Breakfast · ALWAYS FREE
Cheddar & chive breakfast popovers
A thin egg-and-milk batter rises with steam into crisp-edged muffin-pan popovers flecked with chives and cheddar.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 450°F (230°C), with a rack below center and space above for rising. Use a standard metal 12-cup muffin pan with wells about 2 1/2 inches (6 cm) wide and 1 1/2 inches (4 cm) deep, roughly 6 tbsp + 2 ¼ tsp each. Brush wells and nearby rims thoroughly with 0.529 oz melted butter.
- Warm milk gently to about 100°F (38°C), not hot. Whisk eggs, milk and salt until uniform. Add flour and whisk until no large dry lumps remain. Stir in remaining 0.529 oz melted butter, then finely grated cheddar and chives. Batter should be thin; no baking powder is used.
- Divide all batter equally among twelve wells, roughly two thirds full. Bake 20 minutes without opening the door. Reduce oven setting to 350°F (175°C) and bake another 15-20 minutes until deeply golden, dry at edges and set inside; do not remove while pale.
- Remove pan carefully. Pierce each popover near the top with a small knife to release steam, then transfer to a rack. Rest 5 minutes and serve two per portion while warm. A little settling is normal. Refrigerate cooled leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C); reheating will not exactly reproduce the fresh texture.
Estimated nutrition
Per serving · 1 of 6- Calories
- 232 kcal
- Protein
- 9.6 g
- Total carbohydrate
- 21.9 g
- Total fat
- 11.5 g
- Total sugars
- 2.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Entire batter divided into twelve equal wells, two popovers per serving. Contains wheat, milk and egg. No additional butter, jam or other toppings included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cheddar & chive breakfast popovers: all-purpose flour; whole milk; beaten whole eggs without shells; unsalted butter; cheddar cheese; fresh chives; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
