Mini Provolone Popovers

Preparation

1. Step 1

   Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

   Step 2

   Preheat oven to 425°F with rack in upper third.

   Step 3

   Butter a 24-cup mini-muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

   Step 4

   Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

2. Cook’s Note

   Step 5

   Batter can be made 1 day ahead and chilled.

3. EB Fact

   Step 6

   Eggland’s Best eggs have 10 times more Vitamin E than ordinary eggs. One large EB egg will give you 25% of the daily recommended intake for Vitamin E.

4. Tips

   Step 7

   Easy Adds: Add shallots in place of chives and prosciutto or ham for a meatier option.

5. Step 8

   Save calories by spraying the pan in place of butter and substituting 1% milk for whole milk.

6. Nutrition Information

   Step 9

   Serving size: 1 serving

   Step 10

   Calories: 48

   Step 11

   Fat: 2g (44% calories from fat)

   Step 12

   Cholesterol: 20mg

   Step 13

   Sodium: 78mg

   Step 14

   Total Carbohydrate: 5g

   Step 15

   Dietary Fiber: trace

   Step 16

   Protein: 2g