We are Foodies and want to share our expertise and recipes with you! Many of our Wisconsin innkeepers are accomplished home chefs, sourcing ingredients from their own gardens, the local farmers’ market and nearby farms. That from-scratch, seasonally fresh approach to preparing breakfast, and other treats too, is what separates our B&Bs from others and is such a draw for travelers. Some inns have five-course candlelit meals in the morning, others will deliver fresh baked goods to your door and still others are happy to pack a to-go treat if you plan to be up and out early.
Many B&B owners have won cooking contests, had their recipes published and appeared on cooking shows. And here’s the good news for foodies: They love sharing their recipes.
From Rochester Inn, Sheboygan Falls:
Cinnamon & Almond Crusted French Toast
(makes 4-6 servings)
Texas toast (1 ½ slices per guest – 3 per couple)
6 large eggs
1 tsp almond extract
¼ C cream
Cinnamon/sugar mixture – approximately 75% sugar / 25% cinnamon
Raw sliced almonds (pre-chopped in food processor)
Real maple syrup
Preheat electric griddle to 325 degrees F. Spray with non-stick spray.
Beat eggs, almond extract, & cream together.Dip Texas Toast first in egg mixture, then cinnamon/sugar mixture, then almonds (pressing almonds into toast as needed).Bake for about 5 minutes per side, or until golden brown.When done, slice in half diagonally & serve each guest 3 triangles with a thin pad of butter between each slice.Serve with small pitcher of maple syrup on the side.
** Note – an excellent gluten-free dish by substituting gluten-free bread for Texas toast!
From Apple Tree Lane B&B, Waupaca:
Bountiful Vegetable Pie
Preheat oven to 350 degrees and grease a 10" spring form pan.
1 lg red onion, thinly sliced
4 medium yellow squash and 2 medium zucchini, cut into 1/4 inch slices
1 red, yellow, and green bell peppers, cut into 1/4 inch strips
8 oz. fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
2 teaspoons salt & freshly ground pepper
10 oz. Swiss Cheese, shredded
8 oz. cream cheese, cubed
2 cups dry French bread, cubes
Scallions, chopped, to taste
Saute' the onion, squash, zucchini, bell peppers, mushrooms, and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes, until vegies are tender-crisp. Whisk the eggs, heavy cream, salt and pepper in a bowl until blended. Stir in the Swiss cheese, cream cheese and bread cubes,.
Add the sauteed vegies to the egg mixture and mix well. Spoon the egg mixture into the spring form pan, packing it tightly. Place the spring form pan on a baking sheet, lined with tin foil. Bake 1 hour or until firm to the touch, puffed, and golden brown. Cover with foil if necessary to prevent over browning. Sprinkle with scallions and cut into wedges. Serve hot, at room temperature or chilled.
From Westby House Inn, Westby:
Basil Ham & Swiss Rolled Omelet
(Makes 8 servings)
One of the Westby House Inn guests’ favorite breakfast recipe.
1 cup Flour
2 cups Milk
4 Tablespoons butter, melted
1 Teaspoon Salt
1 Teaspoon Pepper
1 cup Chopped Cooked Ham
1 1/2 cups Shredded Swiss cheese
1/2 cup Chopped Basil, or 4 Tablespoons dried
Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch jelly roll pan with foil. Spray foil generously with nonstick cooking spray.
Beat flour, milk, margarine, salt, pepper, and eggs until well blended; pour into prepared pan.
Bake until eggs are set, 15 to 18 minutes. Immediately sprinkle with ham, cheese, and basil. While lifting foil, roll omelet starting at narrow end. Leave omelet roll covered in foil a few minutes for cheese to melt. Just before serving, trim edges and slice roll into 8 slices. Garnish plate with fresh tomatoes or side of your favorite salsa.
Be versatile if you like: add tomato and onions, or substitute bacon and cheddar cheese. Be creative, you will not go wrong.
For Dairy Free, substitute Almond Milk for the milk and omit the Swiss Cheese
Substitute Gluten Free flour for the flour.
From Stewart Inn, Wausau:
Cheesy Spinach Eggs
From Cream Pitcher B&B, Blue River:
1 large clove garlic, minced
½ onion, chopped
¼ cup butter
¼ cup flour
2 cups milk, heated
1 7-oz. can chopped green chilies
½ tsp salt
¼ tsp pepper
10 eggs, whisked
8 flour tortillas
3 cups grated Monterey Jack cheese (and/or Cheddar)
1 cup sour cream
1 tomato, chopped or 1 cup salsa
Preheat oven to 350°F. In a large skillet, sauté garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside.
In a large skillet, scramble eggs, set aside. In a small bowl mash or slice avocados. Spoon 2 tablespoons sauce, ¹/8 of the eggs, and ¹/8 of the avocado on each tortilla. Sprinkle with cheese. Roll up and place seam down in a 9×13-inch baking dish. Spoon remaining sauce over tortillas and sprinkle with cheese. Bake for 20 minutes or until hot.
To serve, top with sour cream and tomato or salsa.
From Cameo Rose Victorian Country Inn, Belleville:
Cameo Rose Crustless Quiche
9” Glass Deep Dish Pie Plate - Bake at 425 Uncovered for 20 Min.; Then Cover with Foil and Bake at 325 for 30 Min.
From Inn On Lake Wissota, Chippewa Falls:
Baked Wisconsin Cheese Omelette
1 green onion, sliced thick
Place cooked sausage in bottom of pan, sprinkle with sliced green onions. Mix together the eggs, sour cream, milk, and 1 cup cheese. Pour mixture over sausage and onions. Garnish with remaining cheese and paprika. Bake for 45 minutes or until a knife inserted comes out clean.
From The Buckingham Inn, Madison:
Frittata w/ Roasted Sweet Potato & Parsnip
9 large eggs
3 large egg whites
1/2 cup milk (or mix of milk and cream)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
3/4 cup fresh baby spinach leaves, cut into ¼-inch strips (or substitute other seasonal greens such as kale, turnip greens, beet greens, swiss chard)
1 tsp. minced garlic
1-1/2 cups roasted vegetables (see roasted vegetable instructions below), chopped into bite-size (½-inch) pieces
1/4 cup roasted red pepper, cut into strips
2 oz. crumbled goat cheese
Olive oil for cooking
Roasted Vegetables (may be prepared and refrigerated 1-2 days in advance)
2 sweet potatoes, peeled and quartered
2 parsnips, peeled and cut into 1-2 inch lengths
1 medium onion, cut into wedges
Salt and black pepper
1/2 tsp. grated fresh ginger
1/2 tsp. rosemary
1/4 tsp. thyme
Preheat oven to 400 degrees. Spread sweet potatoes, parsnips and onion in baking dish. Sprinkle with salt and pepper, ginger, rosemary and thyme. Drizzle with olive oil and turn lightly. Turn vegetables once or twice during roasting time. Roast for 45 minutes or until vegetables pierce easily with a fork.
Preheat broiler. Combine eggs, egg whites, milk, salt, black pepper and red pepper flakes. Stir with a whisk. Heat a 12-inch cast-iron skillet over low heat. Sautee spinach/greens and garlic just until spinach/greens start to wilt. Add layers of roasted vegetables, roasted red pepper, and goat cheese. Gently pour egg mixture over cheese. Cook over medium-low heat about 5 minutes or until eggs are partly set. Broil 6 inches from heat for 3 minutes or until browned and almost set. Remove from oven and allow to set about 5 minutes. Slice into 6 pie-shaped wedges.
From Lindsay House B&B, Manawa:
Carrot Cake Scones
3 cups all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
4 ounces cold cream cheese
1 stick cold butter
1 cup cold whipping cream
1 cup raisins
1 cup grated carrot
1 cup toasted pecans (1/2 cup for topping)
1 cup toasted coconut ( 1/2 cup for topping)
1 stick butter, room temperature
1 8 ounce package cream cheese softened
2 Tablespoons whipping cream
2 cups powdered sugar
Preheat oven to 400 degrees. Mix together dry ingredients in a large bowl, cut in with a pastry blender the cold butter and cream cheese until the bits of butter and cream cheese are the size of small peas. Add the cold whipping cream and mix with a large fork, add carrots, raisins, 1/2 cup toasted pecans, 1/2 cup toasted coconut just until combined. Form into a long log shape and cut on the diagonal. Place on a baking sheet lined with parchment paper. Bake for 12 - 15 minutes until golden brown. Remove from oven and place on a cooling rack. Whip together the room temperature butter, softened cream cheese, whipping cream and powdered sugar. Frost the scones and sprinkle with toasted coconut and pecans.
From Brayton B&B, Oshkosh:
Salted Caramel Apple Bars - Serves 16 bars
Crust- Stick of butter, melted, 1/4 C sugar, 1 tsp. vanilla, dash of salt and 1 C flour
Filling- 2 large apples ( I used honeycrisp and gala), peeled and thinly sliced, 2 TB flour, 2 TB sugar, 1 tsp. cinnamon, dash of nutmeg.
Streusel- 1/2 C old fashioned oatmeal, 1/3 C brown sugar, dash of cinnamon, 1/4 C flour, 1/4 C butter, cubed and either home made caramel sauce or store bought.
Preheat oven to 350 degrees. Line the bottom of an 8″ square pan with foil, leaving enough to hang over the sides. (trust me, you will want to do this).
While the oven is preheating, make your crust. Stir the melted butter, sugar and salt together. Add the flour and stir until combined. Press mixture into pan and bake 15 minutes while you are making your streusel and filling.
Start with your filling. Combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl until all the apples are coated.
For the streusel, whisk the oats, brown sugar, cinnamon and flour together. Cut in butter. I use my hands to mix together until it becomes crumbly.
When the crust is done baking, layer the apples on top of the warm crust and pat them down tight. Sprinkle with streusel and bake for about 35 minutes until golden brown.
When done baking, allow to cool for about 20 minutes at room temp and then chill in the fridge for a couple of hours. Lift the foil out of the pan. Cut into bars and then drizzle with caramel. Sprinkle sea salt over the top. Enjoy immediately!
From The Scofield House, Sturgeon Bay:
Dairy Free Pumpkin Pecan Muffins
Serving size: 8 Mini Bundts
Preparation time: 15 mins Cooking time: 25 mins
1 1/2 cups all-purpose ﬂour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup almond milk
1/4 cup melted vegan butter
3/4 cup chopped pecans
1. Preheat oven to 375 degrees F. In large bowl, whisk ﬂour with baking soda, pie spice and salt.
2. In another bowl, combine sugars, pumpkin, milk, butter and egg. Whisk until well blended.
3. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 8 mini bundt molds and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Dust with powdered sugar. Serve warm or at room temperature.
From Fountain Chateau B&B, Hustler :
South Carolina Cobbler
4 cups sliced peeled fresh or frozen peaches, thawed
1 1/2 cups sugar, divided
1/2 tsp. almond extract
1/2 cup butter, melted
3/4 cup all-purpose flour
2 tsps. baking powder
Pinch of salt
3/4 cup of milk
Preheat oven to 350 degrees.
Gently toss peaches, 1 cup sugar and extract; set aside. Pour butter into a 2 qt. baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350 for 50-55 mintues.