Sunday, January 18, 2009

Potato and Sausage Breakfast Popover Casserole

Last year my wife I held our first annual family summit. It's an idea we borrowed from our friend Steve, who's known as The Oracle in some far out realm of the blogosphere. Basically, the summit consists of clearing our schedules, sitting down, and spending the entire day discussing household projects, finances, personal goals, and any other relevant family matters. Yesterday we participated in the 2nd annual family summit, and since you can't discuss weighty matters on an empty stomach, I prepared a quick, breakfast casserole.

Potato and Sausage Breakfast Popover Casserole
(One of my goals for the upcoming year should be to improve the presentation of my food)

  • 2 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon butter, melted
  • 2 scallions, chopped
  • 3/4 pound potatoes peeled and cut and diced.
  • 1 (12-ounce) package sausage
  • 2 tables vegetable oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

  1. Adjust oven rack to the upper-middle position and preheat the over to 425 degrees. Line a 9-inch springform pan with nonstick foil, and then spray it with a non-stick spray.
  2. Whisk the eggs, milk, and 1/2 teaspoon salt in the bowl until combined. Stir in the flour, and then whisk in the butter until the batter is smooth. Stir in the scallions and set the batter aside.
  3. Toss the potatoes with 1 tablespoon water in a large microwaveable bowl. Cover with plastic wrap, poke a few holes in the wrap, and cook the potatoes for 3-4 minutes.
  4. In a large skillet over medium heat, cook the sausage. Using a slotted spoon, spread the sausage evenly over the bottom of the springform pan.
  5. Heat the oil in the skillet with the sausage fat over medium high heat. Add the potatoes and 1/4 teaspoon salt and cook until the potatoes are golden brown.
  6. While the potatoes are cooking, place the springform pan with the sausage in the over for 10 minutes. Remove the pan from the oven and sprinkle 1/4 cup of the cheese over the sausage.
  7. Then pour the batter evenly over the filling.
  8. Scatter the potatoes on top and sprinkle with the remaining cheese. Don't make the mistake I made and pour the batter over the potatoes. You want your potatoes a chance to bask in the glow oven, so they can develop a George Hamilton hue. My brain doesn't start working until 11:00 a.m., so I shouldn't be in the kitchen before then.
  9. Bake until puffed and golden, 25-30 minutes. Remove the pan from the oven, run a knife around the edges of the pan, and let cool for 5 minutes. release the outer ring, and transfer the casserole to a serving plate.
This is the first time I've prepared this dish, but I think, it's open to improvisation. I need to invite some veggies to the party. As always, we'll keep you posted.

Don't take your guns to town,


rebel said...

Sounds really good to me. Perfect for a cold winter mornin'. I bet it would be good re-heated so it would make a good left over.

Anonymous said...

Just wondering: would the George Hamilton reference to a well-honed tan exist without the work of Zonker Harris?

Jeni said...

This is gorgeous and sounds soooo good. I can't get enough of potatoes lately!

Anonymous said...

Hey Muddy,

Did you ever revisit this, mit veggies?

Hope y'all had a great holiday. Not sure what you've heard, but I've been out for the count for a wee spell. But have turned things around, thanks to a great support team. Hope to not be so much of a stranger in 2010.