Twice-Baked Breakfast Popovers

Twice Baked Popovers

Twice-Baked Breakfast Popovers

Freshly baked popovers, halved and stuffed with bacon, eggs, and cheese, are the ultimate breakfast or brunch treat. You can make standard-sized popovers for a more substantial meal's worth, or make mini popovers for finger food for a larger gathering. However you serve them, you'll have no trouble finding takers for this savory treat.

Ingredients
  1. 9-ounce box Popover Mix
  2. 1 pound bacon
  3. 2 tablespoons butter
  4. 12 large eggs
  5. 1/4 cup milk or cream
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  9. 1/2 cup grated cheddar cheese, plus extra for sprinkling on top
Instructions
  1. Preheat the oven to 400°F and position a rack in the lower part of the oven.
  2. Prepare the batter for our popover mix according to package instructions, allowing it to rest at room temperature for 30 minutes before baking.
  3. Pour the batter into a heavily-greased 6-cup standard popover pan, a 12-cup standard muffin pan, or a 12 cup mini popover pan, filling the cups 2/3 to 3/4 full. Note: if you use the mini popover pan, you'll have to bake a second, partial batch to use up all the batter.
  4. Place the pan in the oven, and bake the popovers for 34 to 38 minutes (30 to 34 minutes for mini popovers), until they're a deep golden brown.
  5. Remove the popovers from the oven, wait 5 minutes, and turn them out onto a rack.
  6. While the popovers are baking, prepare the bacon, egg, and cheese mixture. Cook the bacon crisp by whatever method you prefer (we like baking it), then chop it into 1/4" to 1/2" pieces. Set aside.
  7. Beat the eggs with the milk or cream, salt, and pepper. Set aside.
  8. Set a large pan over medium heat and add the butter. Once the butter has melted, add the light green and white scallions and cook until softened. Add the egg mixture and cook, stirring constantly until the eggs have just barely set and are still slightly wet (they'll cook further when baked in the popovers).
  9. Transfer the egg and scallion mixture to a mixing bowl, allow to cool slightly, then stir in the cooked, chopped bacon and the cheese. Set aside.
  10. To assemble: Once the popovers are cool enough to handle, cut each one in half lengthwise (a sharp, serrated knife is very helpful here). Spoon the egg mixture into the hollow portion of each popover half (you'll need about 1/4 cup for the large popovers, 3 tablespoons for the popovers made in the muffin cups, and 2 tablespoons for the mini popovers).
  11. Place the popover halves on a parchment-lined baking sheet, sprinkle with extra cheese if desired, and bake at 400°F for 10 to 12 minutes, until the cheese has melted and the edges have turned golden.
  12. Remove the popovers from the oven, garnish with the dark green scallions, and serve hot or warm.

Yield: 10 to 12 standard, 20 to 24 muffin-sized, or 28 to 36 mini popover halves.