These Breakfast Popovers are a perfect weekend breakfast! And, so easy to make. Made from an egg batter and loaded with bacon pieces and melted cheese. The smell in the kitchen, in the morning, is amazing!
What are popovers?
Popovers are light and airy rolls made with egg batter. Hollow inside and crispy, gorgeous, on the outside!
Popovers are an American version of a British Yorkshire Pudding. The only difference between the two is that the Yorkshire Pudding is made with beef fat/drippings, whereas the Popovers are made using the fat from the butter.
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: Warm up the milk to about 120°F (50°C). It should be lukewarm Do not overheat the milk, you don't want the eggs to cook in the milk when you are blending the ingredients together.
- Flour: All-purpose flour. Measure precisely.
- Butter: Melted and slightly cooled.
Can I use a muffin pan instead of a popover pan?
This is a common question. 🙂 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 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.
Other ingredients that may be added to the Breakfast Popovers:
We love the breakfast popovers with some bacon and cheese, but you can also add:
- some chopped green onions (about a handful, or two stalks)
- diced ham
- chopped dill
- try adding a little spicy grated cheese
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!
Frequently Asked Questions:
Perhaps you forgot to pierce the popover with a knife to let the steam out. Also, make sure to take the popovers out of the pan and place them on a cooling rack or a serving dish. If you let them cool in the pan, they may lose their shape.
How do I store leftovers?
Place popovers in an airtight container, or freezer-safe bag, and store them in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
To reheat popovers from the fridge, preheat the oven to 350°F (180°C) and bake in an oven-safe dish, or baking pan, for about 5 minutes. To reheat frozen popovers, preheat the oven to 350°F (180°C) and bake in an oven-safe dish, or baking pan, for about 10 minutes.
What makes to popover rise?
In one word? heat.
At all stages of preparation, heat is key. Using room temperature eggs and warm milk. Heating the pan in the oven prior to pouring the batter, not opening the oven door until the popovers are ready, to make sure no heat escapes.
Try these breakfast ideas:
- 4 eggs room temperature
- 1.5 cups whole milk warmed to about 120°F (50°C)
- 1 teaspoon salt
- 1.5 cups all-purpose flour measured precisely
- 1/2 cup bacon bits
- 1 cup shredded Mozarella cheese
- nonstick cooking spray - to grease the popover pan
- In a small saucepan, warm 1.5 cups of milk over medium heat, until a temperature of 120°F (50°C) is reached. You can also warm milk in a microwave-safe dish for approximately 30 seconds, until the milk is lukewarm.
- Preheat the oven to 425°F (220°C) and place the empty popover pan inside the oven.
- In a large mixing bowl or in a bowl of a stand mixer, whisk together 4 eggs (room temperature), 1 .5 cups lukewarm milk, 1 .5 cups flour, 1 teaspoon salt, 1/2 cup of bacon bits, and 1 cup of shredded cheese. Allow the batter to rest for at least 15 minutes.
- Take out the hot popover pan and lightly spray with non-stick cooking spray.
- Whisk the rested batter and pour batter into each popover cup, filling about 3/4 of each cup.
- Place pan on the lower rack position in the oven (to avoid burning the tops, when they pop!) and bake at 425°F (220°C) for 20 minutes. Without opening the oven door, lower the temperature to 350°F (180°C) and bake for an additional 10-15 minutes. The popovers should be golden brown.
- Remove the popovers from the oven and, using a small, sharp knife make a slit on top of each popover, to release the steam. Transfer popovers to a cooling wrack or a plate.
- Serve warm or at room temperature.