Our innkeepers love to cook. Here are some of their favorite recipes – not just for breakfast!

Recipes From NC Bed & Breakfast Inns
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Bodacious Banana Nut Muffins from At Cumberland Falls Bed & Breakfast Inn
True to their name, these muffins and their surprise ingredient – olive oil – are remarkable. Very moist, perfect for freezing and always a palate pleaser! Easy to master even for novice bakers.... more details

A Grand Granola from At Cumberland Falls Bed & Breakfast Inn
Whole grains, fiber, fruit, crunch and delectable join in glorious concert . Suitable (if you leave out the honey) for a special and very appreciated home-made give away for vegan/vegetarian friends.... more details

Coco-Chocolate Pecan Poppers from Morehead Manor Bed & Breakfast
Try this delicious recipe for Chocolate Coconut Pecan Poppers from the innkeepers at Morehead Manor B&B in Durham, NC. Guests rave about them. One bite, and you’ll understand why!... more details

Eggnog with Real Eggs from Big Mill B&B
Is it safe to drink eggnog made with raw eggs? Eggnog used to be part of every holiday party. Then we heard all the bad stories about raw eggs so we didn’t use raw eggs anymore. And eggnog just wasn’t... more details

Watermelon Punch from Big Mill Bed & Breakfast
This gorgeous red punch will quench everyone’s thirst.... more details

Upside Down Pear Ginger Cake from Rosemary House B&B
Moist and low-fat, which makes up for the half-stick of butter on top! Sweetness of pear and buttery brown sugar topping is offset by the tang of ginger.... more details

Baked Oatmeal from 803 Elizabeth Bed & Breakfast
Warm and fruity, this yummy oatmeal hits the spot on a cold morning.... more details

Snow Cream is Southern Ice Cream at Big Mill B&B
When it snows in the south, we make Snow Cream. This rare delicacy tastes like the best ice cream you ever had. A wintertime treat at Big Mill B&B in Williamston.... more details

803 Elizabeth B&B Breakfast Quinoa
Quinoa is a protein-packed, gluten free and vegan alternative to oatmeal. Coconut flakes and any kind of dried fruit add flavor, texture, and color.... more details

Big Mill’s Hot, Spiced, Mulled Cider
A great way to welcome fall and the chill in the air is to make up some hot, spicy cider. If you live where apples are grown, then you can use fresh-pressed cider. The rest of us can pick up some... more details

Cherry Chocolate Snickerdoodles from the Inn on Mill Creek
These specialty Snickerdoodles are a big hit — whether the party is at your house, you give as a gift or feature as your contribution to a special event. They couldn’t be easier and there are never any leftovers!... more details

Southwestern Tofu Scramble from Rosemary House
As a vegetarian B&B, Rosemary House gets frequent requests for a vegan breakfast. This one always wins raves. We garnish it with a few slices of avocado and serve with a side of roasted potatoes.... more details

Cousin Theo’s Muffins from 803 Elizabeth
A delightful oatmeal muffin, very lowfat, dense & tasty!... more details

Apple Bread Pudding: Comfort Food from Rosemary House in Pittsboro
It’s assembled the night before, and bakes for almost an hour so the kitchen smells are wonderful. Great for using up bread.... more details

Chloe’s Strawberry Bread from Big Mill B&B
My mother Chloe used self-rising flour but I never did. Lately I have been experimenting with her recipes and some of my own and now I am a believer, especially if quick is in the cards.... more details

Pappardelle with Roasted Squash from Rosemary House B&B
This is a wonderful fall supper dish from Rosemary House B&B. Spice, texture, color, and taste – everyone loves it.... more details

Pumpkin Coconut Bread from Big Mill B&B
This bread is perfect for holiday events or for breakfast.... more details