Breakfast starts with Excellent Coffee, fresh brewed tea and juice, and warm, homemade baked goods (our guests rave about Rick’s banana bread!). Fresh cut fruit or a fruit yogurt brûlée follow. Typical hot entrees include Ricotta cheese pancakes; Baked eggs with brie, sun-dried tomatoes and wild mushrooms; baked apple pancake with Irish bangers, or a Breakfast pizza.  Gluten-free?  Vegetarian?  No problem… we have you covered! We believe breakfast is the most important meal of the day, and we make sure that it is every morning!

Honeysuckle Hill Inn West Barnstable MA

Baked Blueberry Clafoutis             

Light, delicious.  Serve with sweetened Greek yogurt!


2 tablespoons butter, unsalted
4 tablespoons sugar, separated
5 whole eggs
1 cup half and half, or whole milk
1 teaspoon pure vanilla extract
Zest of 1 lemon, 1 teaspoon
1/8 teaspoon salt
1/2 cup All purpose (AP) flour
1-pint blueberries
Powdered sugar, for dusting, optional


Preheat oven to 425°F

In a medium, oven safe, non-stick sauté pan, combine the butter, with 2 tablespoons sugar and place over medium heat, just to melt the butter.  Turn burner off.  Meanwhile, using a hand-mixer (I use the single whisk attachment on my mixer for this.), whisk the eggs plus the remaining 2 tablespoons sugar on high speed until tripled in volume, and pale, or canary yellow in color, for 3 minutes. Then by hand (I just eject the whisk attachment and use that to fold in the remaining ingredients.), gradually whisk in the half and half or milk, the vanilla extract, lemon zest, salt, and flour until just incorporated. It’s pretty foamy. Not to worry. Pour this mixture into the hot pan, top with the blueberries, then transfer into the oven. Bake for approximately 15 to 20 minutes, or until golden brown on top, and the Clafoutis has puffed up. Remove from the oven and slice, and serve with the optional powdered sugar and sweetened Greek yogurt, or, if for dessert, ice cream!  Serves 8 large slices.

Apple, Sage, Cheddar and Chive Frittata

Honeysuckle Hill Inn West Barnstable MA


3-4 tart apples (I use Granny Smith), peeled, cored, and sliced thinly
8 large eggs + 2 yolks
½ cup half & half
¼ cup chopped chives or green onions
1 teaspoon finely chopped fresh sage
Freshly ground pepper
¼ – ½ cup grated cheddar cheese
2 tbsp. unsalted butter

Melt the butter in a medium-size (I use a 10 inch, non-stick) skillet.   Sauté the apple slices for 2-3 minutes, until slightly softened.  Beat the eggs well with the half & half – then, mix in the chives, sage and pepper.  Pour egg mixture over the apples in the skillet.  Stir in the grated cheddar cheese until evenly mixed.  Bake at 350 degrees F (180 C) for about 20-30 minutes or until knife comes out clean when inserted into center of frittata.  Enjoy!

Zucchini Frittata

Honeysuckle Hill Inn West Barnstable MA


8 whole eggs and 2 egg yolks, beaten
¾ cup half & half
½ – ¾ cup grated Asiago cheese (depending on how cheesy you like your frittata)
1 medium size zucchini, halved and sliced thinly
¼-1/2 cups sliced leeks
3-4 sundried tomatoes (packed in olive oil), finely diced
1 teaspoon fresh tarragon, minced
1 teaspoon fresh thyme, minced
2 tablespoons green onions or scallions, cut into 1/8 inch rings
1 tablespoon butter or olive oil
Salt and pepper to taste

Serves 4-5

Preheat oven to 350 degrees F.

Heat an oven proof, non-stick pan over medium heat; add oil or butter and sauté leeks and scallions until tender.  Set aside.  Add a very small amount of oil to the pan and sauté the zucchini until just beginning to soften, about 3-5 minutes.  Remove from heat and add the herbs, sun-dried tomatoes and scallions-leek mixture.

Beat eggs, half & half, salt and pepper together.  Pour egg mixture into the pan with the zucchini mixture.  Add the grated cheese and stir to incorporate.   Bake in a 350 degree oven for 25 minutes or until eggs are set and a knife inserted in the center of the frittata comes out clean.  If the top is browning too quickly, cover with foil until the frittata has finished cooking.  ENJOY!

Breakfast Pizza 

Honeysuckle Hill Inn West Barnstable MA


Serves: 6-8 adults (depending on the sizes of the slices; this recipe is for 1 sheet of pastry)

1 sheet of Pepperidge Farm Puff Pastry, thawed
2 medium leeks, dark green part trimmed, washed, cut into ¼ – ½ inch slices
4 scallions, washed, trimmed,  cut into ¼ – ½ inch slices
¾ pound of bacon, trimmed of extra fat, sliced into ½ inch pieces
8-10 tomatoes, preferably Campari type, thinly sliced, with centers containing seeds and pulp removed, lightly salted and peppered
1 – 8 oz. ball of whole milk or part-skim Mozzarella cheese, sliced into ½ inch rounds
1/3 cup grated Parmesan or Asiago cheese
1-2 tablespoons olive or canola oil
1 – 2 tablespoons of water
¼ cup flour
Salt & pepper to taste
1 bunch, fresh basil leaves, washed and air-dried

Preheat your oven to 425 F

For Puff Pastry:
Prepare a  13 x 18 inch rimmed baking sheet (jellyroll pan) by lining it with parchment paper cut to fit. Flour a work surface, rolling pin and your hands liberally.  Roll out a puff pastry sheet to an even thickness of about 1/16 inch.  It should fit the dimension of your baking sheet. Take a fork and poke small air holes all over the puff pastry.

Bake the pastry for about 5-6 minutes until lightly browned on the surface.  Remove to a wire cooling rack.  Evenly sprinkle the pastry sheet with the grated cheese.

For the Pizza Toppings:

Heat the oil in a 10 inch skillet over medium heat.  Add the leeks and scallions, a pinch of salt and some freshly ground pepper.  Sauté for 2-3 minutes, stirring frequently (do not brown), then add the water and cover.  Reduce the heat, and cook the leeks and scallions until tender, about 6-7 minutes.  Remove from the heat and stir in the sliced bacon.  Put the lid back on the skillet and set aside to cool.

Tear each of the mozzarella cheese slices into 4 even pieces and set aside on a plate.

Gather your tomatoes, mozzarella cheese, and leek/scallion/bacon mixture.  Begin topping the puff pastry sheet by scattering the pieces of mozzarella cheese, evenly over the surface.  Use about ½ – ¾ of the ball for 1 pizza.   Next, take your tomato slices (which are really just the outer rings of the tomato flesh) and place them evenly over the pastry, in and around the mozzarella.   Finally, scatter the leek/scallion/bacon mixture over the entire pizza.

Bake in the oven until the underside of the puff pastry is browned and the bacon has cooked and started to brown, about 17-20 minutes (depending on your oven).  Keeping the pizza warm, tear or cut the fresh basil over the top of each pizza slice, and serve along the side of some scrambled eggs.  Enjoy!

Notes to the Chef:

  • I use Pepperidge Farm puff pastry, but you can use any brand that you like. I tend not to buy the store brand because the butter content is not as high, so the dough does not roll-out well.  The package contains 2 sheets. I take however many sheets I need and thaw them in the fridge the evening before I plan to make the pizza(s).
  • Make sure that you poke lots of holes all over the surface and sides of the puff pastry sheet before baking.
  • The tomatoes should look kind of like red pepper slices – it was hard to describe in the recipe! Sometimes I sprinkle finely chopped, fresh thyme from the garden on the tomatoes.
  • Your goal in adding the toppings is to have them evenly distributed, but not forming a “solid” layer of toppings on the surface. Go lighter than heavier in amounts.  Too much, or too “solid” a layer will steam the puff pastry below and make it soggy.  Boo on that!
  • If the toppings look they are getting too brown, before the underside of the puff pastry is completely baked and brown, take a sheet of tinfoil and loosely set it over the top of the pizza until it has finished baking.
  • You can use this recipe and change the toppings. For example, I have made it with sautéed wild mushrooms and herbs, then served with a salad for a dinner party.

Baked Eggs with Brie, Mushrooms, Leeks & Sun-dried Tomatoes

Honeysuckle Hill Inn West Barnstable MA


Serves:  2-4

6 large eggs
Small amount of butter or olive oil (to oil the casserole dish)
2 oz. Brie cheese, sliced into small cubes
4-5 oil-packed sun-dried tomatoes, finely diced
¼ cup sautéed leeks and scallions
½ lb. Mixed fresh, wild mushrooms (baby bellas, shitake, crimini), small dice
1-2 tbsp. fresh or prepared pesto
Few grinds of fresh pepper and kosher salt

Distribute the mushrooms evenly in a buttered casserole dish (at least 2 inch depth) that has been very lightly oiled (you can use butter or olive oil). Add the leek/scallion mixture. Add the sun-dried tomatoes and toss to mix evenly, then distribute the Brie evenly over the top of the mushroom-tomato mixture.   Break the eggs, one-by-one over the top of the mushroom, tomato, cheese mixture, until the entire casserole is covered with eggs.  (I usually deliberately break the yolks as I am doing this.)  Use the tip of your spoon to allow some of the egg whites to seep down into the mushroom mixture.  Take small amounts of pesto and randomly “dot” the top of the eggs.  Season very lightly with a grind of fresh pepper and salt.

Boil some water.  Place your casserole dish in a larger baking dish and pour the hot water into the larger dish, to a level ½ up the side of the egg casserole dish.  Loosely tent with aluminum foil, and bake at 350 degrees F (180 C) for about 20-35 minutes, or until egg yolks are cooked to your liking.