Breakfast Popovers Recipes

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Steps:

• 1. This can be done the night before. Cook and crumble sausage, cook and than crumble bacon. Lightly sauté green peppers, and onions in small amount of olive or canola oil. Store covered in the fridge till morning. I pull the puff pastry from the freezer and put in the fridge overnight.
• 2. In the morning take items stored in fridge out and set aside. Scramble eggs in butter or oil, but you want them to be scrambled soft so they don't dry out in the oven. Lightly sauté the hash browns in small amount of canola oil.
• 3. Make gravy. Using sausage drippings and butter, heat till they are sizzling. Add flour and cook for 7 minutes, this will cook the flour giving you a smooth gravy. Slowly add milk, stirring constantly till it reaches your desired thickness. You want this gravy to be on the thicker side.
• 4. Prepare cheeses and anything else you want to add to your popovers. Take puff pastry out of fridge and open each sheet. On a lightly floured surface roll out puff pastry till it's a 12"x12" sheet. Now cut each sheet into 6"x6" squares.
• 5. Preheat oven to 400 and put parchment paper on baking sheet. Set out all the fillings, so your family and guest can select the fillings they want in their popover. On a plate place one square of puff pastry and add the fillings you want on yours just on one half of the pastry. Now tap edge of pastry with a small amount of milk and seal the edges and lightly press edges with a fork to seal.
• 6. Now transfer each onto your baking sheet. You can write names on the parchment so not to mix them up. Bake at 400 for 15 minutes or till golden brown. Now garnish as desired, you can even pour warm gravy over it if you like. Now just enjoy!

Steps:

• 1. Heat oven to 400^. Place popover pan in oven for 10 minutes while mixing up batter.(custard cups may be used if you don't have a popover pan.
• 2. In a bowl whisk together the eggs and the milk and add the butter. Set aside. In another bowl whisk the flour, salt, and baking powder. When mixed combine the flour mixture to the egg mixture..whisking vigorously until smooth(can use blended for this ,if desired). After mixing let batter rest for 20 minutes.
• 3. Remove popover pan from oven and turn oven down to 350^. Place 1 teaspoon of butter in the bottom of each cup, then ,spray popover pan generously with non stick butter spray and place on a baking sheet. Fill popover cups almost to the top with batter.3/4 full.
• 4. Bake at 350^ for 15 minutes. Turn oven down to 325^ and bake for another 25 minutes or until popovers are golden brown. UNDER NO CIRCUMSTANCES OPEN THE OVEN DOOR OR THEY WILL NOT POP UP EVEN AS THEY TURN GOLDEN BROWN HALFWAY THROUGH BAKING. Remove from oven and poke tops with a sharp knife to expel steam. Remove from pan and cool on a wire rack.
• 5. When cool to the touch brush each popover with melted butter and roll them in the cinnamon/sugar until coated well all over... Enjoy...

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
• Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
• Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
• Place the popovers on a platter and drizzle with maple syrup.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Steps:

• Melt butter in 4 cup measuring bowl in microwave.
• Then add eggs, vanilla and milk, beat with whisk until just combined.
• Add flour, sugar and salt all at once, beat until combined, but may still have a few lumps.
• Generously spray butter flavor Pam on a 12 cup muffin pan.
• Pour mixture into muffin pan, each about 1/2 full.
• Place into COLD oven on bottom rack, remove other rack to allow for popping!
• Set oven to 425 degrees and bake for 20 min, turn off oven, open and close door for a quick cool off, then allow to set for about 5 more minutes in the off oven.
• They will be soft on the inside, brown on the outside.
• Enjoy with lots of honey!

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.