Potato and Sausage Breakfast Casserole Popover

By lorik

This recipe requires careful timing. Once the batter is prepared and set aside to rest, the potatoes can be microwaved while the sausage is cooking. While the potatoes are pan-fried, the springform pan (with the cooked sausage) should be preheated in the oven.

Even when we used a nonstick springform pan, we found that our breakfast casserole stubbornly stuck to the bottom of the pan, making it difficult to slice the casserole into wedges. Lining a springform pan (nonstick or regular) with foil (preferably nonstick) and then coating the foil with nonstick cooking spray ensured that our popover casserole released from the pan every time.

Ingredients

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

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line the bottom of a springform pan with aluminum foil (preferably nonstick), attach the sides of the pan, and tuck the foil underneath the pan bottom. Coat the sides and bottom with cooking spray, 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.