At the Inn on Hillwind we serve a full breakfast each morning.  Listed below are just a few of our most requested recipes.  These delicious breakfasts are the perfect start to a day of exploring Sheboygan County and the Cedarburg and  Milwaukee area.  We are centrally located in Sheboygan County , 50 minutes to Milwaukee, and 35 minutes to historic Cedarburg.  Our central location makes the Inn on Hillwind the perfect Cedarburg Bed and Breakfast and Cedarburg hotel.


Inn on Hillwind’s Veggie Pie

Number of Servings:  One pie (makes four servings).

Recipe is:  Adapted from a “back of the box” recipe for a Bisquick ” Impossible Pie”

This dish showcases our local cheesemakers, an industry for which Plymouth is famous.

Measurement and ingredient list (in order of use):

2 cups Sargento shredded “Four-Cheese Blend” Mexican cheese
1/4 cup fresh broccoli florets, chopped
1/4 cup chopped green onion
1/4 cup fresh mushrooms, sliced
1/4 cup halved cherry or grape tomatoes
1/2 cup Bisquick
2 eggs
1 cup milk

Preheat oven to 400 degrees.  Grease (or spray) one 9″ glass pie plate.  Spread 2 cups shredded cheese on bottom of greased pie plate.  Place broccoli, mushrooms, onion and tomatoes on top of cheese.  Set aside.  Blend together Bisquick, eggs and milk for 2-3 minutes with electric mixer, making sure that Bisquick is dissolved.  Pour mixture over vegetables and cheese and bake at 400 degrees for 20 to 25 minutes.  Top of pie should be golden when done.  Cut into four equal wedges and garnish with a slice of tomato.  Serve with ham, bacon or sausage and fresh baking-powder biscuits.

Tips & Variations:

This recipe works equally well  (and tastes every bit as good) when Gluten-free Bisquick is substituted for regular Bisquick. If these aren’t your favorite veggies, you can substitute whatever you like.

Breakfast Pizza

Servings:  6-8

This recipe remains a guest favorite, even though it’s been around a while, having been first published as a Hillwind Farm B&B recipe in the 1999 “Mornings Inn Style”  WBBA cookbook and travel guide. While we serve our entrees meatless (sausage on the side), any type of brown-and-serve sausages could be cut up and added to the recipe. We garnish each serving with a tomato wedge sprinkled with oregano and serve it with warm baking powder biscuits and fresh fruit.

1 package refrigerator crescent rolls
8 extra-large eggs
3/4 tsp dried oregano
3/4 tsp dried basil
1/2 tsp fennel seed
3/4 cup chopped red onion
3/4 cup chopped red pepper
3/4 cup chopped green pepper
6 ounces fresh or canned mushrooms, sliced
4 cups shredded pizza cheese

Preheat oven to 350 degrees. Unroll crescent dough and press into bottom of an ungreased 13 x 9-inch baking pan; set aside.

In a large bowl, beat eggs.  Add oregano, basil and fennel.  Stir in red onion, red pepper, green pepper, mushrooms and cheese.(Mixture will be thick.)  Pour over crescent roll crust and spread evenly to edges.  Bake for 35 to 45 minutes until cheese is slightly browned and eggs are set.

Baked Apple French Toast

Serves:  6 to 8

This recipe is a tasty combination of Wisconsin dairy products, maple syrup produced just over the hill from the Inn, and our home-grown apples.

1 loaf French bread, cut in cubes
1 8-oz package cream cheese, cut in cubes
2 cups apples, peeled and diced
1 tsp. cinnamon
4 Tbsp. butter, melted
6 eggs
1/2 pint heavy cream
2 cups milk
1/4 cup maple syrup

Coat a 9 x 13-inch pan with cooking spray.  Arrange half of the bread in bottom of the pan.  Sprinkle the cream cheese over the bread.  Top with apples. Sprinkle cinnamon on top.  Pour melted butter over bread and apples.  Top with remaining bread.  In a large bowl, beat together eggs, cream, milk and syrup.  Pour over bread mixture. Press bread down so all pieces are soaked.  Cover with plastic wrap and refrigerate for at least 2 hours.  Bake uncovered at 325 degrees for 45 minutes.  Let stand for 10 minutes before serving.  Serve with extra maple syrup (warmed).  You can also drizzle with caramel sauce and top with whipped cream.

Cheesy Egg Puffs

Yield:  2 1/2 dozen.

This recipe  was found in “Quick Cooking’s Clip and Keep Recipe Cards” from the March/April 2002 issue.  They are “melt in-your-mouth”  delicious when served piping hot, easy to reheat as leftovers, and  even make good finger-food snacks.

1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 Tbsp. plus 1/2 cup butter or margarine, divided
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
10 eggs, lightly beaten
4 cups (16 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) small-curd cottage cheese

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.  In a large bowl, combine the flour, baking powder and salt.  In another bowl, combine eggs and cheeses.  Melt remaining butter; add to egg mixture.  Stir into dry ingredients along with mushroom mixture. Fill greased muffin cups three-fourths full.  Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Carefully run the knife around edge of muffin cups before removing.

Blueberry French Toast
Number of Servings:  8 to 10
This recipe was shared with us by one of our guests and has become a frequently requested favorite.
Measurement and ingredient list (in order of use):

1 large loaf french bread
6 eggs
3 cups milk
2 tsps vanilla
1 cup brown sugar
1 cup pecans or walnuts, chopped
2 cups fresh or frozen blueberries

Spray 9″x13″ pan with Pam.  Slice bread into 1″ slices and layer in pan. Combine eggs, milk and vanilla and pour over bread in pan. Cover and refrigerate overnight.  Next morning, spread brown sugar, nuts and berries on top of bread.  Bake at 350 degrees for about 50 minutes.  Sprinkle with powdered sugar and serve with syrup on the side.

Tips & Variations:  Although we’ve only made this with
blueberries, one could try other berries/fruits for a change of

Inn on Hillwind’s Special Chocolate Chip Cookies
Number of Servings or equivalent:   
Makes about 2 1/2 dozen.

Recipe is: Adapted from a Ghiradelli Chocolate Chip Cookie Recipe (back of the bag).
These scrumptious cookies have been enjoyed by our guests for many years.  The previous owner of the inn generously passed on her signature recipe when we purchased the inn a few years ago.

Measurement and ingredient list (in order of use):

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsps. vanilla
1 cup
Ghiradelli semi-sweet chocolate chips
1 cup Ghiradelli white chips
1 cup pecans or walnuts,chopped
2/3 cup Craisins

Preheat oven to 350 degrees.

Measure dry ingredients and set aside. Cream butter and sugars.  Add eggs and vanilla and mix well. Add dry ingredients (about 1/3 at a time) to butter mixture, stirring after each addition. Stir in chips, nuts and Craisins. Drop by tablespoonful onto ungreased cookie sheet and bake for about 10 to 12 min.  

Tips & Variations:  To keep cookies from spreading too much while baking, keep butter and batter as cold as possible throughout the mixing process.