Go Back
Cheddar and Chive Popovers -feature
Print Recipe
No ratings yet

Cheddar and Chive Popovers

These Cheddar and Chive Popovers are flaky on the outside and warm, soft and buttery on the inside. Perfect for breakfast and to serve with dinner.
Author: Lisa Kerhin


  • 1 tablespoon unsalted butter
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 3/4 cup sharp cheddar cheese shredded
  • 1/4 cup chives finely diced


  • Preheat the oven to 450 degrees, and grease your popover pan. I sprayed mine with non-stick spray. You can also melt additional butter and brush the melted butter into each popover cup.
  • Melt 1 tablespoon of butter in your bowl and set it aside to cool slightly.
  • Break the eggs into the same bowl with the butter, and whisk gently.
  • Then whisk in the flour, salt, and milk until just combined. You will still have a few lumps and this is okay. You don’t want to over mix the batter.
  • Using a rubber spatula, gently fold the cheese and chives into the batter. Again, do not over mix the batter.
  • Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. During the fist 20 minutes of baking time DO NOT open the oven. Opening the oven will cause the popovers to collapse.
  • After the 15 minutes is up, reduce the oven temp to 350 degrees and bake for an additional 20 minutes, until brown and crusty in appearance.
  • When the popovers are done, remove from oven, and immediately make a small slit in the side of each with a knife. This will release the steam and keep the popovers from falling.
  • Serve immediately.


Recipe adapted from The Joy of Cooking