Since breakfast is half of why you come to our Waynesville, North Carolina bed and breakfast, we thought you might enjoy a sneak preview of some of our special dishes.
Our three-course, gourmet breakfasts consistently get great reviews from our guests. A typical breakfast will start with the first course of muffin, scone, biscuit or tea bread (all from our From Scratch Kitchen!), served with a course of fruit dish (depending on what’s in season). Our favorite fruit dishes are parfaits with layers of fresh fresh fruit and a blend of vanilla yogurt, oatmeal, or granola, and slivered almonds. All served with the main fare, be it sweet or savory! A guest favorite, Belgian waffles almost look too pretty to eat! We highly recommend taking a quick picture and then devouring this fruity, not-too-sweet morning treat or one of our crustless quiche servings, which you will also want to take a quick pic of! But, we must tell you that you will be taking pictures of each of your scrumptious and beautifully presented break fasts.
Orange pecan french toast is yet another of Brookside’s sweet breakfasts that is sure to please. The blend of citrus and nutty flavors makes for a surprising taste sensation.
Some of our breakfast entrees are more on the savory side. Our kitchen, but mostly we whip up incredible dishes like egg souffle, individual skillets with eggs and such, sausage casserole or perhaps a southwest chicken frittata. One thing is certain, you’ll not go away from the breakfast table hungry!
We serve our three-course, gourmet breakfast at 9:00 AM. We offer outdoor dining on our back patio overlooking the Smoky Mountains (weather permitting). Available by request with 48 hours notice.
Brown bag breakfast for those on the go! Leaving extra early to start your Smoky Mountain adventure? No problem! Your breakfast will be on the front desk as you leave, or on your table, along with a to-go cup of coffee to help kick-start your day. (Please let us know 24hrs in advance.)
We often have special dietary needs or restrictions requested by our guests. Some examples of diets that we can accommodate are:
If you don’t see your special diet listed here, please be sure to ask! We love the challenge of making a fabulous breakfast no matter what your special needs are. Please provide us with at least 48 hours notice for special dietary requests, outdoor patio dining or brown bag breakfasts. Breakfast is NOT mandatory. Some folks just want to sleep in and don’t want our breakfast. That’s OK, too! Just let us know at least 48 hours in advance and we can make any of the above arrangements for you regarding breakfast.
Enjoy a unique dining experience each morning at Brookside Mountain Mist Inn. Our dining room has individual tables that offer a private, romantic breakfast for two. If you are traveling with a group, our tables can be enlarged or combined to allow for family-style dining. No matter where you sit, you’re sure to enjoy a fabulous view of the Smoky Mountains through the huge plate-glass window.
You’ll also be entertained by the antics of our squirrel and chipmunk families feeding and frolicking in the gardens just outside the dining room window. Our strategically placed bird feeders allow you to catch all the action each morning as the birds vie for time in the feeders. You’re sure to see a wide variety of birds, such as Bluejays, Cardinals, Robins, Sparrows, Doves, Finches and, of course, the Hummingbirds.
Start each morning with a freshly brewed cup of coffee, available in our dining room by 7 AM. Sit by the fire on a cold, crisp morning sipping hot coffee and reading the morning paper. On warmer days, enjoy your coffee and paper out on the back patio overlooking the mountains. You’ll have a front row seat to the bird symphony that takes place each morning and enjoy the fresh mountain air.
Here’s what some of our guests had to say:
“The breakfasts have been incredible – it will be hard to go back to oatmeal and cereals!” Hanna & Pierre, Sweden
“Our tastebuds still haven’t gotten over the cream cheese and guava pastry from Saturday morning.” Jeremy & Rodney, Columbia, SC
“We enjoyed all the scrumptuous breakfasts and looked forward to the afternoon goodies.” Bonnie & Keith, Orange Park, FL
“The breakfasts were a delicious work of art and we loved walking into your lovely dining room each morning and enjoying the most wonderful breakfast surprises.” Russ & Merrill, Titusville, FL
“The breakfasts are amazing, creative and delicious.” Diana & Bob Raleigh, NC
Our Cookbook: “Favorites from our Inn”
Just a reminder that we have all of our most popular recipes available in our very own recipe book, “Favorites from our Inn”. It can be yours for only $10.99 (plus tax & $4 s/h). Enjoy our gourmet breakfasts right in your own home! There’s over 80 recipes, including some of our favorites right from our moms’ kitchens. We accept checks and money orders via US mail or you may call us, toll free, at 1-877-452-6880 to order using your credit card.
Caramelized Banana Pancakes
3 Pancakes (small thin cakes) per serving
Follow direction on Buttermilk Pancakes mix but add:
½ Teaspoon Cinnamon (for 4 servings)
½ Teaspoon Cardamon (for 4 servings)
Maple Cream Cheese Topping:
3 oz. Cream Cheese, softened
3 Tablespoons Maple Syrup
½ Cup Heavy Whipping Cream
1. Combine Cream Cheese and Maple Syrup in a bowl and beat at medium speed until smooth.
2. Add Whipping Cream, beat until light and fluffy, set aside.
½ Cup Butter
1 Cup Brown Sugar
1 Teaspoon Cinnamon
2 Firm Bananas, sliced and cut in half
1. Place Butter, Brown Sugar, and Cinnamon in a skillet, cook over medium heat until bubbles begin to form.
2. Add sliced Bananas, cook, stirring occasionally until sauce is thick and bananas are heated throughout.
Place 1 Tablespoon of Banana mixture onto each pancake.
Serve 3 Cakes per serving.
Serve Cream Cheese Topping on the side.
Apple Butterscotch Blondies
Preheat oven to 350 degrees and grease a 9 x 13 baking pan
1 Cup Chopped Pecans
2 Cups Firmly Packed Brown Sugar
½ Cup Butter, melted
2 Large Eggs, lightly beaten
2 Teaspoons Vanilla Extract
2 Cups All-purpose Flour
2 Teaspoon Baking Powder
½ Teaspoon Salt
3 Cups Granny Smith Apples, peeled and diced
1 Cup Butterscotch chips
1. Bake Pecans in a single layer in a shallow pan for 8-10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together Brown Sugar, Butter, Eggs, and Vanilla.
3. In a separate bowl stir together Flour, Baking Powder, and Salt, add to Brown Sugar mixture and stir until blended.
4. Stir in Apples, Pecans and Butterscotch Chips.
5. Pour mixture in a greased 9 x 13 pan and spread in and even layer.
6. Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely and cut into bars.
142 Country Club Drive, Waynesville, NC 28786, United States | P: (828) 452-6880 | E: email@example.com