Ingredients for Popover Egg Pies
- Extra Virgin Olive Oil
- 6 large eggs
- Dried Tarragon
- 1/2 teaspoon salt
- Baby Potatoes
- Frozen Peas
- Goat Cheese
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How to Make Popover Egg Pies
- Preheat oven to 300°F (150°C). Generously grease 6 muffin cups with oil or nonstick cooking spray.
- In a medium bowl, whisk together 6 large eggs, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
- Pour approximately 2 tablespoons of the egg mixture into each muffin cup.
- Divide 1 cup thinly sliced mini potatoes, 1/2 cup frozen peas, and 1/2 cup shredded cheddar cheese evenly among the muffin cups. Pour the remaining egg mixture over the filling. The cups will be very full.
- Bake for 30-35 minutes, or until the egg mixture is puffed and set (the pan should jiggle slightly when ready).
- Let the egg pies stand in the muffin tin for 5 minutes. Run a knife around the edge of each pie to loosen. Carefully scoop them out using a spoon.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
10g
Carbs
5g
