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Bacon Parmesan Popovers Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes.
  2. Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, 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.
  3. Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake).
  4. Run a table knife or small metal spatula around 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.
Originally published as Bacon Popovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p12

Nutritional 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.

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