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Breakfast at Haddonfield Inn

Begin your morning with a delicious, gourmet breakfast served in our sunny breakfast room with fireplace, or if weather permits, on our romantic, wrap-around Victorian porch.  Continental breakfast options are also available.  If you would like to request a guest not staying at the Inn to join you for breakfast, please see our Reservations/Extra Tab for details, or contact us for more info.  

Make Yourself at Home

Freshly baked treats, snacks, complimentary beverages, self-serve coffee & tea, snacks are available around the clock.
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Delicious Recipes

We have so many people ask about our recipes. We love these meals so much we post our recipes for you to take home with you. Check out more of our house special recipes. 
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Image may be subject to copyright
Image may be subject to copyright


Roasted Vegetable Frittata


1-2 cups roasted vegetables rough chopped (I use red & green pepper, onion, & zucchini)
6 eggs
½ cup heavy cream
1 tsp. salt
1 tsp. pepper
2 slices whole grain bread pulled apart (crust removed)
1 cup mozzarella cheese (or cheese of your preference)
Parmesan cheese
Mix all ingredients together reserving some of the cheese for the top. Pour into a buttered 9" pie plate. Bake at 375 degrees F for approx. 35 minutes or until knife, when inserted into center comes out clean. Cool for 5-10 min.

Broccoli & Cheddar Quiche


9" pie crust (baked)

¼ cup parmesan cheese
1 cup shredded cheddar
2 cups chopped broccoli
¼ scallions
4 eggs
1 cup heavy cream
½ tsp salt
¼ tsp Tabasco
Combine last seven ingredients together. Pour into baked pie crust. Sprinkle with parmesan cheese.
Baked 10 minutes at 450 degrees F.
Reduce heat to 325 degrees F and bake for additional 25 minutes. 

Spinach- Egg Bake


1/2 cup butter
1 garlic clove, crushed
3 10-ounce boxes frozen spinach, squeezed dry
10 eggs
3 cups cottage cheese
1 cup Monterey Jack cheese, grated
1/4 cup breadcrumbs
In a skillet, melt the butter over medium heat. Add garlic and saute just until golden. Add spinach . Cook for about two minutes and set aside to cool. In a large bowl combine the remaining ingredients. Add the cooled spinach and transfer to a large greased glass baking dish. Bake in a 350 degree F oven for 30 to 45 minutes.

Coconut Flour Almond Pancakes - Gluten Free


1/2 cup coconut flour
1/3 cup almond meal
1 1/2 teaspoons baking powder
4 organic, pastured eggs
1 tablespoon coconut oil, melted
1/3 cup milk (raw cow's or coconut)
1 teaspoon vanilla extract
A pinch of salt
1-2 tablespoons butter + more for serving
pure maple syrup to drizzle (optional)
In a large bowl, mix dry ingredients: the coconut flour, almond meal, baking powder, and salt.
Slowly whisk in: eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).
Heat large skillet over medium high heat. Add butter and allow it to melt, then scoop batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Top with butter and drizzle maple syrup as desired.

Chocolate Chip Bread Pudding with Warm Vanilla Sauce


8 cups scalded milk
9 eggs
2 T vanilla
½ cup mini chocolate chips
1 ½ tsp salt
2 T cornstarch
1 ½ cups sugar
5 cups cubed day old Italian bread
Soak bread in 1 cup milk. In large bowl, combine remaining milk, eggs & vanilla. In a separate bowl, combine sugar, salt & cornstarch. Mix with liquids. Stir in chocolate chips. Butter a 9 x 13 pan and place bread cubes on bottom. Pour ingredients over and sprinkle with cinnamon. Place pan in water bath and bake 350 for 1 hour.

Pumpkin Pancakes


1 cup all-purpose flour
1/4 cup yellow cornmeal, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
2 large eggs
2 Tbsp brown sugar (packed)
1 1/4 cup buttermilk
1/2 cup fresh or canned pumpkin puree
4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
Applesauce or apple butter for serving
Preheat your waffle iron. In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices. In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add buttermilk, pumpkin puree, melted butter and whisk until smooth.
Add the dry ingredients to wet ingredients and whisk until smooth.
Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron.
Cook until waffle iron indicates waffles are ready, about 4 to 5 minutes.
Serve with Apple sauce or Apple butter.

Vanilla Sauce


½ cup butter
1 cup sugar
¾ cup half & half
2 tsp. vanilla
IIn top of a double boiler, melt ½ cup butter. Next, add sugar. Add half & half and vanilla and reduce heat. Bring to a boil, then simmer 15-20 min. until slightly thickened. Pour over Bread Pudding.

Eggs Benedict


Package English muffins
2 cups grated Swiss cheese
12 slices Canadian bacon
12 eggs
2 cups milk
Cayenne pepper to taste
Black pepper to taste
Grease 12 8-ounce ramekins and set aside. Cube the English muffins and place enough in each ramekin to fill halfway. Sprinkle the muffins with a small handful of Swiss cheese. Place a slice of Canadian bacon on the cheese and top with more cheese. In a large bowl beat the eggs slightly. Add the milk and peppers to taste. Divide among the ramekins. Cover and refrigerate overnight.
Bake uncovered in a 350 degree F oven for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
Makes 12 Servings

Creamy Hollandaise Sauce


1/2  cup butter
1 tablespoon lemon juice
3 dashes cayenne pepper
3 egg yolks
1 tablespoon sherry
In a saucepan, melt the butter. In a blender, combine the remaining ingredients and blend at low speed until mixed. Slowly pour in the melted butter and blend 10 seconds or until thick and creamy.
Makes About 3/4 Cup