BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON
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.
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
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.).
BACON POPOVERS
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.
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
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.
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- Heat oven to 400°F. In 8-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat until crisp. Transfer to bowl using slotted spoon. Reserve 1 tablespoon bacon drippings for greasing muffin cups.
- Meanwhile, in large bowl, beat eggs with whisk. Beat in milk. Beat in flour and salt until smooth. Stir in thyme.
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- Bake 27 to 30 minutes or until deep golden brown. Prick top of each popover once with sharp paring knife to prevent deflation. Sprinkle cheese evenly over popovers. Let stand 3 to 5 minutes or until cheese is melted.
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5/5 (1)Category Bread, BreakfastCuisine AmericanTotal Time 45 mins
- Whisk together the flour, baking powder and salt. Fold in the crumbled bacon and cheese with a spoon along with the melted butter. In a separate bowl beat the eggs and milk together with a fork and then add to the flour mixture. Stir all ingredients with a spoon just until moistened. Don’t over mix.
- Spray a six cup popover pan or muffin tin with cooking spray. Fill cups almost to the rim. Bake in a preheated 450 degree oven for 15 minutes and then reduce heat to 350 degrees and continue baking 15 to 20 minutes until golden brown on top.
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