Bacon Parmesan Popovers Food

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

BACON PARMESAN POPOVERS

Steps:

• In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes., Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Grease cups of a nonstick popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full., Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, about 15 minutes longer (do not underbake)., Run a table knife or small metal spatula around edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

EASY GARLIC PARMESAN POPOVERS

Steps:

• Preheat oven to 425 degrees F. Place a popover pan into the oven.* In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400*F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container.

PANCETTA PARMESAN AND BLACK PEPPER POPOVERS

Steps:

• Preheat the oven to 375˚F and move rack to the bottom third.
• In a 4 cup measuring bowl microwave the milk at 30 second intervals until it is 125°F, but not boiling. About a minute or so. Remove from the heat and set aside.
• In a large bowl, whisk the eggs with the black pepper until smooth. Slowly whisk in the warm milk, whisking constantly as you don't want scrambled eggs. Add the flour and whisk until the batter is combined.
• Add the popover pan or muffin pan to the 375°F oven for 2-3 minutes to get smoking hot. THIS IS CRITICAL!
• Remove the pan from the oven and spray the pans generously with cooking spray. Fill batter three quarters of the way in each mold/cup. Divide the cooked pancetta evenly and top each of the batter filled cups, then the same with the parmesan cheese. Reserve some cheese to sprinkle on top after baking.
• Bake the popovers until puffed and deep golden brown, about 40 minutes. DO NOT open the door and peak or they will collapse.
• Remove the popovers from the pans, sprinkle with the grated Parmesan cheese and chopped chives as garnish and enjoy warm.

BACON POPOVERS

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon until crisp.
• Drain, reserving 1 tablespoon drippings.
• Using 1/2 teaspoon butter for each cup, grease the bottom and sides of six cups of a popover or muffin pan.
• Mix eggs, milk, and oil or bacon drippings.
• Add flour and bacon and beat until mixture is smooth.
• Fill the prepared cups half full.
• Bake for about 40 minutes or until very firm.
• Remove popovers from oven and prick with a fork.
• Serve hot.