Breakfast Popovers Recipe

I'm always on the look out for new breakfast recipes. I found this basic popover recipe in Sunset magazine, but then I changed it up to be healthier and heartier. As a result, it doesn't look like a traditional popover, but wow, does it ever taste good :) I used my new Demarle muffins pans for these and loved the results. None of them stuck to the pan!

Breakfast Popovers Recipe:
(Makes approx 12)

Ingredients:
2 cups milk
1 1/4 cup whole wheat pastry flour
4 large eggs
1 tsp sea salt
1/2 tsp pepper
1/2 tsp dried sage
1 cup cheddar
Optional items: bacon bits, spinach, mushrooms, zucchini or yellow squash
Garnish with cheddar or Parmesan cheese.
Butter or coconut oil for muffin pans

1. Blend milk and eggs together well. Add herbs, seasonings and flour, mix well. Add cheese and any optional ingredients, stir. Let stand 1 hour.

2. Preheat oven to 450 F, well ahead of time. Put about 1/2 Tbl of butter or coconut oil in the bottom of each muffin cup, put pan in oven for a couple of minutes to melt the butter, then ladle batter into muffin pan, about half full. Bake 10 minutes. then reduce heat to 375 degrees and cook form 15 more minutes. Top with grated cheese and bake another 5 minutes.

Additional Tips:
-You may want to put another pan the muffin pan just in case butter drips our of the pan.
-If you don't end up using all of your muffin cups in the pan, be sure to fill them with water to help distribute the heat so it doesn't ruin your pan.

Enjoy! Tastes better than quiche!

Jackie