Bacon Cheddar Popovers Recipes

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BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21



Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon image

Steps:

  • For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
  • For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
  • Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
  • For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
  • Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
  • For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

Maple-Mustard Glazed Canadian Bacon:
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
Vermont Cheddar and Herb Scramble:
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
Popovers:
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

BACON CHEDDAR POPOVERS

These popovers are crunchy on the outside, yet soft in the middle. With bacon and cheddar flavor throughout, what's not to love? source: Family Circle

Provided by Jug OMud

Categories     Quick Breads

Time 35m

Yield 8 popovers, 8 serving(s)

Number Of Ingredients 7



Bacon Cheddar Popovers image

Steps:

  • 1. Coat 8 cups of a popover/muffin pan with non-stick spray. Be sure to fill empty cups with water to avoid burning pan. Pre-heat oven to 450°F.
  • 2. Whisk flour and salt together in a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add to the flour mixture and stir until blended. Fold in cheese, bacon and scallion.
  • 3. Fill popover/muffin cups 3/4 full (approx. 1/3 cup batter in each). Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake an additional 10 to 15 minutes, or until browned and puffed. ***Keep oven closed until the end of baking time or else the popovers will deflate.***.
  • 4. Remove popovers from the oven. Immediately remove popovers from pan to cool. Pierce sides once with a knife to release steam.
  • 5. Serve warm. (Re-heat at 350° for 5 minutes to crisp the outside edges, if needed.).

1 cup all-purpose flour
1/8 teaspoon salt
2 eggs
1 cup milk
3/4 cup shredded sharp cheddar cheese
4 slices bacon, cooked & crumbled
2 scallions, trimmed & chopped (I subbed with minced sweet onions)

BACON POPOVERS

Even picky youngsters find the eggs and hint of bacon in these popovers irresistible. For delicious variety, try pairing them with maple syrup or cheese sauce.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 6



Bacon Popovers image

Steps:

  • In a large bowl, combine flour and salt. Combine the eggs, milk and oil; whisk into the dry ingredients just until blended. , Using a 12-cup muffin tin, grease and flour five alternating cups. Fill two-thirds full with batter. Sprinkle with bacon. Fill empty cups two-thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake).

Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 95mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1 cup milk
1 tablespoon canola oil
3 bacon strips, cooked and crumbled

BACON POPOVERS

Make and share this Bacon Popovers recipe from Food.com.

Provided by _Pixie_

Categories     Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6



Bacon Popovers image

Steps:

  • Preheat oven to 400 degrees F.
  • Cook bacon until crisp.
  • Drain, reserving 1 tablespoon drippings.
  • Using 1/2 teaspoon butter for each cup, grease the bottom and sides of six cups of a popover or muffin pan.
  • Mix eggs, milk, and oil or bacon drippings.
  • Add flour and bacon and beat until mixture is smooth.
  • Fill the prepared cups half full.
  • Bake for about 40 minutes or until very firm.
  • Remove popovers from oven and prick with a fork.
  • Serve hot.

4 slices bacon, diced
1 tablespoon butter
2 eggs, beaten
1 cup milk
1 tablespoon bacon drippings
1 cup flour

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