Southwest Sausage Cheese Bake & Blueberry Coffee Cake

It's my turn to bring in breakfast today - and here's what I made!

Southwest Sausage Cheese Bake

6 flour tortillas (10") cut into 1/2" strips4

cans (4 oz each) chopped green chilies, drained

1 lb bulk pork sausage, cooked and drained

2 cups (8 oz) shredded Monterey Jack cheese

10 eggs

1/2 cup milk

1/2 tsp of each- salt, garlic salt, onion salt, pepper and ground cumin

Paprika

2 medium tomatoes, sliced

Sour cream and salsa

In a greased 13" x 9" baking dish, layer half of the tortilla strips, chilies, sausage, and cheese. Repeat layers. In a bowl, beat eggs, milk and seasoning; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350 for 50 minutes. Arrange tomato slices over the top. Bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Yield: 12 servings.

(Note to self: Next time, use mixer to mix icing, rather than whisk - to better dissolve powdered sugar!)

Blueberry Coffee Cake

INGREDIENTS:
* 2 cups flour

* 1 cup sugar

* 2 tsp. baking powder

* 1 tsp. salt

* 1 1/2 tsp. grated lemon peel

* 1/2 cup butter, softened

* 1 cup milk

* 2 eggs slightly beaten

* 1 tsp. vanilla

* 2 cups fresh or frozen blueberries

Icing

* 1 cup powdered sugar

* 1/4 tsp. almond extract

* 3-5 tsp. milk

PREPARATION:
Heat oven to 375. Grease a 13x9 inch pan.

In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter.

Add milk, eggs and vanilla. Stir well.

Pour 3/4 batter into greased pan. Top with blueberries. Spoon remaining batter over blueberries.

Bake for 35 minutes.

Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.