Bacon Gruyere Popovers

In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.

Course Breads & Baked Goods, Side Dishes

Cuisine American

Keyword bread, dinner rolls, holiday dinner rolls, holiday recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 246

Author Laurie McNamara

Equipment

Chicago Metallic Professional 6-Cup Popover Pan

Ingredients

4 strips center cut bacon diced small
reserved bacon fat
3 large eggs brought to room temperature
1½ cups whole milk brought to room temperature
1½ cups unbleached all-purpose flour
1 teaspoon fine salt
3 ounces shredded gruyere cheese at room temperature
2 tablespoons snipped fresh chives
ghee oil or avocado oil spray

Instructions

Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave - the milk shouldn't be overly warm.
Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.
Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).
Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate - don't over mix.
NOTE: I start making the batter once the oven is nearly preheated.
Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.
Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.
DO NOT OPEN OVEN.
Once baked, carefully remove each popover to a wire rack. Use a knife to make a small slit in the lower bottom side to release steam. Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition