We are getting ready for Easter and were thinking of fun recipes to make for Sunday brunch. Popovers came to mind. My mom used to make them when we were young kids, and it was so much fun peering into the oven to watch the popovers magically rise up, towering over the pan. They are really easy to make and lots of fun, too. Once our last batch came out of the oven with their big puffy centers, we thought, hey, why not fill the popover hollow with some scrambled eggs and bacon? Well, we did it and they were delicious. It’s such a fun way to have your eggs and bread, too.
We really love the popover recipe from King Arthur Baking Company. It’s easy to make and turns out perfectly every time. They are delicious simply served with jam, but for a really fun brunch dish, stuff them with scrambled eggs or egg whites with grated cheese and crumbled bacon (we used duck bacon — our new fave) and then garnish with a little cherry tomato and a sprig of cilantro. Just like that you have a fun and festive main course for Easter Sunday brunch.
If you have any leftover popovers, they are fantastic reheated in a low-temp oven or toaster oven the next day, too. This way the popover gets a little crispy again, which is perfect.
Be sure to butter the muffin tins very well, all the way around and on the bottom and even in the corners before pouring the popover batter into them. This will ensure that your popovers will come out of the pan very easily!
Popover Egg ‘n Cheese Bites
- 1 regular muffin tin or a popover tin
- 4 large eggs
- 1 1/2 cups milk any kind: whole, low-fat or skim
- 3/4 tsp. salt
- 1 1/2 cups all-purpose flour
- 3 tbsp. butter, melted
Egg ‘n Cheese Scramble
- 12 large eggs (or equivalent in egg whites)
- 3/4 cup grated cheese (cheddar, jack, gruyere, or mixed Mexican)
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. lemon pepper
- 2 tbsp. olive oil or butter for cooking the eggs
- 12 cilantro leaves for garnish
- 6 cherry tomatoes, quartered for garnish
- Preheat oven to 450°F. Position the rack just slightly below halfway in the oven, so the popovers have enough room to pop! Remove any oven racks above, that may impede the pop!
- Thoroughly butter or grease your muffin tin, in and around every cup and even on the top of the pan too. The popovers will spread out onto the flat part and you need to have that greased too.
- Place eggs, milk and salt in a mixing bowl. Whisk together well, until the eggs are thoroughly incorporated with milk.
- Add the flour, all at one time, and beat with a wire whisk until it’s frothy and completely mixed in and as smooth as you can get it.
- Stir in the melted butter and blend well.
- Pour the batter into the prepared muffin cups to about 2/3 to 3/4 full.
- Check to be sure your oven is at 450° F. If so, place the muffin tin on the shelf you arranged to be in the lower-middle part of the oven.
- Bake for 20 minutes and try not to open the door. Instead turn on the light and peek through the oven glass.
- Reduce the oven temp to 350° F and continue to bake for another 5-10 minutes, or until the popovers take on a rich golden brown color.
- Remove from oven and cool for a few minutes. Scramble your eggs during this break. Then cut a slit in the top of the popovers and fill the opening with the scrambled eggs. Garnish with cilantro and cherry tomatoes.
- These Popover Egg ‘n Cheese bites reheat really well, too, so if you don’t eat all of them at one sitting, place them in a plastic container and refrigerate until you’re ready to reheat them in a 250° F oven for about 10 minutes.