Breakfast Popovers With Italian Sausage Food

ANDOUILLE SAUSAGE CAJUN SCRAMBLE RECIPE - (4.5/5)

Steps:

• 1 In a medium size bowl whisk together eggs and Cajun spice blend and set aside. 2 In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. 3 Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). 4 Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. 5 After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). 6 Divide the scramble between 2 plates top each with your favorite salsa. Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

BREAKFAST SCRAMBLE WITH ITALIAN SAUSAGE

Steps:

• In a bowl, whisk together the eggs, milk, salt, and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
• In a large skillet over medium heat, warm the olive oil.
• Add the sausages and brown 1 minute on each side.
• Add the tomato and cook, stirring, about 1 minute.
• Reduce the heat to medium-low, add the egg mixture and cook without stirring, until the eggs just begin to set, about 1 minute.
• Using a heatproof rubber spatula, gently push the eggs around letting any uncooked egg run onto the bottom of the pan.
• When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil, and cheese.
• Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.
• Serve the scramble in 4 portions, top with basil and more cheese if desired.

SAUSAGE POPOVERS RECIPE

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.)

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

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.

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

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.