A delicious closeup of Vignola's winning entry, Smoked Brisket Hash Patties with Scrambled Eggs and Pea Shoots, Italian Cheese Fonduta and Salsa Verde.

Tim Cardosa of Portland, left, Stephen Purcell and mom, Susan Purcell of Brunswick, enjoy the maple sausage wrapped in a blueberry pancake and served with a farm-fresh egg by the Brunswick Hotel & Tavern.

Vignola head Chef Mitchell Ryan shows his first place entry, Smoked Brisket Hash Patties with Scrambled Eggs and Pea Shoots, Italian Cheese Fonduta and Salsa Verde.

Shelby Caringan and Leah Kaliher ponder the offerings from Congdon Doughnuts.

Marché's Chef Kevin Cunningham makes his Strawberry Balsamic Crepes at the Incredible Breakfast Cook-Off.

Lisa Kostopoulos of the Good Table serves Pauline Domrad of Scarborough Maple Bacon Bourbon Pecan Crème Brûlée. The dish, a perennial favorite was this year's First Runner Up in the Incredible Breakfast Cook-Off.

Grilled muffins from Marcy's.

Sebasco Harbor's entry in the Incredible Breakfast Cook-Off contest was a Bacon and Chocolate Chip Waffle with candied bacon, Jack Daniels maple syrup.

Attendees await their serving of Crème Brûlée French Toast, second place winner, from the staff of the Good Table.

UNE students Paige Driver, left, and Chelsea Hogan enjoy a variety of entries at the Incredible Breakfast Cook-Off.

Banana Bread French Toast topped with strawberry-banana preserve, candied pork belly and pistachio curry chocolate from Eve's at the Garden.

Lisa Bryant of Hebron, left, and Wendy Austin of Paris sample Sebasco Harbor Resort's Bacon and Chocolate Chip Waffle, topped with candied bacon.

Strawberry Balsamic Crêpes from Marche in Lewiston.

Nick Aschauer of Portland, left, leads the line past the maple sausage wrapped in a blueberry pancake and served with a farm-fresh egg from Brunswick Hotel and Tavern.

WCSH channel 6 videographer Gary Sturdevant takes a break to enjoy the winning breakfast entry from Vignola Cinque Terre.

This Crème Brûlée French Toast from The Good Table won second place at the Incredible Breakfast Cook-Off held in South Portland on Friday.

Laura Gresik of Windham gets samples of Vignola's winning entry.

This Chorizo, Corn and Egg Tart was the Sea Dog Brewing's entry in the Breakfast Cook-Off that was held at its South Portland restaurant.

Mary Gresik of Scarborough, center, and Phyllis Sargent of Old Orchard Beach await their serving of a Cinnamon Bun Pancake with Cream Cheese Frosting from head chef Nicole Steinmark, left, of Bintliff's American Cafe

Justine Burns, catering manager, Isaac Aldrich, head chef, and Melissa Morbillo, director of sales, of the Sebasco Harbor Restaurant make their entry at the Incredible Breakfast Cook-Off: Bacon and Chocolate Chip Waffle, topped with candied bacon.

Bintliff's entry in the Incredible Breakfast Cook-Off: a Cinnamon Bun Pancake with cream cheese frosting.

Martha Donahue of Portland drops her chip into the box to vote for Sea Dog Brewing's Chorizo, Corn and Egg Tart, featuring filo dough filled with Mexican chorizo, corn relish, eggs and cheese.