These Breakfast Popovers are a perfect weekend treat! They are incredibly easy to make, using a simple egg batter loaded with bacon pieces and melted cheese. They're light and airy on the inside with a perfectly crisp exterior. Plus, the aroma that fills your kitchen in the morning is simply amazing!
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I only recently learned what popovers are, but since then, I must have made them a hundred times, in different variations. Popovers are light and airy rolls made with egg batter. Hollow inside and gorgeously crispy on the outside, they are the American version of the British Yorkshire Pudding. The primary difference is that Yorkshire Pudding is traditionally made with beef fat or drippings, while popovers use the fat from butter or oil. I personally don't add additional oil to the batter and they turn out great!
Whether you're serving them to your family or enjoying a quiet morning, these popovers, like our Russian Pancake "Oladi", will become one of your favorite breakfasts. Pair them with fresh fruit, a cup of coffee, or another one of your favorite breakfast beverages for a satisfying start to your day!
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Reasons to Love These Breakfast Popovers
- They're Kid-Friendly: like these Crispy Breakfast Quesadillas, the cheesy, bacon-filled popovers are going to be a hit with kids!
- Make ahead: the popovers can be made ahead of time and reheated the next day to help you save some time on a busy morning.
- They're great for any meal: while perfect for breakfast, these popovers can also be served as a snack, appetizer, or part of a brunch spread. Especially since they are so customizable...
- They're customizable: you can experience different cheeses, add herbs, or include vegetables, olives, etc. More on the different variations below!
Ingredients
The main, base, ingredients for the popovers are simply, eggs, milk, flour, and butter. That's it!
- Eggs: The eggs must be at room temperature. If you didn't have a chance to take the eggs out of the fridge ahead of time, immerse them in a bowl of warm water and allow them to sit in the water for about 10 minutes. Make sure the water is warm, not hot. You don't want to cook the eggs.
- Milk: Whole milk adds moisture and richness.
- Flour: All-purpose flour. Measure precisely!
- Butter (optional): Melted and slightly cooled, butter adds richness and a slight buttery flavor, helping to keep the popovers tender.
- Additional breakfast popover ingredients: We add bacon bits and cheese for an extra savory flavor!
See the full ingredient list and quantities in the recipe card at the end of the post
Substitutions and variations
- Flour: Use a 1:1 gluten-free flour blend to make the popovers gluten-free. For a nuttier flavor and added fiber, substitute half of the all-purpose flour with whole wheat flour.
- Milk/Cheese: use almond milk, soy milk, oat milk, or other non-dairy milk to make the pop-overs dairy-free. You can also use dairy-free cheese, or leave the cheese out altogether
- Butter: use olive oil or coconut oil for a dairy-free alternative.
- Add Caramelized Onions: Add sweetness and depth of flavor with caramelized onions!
- Add Olives: Sliced olives can add a briny, savory note.
- Sun-Dried Tomatoes: like in this Tuna Steak with Sundried Tomatoes and Figs recipe, and this Sun-Dried Tomato and Mango Crostini recipe, sun-dried tomatoes add a tangy, slightly sweet flavor.
- Meat Lover’s Popovers: Add diced ham, use cooked and crumbled sausage with chopped bell peppers, or add shredded cooked chicken and a dollop of pesto for a fresh, savory combination.
Preparation
STEP 1: Preheat your oven to 450°F (230°C). Place a popover pan or a muffin tin in the oven to heat up as the oven preheats.
STEP 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt.
STEP 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs until light and frothy. Gradually add the milk to the eggs, whisking constantly until well combined.
STEP 4: Make Batter
Slowly add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
STEP 5: Add cheese and bacon
Stir in the melted butter until fully incorporated (if using). Fold in the grated cheese and bacon bits.
STEP 6: Fill Pan
Remove the hot popover pan from the oven. Grease each cup with a little bit of cooking spray to prevent sticking. Pour the batter into the prepared pan, filling each cup about ¾.
STEP 7: Bake
Place the pan in the oven and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until the popovers are golden brown and puffed up. Remove the popovers from the oven and let them cool slightly in the pan before transferring them to a wire rack.
Top Tips
- Make sure your ingredients, especially the eggs and milk, are at room temperature for better results.
- Make sure to measure ingredients precisely.
- Do not open the oven door while the popovers are baking, as this can cause them to deflate/collapse.
- You can experiment with different types of cheese and additional ingredients like herbs or spices to customize your popovers.
- Ensure all added vegetables and proteins are cooked and drained of excess moisture to prevent sogginess.
Frequently Asked Questions
There may be several reasons for this: If the popovers are not baked long enough, the interior structure may remain too moist and undercooked, causing them to collapse once removed from the oven. Opening the oven door during baking can also cause a sudden drop in temperature, making the popovers collapse. Also, if the pan is not properly heated or greased, the popovers may stick and collapse. Another reason could be incorrect proportions of flour, milk, and eggs. It can affect the structure and rise of the popovers. So make sure to measure the ingredients accurately and precisely.
How do I store and reheat leftovers?
Allow the popovers to cool completely on a wire rack before storing. This helps prevent condensation, which can make them soggy. Then wrap each popover individually in plastic wrap or aluminum foil, or place them in an airtight container. This helps keep them fresh and prevents them from drying out. If you plan to consume them within a day, you can store the wrapped or sealed popovers at room temperature. They should be consumed within 1-2 days. To reheat, preheat your oven to 350°F (175°C) and place the popovers on a baking sheet. Heat for about 5-10 minutes until warmed through and crispy on the outside. I don't recommend reheating them in the microwave as they may become quite soggy.
Yes, you can use a muffin pan or a cupcake tin. Although, I love using the popover pan because the popovers really do "pop" so much better. Using a muffin pan is not ideal if you are looking to get those high popovers. Here's the difference. The batter for 12 popovers in the popover pan makes about 24 in the muffin pan. The taste, of course, is just as good.
Serving Suggestions
Because the popovers are hollow inside, they may be enjoyed as a breakfast sandwich. I like to split the popovers lengthwise, spread butter or cream cheese, and add smoked salmon with cucumber slices. It's also great with an omelet inside! You can also serve it with this Quick Blender Guacamole, with tahini sauce, or dip it in some Greek Tzatziki Salad Dressing.
Try these breakfast ideas
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Recipe
Breakfast Popovers
Equipment
Ingredients
- 1.5 cups all-purpose flour measured precisely
- 1 teaspoon salt
- 4 eggs room temperature
- 1.5 cups whole milk room temperature
- 1 tablespoon butter unsalted, melted (optional)
- ½ cup bacon bits
- 1 cup shredded Mozarella cheese
- nonstick cooking spray - to grease the popover pan
Instructions
- In a large mixing bowl, whisk together the flour and salt.1.5 cups all-purpose flour, 1 teaspoon salt
- In a separate bowl, whisk the eggs until light and frothy. Gradually add the milk to the eggs, whisking constantly until well combined.4 eggs, 1.5 cups whole milk
- Slowly add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
- Stir in the melted butter until fully incorporated (if using). Fold in the grated cheese and bacon bits.1 tablespoon butter, ½ cup bacon bits, 1 cup shredded Mozarella cheese
- Remove the hot popover pan from the oven. Grease each cup with a little bit of cooking spray to prevent sticking. Pour the batter into the prepared pan, filling each cup about ¾.nonstick cooking spray - to grease the popover pan
- Place the pan in the oven and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until the popovers are golden brown and puffed up. Remove the popovers from the oven and let them cool slightly in the pan before transferring them to a wire rack.
Notes
- If you didn't have a chance to take the eggs out of the fridge ahead of time, immerse them in a bowl of warm water and allow them to sit in the water for about 10 minutes. Make sure the water is warm, not hot. You don't want to cook the eggs.
- Make sure your ingredients, especially the eggs and milk, are at room temperature for better results.
- Make sure to measure ingredients precisely.
- Do not open the oven door while the popovers are baking, as this can cause them to deflate.
- You can experiment with different types of cheese and additional ingredients like herbs or spices to customize your popovers.
- Ensure all added vegetables and proteins are cooked and drained of excess moisture to prevent sogginess.
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