I’m a fan of breakfast foods that come late in the morning. I could never, for example, wake up at 6:00 and eat a muffin followed by some crisp bacon and lightly scrambled eggs. Never going to happen. But if I get a leisurely start to my day, then I can enjoy breakfast. And when I can enjoy breakfast, I like to make them slightly more involved. That’s when the plates roll out, the pans get sloshed with butter, the oven gets preheated. There’s never one choice. There are multiple dishes gracing the table, filling bellies.
I made these popovers when family visited over Christmas. They seemed to go over well. We had leftover ham and assorted cheeses in abundance and they needed to be used. So why not try popovers? I enjoyed their light, fluffy texture. The choice of filling is yours.
- 1 cup all-purpose flour
- 1 ½ tsp. salt
- 2 eggs, room temperature
- 1 Tbsp. butter, melted and cooled
- 1 cup milk, room temperature
- 3 ounces ham, diced
- 4 ounces cheddar cheese, grated
- Preheat the oven to 425 degrees. Spray a muffin tin with non-stick spray.
- In a small bowl, combine flour and salt.
- In another bowl, whisk together eggs and milk until combined. Add in butter and whisk to combine.
- Pour the egg mixture into the flour mixture and mix well.
- Pour the batter into your muffin tin about half way full. Layer ham and cheese on top then pour remaining batter on top of the ham mixture to cover.
- Bake for 15 minutes then turn the temperature down to 375. Bake for another 20 to 25 minutes until the popovers are golden brown.