Potato and Sausage Breakfast Popover Casserole Recipe

Looking for an easy Potato and Sausage Breakfast Popover Casserole recipe? Learn how to make Potato and Sausage Breakfast Popover Casserole using healthy ingredients.


Submitted by jenlea

Makes 6 servings



Impossible Pie --a popular dish of the 1970?s--uses an eggy biscuit batter to create both a crust and filling for a quiche-like casserole.

Recipe Ingredients for Potato and Sausage Breakfast Popover Casserole

2 large eggs
1 cup whole milk
1 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
12 ounce sausage meat
2 tablespoons vegetable oil
1/2 cup grated Parmesan cheese

Recipe Directions for Potato and Sausage Breakfast Popover Casserole

  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.

Categories

Brunch

Nutrition Facts
Serving Size 211.9g
Amount Per Serving
Calories
464
Calories from Fat
253
% Daily Value*
Total Fat
28.1g
43%
Saturated Fat
9.7g
48%
Trans Fat
0.1g
Cholesterol
135mg
45%
Sodium
639mg
27%
Potassium
594mg
17%
Total Carbohydrates
30.5g
10%
Dietary Fiber
1.9g
8%
Sugars
3.1g
Protein
21.3g
Vitamin A 6% Vitamin C 11%
Calcium 17% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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