When you don’t have the time or inclination to make dinner rolls, these delicious and airy popovers come to your rescue. They’ve been a dinner staple in our house for years and my husband often asks is it popover night. Ready in 30 minutes they can grace your table all year long.     

You can certainly omit the cheese in these and will come out with something that resembles personal Yorkshire puddings. I’ve also added crumbled bacon, finely chopped onions and even oregano to change them up a bit. This is the recipe that everyone seems to ask me for as they look fancier than they really are! They’re fun to make with kids because little ones like to watch the dough puff up as they’re baking away in the oven. These make about 9-10 popovers.

Ingredients:

2 eggs

1 cup of milk

1 tbsp vegetable oil

1 cup flour

¼ tsp salt

¼ cup of shredded cheddar or mozzarella cheese

Optional ingredients: 3 crumbled cooked bacon strips, ½ tsp of oregano or ¼ cup of finely chopped onions

Directions:

1. Heat your oven to 400 degrees F. In a regular muffin pan grease and flour 9 out of 12 muffin tins.

2. Whisk the eggs, oil and milk together in a large bowl. Add the salt and flour.  Whisk until smooth, but do not over-beat. It’s okay if there’s some small lumps.

3. Fill the greased tins 2/3 full with batter. Fill the empty tins ½ full with water.

4. Sprinkle the tops of your popovers with cheese, bacon or onion. Bake in the oven between 25-30 minutes. Don’t open the oven before that time. Remove from oven and stab the tops with a fork. Serve immediately with butter, jam or even brown gravy. If you have any leftovers, put them in the fridge!