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Start your day with your first sip of freshly ground morning coffee or specialty tea…

Enjoy the morning paper in our comfortable public rooms, or in the privacy of your room…

Take in the smells of homemade goodness as breakfast is being made to perfection, using one of the inn’s classic tried-and-true breakfast recipes…

Converse with newfound friends over a bountiful table or, if your inn provides it, order breakfast delivered to your room…

Savor your delicious breakfast and secretly wish the innkeeper could come to your home and cook for your entire family…

Ask for the recipe – you just might get it if it is not a family secret!…

And now for the best part – leave the table satisfied and ready to start a fun day of exploring Duluth!

Have an allergy or a food restriction? Just tell your innkeeper in advance and you will be taken care of.


Enjoy a taste of Duluth in your own home with these free, online recipes courtesy of our Duluth, Minnesota Bed and Breakfasts. Then make plans to visit our member inns in person to experience their friendly hospitality and delicious cooking firsthand.

Stuffed French Toast
Ellery House

4 cups country French bread, cut into 3/4 inch cubes
6 ounces cream cheese, cut in to 1/2 inch cubes
3 eggs
1/2 cup half-and-half
1/8 cup read maple syrup
3 tablespoons butter, meltedLayer half of the bread cubes in the bottom of a 1-quart buttered glass casserole dish.
Scatter cream cheese cubes evenly over bread cubes. Cover with remaining bread cubes.
Mix eggs, half-and-half, maple syrup and melted butter. Drizzle over bread/cream
cheese mixture. Cover and refrigerate overnight or at least 6 hours. Baked,
uncovered, in 350 degree oven for 50-60 minutes until tops of cubes are golden
brown and egg mixture is set. Serve with berry sauce (recipe follows) and maple
syrup. Makes 2-3 servings.

Berry Sauce
Heat together strawberry or raspberry jam with fresh or frozen strawberries or raspberries.

Eggs in a Basket
Cotton Mansion

8 Peppridge Farm pastry shells
8 eggs
2 TBLS unsalted butter
1/2 medium onion chopped
1/2 medium green bell pepper chopped
1/2 medium red bell pepper chopped
4 slices smoked ham or Canadian bacon, diced
salt and pepper
2 C. hollandaise sauce (homemade or packaged) – prepared
Fresh chopped parsley (optional)400 degree oven. Bake shells 18-20 minutes and set aside.
Beat eggs. Melt butter in non-stick skillet, saute onions,
ham and peppers for 2 minutes. Stir in eggs, salt & pepper.
Scramble thoroughly. Fill pastry shell with egg mixture.
Spoon egg mixture into shells and put on plate.
Spoon hollandaise sauce over top of baskets.
Garnish with parsley, if desired. Serve immediately. Serves 8.

Almond-Poppyseed Muffins
The Firelight Inn

2 Tbsp. poppyseeds, plus extra for sprinkling
1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar, plus extra for sprinkling
1 egg
3/4 cup milk
1/4 cup vegetable oil or 4 Tbsp. butter, melted and cooled
1/2 tsp. almond extract
1/2 cup whole blanched almonds, lightly toasted and choppedPreheat oven to 375 degrees. Grease or spray a 12 cup muffin pan.
Put 2 Tbsp. of the poppy seeds in a bowl and crush lightly with the
back of a spoon. Sift the flour, baking powder, and salt,
then stir in the sugar until well blended, and make a well in
the center. Beat the eggs and milk together in a bowl until
well blended. Gradually beat in the oil or melted butter and
the almond extract. Pour into the well, add the chopped almonds
and stir lightly or until just blended. Do not overmix; the
batter should be slightly lumpy. Spoon the mixture into the
prepared cups, filling each about 3/4 full. Combine a tablespoon
of sugar and one teaspoon of poppyseeds in a small cup; sprinkle
a little mixture over the top of each muffin. Bake until risen and
golden, and a toothpick inserted into the center comes out clean,
20 to 25 minutes. Makes 12.

Blueberry Scones
Solglimt B & B

2 cups all purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half and half cream
1 eggPreheat oven to 375 degrees. Cut butter into mixture of flour,
sugar, baking powder and salt. Add blueberries and toss to mix.
In separate bowl, beat together cream and egg and slowly pour
into dry ingredients. Stir with rubber scraper until dough forms.
Knead just until it comes together–3 or 4 times. Don’t over handle.
Divide dough in half. On lightly floured surface, shape each half
into 6-inch rounds. Cut into 6 wedges. Bake on parchment paper
about 20 minutes at 375 degrees. Serve warm. Put a glaze on them too!

White Chocolate
Craisin Scones
A. G. Thomson House

2 cups flour
1/3 cup sugar

2 tsps baking powder

½ tsp salt

¼ cup butter

½ cup cream
1 egg
1 ½ tsp vanilla
6 oz white chocolate chips
½ c craisins1. Mix dry ingredients. Cut in butter then add the wet ingredients,
chocolate chips, and craisins. Mix just until blended.

2. Knead & pat into a ½ inch circle. **
3.Place on a lightly buttered cookie sheet. Sprinkle with raw sugar.

Bake 11 – 15 minutes at 375 degrees or until golden brown. Makes about 8 scones.

**I don’t take the dough out of the bowl. I knead it in the bowl and lay it
out on a baking sheet, then flatten into a circle. I score the dough instead of cutting all the way through.
This is just an easier and faster way for me – do what works best for you.

Apple Turnover Pancakes
Olcott House

Pancake batter thinned down a little–use your favorite pancake recipe or mix for six people
Teaspoon of vanilla
Teaspoon of Cinnamon
Mix all together and set aside.

Topping: Toasted Walnuts and craisins – use a little syrup to make mixture sticky so that it will rest on top of the turnover.

3 peeled and diced Granny Smith apples (1/2 apple per person). Mix with cinnamon to taste. Microwave until apples are soft, but not mushy.

Amount of butter will vary depending upon number of pancakes.

Preheat your griddle to 375 degrees (hotter if need be). Grease heated griddle with butter. Using a large soup ladle, scoop one ladle full of pancake mix unto the buttered griddle. It will be a very large pancake. If your griddle permits, make two at a time. When the batter forms holes, take a turner and loosen the pancake around the edges and underneath. Flip it over and wait until the pancake is golden and done on both sides. Fill 1/2 of the pancake with the apple mixture. Flip the other half of the pancake over the apple mixture so that it looks like a turnover. Place on a cookie sheet until you have the exact number of turnovers you need. A couple minutes before serving, re-butter your griddle and place your turnovers on the griddle to crisp them. Serve the hot turnover pancakes immediately, topped with toasted walnuts and craisins and sprinkled with powdered sugar. Serve with warm maple syrup. Serves six.

Peach and Cherry Cobbler
Mathew S. Burrows

1 package of a premium yellow cake mix
1 can, 15 or 29 ounce sliced peaches in heavy syrup
1 can of a premium cherry pie filling
1 ¼ stick of salted butter melted
½ tsp. cinnamonGreased 13 x 9 x 2 baking dish

Directions: Preheat oven to 325 degrees. Grease or spray baking dish. Cover bottom of dish with ½ can pie filling and ½ can peaches. Cover fruit with ½ of cake mix. Cover cake mix with remaining fruit. Pour peach juice (all of 15 ounce can or ½ of 29 ounce can over fruit. Sprinkle cinnamon over fruit. Cover with remaining cake mix. Cover dish with foil and bake for 20 minutes. Remove cover, turn heat up to 350 degrees and bake for ½ hour or until golden brown and firm in the center when lightly shaken. Serve warm or at room temperature.

This cobbler is always returned to the kitchen with the baking dish scraped clean. Guests have actually threatened other guests with bodily harm if they tried to steal the last spoonful. Make a double recipe and serve warm in the evening with vanilla ice cream.