These mini Cheddar jalapeño popovers are the perfect bite-sized breakfast.
The Deets
Here’s my Cheddar Jalapeño Popover recipe, and I’m so excited to share it with you! I’ve made popovers a handful of times before, and let me tell you—they seem to get better every time I make them. The secret to their magic lies in the eggs, which help them puff up beautifully and create that irresistibly airy texture inside. At the same time, they somehow manage to form a crispy, golden outer shell that’s simply divine.
Pro tip: Although I haven’t tried this myself yet, I’ve heard that letting the batter sit overnight makes them puff up even more impressively. If you give that a shot, let me know how it turns out!
Now, for the recipe itself—don’t worry if you don’t have a fancy popover pan. I just use a mini muffin tin, which is why these little guys are adorably bite-sized. But don’t let their size fool you; they’re packed with flavor and totally customizable.
If you’re feeling adventurous, you can experiment with different fillings. I’ve added cooked breakfast sausage, sautéed peppers, or swapped out the cheese for other varieties like Gruyère or Parmesan, and they always turn out delicious. Or, if you’re more of a purist, keep them simple and serve with a pat of butter and a dollop of jam for a more classic approach.
No matter how you choose to enjoy them, these popovers are such a crowd-pleaser. They’re perfect for breakfast, brunch, or even as a fun appetizer. Let me know how yours turn out and if you decide to get creative with the fillings—happy baking! If you make this, let me know what you think in the comments. Check out some other breakfast ideas here.
Recipe below. Enjoy!
Cheddar jalapeño popovers
Ingredients
- 2 tbsp salted butter
- 1 cup milk
- 1 cup AP flour
- Dash of salt
- 2 eggs
- Shredded cheddar
- Jalapeño, diced
Instructions
- Preheat oven to 425. Butter your muffin tin.Heat your milk on low for about 1 min on the stove. Transfer to a mixing bowl.Melt butter in the same pan and add to the bowl. Whisk in eggs and then mix in flour. Combine all together until smooth.
- Meanwhile shred cheddar and finely grate or chop a jalapeño. Combine and put aside.
- Place your tin in the oven for 2 min right before baking to get it hot. Remove from oven and pour in 1 tbsp of mixture or whatever is about up to the top line of the tin. Bake for 10 min. Check to make sure tops aren’t burning, and then bake for another 2 minutes. Remove and serve!
