Cambridge House B&B, located in Cambridge, Maryland is located in an 1840s manor. Located in the historic district, the inn is within walking distance to the river, shops, restaurants, galleries and museums. Below is their unique spin on a creative breakfast recipe.

Servings: 4
Prep time: 15 minutes

Ingredients:

• 1 cup couscous
• 1/4 teaspoon cinnamon
• 1 tablespoon light olive oil
• 2 tablespoons confectioner's sugar
• 3/4 cup boiling water
• 1/4 cup dried berries
• 2 tablespoons pine nuts
• 4 tablespoons plain/vanilla yogurt

1. Stir together couscous, cinnamon, olive oil, and confectioner’s sugar into a mixing bowl.

2. Pour boiling water over mixture, covering the couscous completely. Cover and let sit for 10 minutes.

3. Spread onto baking sheet to cool for 5 minutes, breaking up any lumps with a fork.

4. Return to bowl and stir in dried berries and pine nuts. Serve with yogurt. Enjoy!

(Adapted from: Breakfasts by Jacque Malouf, Conran Octopus Limited: London.)

By Emily Starbuck Crone

The following recipe comes from FiveContinents Bed and Breakfast in New Orleans, Louisiana. The inn is located on Esplanade Avenue in a Greek Revival mansion, and it's only six blocks from the lively French Quarter. Each of the rooms are named for a different continent and decorated with art work from that continent.

Baked Anjou Pear French Toast

Servings: 6
Prep time: 20 minutes

Ingredients:

• About 1 loaf French baguette sliced into 1"-thick slices
• 3 anjiou pears, pealed, cored and thinly sliced
• 2 tablespoon brown sugar
• 1/2 teaspoon snipped fresh rosemary
• 8 oz. Brie cheese, rind removed and cheese thinly sliced
• 2 tablespoons melted butter
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 1/2 cups milk
• 3 eggs
• 1 tablespoon vanilla
• 1/4 teaspoon salt

Step 1:
Grease a 3-quart rectangular baking dish or six individual ramekins; set aside. In a large skillet cook pears, brown sugar and rosemary in 2 tablespoons butter over medium heat for 4-5 minutes or until pears are just tender. Arrange 7-8 bread slices in prepared baking dish or 2 in ramekins in a single layer.

Step 2:
Spoon pear mixture and arrange Brie on bread slices. Top each stack with another bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl, whisk together milk, eggs, vanilla and salt. Slowly pour or ladel mixture over bread slices. Cover and chill for 1-24 hours.

Step 3:
Preheat oven to 375 degrees F. Bake, uncovered for 40-45 minutes or unitl edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, honey or cranberry preserve. Add smoked bacon or sausage links on side. Makes 6-8 servings in baking dish, 6 in ramekins.

By Emily Starbuck Crone

This week's recipe comes from Atwood House Bed and Breakfast in Lincoln, Nebraska. It's an 1894 Neoclassical Georgian Revival mansion only two blocks from Nebraska's capital. The inn is over 7,500 square feet and is decorated throughout with Victorian antiques.

Servings: 1
Prep time: 16 Minutes

Ingredients:

• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 5 to 6 oz Velveeta cheese
• Salt and pepper, to taste
• 2 eggs
• 1/4 cup milk
• 1/4 cup flour
• 1/8 teaspoon salt
• 1 tablespoon butter
• Pam
• 3 slices cooked bacon

Steps:

1. Cheese sauce: In the top pan of a double boiler melt butter. As it comes to a boil, add flour and immediately begin stirring with whip. Add milk, continuing to stir and bring to a boil again. As soon as sauce thickens and boils, add cheese that has been cubed. Stir until cheese is melted. Place top pan into double boiler on low heat to keep sauce from burning.

2. Pancake: Preheat oven to 475 degrees. In a blender, blend one egg (other egg to be cooked separately), milk, flour, and salt. Spray six inch souffle dish with Pam and place butter in dish and place in oven for three to four minutes, until butter is completely melted. Pour in batter.

3. Cook for 12 minutes. After two minutes put second egg (in small custard dish that has been sprayed with Pam) and topped with salt and pepper in the oven and cook for remaining 10 minutes with pancake. As the pancake cooks it will rise forming a pocket in the center. Remove from the souffle dish top side up.

4. Cut chunks of bacon into pocket (keep small amount to garnish top of cheese sauce). Insert egg in pocket and top with cheese sauce. Garnish with remaining bacon. Serve immediately.

By Emily Starbuck Crone

This decadent breakfast recipe comes from The Craftsman Bed & Breakfast in Pacific City, Oregon. It's the B&B's signature breakfast dish. According to the innkeepers, "A popular New Orleans dish, it combines bananas, vanilla ice cream, rum, butter and sugar. Our version excludes the rum and ice cream, but we add pecans." Enjoy!

Servings: 4
Prep time: 40 minutes

Ingredients:

• 8 Slices French toast bread or Texas toast
• 3 eggs
• 3/4 cup milk
• 1 tablespoon cinnamon
• 1 1/2 tablespoons vanilla extract
• 2 banana, sliced 1/8" thick
• 1/4 cup pecans, coarsely chopped
• 1/2 cup brown sugar
• 1/4 cup butter, cube in 1/4" pieces
• Powdered sugar for dusting

Steps:

1. Preheat oven to 350°. Prep 2 9x13 baking dishes with butter-flavored Pam.

2. For batter, beat eggs smooth and add milk, cinnamon, and vanilla.

3. Dip 4 slices of bread in batter, coating both sides, and place in baking dishes. Place sliced bananas, covering bread. Cover with brown sugar, sprinkle with pecans and dot with butter pieces. Dip the remaining bread in batter, coating both sides and place on top.

4. Bake for 25 minutes. Cut diagonally and dust with powdered sugar.

Here at the BedandBreakfast.com office, we really enjoyed looking at all of the recipes that innkeepers submitted for The Breakfast Recipe Challenge. We were so inspired that we decided to make some of the dishes and have a potluck!

Here are some of the photos of the dishes that we brought along with the names of the inns that submitted the recipes.

Maple Bacon Sticky Buns, submitted by A View With a Room in Puyallup, WA:

Going to the Sun Eggs, submitted by Good Medicine Lodge in Whitefish, Montana:

Almond Poppyseed Muffins, submitted by Avenue Hotel Bed and Breakfast in Manitou Springs, Colorado:

Carolina Peach Soup, submitted by Carolina Bed & Breakfast in Asheville, NC:

The Big Chief’s Quiche Casserole For Vegetarian Pilgrims, submitted by Mast Farm Inn in Valle Crucis, NC:

Savory Scones, submitted by Gateway Guesthouse in Austin, TX:

Spinach Frittata, submitted by Blackberry Ridge Inn in Holland, MI:

Honey Pecan French Toast, submitted by Greenwoods Bed & Breakfast Inn in Honeoye, NY:

Tater Tot Breakfast Quiche, submitted by Bear Grove Cabins Bed & Breakfast in Mulberry Grove, IL:

Green Chili Quiche, submitted by Azalea Inn in Jefferson, TX: