7006 SW Virginia Ave, Portland OR 97219

503-892-5781

RESERVATIONS

Breakfast

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.
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