Rainy mornings are perfect for writing and having a cup of earl grey with milk and sugar. After a busy day yesterday, I’m enjoying some tranquility at home this morning. As cars go past my open window, I can hear the calming sound of water rushing through passing car tires. Oddly enough, it sounds a lot like waves by the ocean. I like it.
I made a bunch of these Savory Breakfast Popovers a while back, and as Easter brunches may be coming up in a few days, I thought I’d get to sharing this. Of course, these are fun to make for a breakfast or brunch any other time as well. There are several little jobs to do, so it also makes a good group cooking activity. For those who may protest the name, yes, these aren’t popovers in a strict sense (those you can make in a popover pan, and they are often just light, airy bread) but this recipe is for a savory breakfast pastry that is substantial and flavorful, and all bundled up in one self-contained “popover”. The popovers worked great for an “on-the-go” breakfast that we could pull out of the freezer, then bake in the toaster oven for 10-15 minutes at 400F, or until golden brown and crispy. (*It takes longer from frozen)
- First, cook the eggs, bacon, and sausage.
- Mix in raw potatoes that you chop.
- Add salt and pepper and mild cheddar.
- Open up the crescent rolls and separate the triangles
- fill the triangles so that you can easily roll over and fold the corners in to fully cover the filling. I laid out everything on a large, silicone baking mat that you can get at Bed Bath and Beyond.
- wrap individually in strips of parchment paper
- seal in a freezer bag and freeze until needed.
- 3 eggs, scrambled
- nitrate-free applewood-smoked bacon
- diced potatoes
- Applegate natural turkey and sage breakfast sausages
- 2 cans of ready-to-bake crescent rolls…it would be nice if companies would make these Whole Wheat, or even have a gluten-free alternative.
- salt and pepper
- mild cheddar, shredded