Popover Egg Pies

5
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"These wee egg pies puff up like muffins when baked. They are delicious either warm or at room temp and are the perfect size for eating out of hand. I made these for Easter breakfast and were loved by all. I used mini potatoes sliced thinly sliced. The recipe says it makes four servings...but I got 6 out of it."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (119.3 g)
  • Calories 151.9
  • Total Fat - 8.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 262.4 mg
  • Sodium - 169.9 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.2 g
  • Protein - 10.8 g
  • Calcium - 77.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.1 mg

Step 1

Generously brush 4-6 muffins cups with oil OR spray with non stick spray.

Step 2

Whisk eggs with tarragon and salt.

Step 3

Pour a little into each muffin cup

Step 4

Divide potatoes, peas, and cheese among the cups, then pour remaining egg mixture over top.

Step 5

Cups will be very full.

Step 6

Bake in preheated 300 degree oven until eggs are very puffy and set when pan is jiggled -- about 30-35 minutes.

Step 7

Let stand 5 minutes, then run a knife around inside of each popover and using a spoon, scoop out.

Note I found that if you use a non stick spray -- they just "pop" out


Tips & Variations


No special items needed.

Related

MsPia

Graet recipe. We had them for lunch with a side salad. The leftovers the next day were delicious cold. Just like a frittata.

review by:
(10 Mar 2015)

Gerry

Made these for our Sunday Woman's Curling Play off brunch - five stars for the presentation, another five for the perfect ratio of egg, vegetable and cheese to make for perfect muffin egg cups that really popped out! Using those amounts variations are so easy to do - next time around going to try some of our omelet favourites - using green onions, red and green peppers - the potatoes a given! Delicious and one that will be perfect for brunches at home and for potlucks! I liked Bergy's idea and served with Thai Chile on the side. Loved every bite!

review by:
(27 Feb 2012)

Bergy

Very nice recipe.. I like to add a bit of Thai Chili sauce when they are served but I am a spice hound. I made six so my large custard cups weren't quite full. You can't really see the peas inside the popovers they are almost on top. Thanks for a very nice brunch

review by:
(12 Feb 2012)