Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 cup 2% milk

  3. 1 cup all-purpose flour

  4. 2 tablespoons grated Parmesan cheese

  5. 1/4 teaspoon salt

  6. 3 bacon strips, diced

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat eggs and milk. Combine the flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels to drain. Grease cups of a popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake). Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately. Yield: 6 popovers. Editor's Note: You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.


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