Thank you so much for providing such a wonderful experience and amazing breakfast! We came to celebrate a wedding, and have found the perfect place to stay whenever we visit New Bern. Thank you again! ~~A & B, Greensboro, NC



Delicious Homemade Breakfast is always included!

Wake up to the smell of fresh brewed coffee or tea for your early morning our Gathering Room, Front or back porch or in your room. Breakfast will be served at a predetermined time usually at check in. A plated homemade hot entrée, fresh fruit and home baked pastry and orange juice will be served in the Breakfast Room, along with your choice of coffee, tea and/or water.

Homemade breakfast entrées will vary daily and we can accommodate gluten free & vegetarian dietary restrictions and/or allergies, etc. Midwestern tried and true recipes have been offered and thru time “southern recipes” have joined the list. Home baked Pastries & Breads are always baked fresh in our kitchen. Scones are our latest offering and we are adding gluten free to our baking.

Some of our entrees:

Scrambled egg enchiladas, Baked omelet, Stuffed French toast, Buttermilk pancakes, Cheese Grits, Cheese Soufflés, Blintz Souffle, Baked oatmeal custard and quiches.

Pastries or breads may include:

Praline apple bread, lemon zucchini bread, banana bread, pumpkin cream cheese bread, sticky buns, scones, and Morning Glory Muffins.

Seasonal fruit & orange juice complete your breakfast cuisine.

Fresh Ground Columbian Coffee (regular or decaf) and a selection of loose & bagged teas featuring a different tea each month will be available at breakfast.

Lunch for groups at the Inn can be made available by special arrangements. Call for rates. 877-551-1776.




Complimentary beverages:

In our beverage station we have complimentary pepsi in our guest refrigerator, as well as ice. Feel free to byob and chill your favorite beverage from home.

Water and a one cup coffee machine are available for that very early or late coffee craving. Glassware for your pleasure is in this area. Hot water for tea is always available via the Bunn machine in the Breakfast room. Welcoming tea and freshly baked chocolate chip cookies will await your arrival! Complimentary wine and cheese available on weekends.

Tea of the Month:

A different loose tea will be featured each month obtained from the Great British Tea Time Co. at the local farmers’ market. To date we have Irish blend, Earl Grey, Southern Pecan and Monks’ Blend.

The innkeeper and guest rapport is mindful of the “Three Cups of Tea” philosophy, explained in the book of the same name. The first shared cup is with a stranger, the second with a friend, the third is with family. By check out time, we feel like we’ve gone thru all three stages and we are saying goodbye to family.


2 cups flour ½ c raisins
1-cup sugar ½ cup shredded coconut
2 t baking soda ½ cup chopped pecans
2 t ground cinnamon 3 eggs, lightly beaten
½ t salt 1 cup vegetable oil
2 cups grated carrots (3 medium carrots)
2 t vanilla extract
1 apple, peeled and grated

In a large bowl, sift the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, raisins, coconut, and pecans. In another bowl, stir together the eggs, oil and vanilla and add these to the flour mixture just until moist and smooth. Place in muffin cups. Bake 30-35 minutes in 350* oven until firm and puffed. Makes 18.





1 1/2 cups chopped pecans,(divided)
1 (8oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup firmly packed light brown sugar
1 1/2 cups finely chopped, peeled granny smith apples
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 min. or until blended. Stir together flour and next 3 ingredients. Add to sour cream mixture,beating just until blended. Stir in apples and 1/2 cup pecans. Spoon batter into greased and floured 9 x 5 ” loaf pan or three 4 x 8 size pans. Sprinkle with remaining pecans;  Lightly press pecans into batter.

Bake at 350 degrees for 1 hour to 1 hour and 5 min. or until toothpick comes out clean. Cool in pan on a wire rack 10 min.; remove from pan to wire rack.

Bring butter and brown sugar to a boil in saucepan over medium heat, stirring constantly; boil 1 minute. remove from heat and spoon over top of bread; let cool.

Can be frozen after wrapping in plastic wrap & foil or plastic bag.

May add 1/2 or 1 cup of friendship bread starter to recipe.




Simmer ½ cup butter, 1 cup firmly packed brown sugar,  2 tblsp.Light karo syrup in a sauce pan. Pour into 13” x 9 “pan.

Cut up 1 lb. Loaf of French bread into cubes.  Place ½ of the cubed bread over theabove mixture.  Cut up 4-6 ounces of creamed cheese and place over the cubed bread.Sprinkle a few blueberries over all.  Put the remaining cubed bread on top. Mix the following ingredients together and pour over the bread mixture in the pan

8 eggs
3 cup regular milk
1 tblsp. Vanilla
2 tblsp. Sugar
½ tsp. Nutmeg
Dash salt

Gently tap down bread, so as to soak up the milk mixture.  Cover and refrigerate overnight.  In the morning, bake at 350’ for 45-50 minutes.  Cover with foil last 10-15 minutes, if getting too browned.  Knife inserted into center will come out clean, when done.  Serve bottom side up for glazed look.  Sprinkle with small amount of powdered sugar for presentation.

Serves 12 and can be cut in half and prepared in an 8 x 8 or 9 x 9 pan.



Serves 18

3 dozen eggs whipped with ½ cup milk
Scramble softly with ¼ lb. butter (Leave them rather wet)
2 cans mushroom soup* heated until not lumpy.
Add ½ cup sherry wine
½ lb. sharp grated cheddar cheese

Put into casserole in layers – egg, mushroom soupmixture, cheese. Top with paprika (optional).  Bake 50 min. at 300 degrees. Best if made the day before or at least 8 hrs. ahead of time.

This recipe is easy to cut in half for 8-10 people. Recipe dates back to 1969 and soup can contents were undoubtedly more at that time.  I use 2 ½cans.