BACON PARMESAN POPOVERS
This recipe proves that simple ingredients often result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. -Donna Gaston, Coplay, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 6 popovers.
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes., Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Grease cups of a nonstick popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full., Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, about 15 minutes longer (do not underbake)., Run a table knife or small metal spatula around edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.
Nutrition Facts : Calories 167 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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.
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.).
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POPOVER PUDDING WITH IRISH BACON
Categories Milk/Cream Blender Egg Herb Pork Breakfast Brunch Bake Sauté Casserole/Gratin Ham Winter Chill Chive Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a blender blend milk, eggs, flour, and salt until just smooth. Transfer batter to a bowl. Finely chop enough chives to measure 1/2 cup and whisk into batter. Chill batter, covered, at least 1 hour and up to 1 day.
- Preheat oven to 400°F.
- Trim fat from bacon. In a large nonstick skillet cook fat over low heat, stirring occasionally, until most of fat is rendered and solids are golden brown. Discard solids and increase heat to moderately high. Heat rendered fat until hot but not smoking and sauté bacon in batches until just golden, about 1 minute on each side. Transfer bacon as cooked to paper towels to drain. Pour rendered fat into a measuring cup and add enough oil to measure 1/2 cup total.
- In a 12- by 2-inch enameled cast-iron casserole (3 1/2-quart) or a 13- by 9- by 2-inch glass baking dish heat oil mixture in middle of oven 5 minutes. Quickly arrange bacon evenly in casserole or baking dish and pour batter over it. Bake pudding in middle of oven until puffed and golden brown, about 50 minutes.
BACON AND BLACK PEPPER POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 7
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CHEF JOHN'S POPOVERS
They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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- Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
- Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat.
- Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a 4-cup spouted measuring cup.
- Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately.
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