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Course: Entree | Beer Style: Barrel-Aged Beers

Breakfast Beer Popovers

These popovers made with your favorite barrel-aged beer are easy enough to make pre-caffeine and travel well if you need to send anyone to work or school with something to eat. These can be served drizzled with maple syrup or smothered in homemade pesto. They're even better when served with an oak-aged pale ale or ESB.

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Prep Time: 10 minutes | Yield: 6

Ingredients

  • butter
  • 2 Tbsp extra virgin olive oil
  • 2 sweet or spicy italian sausage links
  • 1 red bell pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 1 cup smoked (or regular) mozzarella, grated
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 cup oak aged pale ale or English mild, room temperature
  • 1 1/2 cups all-purpose flour
  • 2 green onions, green and white portions finely sliced
  • 1/4 cup fresh basil
  • salt and pepper
  • maple syrup and/or pesto

Directions

  1. To make these popovers, preheat oven to 400°F. Use butter to grease a nonstick muffin or popover pan, set aside.
  2. In a medium pan, heat olive oil. Remove sausage from casing and add to the pan. As the sausage begins to brown, add bell pepper.
  3. Season with a pinch of salt. Add garlic and continue to cook until garlic is fragrant and sausage is cooked through.
  4. Spoon the sausage mixture into each muffin tin and top with grated cheese.
  5. Use a blender to mix eggs until frothy; add the milk, barrel-aged beer, flour, green onions and basil. Season with salt and pepper. Blend until the mixture comes together. Divide batter amongst muffin tins, filling to just below the rim.
  6. Bake on the center rack until the popovers puff up and the tops turn golden brown, about 30 to 35 minutes.
  7. Serve immediately with maple syrup or pesto.

Heather Lewis is the author of BeerBitty.com, a recipe website dedicated to cooking with beer. She fell in love with craft beer and cooking while living in San Francisco and frequenting Toronado. When work moved her to San Diego and Austin, she immersed herself in the local beer cultures to learn as much about the trade as possible. In 2012, she left her job as a sales analyst to pursue a career in the craft beer industry. She currently lives in NYC with her basset hound where she is the Operations Manager at Brooklyn Brewery. She spends her free time in the kitchen, traveling as much as possible, and seeking out new breweries.

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