POTATO AND SAUSAGE BREAKFAST POPOVER CASSEROLE
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Prepare 9-inch springform pan as shown in photos, and set aside on rimmed baking sheet. 2. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. Stir in flour until just incorporated--the mixture will still be a bit lumpy. Whisk in butter until batter is smooth. Stir in scallions and set batter aside while preparing filling. 3. Toss potatoes with 1 tablespoon water in large microwave-safe bowl. Cover with plastic wrap, cut vent holes in plastic, and microwave on high power until potatoes just begin to soften, 3 to 4 minutes. Meanwhile, cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink color, about 4 minutes. Using slotted spoon, spread sausage evenly over bottom of prepared springform pan. 4. Heat oil in skillet with sausage fat over medium-high heat until shimmering. Add potatoes and 1/4 teaspoon salt and cook until potatoes are golden and crisp, 8 to 10 minutes. Drain potatoes on paper towels. 5. While potatoes are cooking, place springform pan with sausage in oven for 10 minutes. Remove pan from oven and, working quickly, sprinkle 1/4 cup cheese over sausage and pour batter evenly over filling. Scatter potatoes on top and sprinkle with remaining cheese. Bake until puffed and golden, 25 to 30 minutes. Remove pan from oven, run knife around edges of pan, and let cool 5 minutes. Release outer ring and, using spatula, transfer casserole to serving plate. Serve.
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PAULINA TIPAN LEGARDA
[email protected]This casserole is a great way to use up leftover potatoes and sausage. It's also a great make-ahead breakfast or brunch dish.
Abad Abad
[email protected]I've never made popovers before, but they turned out perfect in this recipe. The casserole was delicious and I'll definitely be making it again.
Md Aurangzeb
[email protected]This casserole was a bit bland for my taste. I think I'll add some more seasoning next time I make it.
Theekshana Dissanayaka
[email protected]I'm a big fan of potato and sausage, so I knew I would love this casserole. It didn't disappoint! The popovers were crispy on the outside and fluffy on the inside, and the filling was packed with flavor.
Okoro Chidubem
[email protected]This casserole was a little too salty for my taste. I think I'll reduce the amount of salt next time I make it.
TALHA YAQOOB
[email protected]I'm always looking for new breakfast casserole recipes and this one is definitely a winner. The popovers were light and fluffy, and the filling was hearty and flavorful. I'll definitely be making this again.
Tracy Cassidy
[email protected]This casserole is perfect for a lazy weekend brunch. It's easy to make and it always turns out delicious.
zestyzido
[email protected]I'm not sure what I did wrong, but my popovers didn't rise very much. The casserole still tasted good, but it wasn't as impressive as I was hoping for.
Graham Botha
[email protected]This recipe is a keeper! I love the combination of potatoes, sausage, and cheese. The popovers are a nice touch, too.
Len Canty
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. I like to add some chopped green bell pepper and onion to the filling for extra flavor.
Udeaku Favour
[email protected]I thought this casserole was just okay. The popovers were a little dry and the filling was bland.
Lydia Kisakye
[email protected]This casserole was easy to make and turned out great! I used a pre-made biscuit mix for the popovers, which saved me some time. The casserole was a big hit with my guests.
Ursula Thompson
[email protected]I'm not a huge fan of breakfast casseroles, but this one was surprisingly good. The popovers were perfectly cooked and the filling was delicious.
Abdo Ramadan
[email protected]This potato and sausage breakfast popover casserole was a hit with my family! The popovers were light and fluffy, and the filling was savory and flavorful. I especially loved the crispy cheese topping.