The Wayside Inn

Located in Ellicott City between Baltimore, Maryland & Washington D.C.



“Breakfast is the most important meal of the day.” How many times have you heard that? Well here at the Wayside Inn, we know that it is more than just a saying, it is 50% of what we are: a Bed and BREAKFAST! If you have stayed here, you know that we take that seriously. We try to offer a breakfast that is not just filling, but a breakfast that you would never make yourself at home. Every morning of your stay we offer a sumptuous breakfast, starting with hot Coffee and a selection of Teas, followed by a choice of four to six juices. We then bring out the first course, a special fruit dish. It may be Heavenly Bananas or a Baked Grapefruit or our signature dish: Sunrise Cocktail! This is quickly followed by a second course: something fresh baked from the kitchen. Today it might be Orange Glazed Muffins, or Lemon Poppyseed Scones, or warm Butter Croissants.

Our Main Course follows: Breakfast today, made to order just before it is served, may be fresh Lemon Blueberry Pancakes, Ham and Apple Frittata topped with Four Cheeses, or one of the other signature dishes created by Owner/Chef David. Perhaps he will serve this morning his Grand Marnier French Toast with an Orange Rum Sauce. Or perhaps Baked Eggs with Six Cheeses or the popular Cranberry Orange Croissant Souffle. If you are a meat lover your entree will be served with meats like Thick Cut Peppered Bacon, or Grilled Ham Slices or perhaps Maple Sausage Patties.

Whatever is served each morning is prepared fresh and with your specific food preferences in mind. We specialize in serving folks that have special food needs, such as Vegetarians (in fact, almost every main entree is Vegetarian), and those who are Vegan, Glutan Intolerant, or Diabetic. Every effort is made when you make your reservation and again at check in to ascertain your specific likes and dislikes and you are given a ranges of dining times that we have found meets the varied desires of our guests.


The Wayside Inn BreakfastBaked Grapefruit

Baked Grapefruit takes, as I like to tell my guests, “something that is really healthy for you and something a lot of people do NOT like and makes it into ‘squeeze the last drops of juice out of it and slurp it from the bowl’ good!”

Here is how you make it…

One-half large grapefruit per person
Dark brown sugar
Ground cinnamon (optional)

  • Preheat a slow oven (275 F).
  • Melt approximately one tablespoon of butter (that’s real butter, folks!) per grapefruit.
  • Cut a large grapefruit in half widthwise and section it (with a very sharp knife cut inside each membrane to free up each section of fruit. I also cut the middle core out).
  • With a pastry brush, brush on the melted butter liberally on each grapefruit half.
  • Sprinkle approximately one tablespoon of dark brown sugar on each half, spreading it around so it evenly covers the entire face of the grapefruit.
    *LIGHTLY dust with a little cinnamon if you wish (optional).
  • Put in oven-safe dish.
  • Place on the top rack of your preheated oven for 15 to 25 minutes.
  • Just before serving, turn on Broiler for one to two minutes. KEEP A CLOSE WATCH! You want the top to crisp up a little, not to burn up a lot!!!

*Put your hot grapefruit in a bowl and garnish with a whole or half strawberry or fill the center hole with berries or red grapes.

Now sit back and wait for even your “grapefruit haters” to tell you how good this is!

Wayside Inn Baked Eggs with Six Cheeses

8 Eggs
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon pepper
2 Teaspoons sugar
1/2 teaspoon McCormick Italian Seasoning
6 Tablespoons (3/4 stick) Unsalted Butter….cut into cubes and softened to room temperature
4 Oz Cream Cheese room temperature….cut into cubes and softened to room temperature
1 16 Oz Container of small curd Cottage Cheese
1 pound of Four Mexican Cheeses Shredded (I use Sargento)
1/2 cup flour
1 Teaspoon Baking Powder

Preheat oven to 350F…spray a 9 by 13 inch pan with Pam.

*In a large mixing bowl, Beat eggs
*Mix in 1/2 and 1/2, salt, pepper, sugar and Italian seasoning, beat thoroughly
*Beat in softened Butter, thoroughly
*Beat in Softened Cream Cheese, thoroughly
*Beat in Cottage cheese, thoroughly
*Add four shredded cheeses, top with flour and baking powder, then mix all that in, thoroughly

Pour all into greased pan

Cook at 350F for approximately 45 Minutes or until set and ever so slightly browned around edges. Internal temperature should be 160F. Let cool for about 5-10 minutes,cut into 8-12 pieces and serve with grilled ham slices.

This recipe may be made the evening before. After pouring in the pan, cover and refrigerate. Pull out of refrigerator while your oven is preheating…increase cook time to about 1 hour. Check at 45, 50 and 55 minutes for doneness. Internal temp. should be 160F.


Grand Marnier French Toast

First, I use a egg challah bread and then slice it in thick slices, approximately 3/4 to 1 inch thick. Following are the ingredients for the sauce, then for the batter in which the bread is marinated at least an hour or overnight: (use two to three pieces of bread per couple)

The Night Before:

In a medium sauce pan set over medium high heat, stir thoroughly:

2/3 cup of orange juice
1 cup (yes, I cup!) sugar

heat just until it boils…be careful!….if left unwatched, this will boil over and make one huge sticky mess (voice of experience talking here!)

remove from heat and stir in:
finely diced rind of one medium orange
1 tablespoon Orange Curacao Liqueur
2 Tablespoons of Myers Dark Rum

stir together thoroughly and let cool…pour into serving container and refrigerate overnight to allow flavors to blend well together…in the morning stir well, microwave to warm well, and stir and serve with your Grand Marnier French Toast!

For French toast: Six servings

9 slices of bread (three slices per couple)
6 large eggs
1/2 cup of 1/2 & 1/2
1/3 cup orange juice
1/4 of Grand Marnier
scant 1/8 teaspoon salt
finely diced rind of one medium orange

Mix all ingredients well, then dip each bread piece in the batter and place in a large pan ( I usually use a 8″ by 13″ pan)…make sure each piece is well soaked with the batter. This can be done as little as one hour before frying but is best if done the night before.

Fry off as you usually would any French toast….I use a a flat grill pan and LOTS of butter!
cut on the diagonal and stack three pieces on a plate and shake powdered (confectioners) sugar just before serving….add your choice of meat ..I use a nice piece of grilled ham… I think that the saltiness of the ham is a good counterbalance to the sweet French toast.

french-toastBlueberry-Cinnamon Baked French Toast

Yields 8-10 servings

1 Loaf Pepperidge Farm Cinnamon Swirl Bread plus 4 additional slices from a second loaf (save the rest for ½ recipe if needed….cut all ingredients in half if making a half recipe…yields 6 servings)
4 eggs beaten
1 ¾ cups milk
2 Tbls. packed brown sugar
1 Tbls. ground cinnamon
¼ teaspoon ground nutmeg
½ cup slivered almonds
1 ¼ cups fresh blueberries (or frozen works fine….just run them in a colander to slack them off and remove some of the residual “blue”)

For topping (to be added just prior to baking):
1 stick butter
1 cup packed brown sugar
2 Tbls. light corn syrup

Preheat oven to 350 F.
Place bread cubes in a greased 13-in x 9-in x 2-in baking dish. In a bowl, combine the eggs, milk, 2 Tbsp. brown sugar, cinnamon and nutmeg. Pour over bread. Cover and refrigerate for 8 hours or overnight.

In a medium sauce pan melt butter, then add brown sugar and corn syrup. Stir over medium-high heat until it is combined and lightened into a caramel sauce. Drizzle over the top. Sprinkle almonds over top.

Bake uncovered at 350 degrees for 35 minutes. Sprinkle with blueberries and bake 10 minutes longer or until interior temp is 160 F. Let rest 10 minutes then cut into servings.

I serve this with a salty meat such as ham or bacon to compliment/ contrast the sweetness of the entrée. Bon appetit!