A warm, inviting kitchen featuring a large wooden dining table, wooden chairs, and colorful decorative plates on the walls.

Mornings at the Osceola Mill House Bed & Breakfast

A locally sourced three-course breakfast awaits

Each morning at the Osceola Mill House Bed & Breakfast, we offer our guests a hearty three-course breakfast served in our dining room. We vary the menu daily, alternating between a sweet entrée and a savory entrée. All of our food is sourced from local farms and produce markets.

Two small lattice-top pies on a wooden surface.

First Course

The first course might include fresh berries or melons, when in season, or some of the local peaches and pears preserved each summer. Scones, muffins or fresh-baked sourdough bread may be included. Fruit and granola parfaits made with local yogurt are a favorite of our guests.

A plate of fried eggs and crispy bacon with a fork.

Entrées

Savory entrees may include one of our flavorful souffles, a breakfast hash or simple country breakfast plate. To alternate with a sweeter plate - you may enjoy delicious Belgian waffles with fruits and nuts, cream cheese and strawberry-filled crepes, or traditional Amish baked oatmeal.

Two partially eaten cinnamon rolls on a plate with a fork.

Breakfast Dessert

An Osceola Mill House Bed & Breakfast tradition, passed down by previous Innkeepers, is to always offer a dessert for breakfast.

Special Diets

We do our best to meet all special dietary requests. If you have allergies, sensitivities or other dietary requirements, please let us know when you make your reservation, so we can be best prepared to meet your needs. Please note that while we do make every effort to keep allergens separated when we are aware, we cannot guarantee that there is no cross-contamination.