Recipe: Cheese Popovers  Cheese Popovers

Now that I’m back home in PA, I find myself surrounded by babies!  Earlier today,  I visited my friends Ray and Courtney to meet their little bundle of joy, Ellery Harper. She is the cutest… like a tiny little doll!

While I was there, Ellory’s BFF Emily stopped by with her parents, Missy and Brian.

New parents have their hands full, so I wanted to bring them something to make their day a (little) easier. Anecdotally, I’ve heard from many of my new-parent friends that everyone brings dinner and that breakfast is the forgotten meal. So I came up with these Cheese Popovers. The comfort of a muffin paired with the protein punch of  quiche, in an easy-to-eat format. I doubled the recipe below, froze the popovers in a single layer, and placed them in ziplock bags. They can be heated up one at a time, in a microwave or toaster oven, and eaten with one hand too! A great recipe to make for new moms and dads, or as a make-ahead breakfast for the week.

More time to spend with their little princess!

Recipe: Cheese Popovers


  • 5 eggs
  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • pepper
  • 2 cups sharp cheddar cheese, finely shredded*
  • 2 tablespoons chopped parsley*


  1. Pre-heat oven to 350 degrees F.
  2. Whisk eggs in bowl.
  3. In separate bowl, mix flour, baking powder, salt and a dash of pepper (to taste).
  4. Combine wet and dry ingredients.
  5. Fold in cheddar cheese and parsley.*Or get creative and add your favorite mix-in: ham & swiss cheese, broccoli florets & gruyere, peppers & onions, etc.
  6. Lightly spray muffin pan. I used a regular-sized 12 cup muffin tray. A mini muffin tray might be nice for appetizers!
  7. Spoon batter into muffin cups, to 3/4 full. I used a measuring cup for easy pouring.
  8. Bake for 12-15 minutes, until golden brown.

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