Best Bacon Cheddar Popovers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON



Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

Maple-Mustard Glazed Canadian Bacon:
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
Vermont Cheddar and Herb Scramble:
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
Popovers:
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

Steps:

  • For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
  • For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
  • Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
  • For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
  • Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
  • For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON



Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon image

How to make Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Provided by @MakeItYours

Number Of Ingredients 19

1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
2 tablespoons canola oil
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

Steps:

  • For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
  • For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
  • Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
  • For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
  • Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
  • For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

BACON CHEDDAR POPOVERS



Bacon Cheddar Popovers image

These popovers are crunchy on the outside, yet soft in the middle. With bacon and cheddar flavor throughout, what's not to love? source: Family Circle

Provided by Jug OMud

Categories     Quick Breads

Time 35m

Yield 8 popovers, 8 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
1/8 teaspoon salt
2 eggs
1 cup milk
3/4 cup shredded sharp cheddar cheese
4 slices bacon, cooked & crumbled
2 scallions, trimmed & chopped (I subbed with minced sweet onions)

Steps:

  • 1. Coat 8 cups of a popover/muffin pan with non-stick spray. Be sure to fill empty cups with water to avoid burning pan. Pre-heat oven to 450°F.
  • 2. Whisk flour and salt together in a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add to the flour mixture and stir until blended. Fold in cheese, bacon and scallion.
  • 3. Fill popover/muffin cups 3/4 full (approx. 1/3 cup batter in each). Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake an additional 10 to 15 minutes, or until browned and puffed. ***Keep oven closed until the end of baking time or else the popovers will deflate.***.
  • 4. Remove popovers from the oven. Immediately remove popovers from pan to cool. Pierce sides once with a knife to release steam.
  • 5. Serve warm. (Re-heat at 350° for 5 minutes to crisp the outside edges, if needed.).

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #breads     #breakfast     #eggs-dairy     #american     #oven     #easy     #european     #english     #cheese     #quick-breads     #brunch     #equipment     #presentation     #served-hot     #baking     #from-scratch

Related Topics