This Cheddar Bacon Popovers Recipe will be the easiest you will ever make. There is easy and then there is POPOVER EASY! Think about this. All of the ingredients, except the cheese and bacon go into a processor or blender and that's pretty much it. Process or blend, portion out the bacon, pour the batter over, sprinkle with cheese and in the oven they go.
With its cheesy top and bits of bacon, this is the perfect accompaniment to almost anything or just for a snack. The bacon and cheese really come through.
Often compared to Yorkshire pudding and crepes, popovers can be plain, enhanced as I did or add parmesan cheese, basil and oregano for an Italian version, or lemon and feta for a Greek version.
Other quick breads I think you'll enjoy are: Buttermilk Flatbreads, Cream Biscuits, Cinnamon Filled Buttermilk Scones, and Traditional Irish Soda Bread.
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The Popover Pan
This is the traditional popover pan. There are 6 cups attached between rails so the heat can get around them evenly. It is easier and safer to put them on a half sheet pan to move them in and out of the oven. The cups are tapered at the bottom to encourage the "popover".
Do you have to bake in these? No, the popovers can be made in muffin cups but they don't have the same look but are just as good.
Why is it called a Popover?
Because it can literally turn over in the pan while baking. You can see it here on the front and back left side.
Custard or No Custard?
I'm not sure who came up with the description that includes the custardy inside. What is inside is unbaked dough! The definition of custard is a mixture of milk, sugar and eggs as its base where the eggs act as the thickener. It has a smooth, creamy texture with no flour in site.
The doughy inside comes from either overfilling the popover cups or underbaking the popover or both. Very little batter goes into the cup which is why it is so amazing that they rise so high. The dough inside is also the reason so many recipes call for rushing to the table before they deflate. The uncooked dough inside retains heat and steam which quickly deflates the popovers and they become soft and soggy.
But the bottom line is there is no custard in a popover. My popovers are a crispy outside surrounding a hole in the middle. You can see it here along with the bacon and the cheese. There is no need to rush them to the table because they don't deflate. They stay crisp.
Recipe Ingredients
FRONT ROW: Cheddar cheese, salt, cooked bacon
BACK ROW: Eggs, bread flour, 2% milk
Essential Ingredients
Bread flour is used for its strength. It will hold the popover up while they get set in the oven. It also makes a crisper crust that stays that way.
2% milk or a combination of whole milk and water is important to the end result of the the popovers. I give you the choice in the recipe.
While I give you a weight for the bacon, it depends upon the bacon. Some render out more fat than others.
The eggs are size large.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. I have found the easiest way to cut the bacon for this is the just slice it vertically. Step 2. Place the slices in a frying pan and fry it over low to medium heat until they are crisp and the fat is rendered out. The bacon will separate out into individual pieces as it fries. Step 3. Place the eggs, 2% milk or the milk and water, melted butter, bread flour and salt in the bowl of a processor or blender. Step 4. Process or blend until smooth.
Step 5. Spray the cups and lips of the cups very well with a non-stick baking release. Step 6. Place 1/12 of the bacon in each cup. Step 7. Pour ¼ cup batter over the bacon. Step 8. Top with 1/12 of the grated cheese.
Step 9. Place the rack of popover pans on a half sheet pan. Step 10. Bake as called for. You can see some of them have popped over. Step 11. Immediately, upon taking the popovers out of the oven, slit the top to release any steam inside. Step 12. One of the popovers opened up. This is how they should look. They should not be doughy inside.
Recipe FAQS
There are four ways products rise. They are yeast, chemical leaveners like baking powder and baking soda, air (think angel food cake) and steam (think choux paste for cream puffs and popovers).
Yes, the batter needs to the very thin and pourable. That is one reason 2% milk is better than whole milk in this recipe because it is thinner. Water can be used to dilute the whole milk.
It is important to heat the popovers quickly so the steam can push them up. Too low a temperature will result in popovers that are not as high and crisp and may end up doughy inside.
Expert Tips
- There is a lot of discussion about whether to rest the batter, refrigerate overnight, use it cold, bring it to room temperature and more. I usually let mine rest for an hour at room temperature like I do my crepe batter. It's mainly to let the gluten relax for the highest lift. If you don't have time, just use it right away.
- For me, popovers are a super quick bread to make for a meal or a snack. This aren't rocket science.
- The oven temperature is of great importance. Make sure to preheat at least 15 to 20 minutes before baking them. The liquid needs to get hot as soon as possible to make the steam that will cause the lift.
- Also, there are a lot of people that say you can't open the oven ever, ever, ever until they are done. That too is a bunch of poppycock. I usually wait until they are risen and then peek if I feel the need to. No need? Don't peek!
Here's a Few Other Quick Breads to Enjoy
A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.
Cheddar Bacon Popovers Recipe
Equipment
- 2 6 well popover pans or regular muffin pans
Ingredients
- 8 ounces bacon
- ⅔ cup sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter, melted (45 grams)
- 4 large eggs
- 1 ½ cups 2% milk*
- 1 ½ cups bread flour (210 grams)**
- ½ teaspoon salt
- *1 ¼ cup whole milk + ¼ cup water may be substituted.
- **All-purpose flour can be used but the they will be less crisp and may not rise as high.
Instructions
- Cut the bacon vertically about ½" wide strips and fry until golden and crisp. See the photo above for the easiest way to cut this.
- Place all the remaining ingredients in the bowl of a processor or blender. Process or blend to mix completely so it is smooth with no lumps.
- The batter can be used at once but if you let it rest an hour at room temperature, the popovers will rise a bit higher.
- Preheat the oven to 450°F with the baking rack on the lowest rung. Position the other rack on the very top rung of the oven. Spray the popover wells, including the top rims with a non-stick baking release.
- Place the popover pans on half sheet pans to make it easier and safer to move in and out of the oven. Divide the fried bacon between the 12 cups. Pour ⅓ cup batter over the bacon. Divide the cheese evenly over the batter.
- Make sure the oven is at temperature before putting the popovers in - this is very important for the rise.
- The popovers can be baked one pan at a time if there isn't room in the oven. Just leave the second pan out at room temperature.
- Bake the popovers for 20 minutes. Lower the heat to 350°F. Bake for an additional 10 to 15 minutes until they are a deep golden brown.
- Immediately upon removing them from the oven, release the steam inside by sticking the tip of a knife in the top of the popover. Remove them from their pans immediately. Serve warm or cool and freeze.
- To reheat: Preheat the oven to 350°F. Place them on a bakong while frozen. Heat for 10 to 15 minutes oruntil warmed through. Serve Warm.
Notes
Nutrition
Donna says
yummy glow up for my regular popovers
Judy Imanse says
In the picture showing the measured ingredients there is a stick of 3 Tbsp.of butter, but I don't see it listed or mentioned in the recipe card. The recipe I have used in the past has a little melted butter in the batter and small cubes put into the popover pan inserts after the pan has been heated in a hot oven. Am I overlooking something? Thanks a bunch!
Judy
Helen S Fletcher says
Hi Judy - I did forget the butter but I never suggested a pat of butter in the bottom of the tins. That would be a Yorkshire pudding with butter not with meat drippings. That is one of the things that differentiates a popover from the Yorkshire pudding. Maybe you adapted the recipe from another one.
Judy Imanse says
Thanks, Helen. The suggestion to dot the bottom of the popover pans was a recipe that came with my popover pans that are over 50 years old! That was before nonstick pans. They produced a crispy edge to the popovers that I can't produce with my nonstick pans. Alas, popovers now stick to my antique pans! I'm excited to try your recipe. They sound delicious!!! Judy
Helen S Fletcher says
HI Judy, mine are non-stick pans but I spray them. This recipe is very crispy and there is no dough inside so they stay that wat.