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Yorkshire Pudding with Bacon and Sage

 Yorkshire Pudding with Bacon and Sage
Individual souffles are a nice change from traditional dinner rolls. The savory treats are tastefully topped with crumbled bacon and fresh sage.—Melissa Jelinek, Menomonee Falls, Wisconsin
12 ServingsPrep: 15 min. Bake: 20 min.


  • 5 bacon strips, chopped
  • 2 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons minced fresh sage, divided
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 3 eggs


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving drippings.
  • Transfer drippings to a measuring cup; add enough melted butter to
  • measure 1/4 cup. Pour into 12 ungreased muffin cups. Place in a
  • 450° oven until hot.
  • Meanwhile, in a small bowl, combine the flour, 2 tablespoons sage and
  • salt; beat in milk and eggs until smooth. Fold in two-thirds of the
  • bacon. Divide batter among prepared muffin cups.
  • Bake at 450° for 10 minutes. Reduce heat to 350° (do not open
  • oven door). Bake 10-12 minutes longer or until puffed and golden
  • brown. Sprinkle with remaining bacon and sage. Yield: 1 dozen.

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Yorkshire Pudding with Bacon and Sage (continued)

Nutritional Facts: 1 serving equals 154 calories, 9 g fat (4 g saturated fat), 67 mg cholesterol, 220 mg sodium, 14 g carbohydrate, trace fiber, 5 g protein.