The Perfect Breakfast Popovers

 There are some tricks to making your popovers perfect.

If you don’t have the popover pan,  it is OK to use a muffin pan.

The cups are smaller so they don’t need to be in the oven as long.
No reason to purchase a special pan.
Try and get your ingredients to room temperature.
Always use all purpose flour, unless you like to eat hockey pucks.
Make sure your cups are greased, you don’t want those puppies sticking.
I also preheated my pan while I preheated my oven.
Last but not least, I know you will be tempted, please, please, please, do not open the oven door. Use the light and peek in through the glass.
When are they done?
When they are golden brown and delicious!

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Breakfast Popovers


1 cup AP flour
1 cup milk
3 tablespoons canola oil
1/2 teaspoon salt
3 eggs
3 ounces bacon cooked and crumbled
4 ounces cheese


Preheat your oven to 400 degrees.
Put the flour, milk, oil, salt and eggs in a blender or food processor. Blend well. Spray your muffin tins with Pam or brush with butter. Place in the oven for 10 minutes.
Pour batter into hot muffin tins, filling each 2/3 full. Sprinkle each muffin top with bacon and cheese. Bake for 15 minutes. Serve hot!

Peace be with you,
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3 Responses to “The Perfect Breakfast Popovers”

  1. #
    bellini — December 6, 2012 at 12:47 am

    I need to add a popover pan to my Santa wish list.


  2. #
    Lyn @LovelyPantry — December 8, 2012 at 4:31 pm

    I love popovers! I’ll admit, I don’t use my popover pan as often as I should.


  3. #
    bellini — July 16, 2013 at 11:49 am

    Perhaps I need a popover pan since I have tried and failed many times to make Yorkshire pudding despite a myriad of tips. Perhaps popover batter is lighter.


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