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Breakfast Popovers

These egg-y breakfast popovers are a true weekend treat! They require just a few simple ingredients but are a truly delightful treat you will want to make over and over again! This recipe is adapted from King Arthur Flour.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Andrea Shome


  • 4 large eggs room temperature (I keep them out overnight)
  • 1 1/2 cups 2% lactose free milk
  • 1/2 teaspoon salt
  • 1 1/2 cups Trader Joe's gluten free flour blend
  • 3 Tablespoons Earth Balance melted

Optional Add Ins

  • 1/4 cup Shredded cheese
  • 1 teaspoon herbs or other spice


  • Preheat the oven to 450 degrees F. Make sure your rack is low enough for your popover pan!
  • Grease the popover pan well with a bit of oil, butter or Earth Balance.
  • Beat together the eggs, milk and salt in a KitchenAid mixer or with a hand mixer until well combined (no egg yolk streaks). Add the flour and whisk until there are no lumps; be careful not to overbeat (30 seconds should do it). With the mixer running, pour in the melted Earth Balance until just combined. If using any add-ins, stir these in at the end.
  • Pour the batter into the pan, about 2/3 full or until evenly distributed. Into the oven: place the pan on the lower rack and close! This is the part where NO PEEKING begins!
  • Bake the popovers for 20 minutes at 450 degrees F, then lower to 350 degrees F and bake for 15-20 minutes more. Don't peek until the very end of the cooking time! This will ensure that they don't collapse.
  • Once the popovers have browned and risen nicely, remove and serve immediately. You can poke the tops with a fork to release some steam so they don't get soggy inside. Best eaten right away!


You could also mix this recipe up in a blender to make it even easier!