A close up of some cake on a table

Breakfasts worth waking up for 


By Paula Dream (AKA Kale Haygood)

What’s the old saying? If you can’t stand the heat, then get out of the kitchen. Boy, how true! Hope everyone is staying safe in this triple-digit heat that our A/C units are fighting for us. 

The recipes for this issue are a little unusual. They’re all about breakfast. We love breakfast at my house when time allows. Many times we have breakfast for dinner. 

These recipes are great and don’t take too much time. Maybe best of all, they don’t require a lot of cleanup. Try them and enjoy them! 

BLUEBERRY SAUSAGE BREAKFAST CAKE
1/2 cup butter, softened 
3/4 cup sugar 
1/4 cup brown sugar, packed 
2 large eggs, room temperature 
2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1 cup sour cream 
1 pound sausage, browned and drained 
1 cup blueberries 
1/2 cup pecans, chopped 
For the sauce:
1/2 cup sugar 
2 tablespoons cornstarch 
1/2 cup water 
2 cups blueberries 

In a large bowl, cream together butter and sugars. Add eggs one at a time. In another bowl, combine flour, baking powder, and baking soda. Add to butter mixture alternately with sour cream. Fold in sausage and blueberries. Pour into a greased 9″x 13″ baking dish. Sprinkle with pecans and bake at 350 degrees for 35 to 40 minutes. Use a toothpick test. For the sauce: Combine sugar and cornstarch in a saucepan, add water and blueberries. Cook mixture over medium heat until thick and bubbly. Spoon sauce over servings. 

BREAKFAST ENCHILADAS 

1 package (16 ounces) of frozen shredded hash browns.
1 cup diced cooked ham, diced
1 tablespoon vegetable oil
1 can (4.5 ounces) green chile peppers, diced
1-1/2 cup shredded cheddar cheese
1 can (20 ounces) green chile enchilada sauce
8 10-inch flour tortillas 

Preheat oven to 375 degrees. In a large skillet, brown hash browns and ham in oil over medium-high heat. Stir in green chilies and 1/2 cup of cheddar. Cook until the cheese is melted. Coat the bottom of a 9″x 13″ baking dish with small amount of enchilada sauce. Dip each tortilla in the remaining enchilada sauce and fill with potato mixture. Roll each as tightly as possible and place in the dish, seam down. Continue until all tortillas are filled and in the dish. Top with remaining sauce and cheese. Cover with foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes. Note: You may substitute bulk breakfast sausage or diced smoked sausage for ham. For meatier version, make combo enchiladas. 

DREAMY HOMEMADE BREAKFAST BISCUITS 

4 cups self-rising flour, plus more for dusting
2 large eggs, lightly beaten
1-1/2 cup shortening or cold butter, cubed
1-1/2 cup buttermilk
2 tablespoons baking powder
1 teaspoon baking soda 

In a large mixing bowl, combine all products first using a fork, and then using your hands to form a ball. Dust a surface with flour and place dough onto the floured surface roll around and knead several times. Dust with flour and press or roll dough into a square or rectangle, about 1/3 inch in thickness. Using a round cutter or a glass, press out biscuits. Transfer biscuits to a parchment paper-lined baking sheet. Continue cutting biscuits, and then use the remaining dough to form another ball and repeat the process until all dough is gone. Bake at 350 degrees until slightly browned. Yummy with some good sausage gravy. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com. 

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