Wednesday, May 29, 2013

Cheddar Cheese and Bacon Popovers

I tried this recipe not only because I love bacon and I love cheese but also as an experiment.  I wanted to see if it was possible to make presentable popovers in a muffin tin instead of a popover tin.  My cabinets are already overflowing with kitchen crap and I really didn't want to have to purchase another item to add to the chaos.  

Popover tins are a bit deeper than muffin tins and there are a couple inches of space between each cup.   The space between the cups is what's important.  Popovers puff up into a large cloud over the top of the tin, requiring a lot of space.  So...I used a regular 12 cup muffin tin but only filled 6 of the cups leaving an empty cup between each one filled with batter.


4 large eggs
2 egg whites
1 3/4 cups whole milk
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 cup shredded cheddar cheese
nonstick cooking spray
5 pieces cooked and chopped bacon

Preheat oven to 400 degrees.  In your electric mixer, mix together eggs, egg whites, milk, flour, and salt.  Stir in cheddar cheese and cooked/chopped bacon.  Spray six muffin tins with cooking spray.  Remember to leave a space between each tin.  Bake until popovers have puffed over the rims, about 30 minutes.  Popovers should be a dark golden brown.  Pay attention to the color! If not baked long enough the popovers will deflate and flatten when taken out of the oven.