Our fifth annual Best B&B Breakfast Tournament features some of the most innovative and mouthwatering morning recipes we've seen to date! Hundreds of innkeepers submitted their most loved, most original and most delectable breakfast creations. With the help of a panel of expert guest judges, we narrowed the field to 16 finalists. Want to try a bite? Book a stay (these amazing dishes are served at their respective inns) or click on the recipe links below. Our 2016 guest judges were:

WINNER: Bananas Foster Style Banana-Pecan Stuffed French Toast by Weller Haus Bed, Breakfast and Event Center


This recipe started as just Banana Pecan Stuffed French Toastno rum option. It is not necessarily a regional recipe, but the majority of our guests are from the Midwest and I think their "sweet tooth" kicks in when they stay here. This is the most-requested item on our menu of 9 entrees, and we were looking for a way to kick it up a notch, so we have turned it into "bananas-foster style." —Leanne Saylor, innkeeper

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RUNNER UP: Citrus-Berry Breakfast Pizza by Cedar Crest Lodge


"Our Citrus-Berry Pizza recipe came about because of our family’s love of pizza (any kind)! The light and fluffy homemade pizza dough topped with a cream-cheese base is wonderful on its own, but the berry topping tastes great and looks beautiful too. We are fortunate to grow an abundant supply of organic fruits and vegetables at our Midwest bed and breakfast, including fresh berries. The addition of blood orange, one of my favorite flavors, adds a surprising depth of flavor to the berry topping, making this recipe a winner for everyone! —Matt and Laura Cunningham, innkeepers

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Breakfast Lobster Gnocchi, by Topside Inn


"Our guests' Maine experience begins each morning with a breakfast that is both locally inspired and locally sourced. A selection of homemade breads, jams, whipped butters, granola, fruit and even 'omelet inspired' deviled eggs is followed by a composed dish of the day, cooked to order. For this dish, lobster fresh from the boats is delivered to our kitchen door, the mushrooms are locally foraged, the potatoes and eggs are from nearby farms, and the herbs are from Topside's gardens. It means so much to us to support our local growers and our guests truly appreciate the effort and the results. Personally, I love this dish as it is a play on a seafood omelet with hash browns and ham, but we raise it to a whole new level."—Mark Osborn, innkeeper

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Italian Eggs Benedict, by The Guest House Bed and Breakfast


"When we're not greeting guests at the Guest House Bed and Breakfast, we are off to Italy to explore the villages and countryside, taking in delicious meals and sipping great wines. We quickly developed a love of Italian flavors like pesto and mozzarella cheese. In our garden we grow basil and tomatoes, which we garnish breakfast plates with but also use for making pesto and tomato jam. Put those two ingredients with toasted olive bread and a slice of Mozzarella cheese, top it with a poached egg and it makes a combination of flavors that make you feel like you're in Italy with every bite."—Tom & Linda Dike, innkeepers

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Country Brunch, by Flowers & Thyme Bed and Breakfast


This savory recipe features slices of bread soaked in eggs, milk and seasonings overnight, then layered between ham and a mixture of cheeses. A crispy topping of cornflakes toasted in butter is the finishing touch.

See Lancaster PA Inns >

Carrot Pancakes with Maple Bacon Cream Cheese Sauce and Chinese Five Spice Candied Pecans by Chestnut Street Inn


"This recipe was inspired by our wedding cake, which was a classic carrot cake with cream-cheese frosting. I was looking for a way to take the idea of those classic flavors and turn them into a breakfast-inspired recipe. Since pancakes are the perfect individual delivery format, it seemed like a great fit! We can source maple syrup, bacon and carrots from local farms so we know we have the best quality ingredients paired with a whimsical recipe. It's a celebration in your mouth!"—Monika Sudakov, innkeeper

See the Sheffield Inns >

Double Chocolate Pancakes by 1837 Cobblestone Cottage


"I love chocolate; it is one of the greatest things to eat on earth, so of course it should be served at breakfast. Our Double Chocolate Pancakes with Chocolate Sauce is like eating dessert for breakfast, which is a great idea."—Kathleen LoVerde, innkeeper

See the Canandaigua Inns >

New England Johnny Cod Cakes with Poached Egg, Oven-Roasted Tomatoes and a Lemon-Tarragon Aioli by Inn at Pleasant Lake

Eaton, New Hampshire


"The 'johnny cake' is a traditional American recipe, first found in a book called American Cookery, published in 1796, six years after our inn was built. The New England Johnny Cod Cake takes this gem and combines it with what many New Englanders consider the beginning of all good meals, a fresh fish. In the tradition of the Inn at Pleasant Lake, the classic griddle cake becomes a crispy, creamy breakfast treat with modern accessibility when combined with a farm fresh egg, andoven-roasted tomato, and finished with a lemon and tarragon aioli. —Jennifer Reed, innkeeper

See New London Inns >

Sweet Georgia Peach, Blueberry and Moonshine Flambé Over a Short Stack of Johnny Cakes by Open Gates Bed & Breakfast


"This recipe is inspired by the great peach state of Georgia and my new home, the hidden gem of the Golden Isles, Darien, Georgia! We are blessed to have so many fresh ingredients at our fingertips. Whether it's picking up fresh produce or blueberries at our local country market, Turnip Greens, or fresh ground cornmeal from Cane Water Farms, I don't have to go more than a short bike ride to pick up the ingredients I need to prepare the 'Sweet Georgia Peach, Blueberry and Moonshine Flambe, served over Johnny Cakes.'  We can't wait to share them with you!  We'll see you very soon!" —Zachariah Rath and Carrie May, innkeepers

See Darien, GA Inns >

Maine Lobster Benedict with Lemon-Herb Butter by the Chadwick Bed & Breakfast


"We love seeing Lobster Benedict on the menu and not just because our guests are surprised and excited to have a delicacy like Maine lobster served up as a delicious breakfast.... The staff is just as excited to have it for breakfast too! It's the perfect way to start your day in Portland, Maine." —Scot Fuller-Beatty, innkeeper

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Savory Feather-Bed Eggs, by Blessings on State Bed & Breakfast,


Layers of fluffy eggs, cubed bread soaked in milk and spices, shallots, and cheese comprise this puffy, crispy and light breakfast dish.

See Jacksonville inns >

Eggs a la Chesapeake, by the Inn At Tabbs Creek,


"We love doing poached eggs, so we set out to make a unique poached egg dish featuring fresh local ingredients. The obvious choice would be a variation of the ever-popular Eggs Benedict, but we are not fans of Hollandaise sauce, so we used a white cream sauce instead. ...Ok, a little sherry, shallots and coriander and dash or two Sriracha. Oh, and lets add a little bacon to the sauce. Yes, bacon makes everything better! We then tried mixing it up as far as what kind of bread to put it on. Split English muffins are the standard, but we wanted something out of the ordinary, so we tried fresh baked Southern-style buttermilk biscuits. The recipe using biscuits was actually pretty good, but could be a little doughy and seemed to require much more sauce so ended up pretty rich overall. The English muffin version was more subtle and to our liking. We used fresh local eggs, vine-ripened tomatoes, fresh lump crabmeat straight from our creek, a dash of Old Bay seasoning and all the sudden we had a new guest favorite. Oh, and if you’re not a seafood fan or have a hard time finding some fresh crab, this dish is pretty darn good with just the eggs and sauce. Enjoy!" —Lori Dusenberry, innkeeper

See Port Haywood Inns >    

Sausage Waffles with Blueberry Sauce, by Farmers Guest House,


"Sweet and savory all in one scrumptious bite makes Sausage Waffles with Blueberry Sauce a sure-fire winner!  Using locally sourced fresh pork sausage from Iowa and Wisconsin farms, and juicy Michigan blueberries, this dish is a great addition to our breakfast line-up for the 2016 season here in Galena, Illinois.  Farmers Guest House takes great pride in using as many locally sourced ingredients as possible, and this recipe is no exception."—Susan Steffan, innkeeper

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Apple Sausage Cheddar Quiche by the Oaks Victorian Inn,


"I read cookbooks like most people read novels. There are so many wonderful quiche recipes out there with great combinations of ingredients. As I read, I try to imagine the flavors in my head. The original inspiration for this quiche called for spicy sausage with a pinch of red pepper flakes. I prefer a sweet sausage and if we have a guest that doesn't eat pork I use Italian flavored turkey sausage. The shredded tart apple combined with a sweet Vidalia adds another rich layer of flavor and texture. If you are lucky enough to get farm fresh eggs, it's even better. Hope everyone enjoys this recipe. It's a guest favorite here at The Oaks Victorian Inn."—Linda Wurtzburger, innkeeper

See Christiansburg VA Inns >    

Hatch Chili Cornbread Waffles with Peach Compote and Toasted Pecans by Adams House


"Local ingredients and regional Tex-Mex traditions inspire breakfasts at Austin’s Adams House Bed and Breakfast. Hatch Chili Cornbread Waffles with Peach Compote and Toasted Pecans is an original recipe with 'South by Southwest' influences. The spice from New Mexico hatch chiles blend amazingly well with Texas peaches as well as pecans that add texture to the cornbreada Southern staple. This waffle recipe is a perfect balance of sweet and savory flavors. Try one bite and you will understand!"—Liz Lock, innkeeper

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Jalapeño Cheddar Egg Soufflé by Capitol Hill Mansion Bed and Breakfast Inn


A souffle of whipped eggs, jalapenos, cilantro and spices is baked until golden brown and topped with melty jalapeno jack cheese.

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