Everybody knows to hit Tudor's Biscuit World, and for the after-midnight Mountain State crowd, to roll into a Sheetz to order up some fresh-made goodness.

But you may not know about these cool places that serve up some breakfast their way.

Here's three hot homemade breakfast items from around the state.

Fresh homemade cookies, $3 for four; $4.25 for six, or $8 for 12

The Java Joint, 1555 3rd Ave., Huntington. Call 304-781-JAVA

Move over Girl Scouts, Jason Arthur's in the house for all you college-aged cookie monsters.

Arthur, who has as many tats and piercings as an NBA All-Star team, is making it, baking it and delivering it hot and fresh out of the oven -- at all hours.

Since he opened Java Joint in October 2001 with his friend Amber Clifford, Arthur has been a pastry powerhouse. In addition to a full menu, he's made his own recipe, from-scratch chocolate chip, chocolate chip with walnuts (both with Ghirardelli chocolate) and peanut butter chip cookies.

Already well known in the Huntington area for his killer baklava, scones and tiramisu, Arthur and Java Joint have just started late-night weekend delivery (from 2 a.m. to 4 a.m. Saturday and Sunday mornings for the late-night college bar crowd) of hot cookies from the oven and by the dozen to the nearby Marshall University dorms.

"We figured everybody delivers pizza and sandwiches, but why not make cookies and offer them to the kids in the dorms," Arthur said. "They're easy to make, and we figure people coming home at night might want something sweet."

You don't have to stay up until after 2 a.m., to enjoy breakfast at Java Joint. They serve made-from-scratch breakfast all day including homemade French toast or pancakes for $5.50; homemade vegetarian biscuits & gravy for $5.50, as well as frittatas, an open-face, Mexican-style omelet filled with a choice of cheese, vegetables or meats ranging in price from $6 to $7.50; and a slice of homemade quiche made with spinach and feta cheese for $2.50 per slice.

The Java Joint is currently open from 10 a.m. to 9 p.m. Monday through Thursday and from 10 a.m. to 5 p.m. Friday. Saturday hours are from noon to 6 p.m. The new, late-night hours are from 2 a.m. to 4 a.m. on Friday night/Saturday morning and Saturday night/Sunday morning.

Eggs Benedict $9.95

Bluegrass Kitchen, 1600 Washington St. East, Charleston. Call 304-346-2871 or go online at www.bluegrasswv.com.

OK, so of course, Eggs Benedict cooked by a chef with the name "Needham," is going to be mighty fine, and at the Bluegrass Kitchen, owner Keeley Steele and head chef Gary Needham's creative weekend brunches are -- if not to die for, at least to drive for.

Folks come from an hour or more away to downtown Charleston where Needham serves up such faves as the Eggs Benedict, which are made with fresh, organic eggs from a Monroe County, W.Va., farm, with West Virginia-smoked ham and/or with the tang of those fresh, fried-green tomatoes. Top it off with homemade Hollandaise sauce atop at sourdough English muffin (made by Charleston Bread Company) and fried potatoes.

Of course, you're going to have to have a mimosa ($2.75 or $3.25 for 8 or 14 ounces) made with organic orange juice, fresh-squeezed in house.

Also, this is a great place to listen to your mama, who told you to clean your plate of all those grits. The Bluegrass Kitchen grits, only served on special weekends, are shrimp and grits with bourbon mustard drill sauce. Those grits are usually one of about four brunch specials at the Bluegrass Kitchen, which specializes in naturally-grown ingredients grown in West Virginia and the Appalachians.

A true mom-and-pop shop run by Keeley and John Steele, the Bluegrass Kitchen is located a few blocks from the Capitol Complex in a stately but casual 1920s-era dining room with pressed tin ceilings, exposed brick, an oak floor and full-service bar. The walls always talk with splashes of local art on display.

The Bluegrass Kitchen has been serving up its brunch from 10 a.m. to 3 p.m. on Saturdays and Sundays for three years.

"We're going into our fifth year and people have traveled from as far as Fayetteville, at least within an hour's radius," said Bluegrass Kitchen manager, Kristen Costello. "We get lots of people who look us up on their iPhones for healthy, vegetarian options. So we gets lots of travelers coming through."

Belgian Waffles $5.29; topped with blueberries or strawberries, $6.87

The Boathouse at Snowshoe Mountain in Snowshoe, W.Va.

Web site: www.snowshoemtn.com. Call 304-572-1000 and ask for the Boathouse

Like a hot dog at the ball park, maybe it's the fresh mountain air and scenic beauty of Shavers Lake that makes the Boathouse Belgian waffles so good at Snowshoe Mountain Resort in Snowshoe, W.Va.

Open since 2001, the Boathouse, a tiny, log cabin ski-in, ski-out restaurant at the foot of the Ballhooter Lift is already known for its legendary Belgian waffles. Made with fresh Virginia batter mix, manager Jim Ed Roush and a staff of five use three small irons to make their Belgian Waffles piping hot, golden brown and fresh topped with whipped cream, syrup, butter and for an extra $1.50, blueberries or strawberries.

"We have a lot of people tell us they're the best," Roush said. "We had one guy ski in and said he had been in Europe for five years and when he got back to the States, he came straight back here to have a waffle. I guess that means they're pretty good, but I don't want to boast."

"Usually one waffle will fill a grown man up, but we've seen families order as many as 10," Roush said. "We've only got three waffle irons so we can get 10 to 15 backed up. But they say it's worth waiting for."

In the winter time, the Boathouse is open 9 a.m. to 4 p.m. and is only accessible by skiing down about 1,500 feet on one of the trails whether it's Moonshine and Powder Monkey or Grabhammer, Whiffletree and Lower Flume.

Toril Lavender/For The Herald-Dispatch

The Boathouse at Snowshoe Mountain in Snowshoe, W.Va., serves piping hot Belgian Waffles for its ski-up customers.

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