I’m really starting to get in to these savory popovers. And, can I just say – what the what?? It’s mid November. Mid-November! Thanksgiving is in less than a week…Mixed is the week after that, then it’s December, then Christmas, and holy nuts, 2013 is breathing on me.
But – that means only 6 more weeks of popovers here on my site. Can you believe it? Hopefully you’ve tried at least one or two of the variations…I’ve loved making them all and sharing them with you.
But, now I need to share another popover recipe with you. Sharing is good.
Sometimes. I’m typically not a very nice person. Today I am.
Please mark this in your field guide.
Today I offer you the Sausage and Cheesy Hashbrown Popover. It’s everything you could want in a breakfast, all contained in one precious package. You can eat it with your HANDS, folks. Grab and Go just got delicious.
I was challenged by Ore-Ida Hashbrowns and Johnsonville Sausage to create a recipe using both of their products, and while they did suggest a couple of incredible recipes of their own (like this Sunrise Casserole and these Amazing Muffin Cups) I of course went the popover route.
Just had to.
I prefer the cubed hashbrown potatoes versus the shredded variety, but you could use either. And, I also prefer a heartier cheese paired with a mild cheese – like a sharp cheddar and mozzarella – but again, the recipe is yours for the changing, and I say use what YOU love.
Just give them a try, and if you’re up for it…share them.
I imagine you are nicer than me.
Sausage and Cheesy Hashbrown Popovers
- 3 tablespoons butter
- 1 cup milk
- 3 eggs
- pinch salt
- pinch pepper
- 1 cup all purpose flour
- 1/2 cup cheddar cheese
- 1 cup diced hashbrown potatoes, browned
- 1 cup Johnsonville Breakfast Sausage, browned and crumbled
- Preheat oven to 375.
- Place butter evenly into each popover cup or muffin tin. Melt butter in oven.
- Beat eggs with milk and salt and pepper. Stir in flour, then cheese, hashbrowns, and sausage.
- Pour batter into each cup of the popover pan or muffin tin. Top with more cheese, if desired. Bake at 375 for 5 minutes, then reduce heat to 350. Bake an additional 25 minutes.
- Remove from oven, serve and enjoy!
Disclaimer: Johnsonville and Ore-Ida provided product and compensation to help create this recipe. All thoughts and opinions are my own.