Tuesday, April 1, 2014

Ham and Cheese Popovers

So every morning, I would bake or cook a brunch for my kids. From waffles to pancakes. Tortilla breakfast wrap is a great option when I have extra homemade flour tortilla. Fill it with scrambled eggs and candied bacons. Lotsa goodness and yummy factors!!!

One night while flipping through a cookbook, I saw a recipe with a batter baked in a muffin pan. After I reviewed the ingredients and methods of baking them, the recipe reminded me of the popovers recipe. I decided to bake my kids some popovers the next morning. I looked up three recipes and tweaked them to come up with my own. I decided to go with less flour and more eggs.

The success of making popovers is to make sure the over is super hot and to preheat the ramekins or muffin pan. Some recipes stated that ingredients needed to be at a room temperature. I didn't do that when I was making my ham and cheese popovers, and they all turned out well. So remember, super hot over and preheated ramekins or muffin pan.

I came up with ham and cheese filling because of two things. First, I had extra black forest ham that I really needed to just use it up. And second, I had to use manchego cheese because of Brek's dairy allergy to cow's dairy products.

I was super happy with the result. The bread was hallow when split open (see photo). There was a crunchy cheese at the bottom of the bread (see photo). I believe I finally found my go-to popover recipe. I will have fun testing my popovers recipe with different fillings. Oh, the best thing with these popovers is that it is super easy to put together. Seriously, who wants to slave in the kitchen in the morning?

Ham and Cheese Popovers
makes 6 regular muffin size

1/2 cup (1.4 oz) shredded manchego cheese
1/4 cup (1.3 oz) black forest ham, diced

2 large eggs
1/2 cup (4 oz) coconut milk
1/2 Tablespoon granulated sugar
1/2 cup (2.5 oz) all-purpose flour

  1. Preheat the oven to 425F degree.
  2. Once the oven is preheated, place the 6 small ramekins (or regular muffin pan) in the oven to preheat, about 5 minutes. TIP: If using ramekins, place them on a baking tray for easy handling.
  3. In a large bowl, whisk the eggs until the mixture is creamy.
  4. Whisk in the milk and sugar.
  5. Add the flour and mix just until combine.
  6. Take out the preheated ramekins.
  7. Spray them with vegetable oil.
  8. Divide the diced ham and shredded cheese evenly into the bowls. NOTE: Remember the ramekins are hot. Use oven mitten or a thick towel when touching the bowls.
  9. Divide the batter evenly on top of the ham and cheese, about 1/4 cup in each ramekin.
  10. Bake for 20 minutes. NOTE: Whatever you do, DO NOT open the oven. Keep the oven super hot so the bread will rise or pop over. Use the oven light to see the baking process.
  11. Lower the oven heat to 375F degree and bake 10 more minutes. 
  12. Enjoy these popovers with maple syrup on the side. NOTE: Be careful with the ramekins as they are super hot. Go ahead and take out the popovers before serving them to your kids.
Allergy Info: These ham and cheese popovers are free from or can be made without dairy (not sheep), corn, legumes (soy), nuts (not coconut), and fish.

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