Our much-anticipated Breakfast Recipe Challenge launched on Monday. We received nearly 100 entries from innkeepers around the world. With the help of guest judges Danielle Contray of Budget Travel and Helen Anders of The Austin American-Statesman (our local paper), we pared these down to 16 creative breakfast dishes.

You can see the 16 finalists in our Facebook album. A few Diamond Collection properties made the cut. To the right is one of the finalists that came from a Diamond Collection member; it's Duck Confit Hash & Egg (aka Quackin Good Hash & Egg) from Casa Laguna Inn & Spa in Laguna Beach, CA.

From March 19-26, the top 16 will be paired head-to-head, with one pair going up for vote at noon each day. On March 27, we'll announce the top eight, and that bracket will begin. The final vote takes place on April 2.

You can vote once a day. One lucky voter will randomly be selected to win a $500 BedandBreakfast.com gift card. That's enough for an amazing weekend getaway!

Vote here!

By Emily Starbuck Crone

This tasty breakfast or brunch recipe comes from The Whalewalk Inn & Spa in Eastham, Massachusetts. The Diamond Collection inn is the perfect home base for exploring Cape Cod. You can walk along the Outer Cape beaches, go kayaking, explore the boutiques, visit the art galleries, and more. When you're done, get pampered at the inn's spa and then retreat to your luxurious room.

Note from the innkeepers: "If making more than one pie, we find it easier to make each pie individually, so all ingredients are equally distributed. The oatmeal tends to stay at the bottom of the mixture, until poured."

Servings: 6
Prep time: 20 Minutes

Ingredients:

• 3/4 cup skim milk
• 3 eggs
• 1/2 cup orange juice
• 1/4 cup sugar
• 1/2 cup quick oats
• 2 tablespoons melted butter
• 1 9-inch pie crust
• 1 tablespoon dried orange rind granules
• 1 tablespoon Grand Marnier

1. Soak orange rind granules in the Grand Marnier until soft.
2. Preheat the oven to 350 degrees.
3. Mix together all the ingredients except the pie shell. Pour into pie shell or ramekins coated with spray.
4. Bake 30-35 minutes.

This easy breakfast recipe comes from Isaiah Jones Homestead in Sandwich, Massachusetts. This Diamond Collection inn is a 19th-century Victorian Italianate home in the heart of historic Sandwich village. All seven guest rooms are furnished with antiques, queen-size beds with triple sheeting, cozy sitting areas, and private baths en suite. Fresh flowers, chocolates, and a basket of amenities can be found in all rooms. Each has a fireplace or stove, and several have whirlpool baths.

Servings: 12
Prep time: 30 minutes

Ingredients:

• 3 cups flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1/3 cup canola oil
• 1 1/3 cups frozen raspberries

Steps:

1. Sift together flour, sugar, baking powder and salt in large bowl.
2. Whisk eggs, add milk and oil in medium bowl.
3. Add liquid to dry ingredients all at once and mix until just moistened. Fold in raspberries.
4. Spoon batter into a greased twelve-cup muffin pan.
5. Bake at 400F degrees for 20 minutes. Cool five minutes, then remove from pan and serve warm.

The following recipe is from Auberge on the Vineyard, a romantic bed and breakfast in Cloverdale, California. It's an ideal home base for exploring the Sonoma and Mendocino wine countries. This is the perfect recipe for your own wine and cheese party!

Servings: 8
Prep time: 15 min.

Ingredients:

• Whole-round oz. brie
• Peeled, chopped apple
• 1/4 cup cranberries
• 1 tablespoons butter or margarine
• 1/4 cup sliced almonds
• 1/8 teaspoon cinnamon
• 1 tablespoon brown sugar

1. Preheat oven to 350F degrees. Coarsely chop apple with food chopper. Combine apple, almonds, cranberries, brown sugar, and cinnamon in small batter bowl; mix gently. Stir in butter just until ingredients are moistened.

2. Cut brie in half horizontally, using utility knife. Place 1/2 of Brie, rind side down, on small baking sheet. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top.

3. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted French bread, sliced apple wedges, or fancy crackers.

The following recipe comes from Swift House Inn, a Diamond Collection member in Middlebury, Vermont. The 20-room former governor's mansion is a wonderful place for a New England getaway.