Description
Hey friends, Beau here! These Italian Popovers are airy, golden, and filled with melty Fontina cheese, salty prosciutto, and fresh green onions. Perfect for brunch, dinner sides, or snacks, they’re light, crisp on the outside, tender inside, and surprisingly easy to make—even in a regular muffin tin.
Ingredients
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4 large eggs, room temperature
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2 cups all-purpose flour
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2 cups whole milk
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½ tsp salt
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4 oz prosciutto, chopped (optional: pan-fry 2–3 min for extra crisp)
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1 cup (4 oz) shredded Fontina cheese (sub: Gruyère or low-moisture Mozzarella)
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4 tbsp green onions, chopped
Instructions
1. Preheat & Prep
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Preheat oven to 425°F (220°C).
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Generously grease a 12- or 16-cup muffin tin with butter or oil.
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Optional: Place the greased tin in the hot oven for 5–10 min for an even better rise.
2. Make Batter
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In a large bowl, whisk eggs, milk, and salt until smooth and slightly frothy.
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Gradually whisk in flour until a smooth, thick, lump-free batter forms.
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Gently fold in prosciutto, cheese, and green onions.
3. Fill & Bake
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Fill each muffin cup about ¾ full.
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Bake 20–25 min without opening the oven door.
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Popovers are done when puffed, golden brown, and firm to the touch.
4. Serve Immediately
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Loosen with a butter knife and transfer to a wire rack.
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Best enjoyed within 10–15 min for maximum crispness.
Serving Suggestions
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Side for soups or stews (tomato basil, minestrone, or creamy pasta soups).
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Brunch with scrambled eggs, fresh fruit, or bacon.
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Party appetizer—serve warm in a basket, fresh out of the oven.
Notes
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Don’t open the oven early—steam is what makes popovers rise.
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Use room-temperature eggs for maximum puff.
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Grease the tin generously; run a knife around edges after baking to prevent sticking.
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Popovers can be frozen after cooling; reheat 8–10 min at 350°F (175°C).