These Breakfast Popovers are a perfect weekend breakfast! Made from an egg batter and loaded with bacon pieces and melted cheese. The smell in the kitchen, in the morning, is amazing!
nonstick cooking spray - to grease the popover pan
Instructions
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.
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.- Do not overheat the milk, you don't want the eggs to cook in the milk when you are blending the ingredients together.- Do not open the oven door until the popovers are ready to be taken out of the oven.- remember to pierce each popover with a knife, to allow the steam to escape, so they don't collapse.