Many times rolls and breads are an afterthought of a meal, something to serve just because. I, however, would be okay with a meal that consisted only of bread, but that’s just me. Forget everything else, I love my carbs.

If you are leaning more towards that first category, have I got a recipe for you. Not only will these cheese popovers be a delight along with almost any meal, they may just steal the show.



If you’re unfamiliar with popovers, they are light hollow rolls made from a very simple egg batter. The name comes from the fact that the batter pops over the top of the muffin tin while baking. They seem to defy gravity as they riser higher and higher in the oven.

I’ve topped these popovers with Swiss cheese and I love the sharp flavor and crisp texture it lends. Other cheeses like Gruyere, Parmesan, and even a sharp cheddar will substitute equally well.


The hollow interior is perfect for trapping any gravy and sauces that need mopping up, but of course if you decide to forgo the meal and just devour a few popovers all by themselves I wouldn’t blame you.


Cheese Popovers
Light savory popovers baked with a sprinkling of gruyere cheese.
Yield: 12 popovers
  • 5 ounces (145 grams) cheese such as gruyere, swiss, or parmesan, grated
  • 1 tablespoon + 1 teaspoon (13 grams) kosher salt
  • 2 cups (248 grams) all-purpose flour
  • 2 cups (16 fluid ounces, 1 pint) whole milk
  • 4 large eggs
  1. Preheat oven to 350 degrees F. Place muffin pan in the oven while it is preheating.
  2. Whisk the eggs together in a large bowl until light and frothy, set aside. In a separate bowl, combine the flour and salt.
  3. Heat the milk in a small saucepan over medium heat until bubbles appear around edges and milk is steaming, do not boil. Slowly add the milk to the eggs while whisking constantly. Gently stir in the flour mixture.
  4. When oven is preheated, remove the muffin pan from the oven and, working quickly, spray with nonstick cooking spray. Pour the batter into the muffin pan, filling each cup all the way full. Top with a handful of cheese.
  5. Bake until puffed and golden, about 45-50 minutes. It is best not to open the oven door while baking, as the escaping heat may prevent the popovers from rising completely.
  6. Cool in the pan for a few minutes, then turn out onto a wire rack. Popovers are best served immediately, but may be stored in an airtight container for up to 2 days. Reheat in a 400 degree oven for 10 minutes.
Recipe adapted from Martha Stewart.

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14 Responses to Cheese Popovers

  1. Bev Weidner says:

    Those could pop over in my mouth for hours if they wanted.

  2. These look fabulous. I could eat just breads for dinner too. I haven’t made popovers yet because I thought I needed a popover pan.

  3. Priya says:

    Super delicious popovers,tempting..

  4. I also thought a popover pan was necessary, but will be trying this recipe soon. Looks yummy!!!

  5. Christine says:

    These are the most amazing popovers I have ever made. I can not control myself when I make them so I have to make sure I am making them when there will be others around to take some home or I will eat all of them myself in a not very flattering, unlady like way…..Ok I am not without manners but I feel like I could devour them all in one sitting and be perfectly ok with that.

    Thank you for this recipe it was so good!

  6. Crystal says:

    I can’t wait to bake these!

  7. Mereen says:

    Hi Annalise is it okay if you substitute the kosher salt with regular salt? Does it make a difference?

    • Annalise says:

      Sure. Technically they have a different salt content (table salt is more concentrated than kosher salt), but often in recipes I use them interchangeably.

  8. Stephanie says:

    Ugh, I tried baking popovers this year and failed. Twice. =( Maybe I’ll give your popover recipe a try one last time. Third times the charm, right?

    • Annalise says:

      So sorry they haven’t been working out for you! Next time, try not to overthink it (which I think can lead to overmixing). Good luck, and let me know how it goes!

  9. Steve says:

    Here are tips for never fail popovers:

    1. sift your flour first, then measure
    2. use unbleached white flour
    3. eggs and milk need to be room temperature (milk shouuld be warm) – this is key
    4. 20 minutes at 450, then drop temp to 350 for remaining 17-20 min, and place on lower third of oven so tops don’t burn.
    5. I add some melted butter to the batter, and I whip it up with egg beaters until frothy.

    They never fail!

    (I grease and flour the pans so they don’t stick)

  10. Steve says:

    correction on 5: I whip the batter with an electric mixer

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