Breakfast for 6
Cheesy Egg Stuffed Popovers
Crisp baked popovers are split and filled with firm scrambled eggs, pepper jack cheese, and fresh herbs.
$0.92per serving $
50 minstart to table
6servings
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 tsp salt
- 3 tbsp butter
- 6 large eggs
- 1 tsp water
- 1/4 tsp salt
- 1 tsp butter
- 1 cup shredded pepper jack cheese
- 1/4 tsp coarsely ground pepper
- minced fresh parsley or chives (optional)
Steps
- Heat the oven to 425 F and grease six cups of a popover pan or large muffin tin with butter.
- Whisk 3 eggs, the milk, flour, and 1/2 teaspoon salt until smooth, then divide the batter among the cups.
- Bake for 20 minutes, reduce the oven to 350 F, and bake for 10 more minutes without opening the door.
- Beat the remaining 6 eggs with the water, 1/4 teaspoon salt, and pepper.
- Melt 1 teaspoon butter in a large skillet over medium-low heat, add the eggs, and stir for 5 to 7 minutes until firm.
- Cut open the warm popovers, fill them with the scrambled eggs and cheese, and add parsley or chives if using.
Main ingredient on sale this week? See what to make with eggs on sale.
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