Cindy's Table - Everyday To Gourmet on NBC CT

Sausage and Spinach Breakfast Popovers
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We all love popovers in my house. Every Roast beef, Roasted Chicken or just because the kids request them we make them. I have a great recipe for Popovers in my book Cindy’s Kitchen Bringing Italy to your home and you must follow the criteria below. My Aunt Shirley told us this when we were kids and I never forgot! I will share it with you now!

1. You must be in a good mood.
2. Do the popover dance before they go in the oven (I made that one up but the kids all do it)
3. You must not open or walk in front of the oven door while cooking.

If you don’t have a popover pan – GET ONE! Actually GET TWO! If not, a muffin tin will do fine!

This is not a Paleo Recipe but you can make these gluten free and I will be sharing that recipe soon with you. These are delicious breakfast popovers. Enjoy

Ingredients

  • 4 large eggs, room temperature
  • 2 cups milk, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 box frozen spinach, thawed and squeezed try (divided)
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 or more Butter, melted for greasing the popover pan or muffin tin
  • 2 tablespoons olive oil
  • Two sweet or spicy Italian sausage links, casings removed (I used chicken)
  • Pure maple syrup, to drizzle

Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity

Directions

  1. In a blender add eggs, milk, flour, parsley, 1 tablespoon spinach, salt and pepper. Blend until all of the ingredients are combined well. About 12-15 seconds. Let batter rest on counter.
  2. Place an oven rack in the center of the oven and preheat to 400 degrees F. Generously brush melted butter on all sides of the popover pan or muffin tin.
  3. In a sauté pan over medium heat add olive oil. Cut the sausage into thirds and add to the pan. While cooking break apart to smaller pieces with a wooden spoon. Cook for about 7 minutes then remove from heat to cool.
  4. Put the popover pan in the hot oven (coated with butter) and let warm up for about 2-3 minutes.
  5. Carefully remove pan from the oven and add in batter 1/2 full in each pan/tin, then divide sausage and spinach between 10 popover cups or 12 muffin tins. (you won’t use up all the spinach – you will only need less than a teaspoon in each pan or tin.
  6. Bake (follow instructions above) for 35 minutes, until golden and puffed beautifully.
  7. Take out of the oven and use a butter knife to go around the edges and pop out of each pan.
  8. To enjoy drizzle pure maple syrup (at room temperature).

Note: This is also a great way to use left over sausage from the night before. Also, if you are following a specific diet you can find popover mixes that are gluten free.

Cindy Barbieri
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