Bacon Popovers Recipe

Read Reviews
5 3 2
Publisher Photo
Even picky youngsters find the eggs and hint of bacon in these popovers irresistible. For delicious variety, try pairing them with maple syrup or cheese sauce.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 each: 82 calories, 4g fat (1g saturated fat), 40mg cholesterol, 95mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. In a large bowl, combine flour and salt. Combine the eggs, milk and oil; whisk into the dry ingredients just until blended.
  2. Using a 12-cup muffin tin, grease and flour five alternating cups. Fill two-thirds full with batter. Sprinkle with bacon. Fill empty cups two-thirds full with water.
  3. 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). Yield: 1 dozen.
Originally published as Bacon Popovers in Country Woman Christmas Annual 2000, p11

Reviews for Bacon Popovers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
danielleylee User ID: 4484886 241906
Reviewed Jan. 17, 2016

"I made these this morning for breakfast. I made quite a few changes. I think this is a good base of a recipe. I also had a popover pan which only permitted me to make 8 popovers which is plenty for my family. I did use the bacon but I also added a pinch of cheddar cheese to each one. I also omitted the canola oil, used skim milk, substituted regular AP flour for whole wheat pastry flour. For more details check out my blog:"

charlenepaugustyn User ID: 3862805 77563
Reviewed Jun. 5, 2012

"Just a question? If this recipe makes 1 doz., how can you use 1 - 12 cup muffin pan for it & still add step 2 which is having you fill alternating cups with water? If you read the recipe for "Grandma's Popovers", you use 2-12 cup muffin tins & step 2 is repeated with the water & batter. This needs to be clarified. Thanks"

njgodfrey User ID: 4513038 28340
Reviewed Nov. 16, 2011

"I made these popovers. I cut the top off when they were cooled & filled with scrambled egg. Then topped with cheddar cheese. The heat from the cooked eggs melted the cheese. YUM!"

Loading Image