BREAKFAST POPOVERS WITH ITALIAN SAUSAGE
Provided by Giada De Laurentiis
Time 55m
Yield 12 popovers
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
- Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
- Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
- Place the popovers on a platter and drizzle with maple syrup.
SAUSAGE POPOVERS
This is one of those basic dishes that you can spiff up in anyway you please. You can add cheese, veggies or anything that you like to make it more savory for a main course dinner. I can think of about a 10 herbs that would taste great in this depending on what meats and vegetables you use.
Provided by Jennifer Michele
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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".
SAUSAGE POPOVERS RECIPE
www.goodto.com has lots of quick and easy food recipes like these sausage popovers from Woman's Weekly. Find out more recipes at www.goodto.com
Provided by Jessica Dady
Categories Dinner, Snack
Yield Makes: 6
Number Of Ingredients 2
Steps:
- Preheat the oven to gas mark 7 or 220°C.
- Cut each sausage into 3 and put 3 pieces in each hole in the muffin tray. Snip the bacon into pieces and place on top of the sausages. Place the tray in the centre of the oven and bake for 10-15 mins, or until the sausages start to turn a golden-brown colour.
- Meanwhile, to make the batter, tip the flour into a bowl and stir in the salt. Whisk together the egg, milk and 150ml (¼ pint) water. Then whisk this into the flour to give a smooth batter.
- When the sausages are brown, working quickly, pour some batter into each hole, only having the oven door open for a very short time, so that the oven doesn't drop too much in temperature. Bake the popovers for about 20-30 mins, or until they have risen and the batter is crisp. Remove from the oven and serve immediately. (Not suitable for freezing.)
Nutrition Facts : @context https, Calories 160 Kcal, Fat 10 g
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
CHEESY POPOVERS
Provided by Sunny Anderson
Categories side-dish
Time 1h12m
Yield 24 mini popovers
Number Of Ingredients 9
Steps:
- Special Equipment: 24-cup mini muffin tin
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
- Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
- Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
BACON PARMESAN POPOVERS
This recipe proves that simple ingredients often result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. -Donna Gaston, Coplay, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 6 popovers.
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes., Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Grease cups of a nonstick popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full., Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, about 15 minutes longer (do not underbake)., Run a table knife or small metal spatula around edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.
Nutrition Facts : Calories 167 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
POPOVERS
Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite
Provided by Anna Glover
Categories Side dish
Time 40m
Yield Makes 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
TRADITIONAL POPOVERS
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Provided by J MILLER
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
- Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
- Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
- Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
GIADA'S BREAKFAST POPOVERS WITH ITALIAN SAUSAGE RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups. Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes. Place the popovers on a platter and drizzle with maple syrup.
PERFECT POPOVERS
By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
- In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
- Fill the popover cups two-thirds to three-quarters full.
- Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
SAUSAGE SPINACH TURNOVERS
One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets-they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. -Vicky Henry Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 turnovers.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly., Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown. Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 398 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 848mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SAUSAGE AND VEGETABLE POPOVER
This came from an old Betty Crocker Cookbook. It looks a bit intimidating, but is actually fairly quick and easy. I use Turkey Kielbasa and low fat cheese.
Provided by Bilette
Categories Meat
Time 40m
Yield 1 popover, 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 635.5, Fat 40.5, SaturatedFat 17.2, Cholesterol 227.8, Sodium 1865.2, Carbohydrate 38.8, Fiber 3.2, Sugar 4.3, Protein 31.4
VEGGIE SAUSAGE POPOVERS
Lesley Waters' vegetarian toad in the hole is simple to make and can be frozen until needed
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
- Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).
Nutrition Facts : Calories 314 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.33 milligram of sodium
More about "sausage popovers recipes"
POTATO SAUSAGE POPOVER CASSEROLE – AFOODIEAFFAIR
From afoodieaffair.com
HEAVENLY BREAKFAST POPOVERS | VINTAGE COOKING
From vintagecooking.com
HOMEMADE POPOVERS - SUGAR SPUN RUN
From sugarspunrun.com
BREAKFAST POPOVERS WITH ITALIAN SAUSAGE | RECIPE | FOOD NETWORK …
From pinterest.com
SAUSAGE, POTATO & ASPARAGUS POPOVERS - DOUGHMESSTIC
From doughmesstic.com
SAUSAGE AND CHEESY HASHBROWN POPOVERS - DOUGHMESSTIC
From doughmesstic.com
BACON CHEDDAR POPOVERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
POPOVERS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
THE BIGGEST FATTEST FLUFFIEST POPOVER RECIPE - SUGAR DISH …
From sugardishme.com
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
HOW TO MAKE POPOVERS! | FEASTING AT HOME
From feastingathome.com
SAUSAGE POPOVERS | BREAKFAST IDEAS | TESCO REAL FOOD
From realfood.tesco.com
{THE EASIEST EVER!} SOURDOUGH POPOVERS - I AM BAKER
From iambaker.net
PERFECT POPOVERS RECIPE (+ TIPS AND VIDEO) - BELLY FULL
From bellyfull.net
BREAKFAST POPOVER WITH APPLES AND SAUSAGE - WHITE PLATE BLANK SLATE
From whiteplateblankslate.com
KETO POPOVERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POPOVERS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EASY GARLIC PARMESAN POPOVERS - DAMN DELICIOUS
From damndelicious.net
BREAKFAST BEER POPOVERS - CRAFTBEER.COM
From craftbeer.com
SAUSAGE POPOVERS (AKA MINI TOAD-IN-THE-HOLES) RECIPE BY CELESTE
From cookpad.com
QUICK SAUSAGE RECIPES - BBC FOOD
From bbc.co.uk
POPOVERS | RICARDO
From ricardocuisine.com
GARLIC PARMESAN POPOVERS - HOME. MADE. INTEREST.
From homemadeinterest.com
POPOVERS (TALL & AIRY) - EASY AND DELISH
From easyanddelish.com
POTATO AND SAUSAGE BREAKFAST POPOVER CASSEROLE - COOK'S COUNTRY
From cookscountry.com
FLAKY SAUSAGE FOLDOVERS RECIPE - PILLSBURY.COM
From pillsbury.com
BISQUICK POPOVERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERFECT POPOVERS – ERICA'S RECIPES
From ericasrecipes.com
SOURDOUGH POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
PARMESAN POPOVERS WITH CRISPY SAGE GARLIC BUTTER.
From halfbakedharvest.com
HOW TO MAKE POPOVERS (PERFECT FOR BREAKFAST!) - SUGAR CHIC DESIGNS
From sugarchicdesigns.com
THE BEST CLASSIC POPOVERS WITH TIPS AND TRICKS - NOBLE PIG
From noblepig.com
LIGHT AND CRISPY CHEESE POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
SAUSAGE POPOVERS | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #breads #breakfast #main-dish #oven #easy #kid-friendly #dietary #one-dish-meal #comfort-food #taste-mood #equipment
You'll also love
Related Search