Cheesy Scrambled Egg Stuffed Popovers

Total Time Prep: 20 min. Bake: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
I usually serve scrambled eggs with English muffins or toast, but I wanted a more dressed-up way to put them on the table. One day, while putting away dishes, I spotted my popover pan in the cabinet, and it just clicked. Popovers look fancy, but they are actually very simple to make. Filled with cheesy scrambled eggs, they turn breakfast into something special. —Jolene Martinelli, Fremont, New Hampshire

Ingredients

  • POPOVERS:
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter, divided
  • EGGS:
  • 6 large eggs
  • 1 teaspoon water
  • 1/4 teaspoon salt
  • 1 teaspoon butter
  • 1 cup shredded pepper jack cheese
  • 1/4 teaspoon coarsely ground pepper
  • Minced fresh parsley or chives, optional

Directions

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

Nutrition Facts

1 serving: 312 calories, 19g fat (9g saturated fat), 311mg cholesterol, 576mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 17g protein.

I usually serve scrambled eggs with English muffins or toast, but I wanted a more dressed-up way to put them on the table. One day, while putting away dishes, I spotted my popover pan in the cabinet, and it just clicked. Popovers look fancy, but they are actually very simple to make. Filled with cheesy scrambled eggs, they turn breakfast into something special. —Jolene Martinelli, Fremont, New Hampshire
Recipe Creator
Community Cook

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