Cheesy Scrambled Egg Stuffed Popovers

Directions

1. 1

   Preheat oven to 450°. Using 1/2 teaspoon butter for each cup, grease the bottoms and sides of the cups of a popover pan or six 6-oz. custard cups. If using custard cups, place on a 15x10x1-in. baking pan. Place into hot oven while preparing batter.
2. 2

   Melt remaining 2 tablespoons butter. Add to a small bowl with milk and eggs; whisk to combine. Beat in flour and salt until smooth (do not overbeat).
3. 3

   Carefully remove popover pan from oven and quickly fill cups half full. Bake 15 minutes. Reduce heat to 350°; bake until very firm, 15-20 minutes longer. Remove from oven and prick each popover to allow steam to escape.
4. 4

   Meanwhile, in a large bowl, beat eggs, water, salt and pepper until well blended. Heat butter in a nonstick skillet at medium heat. Once butter is melted, add eggs. Let sit 30 seconds or until bottom starts to set. Use a spatula or wooden spoon to pull eggs across the pan, forming large, soft curds. Continue lifting and folding eggs until mixture is thick and there is almost no liquid left. Add pepper jack cheese.
5. 5

   Spoon eggs into hot popovers; serve immediately. Garnish with fresh parsley or chives, if desired.