Breakfast
BEGIN EACH DAY WITH A THANKFUL HEART
Good Morning! Start your day with the smell of fresh brewed coffee and soft music as you come down the grand staircase for our specially prepared BrickInn Breakfast. We use as many local ingredients as possible, shopping at local farmers markets each week to create dishes our guests love. Breakfast is a three course meal served at 8:00 or 9:00 in the Breakfast Room, Sun Room, or on the Outside Porch when the weather is nice. Early risers can enjoy coffee, tea or hot chocolate beginning at 7:00. Your meal begins with a fresh baked pastry and juice, followed by a seasonal fruit dish. The main course is your choice of a sweet or savory hot entree selected the evening before.
We will gladly accommodate special dietary requirements with advance notice. Do you have to catch an early flight or start work early? A packed travel Breakfast can be prepared for guests that have to depart early, special arrangements may be requested at booking or check in.
BrickInn Recipes
At BrickInn, some dishes have become true guest favorites — the warm baked goods that greet the morning, the bright fruit courses, and the sweet and savory entrées that make breakfast feel like an experience rather than a meal. We’ve gathered a few of these beloved recipes here so you can bring a little bit of the BrickInn comfort and charm into your own kitchen. Whether you’re craving something cozy, refreshing, or indulgent, these guest‑approved classics are a delicious place to start.
Apple Pastry Cup
​Ingredients:
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5 apples
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¼ cup brown sugar
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1 tsp ground cinnamon
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â…› tsp nutmeg
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1 tbsp cornstarch
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¼ cup powdered sugar
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Thaw the pastry as directed on the packet.
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Preheat the oven to 350°F.
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Lightly spray a mini muffin tray with spray oil.
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Peel, core and finely dice the apples.
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Place the diced apples, brown sugar, cinnamon, nutmeg, slivered almonds or walnuts and cornstarch into a bowl and mix until well combined.
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Lay a sheet of puff pastry flat and cut into squares large enough to cover the holes of the mini muffin tray.
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Line the muffin holes with the puff pastry pieces, pressing down into the cavity to make room for the filling. Repeat with all remaining pastry until 32 holes have been lined.
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When all holes have been lined, fill each hole ¾ of the way with apple filling.
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Bake in the oven for 15-20 minutes or until lightly golden brown.
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Cool on a cooling rack. Lightly dust with powdered sugar if using.
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Enjoy either warm or cold.
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Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
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In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
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Spoon the batter into liners, filling them almost full.
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Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, pecans, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
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Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F the entire time.
Pumpkin Muffins
​Ingredients:
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1 3/4 cups all-purpose flour
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1 tsp baking soda
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2 tsp ground cinnamon
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1 tsp pumpkin pie spice
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1/2 tsp salt
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1/2 cup canola or vegetable oil
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 1/2 cups pumpkin puree
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2 large eggs (room temperature)
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1/4 cup milk (room temperature)
Crumb Topping:
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3/4 cup all-purpose flour
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1/4 cup sugar
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1/4 cup packed brown sugar
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1 tsp pumpkin pie spice
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1/4 cup chopped pecans
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6 tbsp unsalted butter (melted)
Blueberry Pancakes
Ingredients:
•1½ cups all-purpose flour
•1 tbsp baking powder
•¼ tsp baking soda
•¼ tsp salt
•3 tbsp sugar (divided)
•1¼ cups fresh blueberries (washed and drained)
•1 large egg (room temperature)
•1 cup buttermilk (room temperature)
•3 tbsp butter (melted and partially cooled)
•½ tsp lemon zest (optional)
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Sift all of the dry ingredients together into a bowl––with the exception of 1 tbsp of sugar––and set aside. Sifting helps to make a fluffy pancake, which is especially important when incorporating fresh fruit into the batter.​​
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In a medium-sized bowl, sprinkle 1 tbsp of sugar over the blueberries. I like this step, because it sweetens the blueberries slightly and helps bring out their true taste. If you have very sweet blueberries, you can omit this step.​
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Lightly beat 1 egg in a large mixing bowl, and add the milk. Add in the sifted dry ingredients, and gently stir the batter, being careful not to over-mix. A few lumps in the batter at this stage is okay.​
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Carefully fold in the melted butter until completely incorporated. Be sure it’s cooled slightly, or that your batter is at room temperature. This is important, or your butter will solidify when mixed with the cold ingredients. If you’re including the lemon zest, add it in now. Let the batter sit for 20 minutes.
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After your batter has rested, fold in the blueberries. Now, we’re ready to get some pancakes over the fire! Heat up your cast iron pan or griddle.
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Use a small dab of butter to coat the pan each time you drop in a new pancake. Be sure the butter sizzles when you put it down, but does not brown quickly; if it does, turn the heat down slightly.
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Spoon 1/3 cup of batter (or ½ cup for larger pancakes) into the pan. The pancake is ready to flip once bubbles have formed across the pancake, and the bottom is golden brown and slightly crispy (about 2½ minutes). You can use a spatula to gently lift the edge of the pancake to take a peek.
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Carefully flip the pancake. Let the pancake cook for another 1½ minutes, and transfer to a warm plate. Depending upon how large your pancake is and how you control the flame, the cooking times may vary by 30 seconds or so.
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Repeat until all the pancakes are done, or you can eat as you cook so the pancakes are piping hot. Serve with a pat of butter and maple syrup.
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Finely Chop the pecans, a mini food processor works well, and place in a shallow bowl.
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Add the eggs and milk in a shallow bowl and whisk together. Add the brown sugar, vanilla, and cinnamon and whisk until well mixed.
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Heat skillet over medium heat. Melt a tablespoon of butter for each batch of French toast.
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Dip slices of bread into the egg mixture one at a time. Let the excess egg mixture drip off.
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Place the egg coated bread into the chopped pecans. Press light until the pecans have coated the bread. Turn the bread over and repeat.
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Place the bread into the heated skillet and cook until the edges of the French toast is crisp and the toast is lightly browned. Flip and repeat.
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Make sure not to overcrowd the pan with French toast, so it cooks evenly.
Cinnamon Pecan French Toast
Ingredients:
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6 slices 1-inch French bread
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3 large eggs
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3/4 cup milk
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1/2 cup brown sugar
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1 tsp vanilla
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1 tsp cinnamon
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2 1/2 cup chopped pecans
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3 tbsp butter
Rolled Vegetable Omelet
​Ingredients:
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1 cup milk
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1/3 cup all-purpose flour
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8 large eggs
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1 1/2 tsp salt
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Freshly ground black pepper
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1 cup each diced and cooked vegetables (peppers, onions, spinach, cherry tomatoes, and/or mushrooms)
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3 scallions (minced)
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1 cup coarsely grated white cheddar
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Heat oven to 350°F. Spray bottom of rimmed 10x15 inch baking sheet (jellyroll size) with non stick cooking spray. Line the bottom and sides of baking sheet with a larger piece of parchment, pressing it into the inner sides and corners. Spray non stick cooking spray over parchment paper.
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In a large bowl, whisk together milk and flour until smooth. Add eggs, salt, and many grinds of black pepper and whisk until the eggs are evenly mixed.
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Warm prepared baking sheet in oven for 4-5 minutes. Remove from heat.
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Carefully, pour egg batter into prepared pan.
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Bake the omelet until the the edges and most of the center are set (a little runny is fine), about 10 to 12 minutes. Remove from oven. Sprinkle the top with cheese and layer the cooked vegetables over the cheese.
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Grab a clean kitchen towel to use to protect your hands from the heat as you roll. Begin rolling the omelet from a shorter end, lifting the parchment to help roll the omelet tightly. I find it can help as you lift the parchment over the roll with one hand. Make sure end seam is on bottom of baking sheet.
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Return to the oven for another 3-4 minutes.
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Remove from the oven and place onto a large cooling rack.
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Serve the omelet in 1-inch slices.
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Fill a pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
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Add a splash of vinegar to the water. This helps the egg stay together once it is in the water.
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Crack one egg in a small measuring cup.
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Then, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
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While it's cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point.
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How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
Cook Spinach:
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In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
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Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.
Assemble Eggs Florentine:
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Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Serve.
Poached Egg Florentine Toast
Ingredients:
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4 large eggs
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2 tbsp white vinegar
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2 tbsp unsalted butter
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1/4 cup heavy cream
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10 cups baby spinach leaves
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salt and pepper, to taste