Cheddar Bacon Popovers Recipe

A single Cheddar Bacon Popover in it's pan sits on a cooling rack.

5 from 1 vote

This Cheddar Bacon Popovers Recipe will be the easiest you will ever make. There is easy and then there is POPOVER EASY! All of the ingredients, except the cheese and bacon go into a processor or blender and that's pretty much it. Just bake and eat!

Prep Time25

Cook Time35

Total Time1

Course: Popovers, Quick Bread

Cuisine: American

Keyword: Popovers, Popovers Recipe

Servings: servings

Calories: 224kcal

Author: Helen S. Fletcher

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

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

_________________________________________________

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. These 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!

Nutrition