Cheesy Popovers

  3.8 – 48 reviews  • Bread
Level: Easy
Total: 1 hr 12 min
Prep: 20 min
Inactive: 30 min
Cook: 22 min
Yield: 24 mini popovers

Ingredients

  1. 2 eggs
  2. 1 cup whole milk
  3. 2 tablespoons butter, melted
  4. 1 cup all-purpose flour
  5. 1 teaspoon salt
  6. 1/4 cup finely grated Cheddar
  7. 1/4 cup finely grated Parmesan
  8. 2 tablespoons minced chives
  9. 1 teaspoon cayenne pepper

Instructions

  1. Special Equipment: 24-cup mini muffin tin
  2. Preheat the oven to 425 degrees F.
  3. In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
  4. Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
  5. Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

Nutrition Facts

Serving Size 1 of 24 servings
Calories 51
Total Fat 3 g
Saturated Fat 1 g
Carbohydrates 5 g
Dietary Fiber 0 g
Sugar 1 g
Protein 2 g
Cholesterol 19 mg
Sodium 54 mg

Reviews

Michelle Marquez
Tasted awful, had to throw them all out when no one would eat them.
Garrett Adams
Very good! Made fewer than expected but still enough. Be very careful on how much pepper you put on top, it’s stronger than you think.
Shawn Russell
Thise were great! Turned out really well. 
William Robertson
Love them! Cheesy and fluffy and delicious.
Sharon Foster
Boring even with extra cheese
Kelly Williams
made them and loved them! will definitely be making again. mine didn’t come out as fluffy and bread like as sunnys. they looked more like cornbread in the middle. still good though!!!!!!
Joseph Lee
I have tried this recipe several times since first discovering it, and have tried several variations. I love this recipe exactly as it is and as a base for adding all sorts of things like sausage, veggies, or fruit. (not all at the same time, mind you… though, to each her own… This morning I added cream cheese and tossed them in a little organic sugar and cinnamon… total hit!
Alyssa Munoz
These were very tasty. I didn’t have any cheddar, so I used some provolone… other than that I followed the recipe exactly. I wish I had added some oil to the mini muffin pans… they stuck to the bottom! They are more dense than the regular popover, but I don’t know how they could come out any other way… the cheese would do that to them. I will make again, but definitely oil or spray the pan first!
Jerry Ross
I added chopped pimentos after draining oils and patted dry. It was great with my fried okra and sprouts with brazed chicken.
Christopher Butler
These were delicious. I’ve started adding other stuff to them, like rosemary and thyme (just a 1/2 teaspoon or so, and they come out delightfully fluffy and eggy (and I didn’t even know the both of these things could happen simultaneously. I don’t know how I didn’t know these were so good until now, but I’m pretty pissed off about all the lost time in my life I have to make up for that didn’t include cheesy popovers. I don’t have a tiny muffin pan, so I just used a regularly sized one– which is just as well. If yours are burning, maybe take them out of the oven sooner…? p.s. I ate 4 in 10 minutes.

 

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