Boathouse Bed & Breakfast Recipes

Adirondack bed and breakfasts have a well-deserved reputation for serving hearty and delicious breakfasts! At The Boathouse B&B we add a drop of Adirondack elegance and a pinch of culinary creativity to complement our full breakfast menus. Breakfast is Chef’s choice and is served socially distanced.     Over the years guests have requested copies of their favorite Boathouse B&B breakfast delights that they enjoyed during summer vacation or romantic Lake George getaway weekends. We are pleased to share some of them with you here.

Please check back from time to time as we will be updating this page frequently. We will provided a printer friendly version of each recipe so that you can easily add them to your own collection. If you’ve stayed with us and would like a copy of a recipe that you were served,">please drop us an email and we’ll be happy to add that to the list.

Hash Brown Quiche(Gluten Free)

Hash Brown Quiche

  • 2 c frozen shredded hash brown potatoes, thawed
  • 1 c half and half or whole milk
  • 4 eggs
  • 1/4 teas pepper
  • 1 c cubed cooked ham
  • 1/4 c red onion
  • 1/4 c bell pepper
  • 1 c shredded cheddar cheese

Heat oven to 375.  Press hash brown potatoes onto bottom and sides of greased 9 inch pie plate.  Bake for 10 minutes.  Sprinkle half of cheese over crust.    Mix half and half, eggs and pepper in bowl, beat until well mixed.  Stir  in onions and  bell pepper.  Pour egg mixture into pan over crust.  Bake for 35 to 40 minutes or until knife inserted in center comes out clean.  Top with remaining cheese.  Let stand 10 minutes before serving.


You can use any cheese that you like or omit the ham and add bacon.   Omit the meat totally if you prefer it vegetarian.  This is a great recipe that is gluten free.  Hash Brown Quiche

Baked Apple Pancake

Baked Apple PancakeBaked Apple Pancake

  • 4 eggs
  • 1 1/2 c milk
  • 1/2 teas salt
  • 2 tbsp sugar
  • 2 tbsp vegetable oil
  • 2 c sifted all purpose flour
  • 1/2 c sugar mixed with 1 tbsp cinnamon
  • 3 Granny Smith apples, peeled and sliced
  • 1/4 c brown sugar
  • 4 tbsp butter
  • Syrup for serving is optional, I use Vermont Maple Syrup.

Beat eggs until thick and add milk, salt, sugar and oil.  Sift in flour, mixing well.  Let batter stand for 30 minutes.  Preheat oven to 375.  Butter two 9-inch round cake pans and sprinkle with some of cinnamon sugar mixture.  Arrange apples in pans and sprinkle with remaining cinnamon sugar and brown sugar.  Dot with butter.  Pour batter over apples, dividing evenly between pans.  Bake 30 to 35 minutes or until top is golden and set.  Cut into wedges and serve hot with warm syrup if desired.  Yields 8 to 10 servings.

*  I use 4-5 oval ramekins for this amount of ingredients.  I have also done this in the 9 inch pans as well.  Sprinkle with some powdered sugar before serving  and I love sweet so adding a bit of maple syrup is a nice addition.  Enjoy!!

Baked Blueberry French Toast

Blueberry Baked French Toast


Use a 9×13 pan

350 oven. Bake 40 to 45 minutes or until set and golden


7 large or 12 small croissants cut into 1 inch cubes

8 oz Cream Cheese(room temperature)

4 eggs

1/3 cup sugar

2 teaspoons vanilla

2 1/2 cups milk


Mix creme cheese, eggs, sugar and vanilla until smooth and well blended.  Add milk

to creme cheese mixture until well blended.  Pour batter over croissants, soak for

about one hour.  Right before baking top with frozen or fresh blueberries.  Bake for

40 to 45 minutes or until set and golden.  Serve with maple syrup.


Apple-Raisin French Toast Casserole
Apple-Raisin French Toast Casserole


  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 3 apples – peeled, cored and sliced
  • 1/2 cup raisins
  • 1 (1 pound) loaf French baguette, cut into 1 inch slices
  • 6 eggs, lightly beaten
  • 1 1/2 cups milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon


Grease a 9×13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.

In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.

Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Sausage Tortilla Quiche
Sausage Tortilla Quiche


  • 10 (6 inch) Corn Tortillas
  • 12 ozs. Bulk Sausage (cooked & crumbled)
  • 1 C. Shredded Monterey Jack Cheese
  • 1 C. Shredded Cheddar Cheese
  • 4 ozs. Chopped Green Chiles
  • 12 Eggs
  • 1 C. Milk
  • 1 tsp. Ground Chili powder


Grease two (9-inch) glass pie plates, and spread 5 tortillas in each plate to make a “crust,” overlapping edges. Divide crumbled sausage evenly between pie plates. Spread 1/2 cup Monterey Jack over sausage in each dish, followed by Cheddar cheese. Divide green chiles over cheeses. Preheat the oven to 350°. Place eggs in large bowl and beat well. Add milk and chili powder. Pour over layered ingredients. Bake 50 minutes, or until center tests done. Allow to stand 10 minutes before slicing each quiche into wedges.

Yields 12 servings. Happy Eating!!



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