Breakfast – Leisurely, tasty start to the day

B&B guests enjoy free breakfast around Craftsman style table at Prospect Hill

Family joins a wedding couple around the inn’s breakfast table

Full Breakfast—Included Free

Breakfast is part of your getaway experience at the inn ….  Enjoy a full breakfast which begins with fresh fruit, juice and coffee/tea followed by a hearty main course, such as Elegant Scrambled Eggs, Stuffed French Toast, Brown Sugar Oatmeal Pancakes or Herbed Baked Eggs with a side of bacon or sausage.

The food focus is on a breakfast which is nice to look at and even better to eat.  Guests often linger, sharing a last cup of coffee. The entree is different daily with alternating breakfast meat on the side.

Our newest dish is a savory egg dish which has tomatoes, pepper, eggs of course, and sausage all in one. Smells heavenly while baking!

If you have special dietary needs or don’t eat breakfast, please let us know when you make your reservation.

Breakfast Lite or Private Choice:

Although we’re a B&B, you don’t have to eat breakfast with others if you don’t want to (ask us for a private table in the parlor) or don’t eat it at all (breakfast is included free in the price.)   Continental breakfast tray (fruit cup, muffins, juice, coffee, tea) available by arrangement (reserve the day before).

Special Diets

Have food issues?  Please share in advance so we can select an appropriate recipe and stock the correct ingredients.


Single person in room/midweek/no breakfast corporate pricing available.

Times Served

Breakfast time is generally 8:30-9:30 or by arrangement with the innkeeper. Early coffee, tea, hot chocolate are always available in the dining room.

Breakfast table set at Prospect Hill B&B, Mountain City TN with flowers, blue table cloth

Group breakfast in the party room

Breakfast at the Inn

 Sweet Potato Kale Frittata

by Marian Cooper Cairns in


6 large eggs
1 C. half & half
1 tsp. kosher salt
1/2 tsp freshly ground pepper
2 C. sweet potatoes
2 Tbsp.olive oil
2 C. firmly packed chopped kale
1/2 sm. red onion
2 clove garlic
3 oz. goat cheese


1 Preheat oven to 350F.
Whisk together eggs and next 3

2 Saute sweet potatoes in 1 tbsp
hot oil in a 10 inch oven proof 
nonstick skillet over medium heat
8-10 mins. or until potatoes are 
tender and golden; remove and keep
warm. Saute kale and next 2 ingre-
dients in remaining oil, 3-4 mins.
or until kale is wilted and tender;
stir in potatoes. Pour egg mixture
evenly over vegetables, cook 3 more 
minutes. Sprinkle egg mixture with 
goat cheese.
 3 Bake at 350 degrees F. 10 to 14 
minutes or until set.

note:I usually transfer vegetables
to an 8x11 greased baking dish,
pour the egg mixture and then add 
the cheese as I don't have an oven 
proof skillet.


   More and more guests are looking to avoid carbs, so this egg dish is growing in popularity. Served with gluten-free muffins. Ask for them ahead of time.

12 ounces cream cheese
3/4 cup half and half
3 Tbsp melted butter
12 eggs, lightly beaten
1½ Tbsp. Minced fresh or dried basil. Other herbs may be used if you like.

1 ounce  sherry (optional)
Salt and pepper to taste.
In a mixing bowl. Stir together half and half, eggs, herbs, sherry, salt/pepper.  Microwave cream cheese until soft enough to cut into ½- inch (approx) chunks. Drop into mixture. Melt butter and pour into 3-quart glass baking dish which has been sprayed with nonstick pan coating. Add completed mixture. Bake 20 min. at 350 degrees, stirring every 5 minutes to scramble until eggs are set. Cut into rectangles and serve.  Serves 12.

Serve with an optional carbohydrate, such as a muffin, homemade quick bread. Toast on request


A perennial favorite of guests from around the world

Can be made gluten-free

1 egg
1 cup milk
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/4 cup  firmly packed brown sugar
½ cup quick-cooking oats, uncooked

Beat egg; add milk and oil, mixing well. Combine flour and next 4 ingredients; add to egg mixture, mixing until blended. Stir oats into batter.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4 ½ inch) pancakes.

Makes 2 very large servings or 4 modest ones.

Source: Southern Living, 1988, credited to Alex Lowery, Baker, Fla.