The Hornsby House Inn boasts a breakfast every morning comprised of southern sweetness, and behind almost every dish is a story of how it came to be on the menu.

Take the granola for example, which is served first along with fresh fruit. Dave and Rene discovered this recipe at the Riverview Terrace B&B in New Zealand years ago and brought it home with them to recreate for the Big House, making it gluten free. (Hey, New Zealand is in the southern hemisphere, so it still counts as a southern recipe, right?)

The “World Famous Cheese Grits” are a treat that you can recreate yourself easily – the recipe has been passed down through the Hornsby family and is now forever imprinted in Mom’s Cookbook.

If there are a minimal number of guests when you stay with us, you may be lucky enough to experience the glory of our homemade Eggs Benedict, topped with Smithfield ham and hollandaise. This takes extra time, as the meal is made and served individually, and is truly a special occasion when it happens!

During the week we rotate between four main casseroles – the Mushroom & Artichoke Quiche, the Bacon & Cheese Quiche, the Sausage, Egg & Cheese Casserole and the Blueberry French Toast Casserole. These are accompanied by a plethora of delicious sides, including biscuits, toast, oven-baked bacon (makes it crispy!), multi-berry cobbler, and more!

The Blueberry French Toast Casserole is a recipe we borrowed from the Fife & Drum Inn in Williamsburg. Delicious with or without maple syrup, this casserole will definitely soothe your sweet tooth.

The savory and delicious Sausage, Egg & Cheese Casserole is Phil’s specialty – he has prepared this dish since the opening of the Inn!

Pair all this deliciousness with good company and conversation, and you have a Hornsby House breakfast!

What’s your favorite part about breakfast at the Hornsby House Inn?