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Cheesy Scrambled Egg Stuffed Popovers

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Cheesy eggs in popovers on a blue and white plate

I'm so excited to be participating in #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is the 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!

When choosing my dishes for this week, I tried to think about typical things we love to eat when we have brunch. Eggs was the first thing that came to mind.  I've only recently started eating eggs in their true form (ie not in cake), and one of my favorite ways to have them is scrambled with cheese.   Cabot sent us an absolutely amazing variety of cheese, which my guys descended on and practically growled when I told them no touching until my recipes were done.

I've eaten my eggs with English muffins or toast, but was thinking about a more upscale way to present them.   Putting away dishes one day, I saw my popover pan sitting in the cabinet, and that seemed like a perfect combination.   Popovers are one of those things like look like you put a lot of work into them, but are really simple.   If you don't have a popover pan, you can also use a muffin pan.

butter placed on top of popover pan

I highly recommend mixing the popover ingredients in a large measuring cup.  It makes it so much easier to pour the batter into the hot popover pan.   Make sure your eggs and milk are at room temp.  The batter does not hold well,it will deflate, so be prepared to bake them right away.

Everyone has their own way of doing scrambled eggs.  I like to add a tiny bit of water and salt and whisk them til well beaten.  I use a nonstick skillet, but add a little butter to it.  Some people like their eggs just set, I like mine completely cooked through.    On this particular day, I added a generous amount of Cabot Fiery Jack Cheese.  My husband is a big fan of the Bacon Cheddar. 

Cheese in pan on top of scrambled eggs

After the eggs are cooked, admire your popovers for a brief moment, and then cut them in half.  Fill up that beautiful hollow with your cheesy scrambled eggs and enjoy.   Popovers are best served warm and the same day, but you can make them ahead, freeze them and then reheat them for about 8 minutes in a preheated 350 degree oven.

Popovers on in pan on cooling rack
Be sure to go and check out all of the other fantastic dishes being shared today and all week long by following the #BrunchWeek and clicking the links below.

Cheesy scrambled eggs in popovers on blue and white plate with bag of shredded cheese

Yield: 6 to 12

Cheesy Scrambled Egg Stuffed Popovers


For the Popovers
  • 3 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons Cabot butter, plus additional melted butter for brushing pan
For the eggs
  • 6 eggs
  • 1 teaspoon water
  • 1/4 teaspoon salt
  • 1 teaspoon Cabot Butter
  • 1 cup Cabot Fiery Jack Cheese or Bacon Cheddar Cheese, plus additional to garnish
  • Fresh cracked black pepper
  • Sauteed bell peppers, other veggies or cooked ham (if desired)


  1. Heat oven to 450 degrees. Place popover pan into oven. In a large mixing cup, whisk together eggs and milk. Whisk in butter. Combine flour and salt, and then whisk into the egg mixture until smooth, about 2 minutes. Brush cups and rim of popover pan with melted butter. Pour batter into cups about 3/4 full. Bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake for 15 minutes more or until golden brown.
  2. Heat a nonstick skillet to medium high. Crack 6 eggs into a large bowl, add water and salt. Whisk briskly until well beaten and frothy. Reduce heat to medium, add butter and tilt pan to coat it well. Pour in eggs. As the mixture sets, move it around with a spatula. Cook until there is no remaining liquid, breaking it into large curds. Add cheese, and stir to combine. Add in any veggies or cooked meats desired.
  3. Split popovers in half, and fill up the cavity with the scrambled eggs. Top with additional cheese if desired.
  4. *The popovers are best warm, immediately from the oven. You can also make them ahead and freeze them in airtight containers. Reheat in a preheated 350 degree oven for 7 to 9 minutes.
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:

Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor's Adventures
Rum Punch for Brunch! from Hardly A Goddess
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Breakfast Pizza from Kate's Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks

BrunchWeek Breads, Grains, and Pastries:
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Zucchini Cheese Pancakes from Karen's Kitchen Stories

BrunchWeek Desserts:
Cinnamon Roll Cake from Books n' Cooks
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

cheesy scrambled eggs in popovers on blue and white plate

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry


Chris said…
I was going to make popovers, but they weren't going to be as delicious as these. They look so good!
Susan Bickta said…
LOVE POPOVERS!!!! This recipe is a "must try"!!!
Susan said…
I have to try these. Thanks!

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