Whole Wheat Sausage and Green Onion Popovers

I have really enjoyed my WonderMill, but this year I wanted to see how many of my beloved foods I make with my freshly ground whole wheat. This month I decided my beloved breakfast popover was going to get a makeover.

Usually whole wheat is seen as a heavy flour, not one I think of using for recipes like popovers. I thought it would be worth a try at least.

Popovers should be light and use a batter similar to Yorkshire Pudding. For this version I sacrificed a little of the texture to stuff in sausage, onion and a little Parmesan cheese. I think you will be pleased.

Start by breaking out the WonderMill to grind you wheat.

Then brown up some breakfast sausage of your choice to go in the bottom of pre-greased popover pans or regular muffin tins.

Then add the eggs, flour and other ingredients into your blender. Stir in the green onions, fill your wells 3/4 full and then get baking.

Author:

ALKruse

Serves: 12

Ingredients

1 - 2 tablespoons of olive oilWhole Wheat Sausage and Green Onion Popovers Author: ALKruse Prep time: 10 mins
8 ounces Italian Sausage
2 cloves of Garlic, minced
4 large Eggs
2 cups Milk
1½ cups Whole Wheat Flour
1 cup Parmesan Cheese, grated
1 tablespoon dried Basil
1½ teaspoons salt
½ teaspoon black pepper
¼ c. green onions, thinly sliced

Instructions

Preheat the oven to 400 degrees. Grease your popover or muffin tin and set aside.
In a medium skillet, brown the sausage in olive oil. Add the garlic at the end to warm through. Drain on a paper towel and set aside.
Pulse up the 4 eggs in a blender. Then add the milk, flour, cheese, basil and salt and pepper and blend for 3 minutes. Add the green onions and pulse quickly to mix them in.
Fill each cup just below the rim.
Bake for about 35 minutes, until they have puffed up and are golden.
Serve warm.

I hope these will make a nice addition to your next family breakfast or brunch. Enjoy!