Bonfire® Bacon Popovers

November 8, 2013

Who doesn’t like the sound of Bonfire Bacon Popovers? These are great when warm, and have such rich, smoky flavor from both the bacon and our Bonfire® Extra Bold Smoked Sea Salt — just don’t peek while they’re in the oven!

Enjoy another of our four SaltWorks Fall Recipe Contest runners-up: Bonfire® Bacon Popovers by Harvey Morris

Bonfire Bacon Popovers

BONFIRE® BACON POPOVERS

A 2013 SaltWorks Fall Recipe Contest finalist! A rich and smoky breakfast (or anytime) treat!

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon Bonfire® Extra Bold Smoked Sea Salt
  • 1 teaspoon black pepper
  • 8 slices bacon, cooked crisp and coarsely chopped
  • 3 large eggs
  • 2 1/2 cups whole milk
  • 3 tablespoons butter, melted

DIRECTIONS

  1. Preheat your oven to 425° F. Generously butter a popover pan (or standard muffin tin with 12 cups), and set aside.
  2. Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Coarsely chop the bacon into small bacon bits and set aside.
  3. Whisk together the flour, Bonfire® Extra Bold Smoked Sea Salt and black pepper in a medium bowl. In a separate large bowl, whisk the eggs and milk together until well blended. Gently whisk in the flour mixture, followed by 3 tablespoons of melted butter. Gently fold in the crispy, chopped bacon. Do not overmix.
  4. Pour batter into the prepared popover pan, filling about 3/4 full and dividing equally. Bake the popovers for 30 minutes, or until puffed and golden brown. The popovers should be crispy around the edges. Using a spatula, remove popovers from the pan and serve immediately.

By Harvey Morris

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Bonfire® Bacon Popovers | Baked Chicago | June 30, 2014

[…] also has lots of butter. The result is this recipe for Bonfire® Bacon Popovers, which placed as a runner up in the SaltWorks recipe contest. The coolest thing about being a runner up is the prize: a bamboo salt sampler case filled with 24 […]