Breakfast Popovers with Italian Sausage


12 popovers
Breakfast Popovers with Italian Sausage
Butter, for greasing the pan butter1
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed sweet italian sausage2
2 cloves garlic, minced garlic clove2
1 cup shredded smoked mozzarella (4 ounces) smoked mozzarella cheese1
4 large eggs, at room temperature egg(s)4
2 cups milk, at room temperature milk2
1 ½ cups all-purpose flour all purpose flour1 ½
2 small green onions, pale green and white parts only, finely sliced to yield ¼ cupscallion(s)2
3 tablespoons chopped fresh basil basil3
1 ½ teaspoons kosher salt kosher salt1 ½
½ teaspoon freshly ground black pepper freshly ground black pepper½
Maple syrup, for drizzling maple syrup1
Special equipment: One 12-cup nonstick muffin pan, each cup about ½-cup capacity, or a 12-cup popover pan, each cup about ½-cup capacitynonstick muffin pan1


Breakfast Popovers with Italian Sausage
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 garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage 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, green onions, 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.
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