At Wayside Inn, breakfast isn't just a meal—it's half of who we are as a Bed & Breakfast.
We serve dishes you wouldn't usually make at home: fresh, hearty, and crafted with care to create lasting memories of your stay.
What You'll Enjoy
Every breakfast is a new culinary experience using only the best ingredients.
Fresh & Seasonal
Made fresh each morning using the finest seasonal ingredients available
Custom to Your Taste
We ask about your preferences at booking and check-in to personalize your experience
A Different Menu Every Day
Variety to keep mornings exciting with rotating specialties and seasonal offerings
We Cater to Your Needs
Regardless of your dietary restrictions or preferences.
Vegetarian-Friendly
Most entrées are vegetarian, crafted with fresh produce and creative flair
Vegan Options
Thoughtfully prepared plant-based dishes that don't compromise on flavor
Gluten-Free Choices
Careful preparation for gluten-intolerant guests with dedicated protocols
Diabetic-Friendly
Meals designed to meet your dietary needs without sacrificing taste
Dining Times
Choose from a range of dining times to fit your schedule—perfect for both early risers and late sleepers. We'll work with you to ensure your breakfast fits seamlessly into your plans.
Signature Breakfast Recipes
Discover the culinary secrets behind our most beloved breakfast dishes. Each recipe has been perfected over years of serving guests at The Wayside Inn.
Baked Grapefruit
Slow-baked grapefruit halves finished briefly under the broiler for caramelized tops — a warm, sweet-tart breakfast or dessert. Serve 1/2 large grapefruit per person.
Baked Eggs with Six Cheeses
A rich, creamy make-ahead egg casserole featuring six cheeses — bake until set and serve warm with grilled ham.
Grand Marnier French Toast
Egg challah French toast soaked overnight (or at least 1 hour) in a Grand Marnier batter and served with a warm Orange Rum Sauce.
Wayside Inn Cranberry/Orange Croissant Soufflé
Important: This must be made the night before! A rich, custardy croissant soufflé with maple, orange, and dried cranberries — serves 10–12.