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Bacon Popovers

This recipe proves that simple ingredients oftentimes result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. —Donna Gaston, Coplay, Pennsylvania

6 ServingsPrep: 10 min. Bake: 30 min.

Ingredients

2 eggs
1 cup 2% milk
1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
3 bacon strips, diced

Directions

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.

2 of 2

Bacon Popovers (continued)

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.

Nutrition Facts: 1 popover equals 151 calories, 5 g fat (2 g saturated fat), 80 mg cholesterol, 221 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.