Black Pepper Popovers Filled With Vermont Cheddar And Herb Scrambled Eggs And Maple Mustard Glazed Canadian Bacon Recipes

BACON AND BLACK PEPPER POPOVERS

Bacon and Black Pepper Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 7

Ingredients

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray
6 tablespoons crumbled cooked bacon
Freshly ground pepper

Steps:

If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

CHEDDAR CHEESE & RED PEPPER POPOVERS

Cheddar Cheese & Red Pepper Popovers image

I love the look, taste and presentation of a well done pop over and this savory version has it all. Popovers do not hold or store well, so plan on enjoying them when they are fresh from the oven. If they have cooled, warm them briefly in a 350 oven for 5 to 10 minutes

Provided by Bonnie G 2

Categories Breads

Time 45m

Yield 6 popovers, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups whole milk
4 large eggs
4 tablespoons unsalted butter, melted
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 cup finely diced red bell pepper
1/4 cup cheddar cheese, grated
1 teaspoon fresh rosemary, finely chopped

Steps:

osition a rack in center of oven and preheat to 450.
Lightly coat popover pan with butter or oil.
Place empty pan in oven while it's heating.
In medium bowl, whisk together milk, eggs butter and flour until well blended.
Add salt, red pepper, and rosemary.
Remove pan from oven and close oven door.
Divide batter among the hot prepared cups and tow with cheese.
Return pan to oven and bake for 20 minutes at 450.
Then reduce to 350 for 15 to 18 minutes until popovers are a deep golden brown.

PEPPER POPPERS

Pepper Poppers image

These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing

Steps:

Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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