- 2 eggs
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 bacon strips, cooked and crumbled
- In a mixing bowl, beat the eggs, milk and oil. Beat in flour and salt just until smooth (do not overbeat). Using two 12-cup muffin tins, grease and flour six alternating cups in each pan. Fill ungreased muffins cups two-thirds full with water. Fill greased muffin cups two-thirds full with batter. Sprinkle bacon over batter. Bake at 400° for 25-30 minutes or until puffed and golden. Serve warm. Refrigerate any leftovers. Yield: 1 dozen.
Reviews forBacon Popovers
"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: http://www.apinchofluv.com/wordpress/2016/01/17/4006/"
"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"
"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!"