Breakfast At Our B&B

All breakfasts start with yogurt, granola, fruit, coffee or tea, and fresh squeezed orange juice.

Some of our favorite breakfasts to serve our guests.

  • Country Style-Scrambled eggs with cheese, bacon or sausage, roasted potatoes or grits, and biscuits.
  • Lemon Ricotta Pancakes with blueberry sauce, bacon, sausage or ham.
  • Breakfast Enchiladas
  • French Toast-Sweet or Savory
  • Egg Bake with your choice of ingredients: onion, bell pepper, mushrooms, spinach, sundried tomatoes, potatoes, cheese, ham, or sausage. Bread of your choice.
  • Denver Scramble-Eggs scrambled with onion, green pepper, and ham. Served with English Muffins, toast, or biscuits and hash browns.

If you prefer not to have a sit down breakfast at a set time, we can prepare a breakfast sandwich for you, put it in the fridge in the library and you can warm it up at your leisure. We will also provide juice, fruit, and coffee. 

Local vendors we use for our breakfasts, all less than 20 miles away from our inn!  We try to be farm to table where ever possible.

  • Appel Farms Cheese, Ferndale, WA
  • Bellingham Coffee Roasters
  • Hempler’s Meats, Ferndale, WA
  • Terre Verde Farm, Everson, WA
  • Eggs from local, free range chickens

Ham & Gruyere Stuffed French Toast

Ingredients:

  • 1 loaf of rustic bread, such as pane Pugliese or Italian, cut into 1½-inch thick slices – You want to use a wider bread here, not a thin loaf of bread.
  • A ½ pound of ham, thinly sliced
  • 8 ounces gruyere cheese, thinly sliced, plus more for topping
  • 8 large eggs
  • ⅔ cup whole milk
  • Coarse sea salt and freshly ground pepper

Directions:

  • Butter the bottom and sides of a large 9-by-13-inch baking dish.
  • With a serrated knife, trim off the ends, then cut your loaf into six to eight 1½-inch thick slices. How many slices you get will depend on how big your loaf of bread is.
  • Then make a deep slit into each slice of bread (about ¾ down) to create a pocket.
  • Thinly slice up your gruyere cheese.
  • Stuff each pocket with 2 slices of ham and some slices of gruyere cheese. 
  • In a small to medium-sized bowl, whisk together the 8 eggs and ⅔ cup milk until combined.
  • Season with salt and pepper.
  • Pour the egg mixture into the prepared baking dish.
  • Add the bread slices in a single layer, gently pressing down into the egg mixture.
  • Let the bread soak for 15 minutes.
  • Flip the breads slices over and gently press them again into the egg mixture, and let it soak for 15 minutes.
  • Pre-heat the oven to 350 degrees while your bread is soaking.
  • Note: If you want to prepare this the night before, you can do these two above steps and just refrigerate it for up to 12 hours, loosely covered. Just be sure to let it stand at room temperature for 30 minutes before baking off in the oven.
  • Top each bread slice with a slice of ham and some cheese.
  • Bake until the egg mixture is set and the cheese is melted, 20-25 minutes.
  • To get the bread and cheese to brown up, turn on the broiler and set a rack 4-6 inches from the heat source. Broil the bread until the cheese and ham get crispy and the bread browns up, about 1 to 2 minutes. This last step makes it so good!

Egg Bake

Ingredients:

  • 12 large eggs
  • 1 cup onion, sauteed
  • 1 bell pepper, diced & sauteed
  • ½ cup sundried tomatoes, chopped
  • 2 cups roughly chopped kale or spinach
  • 2 cups shredded cheese (cheddar or gruyere)
  • 1 cup milk
  • salt + pepper, to taste
  • olive oil or butter
  • 2 cups cooked sausage crumbles or ham (optional)

Directions:

  • Grease a large casserole pan with oil or butter.
  • Preheat oven to 350 degrees F.
  • Add oil to a pan and stir in onion.
  • Cook until translucent (about 3 mins)
  • Add in bell pepper and cook for one more minute.
  • Crack eggs into a large mixing bowl.  Whisk well.
  • Add in milk and stir.
  • Add in cooked onion and bell peppers, tomatoes, kale, cheese, and salt and pepper and stir to combine.
  • Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
  • Let stand for 10 minutes before cutting in.