Black pepper. Bacon. Butter. Hmm… I can just imagine how good these Black Pepper Bacon Popovers are going to be right out of the oven. The challenge will be leaving some for my guests!
Most people have gotten away from break baking, so any time you make home-baked carb-loaded goodness of any kind, it feels extra special. But these popovers REALLY ARE special. And that’s because of decadent ingredients like real butter, whole milk and crispy bacon.
Black Pepper Bacon Popovers
Preheat your oven to 425° F. Generously butter a standard muffin tin with 12 cups, and set aside.
Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Coarsely chop the bacon into small bacon bits and set aside.
Whisk together the flour, salt and black pepper in a medium bowl. In a separate large bowl, whisk the eggs and milk together until well blended. Gently whisk in the flour mixture, followed by 3 tablespoons of melted butter. Gently fold in the crispy, chopped bacon. Do not overmix.
Pour batter into the prepared muffin tin, filling about 3/4 full and dividing equally. Bake the popovers for 30 minutes, or until puffed and golden brown. The popovers should be crispy around the edges. Using a spatula, remove popovers from the pan and serve immediately. Pairing these black pepper bacon popovers with a honey butter would be my recommendation!
2 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon black pepper
8 slices bacon, cooked crisp and coarsely chopped
3 large eggs
2 1/2 cups whole milk
3 tablespoons butter, melted
Number of servings: 12
Cooking time: 30 minutes