Paula's Back Porch Breakfast

 

Country Blue Berry Coffee Cake

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

   

Oyster Skillet

1 pint shucked oysters, picked through for shells
2 tablespoons minced onion
1/2 stick (4 tablespoons) butter
8 eggs
1/4 cup beer
1/2 teaspoon kosher salt, optional
2 teaspoons garlic powder
1 tablespoon hot pepper sauce (recommended: Texas Pete's)
1 cup shredded Swiss cheese
6 slices bacon, cooked
2 tablespoons chopped fresh parsley leaves
1 tomato, diced

Drain and pat dry oysters. In a skillet, saute onions in butter until translucent, about 5 minutes. Add oysters and cook until edges curl, about 30 seconds. Remove from heat.

In a bowl, whisk together eggs, beer, salt, garlic powder and hot sauce. Pour egg mixture over oysters and cook on low, stirring until eggs are almost set. Sprinkle shredded cheese on top and cook until eggs are set, about 15 minutes. Crumble bacon on top and add chopped parsley and diced tomatoes before serving. Season with salt, if desired.

 

Hash Browns

6 medium red potatoes, cooked and cooled
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
House Seasoning, recipe follows

In a medium saucepan, add red potatoes and water to cover. Simmer until cooked through, drain and cool. Thinly slice the potatoes.

In a large skillet, add olive oil and butter. Add onions and cook over medium heat until caramelized, about 10 to 15 minutes. Add potatoes and brown, turning only once with a spatula to prevent breaking up the potatoes. Add house seasoning, to taste.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

 

Black Pepper Bacon:
12 slices thick-cut black pepper bacon

Ray's Sausage:
2 pounds medium to mild breakfast sausage, see Cook's Note*

Bacon:
In a large skillet or griddle, brown black pepper bacon until crisp and remove to paper towels.

Sausage:
In a large skillet or griddle, brown sausage and remove to paper towels.

Serve bacon and sausage together with your other favorite breakfast foods.

*Cook's Note: I like butcher shop homemade sausages, such as the kind made at Ray's Butcher Shop in Savannah.