Total Time
Prep 10 mins
Cook 50 mins

These quick breads are great for brunches and soups or salads.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
  3. In a large bowl, beat eggs well with mixer.
  4. At low speed add milk.
  5. Add flour and salt and beat until smooth.
  6. Stir in melted butter.
  7. Fill cups 1/2 full with batter.
  8. Top with cheese and pour in remaining batter.
  9. Bake 50 minutes or until puffed and deep golden brown.
  10. Let pans cool 1 minute and then loosen with a knife.
  11. Serve with hot with butter and fresh fruit.
Most Helpful

This was a GREAT recipe, thank you very much for sharing. I love popovers, and this is the only recipe I've found that allows the addition of cheese and then actually "pops over". I added about 1/2 tsp melted butter to each of my 6 non-stick popover cups, and I used about 1 tsp of smoked cheddar in each. They were delicious! Tip - promptly remove the popovers from the pan after baking, to avoid moisture building up in the pan, causing your popovers to get soggy - then poke a hole in each one to release the steam. The popovers will be crisp on the outside and moist (but not wet) on the inside. Perfection!

5 5

The kids loved the cheesy popovers!!! I used a regular cupcake/muffin pan for smaller sized popovers and baked for 30 mins, but still they came out a good size. Served with pasta! Will make again and again!

5 5

Impressive, yummy treats! I would've never guessed how easy these are to make and yet look so elegant. I took some shortcuts and also skinnied mine up some, and they still turned out luscious. First, I used my blender to mix the ingredients, and baked them in my jumbo muffin pan since I don't have a popover pan. I used skim milk, Smart Balance Light margarine and reduced fat cheddar cheese. Put these on your table and watch your guests' jaws drop! Thanks Smurfetta!