Popover Egg Pies
Recipe: #3927
January 07, 2012
Categories: Breakfast, Side Dishes, Cheese, Potatoes Oven Bake, Gluten-Free, Vegetarian, more
"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."
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
No special items needed.