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Wednesday, May 1, 2013

A brun-ch favorite: Pop-over Casserole

As the weekend quickly approaches the ev-ery-day home prepares for yummy Saturday morning family breakfasts or Sunday scrumptious brunches. Pairs well with a garden salad and mimosas: Enjoy!

Potato and Sausage Breakfast Popover Casserole


  • 2large eggs
  • 1cup whole milk
  •  Salt
  • 1cup all-purpose flour
  • 1tablespoon unsalted butter, melted
  • 2scallions, chopped
  • 3/4pound Yukon Gold potatoes (about 2), peeled and cut into 1/4-inch dice
  • 1(12-ounce) package bulk sausage meat
  • 2tablespoons vegetable oil
  • 1/2cup grated Parmesan cheese
  • 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.

Photo and Recipe courtesy of Cooks Country

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