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.