Most Requested Recipes

Our Signature Breakfast Of Our Version Of Eggs Benedict - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Our Signature Breakfast Of Our Version Of Eggs Benedict

Each item prepared seperately and assembled quickly & easily to satisfy your tastebuds!

*We use small crossiants purchased from GFS in our area.

Slice, butter and griddle until warm and toasted.

*We use metal egg rings to help eggs keep shape when cooking on griddle.

Spray egg rings so they don’t stick cook eggs, breaking yolk, until white is mostly set.

Using knife loosen edges, remove from ring and turn to cook until completely set.

*Fold and griddle pieces of sliced turkey, warming through.

*Washed and trimmed asperagus can be microwaved until tender yet crisp for perefection.

Cooking time will vary by pieces cooked. We use 5 spears top & bottom per plate.

*McCormick Hollandaise, a dry package you add water & butter to will make a perfect

sauce every time.

Assemble & enjoy!!

*Items can be cooked and held a short time in a low temperature oven, allowing several to be assembled at once.

Strawberry Stuffed French Toast! - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Strawberry Stuffed French Toast!

This one is sooo easy and another one of our favorites!

1- loaf uncut french bread

Mix together until smooth & creamy:

8 oz creme cheese – softened in microwave

2- individual – vanilla snack pack pudding cups.
Regular egg batter for dipping:

4-5 eggs

1/3 C. milk

1 tsp. vanilla

Slice bread approximately 1 1/4 thickness. You get about 10 good slices per loaf.
Cut a slit to create a pocket in each slice of bread. Stuff about 2 Tbl filling into each pocket.
Dip each side of filled bread slice into the egg batter and place on hot griddle until golden and
warmed through.
Top with slices of fruit and hot syrup of your choice.

*Sometimes Dave dices up some of the fruit he is putting on the top and puts it in the creme cheese.
Depending on the fruit this might affect any left over filling keeping quality, for later use.

Sausage Quiche - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Sausage Quiche

Dave makes these easily in the morning and individually, for serving.

6- Large Eggs

2- 8 OZ Creme Cheese

2 Lbs Sausage- (we use one zesty or hot & one regular)

1 Can Flaky Grand Biscuits- 8 in can

1- Small Package – Shredded Chedder Cheese


Preheat oven to 350. Using a regular muffin tin, spray well and divide each flaky into 3 layers,

placing one layer in the bottom of each muffin cup. 24 total

Brown and drain sausage before spooning on top of each biscuit layer.

Soften creme cheese in micro-wave until very soft and mix with the eggs.

Pour over the sausage in each muffin cup.

Top with shredded chedder cheese.

Bake 20 minutes.

Fruit Topped Waffles - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Fruit Topped Waffles

Looks as easy as it is! And taste like a lot of work went into this one.

Fresh summer berries washed and sliced if needed.

A sweet buttermilk pancake mix and waffle maker.

Strawberry syrup (we find at Walmart).

Coat the fruit lightly with some syrup before placing on top of waffle then drizzle over top of waffle filling the holes with warmed syrup. Top with whipped topping and a splash of powder sugar. Sausage links fit nicely along side the waffle on the plate. Enjoy!

Eggs In Toast Cups - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Eggs In Toast Cups

English Toasting Bread (Wal-Mart)


Grated Parmesan Cheese


Butter and parmesan both sides of bread.

Cut triangle shape (corner to center to corner) from bottom edge of bread.

When doing more than one egg these pieces laid points together, make your butterfly toasts.
Fold cut piece of bread into a large muffin tin cup.

If holes are visible fill with pieces from another piece of bread.

Put egg in bread cups. Season if you like.

We use an essence spice mixture.

Bake @ 350 for approximately 20 minutes.

This one is asked for a lot. We hope you enjoy fixing it at home.

However, remember to come and relax while we fix it for you.

Pineapple French Toast - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI

Pineapple French Toast

Cinnamon raisin bread

8 oz creme cheese softened and combined with

small can crushed pineapple- drained. (reserve juice)

Make sandwiches filled with 2 tablespoons filling. Cut diagonally

Dip sandwiches in Egg Nog and fry on griddle using bacon grease when available.

For topping:

Place 1 large can of pineapple tidbits in pan and reserved juice from crushed pineapple.

Add 1/4 cup sugar Add 1/4 cup sugar that has 1 tablespoon cornstarch mixed in it. Cook until thickened.

Recipes - Horton Creek Inn, Bed & Breakfast/Charlevoix, MI