It’s not often that we can enjoy a delicious treat that is just as good when served with dinner as it is with breakfast. These warm and wonderful Green Onion & Cheddar Popovers fit that bill. The perfect accompaniment to your roast chicken spread. As well as tomorrow mornings ham and eggs.
These gems are so light and moist, they remind me of the traditional Yorkshire pudding. You know the classic side that they enjoy in England …typically with roast beef. They’re usually topped off with some type of gravy.
The biggest difference between Yorkshire pudding and the American popover is the method of baking where the British batter is poured into preheated vessels that contain a generous amount of fat such as lard, beef drippings or bacon fat.
Not for these Green Onion & Cheddar Popovers. A light greasing of the muffin tins will be just fine.
All ingredients are combined in one large bowl.
- Softened butter or nonstick spray for the muffin tin
- Unbleached all-purpose flour
- Salt
- Large eggs
- Milk
- Shredded extra-sharp cheddar cheese
- Green onions
Okay, I must confess …there is one other bowl involved. But, really that’s it. No blender or food processor required. Just your favorite wooden spoon.
The prep on this one is minimal. Of course, the green onion is finely chopped but you could easily use pre-shredded cheddar cheese.
Do you want to make these Green Onion & Cheddar Popovers gluten-free?
No problem. Just swap out the all-purpose flour with your favorite gluten-free version. We usually use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour when the need arises.
- Preheat oven to 450°F.
- Coat ten cups of a popover pan or ten 2 1/2-inch muffin cups with cooking spray or softened butter.
- Fill any empty cups with 1/2-inch of water so the pan does not burn.
- In a large bowl, whisk together the flour and salt.
- In a second bowl, whisk together the eggs and milk.
- Add the egg mixture to the flour mixture and stir just until mixed.
- Stir in the shredded cheese and chopped green onions.
- Fill the prepared cups three-quarters full with about 1/3 cup of batter.
The batter is poured into your prepared popover pans or muffin tins. So easy!
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F.
- Bake an additional 10 to 15 minutes or until browned and puffed.
- Do not open oven door until the end of baking time or popovers will collapse.
- Remove from the oven and immediately remove the popovers from the pans.
- Pierce the side of each popover with a knife to release steam.
- Serve immediately while still warm.
- If necessary, reheat popovers in a 350°F oven for 5 minutes to crisp outside edges.
The trick for the best results…
Bake and serve these beauties the moment your meal is ready. In the time that your roast is hangin’ out for the required resting time, the popovers can be in the oven baking to golden perfection.
These guys are especially good served with our Roast Spatchcock Chicken or our Herb Grilled Pork Tenderloin.
In order for the popovers to rise properly and remain light & airy inside, it is important to follow the baking instructions carefully. Do not open the oven door while they are baking!
Similar to when you’re making a souffle, the oven temperature must remain constant to avoid a collapse.
Serve your Green Onion & Cheddar Popovers immediately.
And don’t forget to offer some butter so that it can melt into all of those nooks and crannies. Although these beauties are super moist on their own. But really ..everything is better with butter, right?
green onion & cheddar popovers
Based on a recipe from an issue of Garden-Fresh Recipes from Better Homes & Gardens.
Like individual Yorkshire puddings only way better with the tasty savory additions.
Ingredients
- nonstick cooking spray (or softened butter)
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup shredded extra sharp cheddar cheese (4 ounces)
- 3 green onions, finely chopped
Instructions
-
Preheat oven to 450°F.
-
Coat ten cups of a popover pan or ten 2 1/2-inch muffin cups with cooking spray or softened butter. Fill any empty cups with 1/2-inch of water so the pan does not burn.
-
In a large bowl, whisk together the flour and salt. In a second bowl, whisk together the eggs and milk. Add the egg mixture to the flour mixture and stir just until mixed. Stir in the shredded cheese and chopped green onions. Fill the prepared cups about three-quarters full with about 1/3 cup of the batter.
-
Bake for 15 minutes. Reduce the oven temperature to 350°F. Bake an additional 10 to 15 minutes or until browned and puffed. Do not open oven door until the end of baking time or popovers will collapse.
-
Remove from the oven and immediately remove the popovers from the pans. Pierce the side of each popover with a knife to release steam. Serve immediately while still warm.
-
If necessary, reheat popovers in a 350°F oven for 5 minutes to crisp outside edges.
Recipe Notes
For gluten-free popovers: Replace all-purpose flour with the same amount of Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
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More savory muffin tin treats…
