Veggie Sausage Popovers Recipes

SAUSAGE AND VEGETABLE POPOVER

Steps:

• Cook and stir sausage, chilies, chili powder, oregano, seasoned salt, cumin, garlic powder and sugar in oil in a 12 inch skillet until sausages are light brown.
• Stir in corn and mushrooms.
• Keep warm.
• Heat oven to 400.
• Heat butter in a 9 inch deep dish pie plate until melted.
• Beat eggs, flour and milk until smooth.
• Pour into pie plate.
• Mound sausage mix into pie plate to within 1 inch of edge.
• Cook uncovered for 20 minutes.
• Sprinkle with cheese.
• Cook 10 to 15 minutes more, until cheese melts.
• Sprinkle with onions.
• Serve.

TOMATO & SAUSAGE POPOVERS

Steps:

• Step 1 Preheat the oven to 425° F. Grease a mini muffin tin with butter or cooking spray. Step 2 On medium heat, add olive oil, sausage, tomatoes, and herbs to a pan. Cook until the sausage has browned and blended with the tomatoes, about 5 to 7 minutes. Season with salt and pepper, then let cool. Step 3 Place milk in a bowl and microwave for about 40 seconds to warm it up. Whisk in the eggs, butter, flour, and salt until smooth. Heat up the empty muffin tin in the oven for 2 to 3 minutes. Then working quickly, add the batter to fill each cup ¾ of the way. Add a spoonful of the sausage mixture to each cup, then top with more batter until the cup is full, but not overflowing. Sprinkle cheese on each. Step 4 Bake in the oven for 10 to 15 minutes, or until they are golden brown and puffed up over the sides. Serve immediately. Recipe created by Abigail Harris Shea

SAUSAGE POPOVERS

Steps:

• Grease bottom of an 8 inch baking pan.
• Heat oven to 400 degrees.
• Beat together the eggs, milk, oil, four and salt until smooth.
• Pour batter into the greased pan and top with meat (and anyother leftovers you would like to use) Bake 35 minutes.
• We serve this with maple syrup or molasses when we use the breakfast sausage, but I imagine that mustard, ketchup or other condiments would be more appropriate for different types of"toppings".

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.