We call them pancake puffs around here, because they taste just like a puffy pancake, but Egg Popovers are a hit in our family.

Just under a half dozen eggs, fresh herbs from the garden, and even some cooked meat or veggies (or just left completely plain) these are fast and easy breakfast food or snack food to make that is sure to bring everyone to the table.

Here I go into tools you need, ingredients, and the instructions on how to make 24 Basic Egg Popovers in muffin tins, along with a few add in ideas.

Let’s Dive In…

Simple, Muffin Tin Popover Recipe | Plain or with Add Ins

Tools you Need

Stand mixer with whisk attachment, you can use a handheld mixer.
2 muffin pans (the normal one-dozen sized, here are my stainless steel ones I use)

Ingredients

Makes 24 muffins.

Base Recipe:

5 large eggs (duck eggs do very well for this recipe if you have them, if your chicken eggs are small try 6-7)
2 cups milk
2 cups flour
1.5 teaspoon salt
3 tablespoons oil (avocado, expeller-pressed sunflower, or melted animal fat)
Nonstick spray

Add Ins:

Place on top of each muffin after pouring.

Cheddar cheese and fresh cut chives
Cooked sausage and minced onion
Thawed berries or home-canned berries (blueberry recipe featured in photos here)
Cooked cherry tomatoes, green pepper, onion, diced

Instructions

Preheat your oven to 425 degrees F
In your mixing bowl, add all the ingredients.
Mix on low, for 2-3 minutes until well combined. Be careful not to overbeat and make fluffy.
Spray your muffin tins with non stick spray of choice, very well. Don’t be a wimp, spray them well.
Fill your muffin tins 3/4 full, almost to the top. You can transfer batter around to make sure you fill 24 muffin slots.
Place add in. Optional. Plain ones are just as good.
Bake for 21-22 minutes, without opening the oven door to allow the steam to help cook them.
Allow to cool for a few minutes, you will notice they deflate and that’s fine. Serve warm, with butter, syrup, powdered sugar, or eat them plain.

Plain, cheddar cheese and chive, blueberry with their syrup, onions and peppers are featured here.

That’s It!

These are best eaten fresh, however, leftovers can be kept at room temperature for up to one day. I would freeze in a vacuum sealed bag beyond that.

I re-toast them in my toaster oven for a few minutes at 350 degrees. It gives them a crunchy crust this way without tasting stale. You can also use your oven or microwave to reheat.

You can also cut the recipe in half if you are on a budget but use 3 eggs. This would give you 12 popovers.

Enjoy!

-Chelsea, The Cottage Vegetable

The Cottage Vegetable website is an AI FREE zone! Everything is written and photographed by myself, Chelsea.