What’s for Breakfast?

There is nothing better than the aroma of breakfast and fresh coffee permeating throughout the Fulton House Bed & Breakfast for you each morning.

A scrumptious and bountiful breakfast awaits you each morning in our formal dining room. A variety of fresh fruit, scones/muffins, granola, yogurt, a main entrée, and your choice of juices and beverages are available most mornings.

Simply select your breakfast time upon check-in. Breakfast options begin at 8 a.m. You can also select room service for an additional charge of $25/day if you don’t feel like getting out of bed!

A sample breakfast menu includes:

Mixed Fruit Bowl
Honey-Vanilla Greek Yogurt with Oat & Honey Granola
Double-Stuffed Cinnamon French Toast
Apple-Wood Smoked Bacon
Side Garnish — Fresh Mozzarella Cheese with Sliced Fresh Tomatoes
Orange Juice, Water, and French Press Coffee

Some of our favorite recipes include:

Four Cheese Quiche
Double-Stuffed Cinnamon French Toast
Buttermilk Waffles

Bon Appetite!
Vegetarian, vegan, and gluten-free options can also be prepared to meet the need of guests requiring special diets. Please let us know prior to your stay if you have a special diet, and we will make every effort to accommodate your request!

Our Favorite Recipes

Baked Stuffed French-Toast

Ingredients:

20-24 Slices cinnamon raisin bread
6 Eggs
2 Cups half and half
2 Cups milk
2 Teaspoons vanilla
1 Cup sugar
Dash of cinnamon
Dash of nutmeg
16 oz cream cheese
1 Teaspoon vanilla
2 Eggs
1/2 Cup sugar

Preparation:

Make a cream cheese filling: With a mixer on high speed beat 16 oz. cream cheese then slowly add 1 teaspoon vanilla, 2 eggs, 1/2 cup sugar until smooth.
In a separate bowl make an egg mixture with remaining ingredients.
Arrange 1 layer of bread slices in a 13 x 9 baking pan that has been sprayed with cooking spray.
Sprinkle bread with cinnamon.
Spread cream cheese filling over the bread sliced.
Layer the remaining bread slices and cinnamon.
Slowly pour the egg mixture over the top until bread is soaked.
Cover and refrigerate overnight.
Bake at 350 F covered for approx. 35 mins.
Uncover and bake 10 mins. longer or until done
Let stand 10 minutes before cutting.
Sprinkle with confectioners sugar and serve with maple syrup.

Courtesy of: The Beach Rose Inn, Falmouth, MA

Buttermilk Waffles

Ingredients:

2 Cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 large eggs
1 3/4 cups buttermilk
1/2 cup melted butter
Nuts and fresh berries for topping

Preparation:

Preheat waffle iron and spray lightly with oil.
In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.
In a medium bowl, whisk together eggs, buttermilk, and melted butter.
Add to dry ingredients and stir until well blended.
Pour 3/4 cup batter onto hot waffle iron.
Close lid and bake until steam stops and waffle is lightly browned and crisp, 3-4 minutes.
Remove waffle and repeat with remaining batter.
Sprinkle with nuts and berries.
Garnish with powdered sugar and Creme Fraiche if desired.

From THE BIG BOOK OF BREAKFAST by Maryana Vollstedt, page 235

Four-Cheese Herb Quiche

Ingredients:

1/2 Cup Swiss cheese (shredded)
1/2 cup Cheddar cheese (shredded)
1/2 cup Mozzarella cheese (shredded)
One pastry shell
1/2 cup Ricotta cheese
5 Eggs
1 cup 1/2 & 1/2 cream
1 teaspoon Dill
1 teaspoon Parsley
1 teaspoon Dried Onion
1/4 teaspoon thyme
1/2 teaspoon chives

Preparation:

Mix first three cheeses together and place in pie shell.
Blend remaining ingredients together in blender, on high for two minutes.
Pour over cheeses.
Bake at 375 degrees for 45-60 minutes.