Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil.
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat.
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour.
Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too!
One of the most requested recipes at the inn, our granola is easy to make and allows you to personalize it with your favorite fruits and nuts.
July is blueberry season in the White Mountains, and you’ll often find these muffins made with local berries on our summertime breakfast tables.
These muffins are a fall favorite for breakfast at the inn, but we never ask one of the Pumpkin People to make them ~ not even Mr. Baker!