Cheesy Scrambled Egg Stuffed Popovers

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Cheesy eggs in popovers on a blue and white plate

I'm so excited to be participating in #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is the 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!

When choosing my dishes for this week, I tried to think about typical things we love to eat when we have brunch. Eggs was the first thing that came to mind.  I've only recently started eating eggs in their true form (ie not in cake), and one of my favorite ways to have them is scrambled with cheese.   Cabot sent us an absolutely amazing variety of cheese, which my guys descended on and practically growled when I told them no touching until my recipes were done.

I've eaten my eggs with English muffins or toast, but was thinking about a more upscale way to present them.   Putting away dishes one day, I saw my popover pan sitting in the cabinet, and that seemed like a perfect combination.   Popovers are one of those things like look like you put a lot of work into them, but are really simple.   If you don't have a popover pan, you can also use a muffin pan.

butter placed on top of popover pan

I highly recommend mixing the popover ingredients in a large measuring cup.  It makes it so much easier to pour the batter into the hot popover pan.   Make sure your eggs and milk are at room temp.  The batter does not hold well,it will deflate, so be prepared to bake them right away.

Everyone has their own way of doing scrambled eggs.  I like to add a tiny bit of water and salt and whisk them til well beaten.  I use a nonstick skillet, but add a little butter to it.  Some people like their eggs just set, I like mine completely cooked through.    On this particular day, I added a generous amount of Cabot Fiery Jack Cheese.  My husband is a big fan of the Bacon Cheddar. 

Cheese in pan on top of scrambled eggs

After the eggs are cooked, admire your popovers for a brief moment, and then cut them in half.  Fill up that beautiful hollow with your cheesy scrambled eggs and enjoy.   Popovers are best served warm and the same day, but you can make them ahead, freeze them and then reheat them for about 8 minutes in a preheated 350 degree oven.

Popovers on in pan on cooling rack

Cabot and our other BrunchWeek Sponsors are helping us give away some great prizes! Thank you so much to all of our sponsors for their generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!   Be sure to go and check out all of the other fantastic dishes being shared today and all week long by following the #BrunchWeek and clicking the links below.

Cheesy scrambled eggs in popovers on blue and white plate with bag of shredded cheese

Yield: 6 to 12

Cheesy Scrambled Egg Stuffed Popovers


For the Popovers
  • 3 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons Cabot butter, plus additional melted butter for brushing pan
For the eggs
  • 6 eggs
  • 1 teaspoon water
  • 1/4 teaspoon salt
  • 1 teaspoon Cabot Butter
  • 1 cup Cabot Fiery Jack Cheese or Bacon Cheddar Cheese, plus additional to garnish
  • Fresh cracked black pepper
  • Sauteed bell peppers, other veggies or cooked ham (if desired)


How to cook Cheesy Scrambled Egg Stuffed Popovers

  1. Heat oven to 450 degrees. Place popover pan into oven. In a large mixing cup, whisk together eggs and milk. Whisk in butter. Combine flour and salt, and then whisk into the egg mixture until smooth, about 2 minutes. Brush cups and rim of popover pan with melted butter. Pour batter into cups about 3/4 full. Bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake for 15 minutes more or until golden brown.
  2. Heat a nonstick skillet to medium high. Crack 6 eggs into a large bowl, add water and salt. Whisk briskly until well beaten and frothy. Reduce heat to medium, add butter and tilt pan to coat it well. Pour in eggs. As the mixture sets, move it around with a spatula. Cook until there is no remaining liquid, breaking it into large curds. Add cheese, and stir to combine. Add in any veggies or cooked meats desired.
  3. Split popovers in half, and fill up the cavity with the scrambled eggs. Top with additional cheese if desired.
  4. *The popovers are best warm, immediately from the oven. You can also make them ahead and freeze them in airtight containers. Reheat in a preheated 350 degree oven for 7 to 9 minutes.
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor's Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Breakfast Pizza from Kate's Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Zucchini Cheese Pancakes from Karen's Kitchen Stories

BrunchWeek Desserts:
Cinnamon Roll Cake from Books n' Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

a Rafflecopter giveaway


Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals is giving away a Keurig for BrunchWeek 2019


Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come. 
Cabot gift package of assorted cheddars


Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY. Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.
Joyjolt Carre Crystal Glass Cake Stand


Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book. Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!


Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle. Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.


Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot - 75 big-flavor dishes that require minimal work
Dessert for Two is giving a copy of her book, Dinner Just for Two - a cookbook that inspires couples to get into the kitchen together
Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook - 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen - 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
Cookbook set for BrunchWeek giveaway

cheesy scrambled eggs in popovers on blue and white plate

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry


  1. I was going to make popovers, but they weren't going to be as delicious as these. They look so good!

  2. LOVE POPOVERS!!!! This recipe is a "must try"!!!


Post a Comment

Popular posts from this blog

Top Main Dish Recipes of 2019!

Apple Cinnamon Overnight Oats

Copycat Dunkin Donuts Power Breakfast Sandwich