A plate of golden-brown muffins topped with melted cheese and bits of ground meat, positioned on a tiled countertop.

Breakfast on-the-run

By Paula Dream (AKA Kale Haygood)

Happy New Year, everyone. What a year 2018 was! So may things got in the way of my pot-and-pan rattling. It interrupted my bi-annual visit to West Hollywood and The Price Is Right game show. However, it gave the cute boys time to rest up from my previous visits.

This issue I decided to hit the breakfast scene. These recipes are great for a make-ahead, on-the-run breakfast.

Wishing everyone the best for the year!

DUTCH APPLE CINNAMON ROLLS

Crust:
1 refrigerated piecrust
1 tablespoon melted butter
2 teaspoons ground cinnamon
1 egg beaten
1 teaspoon water

Pie:
7 Granny Smith apples, peeled, cored and thinly sliced
1 stick room temperature butter
1 cup flour
1 cup light brown sugar

Icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 teaspoon milk

Preheat oven to 400 degrees. Unroll piecrust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into ½-inch rounds, like mini cinnamon rolls. Press rolls flat side down evenly into bottom and side of pie dish, making sure there are no spaces between rolls. Brush lightly with egg wash (one beaten egg beaten combined with one teaspoon water). Place sliced apples in a mound on top of rolls. In a large bowl combine butter, flour, brown sugar and form into crumbles, using your fingers. Sprinkle crumbles over apples. Sprinkle granulated sugar over crumbles. Bake until top and crust are golden brown and bubbling, for about 40 to 45 minutes.

APPLE FRITTER BREAKFAST CASSEROLE

1 medium Granny Smith apple, peeled, cored and chopped
3/4 cup packed brown sugar
1 tablespoon flour
1 teaspoon ground cinnamon
2 cans refrigerated crescent rolls
3/4 cup butter
1/2 cup powdered sugar
2 teaspoons milk

Heat oven to 350 degrees. Spray eight-inch glass baking dish with no stick spray. In a large bowl, mix apple, 1/2 cup brown sugar, flour and 1/2 teaspoon cinnamon; stir well to coat. Unroll one can of dough. Sprinkle with two tablespoons brown sugar and 1/4 teaspoon cinnamon, pressing lightly into dough. Cut dough in one inch squares (making eight rows of 12) and transfer to bowl with apples. Repeat with remaining dough, two tablespoons brown sugar and 1/4 teaspoon cinnamon. Carefully stir apples and dough ’til coated, separating any clumps of dough. Spoon mixture into baking dish. Pour melted butter over casserole and bake 40 to 45 minutes or until dough is well baked and top is browned, for about 10 minutes. In a one cup glass measuring cup, stir together powdered sugar and milk, then drizzle over top of dish.

SAUSAGE BISCUIT CUPS

1-1/2 cup shredded cheddar cheese
1 cup or more cooked breakfast sausage
1 can Grands homestyle biscuits (or similar brand)

Heat oven to 350 degrees. Spray very well 12 regular size muffin cups with cooking spray. In medium size bowl combine cheese and cooked sausage. Separate biscuits then cut each one into six pieces. Add to bowl and gently stir in the cheese sausage mix. Divide mixture by placing three biscuit pieces in each muffin cup. Divide remaining biscuit/cheese/sausage mixture among topping muffin cups. Bake 20 to 25 minutes until browned.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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