Popovers are a great breakfast dish, or even a dinner side dish. They are baked with a mixture of cheddar cheese and herbs, and have a light spongy texture. These remind me of the cheesy biscuits they serve you at red lobster, but a lot less dense. And they’re extremely easy to whip up.

I liked the mini muffin pan idea because they take a lot less time to bake in the oven (18 minutes).

Cheesy Popovers (adapted from FoodNetwork.com) – makes 18 mini muffins

Ingredients:

• 2 eggs
• 1 cup milk
• 2 Tbsp. butter, melted
• 1 cup flour
• 1/2 tsp. salt
• 1/2 cup grated cheddar
• 2 Tbsp. minced chives
• 1/2 tsp. sage (optional)
• 1/2 tsp. thyme (optional)
• 1/2 tsp. basil (optional)

Directions:

1) Preheat oven to 425 degrees.

2) In a large bowl, whisk together eggs, milk and melted butter. Whisk in flour and salt and fold in the cheese and herbs. Cover batter and refrigerate for 30 minutes.

3) Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

4) Remove muffin tin from oven and pour the batter into the cups of the hot tin, filling almost to the top. Bake the popovers until crisp and golden, about 18 minutes. Remove from oven and serve.

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Preheat oven to 425 degrees.

In a large bowl, whisk together eggs, milk and melted butter.

Whisk in flour and salt and fold in the cheese and herbs.

Cover batter and refrigerate for 30 minutes.

Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

Remove muffin tin from oven and pour the batter into the cups of the hot tin, filling almost to the top.

 

   

Bake the popovers until crisp and golden, about 18 minutes. Remove from oven and serve.

Any extra popovers can be stored in Tupperware in the fridge for up to 3 days, and reheated in the microwave for 45 seconds.