Stuffed Popovers with Bacon and Cheese
Here's how to make popovers stuffed with bacon and cheese. We also add scrambled eggs but they're great just plain too. Enjoy and cook well.
Bacon Stuffed Popovers
1/2 cup flour
salt
1/2 cup milk - 2 percent
1 egg
sprinkle of sugar
stir to combine
spray popover pan with non-stick spray
fill popover cups 3/4 full
place a sp of bacon bits and shredded cheese in each cup
push down into dough with a fork
Bake at 400 degrees for 30 minutes or until dark brown.
Stuff with scrambled eggs (optional)
Enjoy.
© 2014 Cooking for Dads
Rob Barrett, Jr
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Martha Stewart Makes Muffins and Popovers 3 Ways | Martha Bakes S1E13 Muffins and Popovers
Transform breakfast into an event and learn to whip up Martha’s popovers and blueberry muffins. Martha shows two ways to spruce up her fresh blueberry-studded muffins, either laced with a little spice or finished with a crumb topping. She teaches the viewer the tricks to making heavenly light popovers that beg to be served with her quick and simple homemade fresh blueberry preserves or lush creamed spinach. These irresistible comfort foods will have the family begging for more.
#Muffins #BlueberryMuffins #Popovers #Preserves
0:00 Introduction
0:39 How to make Blueberry Muffins
6:39 How to make Popovers
12:44 Creamed Spinach Filling for Cheese Popovers
17:34 How to make Blueberry Preserves
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This episode originally aired as Martha Bakes Season 1 Episode 13, on PBS.
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Popovers -
Giant Cheese Popovers -
Blueberry Preserves -
Yorkshire Pudding -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Baking | Savory Cheese Popovers
*Recipe down below*
Yes, these popovers look more like muffins (due to opening the oven one too many times), but they're still really delicious and very addicting!!
Also, I apologize for the image noise in the video - I filmed on a super cloudy day and I rely on natural lighting!
*Recipe*
Ingredients:
- 3 eggs,
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 1/2 tbsp butter, melted
- 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 cup cheese (any kind, I used cheddar)
Directions:
- Preheat oven to 375F and grease cups of popover pan or cupcake pan
- In blender, puree eggs, milk, flour, butter, salt, cumin, paprika, black pepper, and cheese until smooth
- Divide evenly among cups and bake for 40 minutes
- With small pairing knife, cut a small slit on top of each popover. Then back for another 10 minutes.
- After baking, remove from the oven and immediately transfer from cups to a wire rack. Serve warm.
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Herb & Cheese Popovers
These herb and cheese popovers may not be the traditional Thanksgiving bread option, but they’re a great alternative this year. With a soft, egg-inspired center and a crusty cheese-covered top, this bread choice will be everyone’s favorite. Plus, they’re easy to make and a real time saver!
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------------------------------
Skip ahead:
0:00 Intro
0:22 Preparing the batter
1:42 Adding the herbs and flour
3:12 Shredded cheese and adding butter
4:38 Pouring the batter into the pan
6:09 Tasting the popovers
INGREDIENTS
- 4 large eggs
- 1 1/2 cups whole milk, room temperature
- 2 tsp sugar
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 2 tbsp fresh chopped parsley
- 1 tbsp fresh chopped thyme
- 3 tbsp melted butter
- 1/2 cup shredded Gruyere cheese
- 1/4 cup shredded smoked Gouda cheese
INSTRUCTIONS
- Preheat oven to 450°F and set the rack to lower position. Grease a 6-cup nonstick popover pan and set aside.
- Whisk eggs, milk, salt, and sugar until the eggs and milk are smooth. Add the flour, parsley, and thyme. Whisk until mostly smooth. A few small lumps are fine. Pour in the melted and slightly cooled butter and mix to incorporate.
- Divide batter into the prepared popover pan. Alternatively, a 12-cup muffin pan can be used, but the popovers will be smaller. Combine the Gruyere cheese and smoked Gouda cheese. Sprinkle 2 tbsp cheese on top of each popover.
- Place in the preheated 450°F oven. Bake for 15 minutes, then reduce the heat to 375°F without opening the oven door, and continue to bake for 20-25 additional minutes or until the popovers are fully browned and crisp on top.
- Remove from the oven and immediately remove the popovers from the pan and place on a rack to cool for 3-5 minutes. Letting popovers cool in the pans will cause them to deflate. Serve hot.
#popover #baking #Thanksgiving #recipe #bread
The Secret to Perfect Popovers - Kitchen Conundrums with Thomas Joseph
When baked to perfection, popovers have a deep golden crust and tender, airy interior, but the secret to getting the pouf is in creating steam.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Popovers in 3 Ways!
Learn how to make delicious Popovers in 3 different ways! Written Recipe: | This Video Was Sponsored by Clinique! Check out your local Clinique counter or click here to purchase Clinique's Smart Clinical MD:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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