Site Overlay

Maple Black Pepper Bacon Popovers with Cheddar

Do you know what’s delicious? Maple and black pepper on bacon. It’s sweet. It’s a little spicy. And it’s the perfect bite in a savory popover.

A few years ago I discovered the joy of center cut bacon slathered with maple syrup topped with coarsely (very coarsely) ground black pepper.

Talk about the perfect bite.

Holy pepper, sweet, salty treat, Batman!

It’s not something I make all the time, but when I do make it, I ask myself, “Um, self? Why aren’t you making this all the time?”

Maple black pepper bacon

And last weekend I realized that I had some milk in the fridge that needed to be used or tossed, and a metaphorical light bulb went off over my head, “this is a job for popovers!”

Then when I was gathering ingredients, my eyes were drawn to the bag of sharp cheddar cheese on the door.

And then the maple syrup.

And then the bacon.

Suddenly, a star was born.

Maple black pepper cheddar scones

Also, might I suggest when you serve these up, you slather them in butter and sprinkle them with even more shredded cheddar cheese.

There’s nothing wrong with gilding the lily.


Maple Black Pepper Bacon Popovers with Cheddar

Sweet and spicy bacon infused cheddar popovers are an amazing bite of food!
Course Breakfast, lunch, Side Dish, Snack
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Author Launie Kettler


  • 3 sliced thick center cut bacon
  • 2 teaspoons GradeA/Dark Color and Robust Flavor maple syrup
  • 1 teaspoon coarsely ground black pepper
  • 4 large room temperature eggs
  • 1 1/2 cups full-fat milk, room temperature
  • 1/4 cup melted unsalted butter, divided
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups unbleached, all-purpose flour
  • 1/2 cup shredded sharp cheddar
  • 3 strips cooked maple black pepper bacon, chopped


  • Place oven rack in a low position.
  • Place popover pan in oven.
  • Preheat oven to 450 degrees.
  • In a large bowl whisk together the eggs, milk, 3 tablespoons melted butter, and salt.
  • When well combined and no yellow streaks remaining, add inthe flour.
  • Stir to combine.
  • Fold in cheese and bacon.
  • Carefully remove hot popover pan from oven.
  • Brush each cup with remaining butter.
  • Using a ladle, fill each cup ¾ full of batter.
  • Carefully put the popover pan back in the oven.
  • Bake for 20 minutes.
  • Reduce heat to 350 degrees, without opening the oven door to check on the popovers.
  • Bake for an additional 12 minutes or until golden brown.
  • Remove from oven, and cut a small slit in each of thepopovers to help them retain their crispy texture.
  • Serve immediately.
  • In case there are any leftovers, refrigerate for up to 3days.
  • To reheat, place in a 325 degree oven for 8-10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating