Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 bacon strips, cooked and crumbled

Directions

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.
Originally published as Bacon Popovers in Country Woman Christmas Annual 2000, p11

Nutritional Facts

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

  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 bacon strips, cooked and crumbled
  1. 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.
Originally published as Bacon Popovers in Country Woman Christmas Annual 2000, p11

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Reviews forBacon Popovers

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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: http://www.apinchofluv.com/wordpress/2016/01/17/4006/"

MY REVIEW
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"

MY REVIEW
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!"

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