Breakfast in Bed Series: Cheesy Popovers with Chive Butter!




Yield 12 popovers

Popovers are an old fashioned treat! I make mine savory, served with chive butter. But you can also make them sweet by serving with jam. I offer options for a regular cupcake tin, a popover tin, and a mini muffin tin. Be sure to grate cheese with a microplane so it is very fine. If the cheese isn't fine enough, the popovers won't pop! Note: If using gluten free flour, allow a couple more minutes in the oven.



3 Tablespoons butter, separated (some for batter, some to prep muffing tins)

1 1/2 cups unbleached white flour ( for my gluten free friends I recommend Bob's Red Mill Gluten Free Flour and leave the popovers in the oven an extra 2 minutes)

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

4 large eggs (room temp. If you forget to take them out in advance, place them in very warm water for ten minutes)

1 1/2 cups whole fat milk, room temp

1/2 cup gruyere cheese finely shredded (or cheddar, Parmesan, gouda etc...)

Chive Butter:

1/2 cup butter (1 stick) room temp

1 1/2 tablespoons chives, chopped


Preheat oven to 450 degrees and place oven rack in lowest position

In a small bowl whisk together flour, salt and pepper, set aside

In another bowl whisk together well eggs, milk , 2 tablespoons melted butter and cheese (use a microplane to shred cheese so it is very fine, otherwise it will weigh down the recipe and your popovers won't pop!)

Add dry ingredients in thirds whisking quickly and well between additions, making sure batter is smooth (whisking for 1 and a half to 2 minutes)

Use a paper towel to wipe cupcake/popover tin wells with 1 tablespoon butter, place tin in hot oven for two minutes

Take tin out of oven (careful, it will be very hot)

Carefully pour batter into tin filling 2/3- 3/4 full (if using a regular cupcake this recipe makes 12, if using a deeper popover tin this recipe makes 6, if using a mini muffin tin make 18-20)

Place in oven and bake for 15 minutes (make sure to set timer and no peeking!)

When timer goes off, turn heat down to 350 degrees and cook for 15 more minutes if using cupcake tin, 20 more minutes for popover tin and 10 more minutes for mini muffin tin.

While popovers bake make chive butter by using a fork to mash soft butter and chopped chives together

When popovers come out of the oven, don't let them sit in the tin, turn them out on a cooling rack quickly. Serve warm with chive butter or jam. (if serving later reheat in an oven set at 350 degrees for five minutes before serving)

Courses Breakfast

Recipe by The Organic Kitchen Blog and Tutorials at