Herb & Cheese Popovers

These herb and cheese popovers may not be the traditional Thanksgiving bread option, but they’re a great alternative this year. With a soft, egg-inspired center and a crusty cheese-covered top, this bread choice will be everyone’s favorite. Plus, they’re easy to make and a real time saver!

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Skip ahead:

0:00 Intro
0:22 Preparing the batter
1:42 Adding the herbs and flour
3:12 Shredded cheese and adding butter
4:38 Pouring the batter into the pan
6:09 Tasting the popovers

INGREDIENTS

- 4 large eggs
- 1 1/2 cups whole milk, room temperature
- 2 tsp sugar
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 2 tbsp fresh chopped parsley
- 1 tbsp fresh chopped thyme
- 3 tbsp melted butter
- 1/2 cup shredded Gruyere cheese
- 1/4 cup shredded smoked Gouda cheese

INSTRUCTIONS

- Preheat oven to 450°F and set the rack to lower position. Grease a 6-cup nonstick popover pan and set aside.

- Whisk eggs, milk, salt, and sugar until the eggs and milk are smooth. Add the flour, parsley, and thyme. Whisk until mostly smooth. A few small lumps are fine. Pour in the melted and slightly cooled butter and mix to incorporate.

- Divide batter into the prepared popover pan. Alternatively, a 12-cup muffin pan can be used, but the popovers will be smaller. Combine the Gruyere cheese and smoked Gouda cheese. Sprinkle 2 tbsp cheese on top of each popover.

- Place in the preheated 450°F oven. Bake for 15 minutes, then reduce the heat to 375°F without opening the oven door, and continue to bake for 20-25 additional minutes or until the popovers are fully browned and crisp on top.

- Remove from the oven and immediately remove the popovers from the pan and place on a rack to cool for 3-5 minutes. Letting popovers cool in the pans will cause them to deflate. Serve hot.

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