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Recipe photo courtesy of Ryan Liebe

See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Source: Martha Stewart Living, November 2013
Total Time Prep Yield



Cook's Notes

A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Don’t worry, though: They'll still be delicious.

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How would you rate this recipe?
  • ishaolinma4928149
    24 MAR, 2019
    There used to be a restaurant in California called The Proud Popover. They had a delicious popovers stuffed with a chicken mixture that was my favorite. They also had strawberry and other dessert popover. Popovers are so versatile that they can be stuffed with meat, seafood or just about anything. Of course, they are delicious plain too.
  • mikecz2012
    14 MAY, 2017
    Warmed eggs in hot tap water. Nuked the milk in microwave. Followed recipe exactly again for my wife's Mother's Day breakfast. She loves these and they are really easy to make!
  • cafeaulait
    22 JAN, 2015
    We added dried bread crumbs to greased Pop~Over plaque to allow these delicious lovelies to literally climb! (=^_^=)
  • Chris Juricich
    26 JUL, 2014
    Good recipe. Doesn't take into account the time required to get milk and eggs to room temperature. Add another ten minutes to soak eggs in hot water and nuking milk to room temperature. Found 425F for 25 minutes was least in my oven. Ymmv.
  • spirrotta
    16 NOV, 2013
    Basic recipe was easy to follow and prepare. My daughter liked them so much at dinner tonight she put her chicken and stuffing into the popover. I think I know what we're going to have the day after Thanksgiving.

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