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A Few Words About Breakfast

Let’s talk about breakfast at Twin Oaks Inn Bed and Breakfast in Saugatuck, Michigan. I’ve stayed in B&Bs all along the east coast and have definite ideas about the way I want my breakfast served – I don’t want to stand in a buffet line and serve myself. I want to be greeted with a welcoming smile from the innkeepers, and I want to be served a delicious breakfast that is described to me so that I know the ingredients. These are a couple of the many things that Twin Oaks Inn is known for.

One of my favorite breakfasts is French toast – my mother fixed French toast on weekend mornings – it brings back fond memories. Of course, my mother’s version was a piece of loaf bread dipped in an egg, milk, sugar, and cinnamon mixture and then cooked on a griddle. Innkeepers Lisa and Sherry have a few different types of French toast that they serve to their guests. One is their Blueberry and Cream Cheese French Toast Casserole which is stuffed with fresh blueberries – usually from the local blueberry farm – and covered with homemade blueberry compote and then topped with homemade whipped cream. Lisa sometimes prepares it with locally-grown strawberries.

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They also cook up savory dishes like frittatas, which are crust-less egg casseroles filled with yummy ingredients such as vegetables, meat and cheese, or a quiche as in this photo – Ham and Cheese Quiche with Hashbrown Crust.

Ham and Cheddar Hash Brown Quiche

Now people, that is a fresh-baked buttermilk biscuit on the plate that is made from scratch, and in case you don’t know, I know biscuits. I was born in North Carolina and grew up eating them at my grandmother’s every breakfast, lunch and dinner.

Here is an interesting story. I was in Scotland working, staying at a small inn that served breakfast to its guests and they had porridge on the menu. I didn’t know what porridge was so I ordered it. It was oatmeal. You probably eat oatmeal at home but you will be surprised to find that it is something else at the Twin Oaks Inn – Lisa’s creation is a Cinnamon and Oat Bake. It’s like a moist oatmeal cookie topped with vanilla yogurt, juicy summer berries and fresh ground nutmeg. It’s one of Lisa’s most requested recipes. Here’s the recipe for you to try at home.

Twin Oaks Inn Cinnamon and Oat Bake


4 cups oats, old fashioned or quick cook

3 teaspoons baking powder

1 teaspoon salt

2 cups milk

4 eggs

1 cup applesauce

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla


  1. In a large bowl combine oats, baking powder and salt
  2. In a separate bowl, beat eggs and add vanilla; add to oats mixture
  3. Add milk, applesauce, brown sugar to oats mixture
  4. Pour into greased 9 x 13 casserole dish
  5. Cover and put in the refrigerator overnight
  6. Next morning, bake at 325 degrees for 45 minutes to 1 hour, or until toothpick comes out clean

Serve with vanilla yogurt, fresh fruit and toasted nuts

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