- 25 mins
- 60 mins
Ingredients
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- 4 -to-5 Ounces of breakfast Sausage ( Hot or Sage )
- 1 cup shredded mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green Chili's, finely sliced to yield 1/4 cup or ( small can )
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
Preparation
Step 1
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the Green Chili's and cook until aromatic tender. Spoon about 1 1/2 tablespoons sausage and Chili Mixture into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.