Potato and Sausage Breakfast Popover Casserole

Impossible Pie --a popular dish of the 1970’s--uses an eggy biscuit batter to create both a crust and filling for a quiche-like casserole. We wondered if we could retool this recipe with a crisper popover batter. Here’s what we discovered:

Test Kitchen Discoveries

• To rise and expand properly, popovers need intense heat to turn the moisture in the batter to steam. Achieve this by preheating both the oven and the pan.
• To save time, we cooked Yukon Gold potatoes in the microwave, and browned them quickly in a skillet. To make sure they stayed crisp, we placed them on top of the popover batter.