GF Breakfast Popovers
Breakfast popovers are a snap to pull together for a brunch or even a make-ahead breakfast. Customize them by adding breakfast meat, herbs, or cheese.
GF Breakfast Popovers
Ingredients
- 1 3/4 c (8 oz) Better Batter Gluten Free Flour
- 1/8 tsp salt
- 4 eggs at room temperature, beaten
- 1 1/2 cups whole or dairy free milk
- 2 Tbsp unsalted butter or Earth Balance dairy free margarine
- 1/4 c cooked sausage crumbles
- 3 oz cheddar cheese or Daiya cheese substitute, grated
- Maple syrup
- Vegetable shortening to grease the popover pan
Instructions
Preheat and prep. Preheat oven to 400 degrees and grease a 6 cup popover pan with vegetable shortening - You will want to make sure to grease this really well, even if 'nonstick' as you need the popovers to release easily instead of tearing. Set aside.
Prepare dry ingredients. In a medium bowl, mix flour and salt, stirring well to combine. Reserve 1 tablespoon of flour mixture to toss with the grated cheese. Set bowl aside.
Prepare the eggs. In another medium, heat-safe bowl, place the 4 beaten eggs. In a saucepan on medium heat, add the butter and milk (or non dairy alternatives), whisking until butter is just melted. Remove from heat and very slowly, a little at a time, drizzle milk mixture into the beaten eggs, whisking eggs constantly. This tempering will gently warm up the eggs without scrambling them and will create a stronger structure to the finished popovers.
Prepare popover batter. Add the wet ingredients to the dry ingredients bowl, whisking well to combine. Batter should be very thick! Add 3/4 of the floured, grated cheese and sausage crumbles to the batter and mix well, until evenly distributed.
Warm, fill, and bake. Preheat the greased popover pan in the 400-degree oven for three minutes. Remove from oven, and working quickly, fill the popover wells with equal amounts of batter, filling almost to the top. Sprinkle remaining cheese evenly on top of batter. This works for a standard muffin pan too, but the popover molds are smaller, so if using a muffin pan instead, divide the batter evenly no matter your pan size.
Return filled pan to oven and bake at 400 degrees for 20 minutes and then reduce the heat to 300 degrees and bake for an additional 10 minutes. Popovers should be puffed and very golden.
Remove from oven and cool 5 minutes. To release the popovers from their pan carefully run a sharp knife around the edges. Serve warm with a drizzle of maple syrup.
Make ahead. Make these ahead of time and gently reheat in a 300-degree oven for up to 10 minutes or until warmed through.
Recipe Adapted from a recipe created by Gluten Free on a Shoestring
