Bacon & Cheese Popovers {Secret Recipe Club}

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Bacon and Cheese Popovers

Well y’all. I simply could not resist a bacon and cheese and bread thing this month! Can you beat that combination? Especially when I heard Saturday was National Bacon Day!

Now I’ve never made popovers before, and I don’t have a popover pan or even a jumbo muffin pan, but I wasn’t going to  that stop me once I saw this recipe at The Keenan Cookbook.

At their site, married couple Chris and Rachel share their family’s favorite recipes, old and new. They offer lots of deliciousness there, from Berry Almond Cake to French Onion Soup (one of my favorites, and a sweet story on that post!).

I couldn’t resist these popovers as my Secret Recipe Club reveal for this month once I saw them, though. I just have regular muffin tins, so I split the recipe into 18 instead of 12 popovers. They are small, but just right for little ones or a quick snack. I cut the cayenne a little bit too, and it was just right for me. If your family enjoys spicier things, you can go back to 1/4 teaspoon.



Bacon & Cheese Popovers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 18 small popovers

Bacon & Cheese Popovers

Adapted from The Keenan Cookbook, these make a great, eggy breakfast bread on a Saturday morning.


  • 1 2/3 c. milk
  • 1 1/2 c. all-purpose flour (or 1 c. AP + 1/2 c. white whole wheat)
  • 3 eggs
  • 1 tsp. salt
  • 1/8 tsp. cayenne
  • 1 tsp. dried minced onion
  • 2 tsp. chopped fresh rosemary
  • 1 1/2 c. shredded cheddar cheese, divided
  • 6 slices bacon, fried crisp and chopped


Preheat oven to 450F. Spray 18 muffin cups with nonstick spray. (If you have a popover pan or jumbo muffin pan, use it and make 12 muffins.)

In a large bowl, mix together milk, flour, eggs, salt, cayenne, and dried minced onion until smooth. Add 1 cup cheese, two-thirds of the chopped bacon, and rosemary and stir to combine.

Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle remaining cheese and bacon over muffins evenly.

Bake at 450 15 minutes, then reduce heat to 350. Bake another 10 minutes until very brown and a tester comes out clean.

Immediately poke each muffin with a skewer, toothpick, or sharp knife to let steam release. Serve hot.

12 thoughts on “Bacon & Cheese Popovers {Secret Recipe Club}

    • Anyone who doesn’t like chocolate, bacon, or cheese cannot be trusted. 😉 We too have a bacon obsession, especially my 5-year-old daughter. My husband is obsessed with jalapeno bacon, but I am a spice wimp.

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