh Vegetable Fritatta

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Filling: 1 large red bell pepper, chopped 1 cup sliced mushrooms 1 ½ cups shredded Swiss cheese, divided ¼ pound asparagus, cut into 1-inch pieces or... Read More
From: The Haddie Pierce House Bed & Breakfast , Wickford Rhode Island
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Blueberry Compote

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Filling: Yes, we surely use blueberries! This recipe is for when you want to make a topping for lemon pound cake, ice cream, waffles, etc. Here's a... Read More
From: Yelton Manor Bed & Breakfast , South Haven Michigan
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Strawberry & Blackberry Stuffed French Toast

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Filling: When serving this dish, my staff always asks me to make extra for them! 1 loaf dense French bread Cream cheese Sour cream Seedless blackberry... Read More
From: Brigadoon Bed & Breakfast , Mackinaw City Michigan
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Egg Strata Bites

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Filling: We make egg strata every morning of our lives here at The Manor. When we have some left over, which is often, I simply let it cool down, then cut... Read More
From: Yelton Manor Bed & Breakfast , South Haven Michigan
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Bacon Quiche

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Filling: We introduced various quiches several years ago as a way to provide a little more to our already abundant continental breakfast. As it turns out,... Read More
From: The Country Inn
at Camden/Rockport
, Rockport Maine
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Southwestern Frittata

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Filling: We generally serve this with Salsa Roja or Salsa Verde or both. Temp: 375 F Cooking Time: 60 minutes covered plus 15 minutes uncovered... Read More
From: Briar Rose Bed and Breakfast , Boulder Colorado
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Wild Rice & Mushroom Crustless Quiche

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Filling: This recipe was created for friends who cannot eat wheat -- and it has become a regular request! 1 cup cooked wild rice or long-grain wild rice... Read More
From: Brigadoon Bed & Breakfast , Mackinaw City Michigan
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Pumpkin Walnut Crisp

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Filling: This recipe is a great way to start off breakfast in the fall season! Can be baked ahead and cooled. Heat through just before serving. Makes about... Read More
From: Westby House Inn & Restaurant , Westby Wisconsin