About Us | McKinley Edwards Inn

The main and carriage houses were built in 1927 by Dr. B.C. and Lillian Franklin Thomasson. McKinley Edwards, a decorated WWI marine war hero, purchased the house in 1932 where he and his wife lived until his death in 1960.The Edwards family moved to Bryson City in 1920, where Counselor Edwards began a 40-year law career, during the course of which he defended 88 first-degree murder cases without a single death-penalty conviction.

His wife Annie Angel Edwards, a prominent business woman, designed and oversaw construction of the adjacent Edwards Apartments in 1940, which she managed for 46 years. Those apartments were later transformed into the inn's 13 spacious guest rooms.

With over 25 years of combined hospitality experience, our journey has taken us all across the country — from the historic Greyfield Inn on Cumberland Island, Georgia, to Vista Court Cabins & Lodge in the heart of the Colorado Rockies, and now to the beautiful McKinley Edwards Inn here in Bryson City, North Carolina.

Ryan grew up in Ohio before heading west to Vail, Colorado, where a love for the outdoors quickly turned into a lifelong passion for mountain living, adventure, and exploring every season nature has to offer. Jaimi is originally from Virginia, but after migrating to Montana, she also fell in love with travel and adventure — and has even visited all 50 states!

Since arriving in Bryson City last October, we’ve completely fallen in love with this area. The people are incredibly welcoming, there’s always something new and unexpected to discover, and honestly… the Smokies feel like a Bob Ross painting that changes with the seasons.

Whether you’re here for mountain views, train rides, waterfalls, outdoor adventures, or simply to relax and recharge, we’re grateful to be part of your journey and look forward to hosting you soon!

Cancellation Policy

If your travel plans change and you must cancel your reservation, please call us at least 15 days prior to your arrival date for a refund minus a 7% administrative fee calculated off the total reservation amount. If you have booked with an OTA (Outside Travel Agency) such as Booking.com or Expedia, please contact them directly to cancel your reservation.
If you cancel in 14 days or less and we are able to rebook the room, we will issue a refund minus a 7% administrative fee calculated off of the total reservation amount, for the nights rebooked. In the unlikely event you shorten your stay or check out early, your full payment is still required.
Early departures or shortened stays are charged for the full reservation as booked.
If you are unsure of your booking plans, we highly recommend you purchase trip insurance for your monetary protection.

MOBILITY ALERT @ SLOPED WALKWAYS AND STEPS

The McKinley Edwards Inn 1.5 Acre estate features beautifully landscaped grounds with differing slopes and steps, and can be challenging for those with mobility concerns. Our 1st Floor guest rooms best suited for those with mobility concerns are as noted: A1, A2, The Retreat, B1, B2 Please note that all other guest rooms require going up/down steps that are or can be narrow for one with mobility needs. The Innkeepers can assist with guiding you to the best guest suite to book to ensure your comfort and safety. Give us a call, we look forward to making your visit special!

I have read and agree to the following:

My pet(s) weighs 75 pounds or less, combined.
I understand that only two pets are allowed per guest room (total weight 75 pounds) .
My pet’s vaccinations are up-to-date and he or she is free of fleas or ticks.
My pet is not aggressive and is well-socialized with other animals and guests.
I agree to clean up after my pet and properly dispose of any waste.
I understand that my pets are not allowed on the furniture or bedding.
I understand that if I leave my pet unattended in the room, it must be crated. (In the event you need to board your pet for the day, we recommend Mariners Manor Dog Boarding • (828) 554-1360. The Cost is $25 per day.
I understand that I could be fined an additional $25 if my pet causes disturbances to other guests such as excessive barking or whining.
My pet will always be on a leash with a maximum range of six feet or in a carrier when outside of the room.
I understand that a non-refundable pet charge of $75.00 per pet will be charged for post-departure room cleaning. I further understand that this fee does not include any additional costs which may result from damage or the need for excessive cleaning of soiled linens, carpeting or furniture. I also agree that the condition of the room is based on the sole judgment of management upon my departure.
I accept full responsibility for any liability arising from my pet (pet damage or personal injury to hotel, hotel staff, guest, third party or property).

There is nothing better than a nice, healthy breakfast to start your day. For your complimentary breakfast, we offer a Continental Buffet with an assortment of delicious items from which to choose. The daily buffet consists of assorted breads with butter and jam, fresh seasonal fruit, assorted yogurts, granola, and a daily hot dish. The hot dishes vary from homemade casseroles to egg cups.Orange and apple juices, coffee and assorted teas are available to complete your meal. Please let us know if advance if you have dietary restrictions.

Breakfast is served from 8 am - 9:30 am daily. If you will be checking out prior to breakfast, we will be happy to arrange a breakfast to go for you with advance notice.

SEE RECIPE
6 small flour tortillas
3 eggs
½ cup cream
¾ cup milk
½ tsp salt
¼ tsp pepper
¾ cup cheese
3/4 cup diced ham
Optional ingredients: ham, sausage, bacon, onions, peppers.

Using a large muffin tin, arrange tortillas in the cups. Beat eggs, milk, cream, salt, and pepper together in a bowl. Divide the cheese among the cups, add ham or another optional ingredient (sauteed onions, bell peppers, jalapeños, etc.). Ladle the egg mixture into the cups. Do not overfill.
Bake at 350 degrees for 30 minutes.

SEE RECIPE
1 box of Herb Stuffing Mix
1 pound of sage breakfast sausage
10-12 oz chopped frozen spinach
6 eggs
1 cup milk
1 cup cream
½ tsp salt
1.2 tsp pepper
1.5 cups Monterrey Jack Cheese

Cook sausage until done and no longer pink.
Drain chopped spinach and squeeze excess water out by hand.
Grease a 11 x 14 pan with cooking spray.
Pour the stuffing mix in the bottom of the pan and mix to combine all the spices.
Evenly distribute sausage on top of the stuffing.
Distribute spinach and then cheese.
Mix the egg, milk and cream together pour over mixture.
Cover and refrigerate overnight.
Bake in a pre-heated oven at 350 degrees for 40 minutes.

SEE RECIPE
3+ cups of frozen diced potatoes with onions and peppers
1 pound of chorizo
2 cups grated cheddar or Jack Cheese
6 eggs
2 cups milk
Chopped Green onions or scallions for garnish
Salt and Pepper

Preheat oven to 350 F.
Spray a 9x14 baking dish with cooking spray.
Cook your chorizo and break into small pieces.
Put your frozen potatoes in the bottom of your dish and be sure to cover entire bottom with one layer of potatoes.
Add your chorizo on top of the potatoes and spread evenly.
Add your cheese and spread evenly.
Beat your eggs in a small bowl and add milk. Stir well and season with salt and pepper.
Pour egg mixture evenly over the potato mixture.
Garnish with green onions. Bake for 40 minutes until middle is done

SEE RECIPE
12 oz. baguette, cut into 1 inch cubes
1 pound breakfast sausage
1/2 cup diced onion
1/2 cup diced bell pepper, red or green
2 cups cheddar cheese
6 eggs
2 cups milk
1 tsp salt
1/2 tsp pepper
Sliced green onions or chopped cilantro for topping

Spray a 11x13 casserole dish with cooking spray. Place the cubed bread evenly on the bottom of the dish.

Cook the sausage until no longer pink, breaking up into small pieces. Evenly spread the sausage on the cubed bread, followed by the cheese.

Beat the eggs with the milk until well combined. Add the salt and pepper and pour over the sausage mixture. Top with green onions.

Cover and place in the refrigerator over night. Bake in a 350 preheated oven for about 40 minutes. Allow five minutes to cool before slicing.

SEE RECIPE
1/2 cup butter
1 1/4 cup brown sugar
1/4 tsp salt
2 tbsp water
1 baguette, cut into 1 inch slices
28 oz can sliced peaches
6 eggs
1 1/2 cup milk
1 tsp vanilla

Spray a 9" x 11" casserole dish with cooking spray.

Melt the butter in a small saucepan. Add the brown sugar, salt and water. Cook on medium heat until the sugar is completely dissolved and at a caramel consistency.

Pour the hot brown sugar mixture evenly in the bottom of the casserole. Arrange the sliced peaches on top of the mixture. Arrange the sliced baguette on top of the peaches, fitting snuggly together to cover all the peaches.

Beat the eggs and add the milk and vanilla. Pour this evenly over the top of the sliced baguettes. Sprinkle with cinnamon if desired.

Cover and place in the refrigerator over night. Bake in a 350 preheated oven for about 40 minutes. Once done, you can invert onto a serving tray or serve as is in the casserole.

SEE RECIPE
6-8 oz. frozen diced potatoes
8 oz. diced ham
1/2 cup diced onion
1/2 cup diced bell pepper, red or green
2 cups cheddar cheese
8 eggs
2 cups milk
1 tsp salt
1/2 tsp pepper
Sliced green onions for topping

Spray an 11x13 casserole dish with cooking spray. Place the diced potatoes evenly on the bottom of the dish.

Evenly spread the ham on the potatoes, followed by onions, bell peppers, and cheese.

Beat the eggs with the milk until well combined. Add the salt and pepper and pour over the sausage mixture. Top with green onions.

Bake in a 350 preheated oven for about 50 minutes. Allow five minutes to cool before slicing.

SEE RECIPE
6-8 cups baguette cut into 1-inch cubes
1 cup blueberries
1 1/2 cups sliced strawberries
8 eggs
1 1/2 cup milk
1 1/2 cup cream
3/4 tsp cinnamon
1/2 cup brown sugar
1 tsp vanilla

Spray an 11 x 13" casserole dish with cooking spray.

Evenly distribute the bread cubes on the bottom of the pan.

Spread the berries evenly over the bread cubes.

Beat the eggs and add the milk, cream, brown sugar, cinnamon, and vanilla. Pour this evenly over the top of the bread and fruit.

Cover and place in the refrigerator overnight. Bake in a 350-preheated oven for about 50 minutes. Let cool for five minutes before cutting. Serve with maple syrup.

SEE RECIPE
1 box Sage seasoned stuffing mix
1 lb breakfast sausage
2 cups cheddar cheese, shredded
1 large apple, peeled and diced
6 eggs
1 ½ cup milk
½ tsp salt
½ tsp pepper

Preheat oven to 350 degrees.

Cook sausage until done and not longer pink. Spray a 9" x 11" casserole dish with cooking spray. Evenly distribute stuffing mix in the bottom of the pan. Add the sausage in a layer over the stuffing mix. Layer the apples and then the cheese evenly over the sausage.

Beat eggs, milk, salt and pepper together and pour over casserole. Cover with plastic wrap and refrigerate overnight. Bake in the oven for 50 minutes. Allow to cool five minutes before cutting. Enjoy!