These savory chive and cheddar Cheese Popovers are crispy on the outside, light and airy in the center and full of savory goodness. This recipe takes no time to make and is perfect for serving at breakfast, brunch or dinner.
Parmesan cheese or Gruyere make fine substitutes if you don’t have white cheddar. You can also feel free to turn these into little portable meals by adding a little diced ham or salami to the batter just before filling your muffin tins. For a little slice of heaven, serve with our homemade Sausage Gravy.
Savory Cheese Popovers
These chive and cheddar cheese popovers take our classic Popover recipe and add a savory twist. They’re made from an egg-based batter that’s mixed together in a blender and baked in a super hot oven. The result is a simple, fluffy, buttery, no-knead, no-yeast roll filled with cheese and chives that fits in at both the breakfast and the dinner table.
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You can serve these cheesy popovers anywhere you would serve dinner rolls or biscuits. They are great for dipping into soups and sauces or alongside grilled meats, casseroles, and more.
Looking for tips and tricks to making the best, fluffiest Popovers? Check out our Popovers recipe here.
Key Ingredients
- Eggs – eggs are what hold the batter together and make the popovers puff up. To get them to room temperature, you can pull them out while you preheat the oven or even run them under warm water for a minute or so.
- Milk – whole milk is best. You’ll need it to be lukewarm, or about 125 degrees F.
- Salt – sea salt works great.
- Flour – this recipe calls for all-purpose flour.
- Butter – this should be melted.
- White Cheddar Cheese – you’ll want to use finely grated white cheddar, or you can substitute Parmesan.
- Chives – use fresh chopped chives for the best flavor.
How to Make Popovers with Cheese
- Prepare tins. Prepare muffin tins by pouring about 1/2 teaspoon of melted butter into each cup, then set aside.
- Blend the batter. In a blender, add the room temperature eggs, milk, salt, and flour. Blend until smooth, then transfer to a mixing bowl. Add the shredded white cheddar and chopped chives and mix with a spoon or spatula. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake. Bake the popovers at 450°F for 20 minutes, then reduce the heat to 350°F and continue baking for another 10 minutes, or until the popovers are golden brown and puffed. Remove popover pans from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork.
- Serve. Serve immediately with butter or your favorite gravy. Enjoy!
Frequently Asked Questions
If you have a popover pan, by all means use it! But, since not everyone has a popover tin at home, this recipe shows you how to make Cheddar Chive Popovers in muffin tins.
While they are essentially the same, the biggest difference is that Yorkshire Pudding uses beef fat to coat the popover pans while popovers use butter. Yorkshire Pudding is also often baked in a different pan that has shorter sides and sometimes has meat stuffed inside of it.
While it is good to let popover batter rest for a few minutes, you can’t let it rest for as long as overnight. The air that was trapped while blending will have long gone, leaving you with popovers that won’t rise very high. The most you want to make the batter ahead of time is about 30 minutes – 1 hour.
Adding melted butter to the inside of the pans doesn’t just keep them from sticking. It also helps create a beautiful crispy outer layer on your perfect popover.
Storing and Reheating
- Refrigerator: store leftover cheese popovers in an airtight container in the fridge for up to 2 days.
- Freezer: cooled popovers can be frozen in an airtight container or freezer bags for up to 2 months.
- To reheat: you can reheat leftover popovers in a 350 degree oven for about 5-10 minutes, or until warm and crisp. The time it takes will depend on whether they are coming straight from the fridge or the freezer.
Chive and Cheddar Cheese Popovers Recipe
Ingredients
- 3 tablespoons butter, melted
- 4 large eggs, room temperature
- 1½ cups milk, lukewarm or about 125 degrees F
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 1/2 cup white cheddar, finely shredded
- 2 tablespoons chives, chopped
Instructions
- Preheat oven to 450 degrees F.
- Prepare muffin tins by pouring about ½ teaspoon of melted butter into each cup, then set aside.
- In a blender, add the room temperature eggs, milk, salt, and flour. Blend until smooth, then transfer to a mixing bowl. Add the shredded white cheddar and chopped chives and mix with a spoon or spatula. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the popovers at 450°F for 20 minutes, then reduce the heat to 350°F and continue baking for another 10 minutes, or until the Popovers are golden brown and puffed.
- Remove Popover pans from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork.
- Serve immediately with butter or your favorite gravy. Enjoy!
Notes
Nutrition
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More Biscuit and Roll Recipes to Try
- Classic Popovers
- Wheat Rolls
- Brazilian Cheese Bread
- Classic Parker House Rolls
- Dinner Rolls
- Homemade Flaky Biscuits
- Homemade Crescent Rolls
- Sun-Dried Tomato Biscuits
- More Side Dishes
- More Breakfast Recipes
These Cheddar Chive Popovers are just as buttery, airy and delicious as our classic Popovers, but with a savory twist. They’re the fluffiest popovers that taste great for breakfast, brunch or dinner.
