Gruyere Popovers


In T.W.O.’s family, we are always sharing new recipes and ideas, so we decided to post about the most recent inspiration from our sister-in-law (aka- our sister!). She invited us over for dinner and made Popovers that were delicious.  We loved the idea,  so put a spin on her popovers and added Gruyere cheese.  Check out how to make these fluffy, flakey, delectable treats!

 Thank you Becky for your inspiration!!! Xoxo



– 3 cups milk, warmed
– 3 cups unbleached flour
– 6 eggs
– 2 cups Gruyere cheese, shredded

*Butter is optional for greasing the pan. T.W.O. used PAM instead.


Preheat oven to 400°F.  While the oven is preheating, place the muffin tins in the oven to warm.

In a bowl, beat the eggs until fluffy.  In a microwave safe bowl, heat the milk until the edges start to bubble.  If you have a thermometer, the milk should be about 125°F.  Slowly add the milk into the egg mixture making sure not to cook the eggs. Whisk together.  After the ingredients are mixed well, add the flour.


Remove the muffin pans from the oven and spray with baking oil.  Make sure you get the edges.  With a big spoon, pour the batter into each muffin tin, filling it about ¾ full.  Once you fill all the cups, place the muffin tin in the oven for 20 minutes.


After 20 minutes, reduce heat to 350°F and bake for another 10 minutes. Note – DO NOT open the oven.  This will let the heat out and your popovers won’t pop as well!  Use your oven light to check on the status of the delicious, airy treats! Also – placing the popovers on the middle rack helps circulate the air.



Here are a couple alternative ways to spice up your Popovers without the Gruyere cheese!

Cheddar Cheese Popovers:
– 2 cups cheddar cheese, shredded

Cinnamon & Sugar Popovers:
– 1 cup granulated sugar
– 2 Tablespoons vanilla
-1 Tablespoon cinnamon

Have a T.W.O.-Pop of a time baking!!!

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3 thoughts on “Gruyere Popovers

  1. These popovers look delicious! Do you about how long you have to microwave the milk? I don’t have a thermometer..

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