How To Make Bacon Popovers

Popovers can be amazing if you follow a few important rules. Popovers are cooked in either "muffin-tins", or better yet actual popover cookware. My choice is classic muffin-tins/cookware, most kitchens have them. I like being able to repeat a consistent popover no matter which kitchen I'm cooking in

What is a Popover?

Definition of Popover: 

                                      noun: - a puffed muffin with a hollow center, made with a batter of flour, salt, egg, and milk.

A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

 Bacon Popover Making Rules

Popovers have a few rules to follow if you want them to actually "popover" in the muffin tin. The number of rules is around 50. Just kidding. There are two key rules to winning at baking popovers.

1. The muffin tin must be hot when you add/pour the batter into the tray. The reason for this, if you were to pour the batter into a cold tray the tray would take time to get hot and begin cooking the batter. We want the opposite. We want the popover batter to start cooking asap and the tray walls are the first line of contact. If you were to try this using a cold tray you will not get popovers. Nothing will happen, besides baking a type of muffin that only rises to the top of the tray.
2. I cannot stress this point enough. "Do Not Open The Oven". The process of baking a popover and the popover doing its job of popping over, the tray creating the popover is all based on the heat in the oven and the effect it has on the eggs. Eggs being the leavening agent in the bacon popover recipe. When you open the oven door you rob the popovers of what makes them popover, the heat. After you do this the oven has to recoup the lost heat. But that doesn't matter because the leavening process is now broken.  Yes, they may still popover, but you can take it to the bank, the popovers would have puffed up even more if you hadn't taken a peek.

TIP: "Never Peek at the Bacon Popovers in the oven while they are cooking. NEVER"

Watch Our How-To Video Below

Bacon Popover

Steven Pennington

Amazing use of flour, butter & eggs. Fluffy and hollow pastry treat.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Course Baking

Cuisine French

Servings 12 PopOvers

Suggested Equipment

Muffin Tin

Ingredients

  

1x2x3x

• ▢ 3 to 5 Strips of Bacon / cooked & chopped
• ▢ 1 ½ Cups Flour
• ▢ 3 Eggs
• ▢ 3 Tablespoons High-Quality Butter
• ▢ ½ Teaspoon Sea Salt If you don't add the bacon use 1 Teaspoon of Sea Salt
• ▢ 1 Tablespoon Honey
• ▢ 1 ½ Cups Whole Milk
• ▢ 1 pinch sugar / optional - small pinch of sugar

Instructions

 

• First, grease the muffin tin with butter or oil and set to the side
• Crack 3 eggs into a bowl with ½ teaspoon of sea salt and mix well. Next, add the milk and melted butter into the same bowl, combine well.
• Measure out (1 - ½) cups of flour and add into the mix slowly making sure to not get any lumps and combine the ingredients well. Add honey and chopped cooked bacon.

Baking

• Preheat oven to 425.

  KEY TO SUCCESS: - First, place the muffin tray in the oven for a few minutes to heat up before adding the batter to the muffin tray.

  KEY # 2: During Baking - DO NOT OPEN OVEN FOR 30 Minutes

  (Spray tin with cooking spray) before adding batter to the hot muffin tin.

Filling Muffin Tin

• Key is to fill the tray ⅔rd the way up the sides, leaving ⅓ of room for the popovers to pop over the top of the muffin tin.

Notes

You can add any flavor combinations you can think of. Adding sliced ham, chives, cheese etc. It's all on the table with PopOvers. Dream away...

Keyword Bacon Popover, how to make popovers

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