Savory Breakfast Popovers
Prep: 25 minutes • Bake: 30 minutes
Makes: 6 (1 popover) servings
1-1/2cups Weis Quality All-Purpose Flour plus additional for dusting cups
3 large Eggland’s Best® Eggs, room temperature
1-1/2cups Weis Quality Whole Milk, room temperature
6 slices Weis Quality Thick Sliced Bacon, cooked and crumbled
1-1/4cups Weis Quality Sharp Yellow Shredded Cheddar Cheese
2 tablespoons chopped fresh rosemary
1/2teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1.Place oven rack in lowest position; preheat oven to 450°. Grease 6 standard popover tin cups with butter. Lightly dust bottom and sides of cups with flour, tapping to evenly coat cups; shake out excess flour.
2.In a large bowl, lightly whisk eggs; whisk in milk until frothy. Whisk in bacon, cheese, rosemary, salt, pepper and melted butter until combined. Gradually sift flour into egg mixture, whisking just until combined; do not over mix. Immediately spoon batter into the prepared cups, filling cups about 3/4 full.
3.Bake popovers on bottom rack 15 minutes; reduce temperature to 350°. Bake 15 minutes longer or until popovers are golden brown and sides firm. Serve immediately.
Approximate nutritional values per serving:
377 Calories, 18g Fat (6g Saturated), 135mg Cholesterol, 580mg Sodium,
27g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 17g Protein
Dietitian Tip:
If not serving immediately, poke a small hole in the side of each popover to release some of the steam to retain their shape.
Popovers can also be prepared in a standard muffin tin. Prepare 10 muffin tin cups and pour about 3 tablespoons batter into each cup as directed in steps 1 and 2. Bake popovers as directed in step 3, baking only 10 minutes longer after reducing temperature to 350°.