Potato and sausage breakfast popover casserole

Ingredients

• 2 large eggs
• 1 cup whole milk
• Salt
• 1 cup all-purpose flour
• 1 tablepsoon. unsalted butter, melted
• 2 scallions, chopped
• 3/4 libra. Yukon Gold potatoes (about 2), peeled, and cut into the 1/4-inch dice
• 1 (12 ounce) packaged bulk sausage meat
• 2 tablepsoons . vegetable oil
• 1/2 cup grated Parmesan cheese

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Preparation

• Adjust oven rack to upper-middle position and heat over to 425 degrees F. Prepare a 9-inch springform pan by lining the bottom of the pan with aluminium foil (preferably nonstick).
• Attaching the sides of the pan, and tucking the foil underneath the pan bottom. Coat the sides and bottom with cooking spray. Set the pan aside on a rimmed baking sheet.
• Whisk eggs, milk, and 1/2 tsp salt in bowl until well combined. Stir in flour until just incorporated; the mixture will be a bit lumpy. Whisk in butter until batter is smooth. Stir in scallions and set batter aside while preparing filling.
• Toss potatoes with 1 tablepsoon . water in large microwave-safe bowl. Cover with plastic wrap, cut vent holes in plastic, and microwave on high power until potatoes just begin to soften, 3-4 minutes.
  
• Meanwhile, cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink coor, about 4 minutes. Using slotted spoon, spread sausage evenly over bottom of prepared springform pan.
• Heat oil in skillet with sausage fat over medium-high heat until shimmering. Add potatoes and 1/4 tsp salt and cook until potatoes are golden and crisp, 8-10 minutes. Drain potatoes on paper towels.
• While potatoes are cooking, place springform pan with sausage in over for 10 minutes. Remove pan from oven and, working quickly, sprinkle 1/4 cup cheese over sausage and pour bater evenly over filling.
• Scatter potatoes on top and sprinkle with remaining cheese. Bake until puffed and golden, 25 to 30 minutes.
  
• Remove pan from oven, run knife around edges of pan, and let cool for 5 minutes. Release outer ring and, using spatula, transfer casserole to serving plate.
• Serve warm.

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