Popover Egg Pies
Recipe: #3927
January 07, 2012
"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
Ingredients
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 by Step Method
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.
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