This post may contain affiliate links, please see our privacy policy for details.

Parmesan Popovers with Crispy Sage Garlic Butter…better known as the simple, 7 ingredient, melt in your mouth popovers that are roll your eyes back GOOD. These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious. Serve these cheesy popovers warm right out of the oven with homemade crispy sage and roasted garlic butter. Great for any night of the week from Sunday night dinner to an upcoming fall dinner party. You can’t go wrong with these popovers.

side angle close up photo of Parmesan Popovers with Crispy Sage Garlic Butter

I made these on a Sunday with Sunday night dinner in mind. And while I wasn’t planning to share the recipe, I knew from the minute I pulled these cute little cheesy popovers out of the oven, that I indeed NEEDED to share this recipe.

Let me explain a little. Popovers have always been a food that both my mom and I have loved. I first made them way back when I had just started cooking. So around the age of 12 or 13? It was for our family’s Thanksgiving and I was in charge of the popovers and spaghetti squash. I remember the Williams-Sonoma recipe so clearly. I also remember the popovers being perfect, like so delicious.

But clearly I knew nothing back then, because those popovers score maybe a 2 in comparison to today’s parmesan popovers.

Oh. So. Good.

overhead photo of browned butter with sage and garlic in small saucepan

So why the need to make popovers in early October when I normally reserve them for Thanksgiving? Well, as I said, it was a Sunday. I’d been working non-stop since 9 am on some very fun Halloween recipes (more to come this Friday). I needed a break from all the sugar and something inspired me to make popovers. I’m not sure exactly what brought this on, but the idea of parmesan popovers with hints of browned butter, crispy sage, and garlic sound just delightful (not a word I really use, but it seems to describe these popovers perfectly).

About 5 minutes after dreaming up this recipe in my head, I was already browning butter and heating the oven in prep for popovers.

And about an hour later I had these popovers in front of me. Complete with crispy sage and “roasted” garlic butter for serving. I called my mom, because that’s what I do when I make popovers. She practically ran down to try these…delivering the final “oh my God, these are sooo good”, seal of approval.

And just like that the bestest (savory) popover was created. All in under an hour with almost no thought at all. I swear some of the best recipes are the ones I create on the fly. No overthinking, just take the initial idea and I run with it…I need to do this more often.

overhead photo of Parmesan Popovers

Here is how to make perfect parmesan popovers

The first step is key to this recipe. Brown some butter with garlic and fresh sage. As the butter browns, the garlic quickly caramelizes and the sage gets crispy. Reserve the garlic and sage for making the sage garlic butter, but use the browned butter within the actual popover batter.

Second step, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.

Tip: If you don’t have a popover pan, you can use a standard size muffin pan, but the popovers will be mini popovers. Still delicious, just smaller.

OK, next mix the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with that browned butter, a little parmesan, and if you’d like, fresh black pepper. I prefer these minus the pepper so that the flavor of the browned butter and parmesan really shines through, but you do what you feel you will love most.

Add the batter to the hot popover pan and bake. About 40 minutes later you’ll have these popovers, and yes, your kitchen will smell amazing.

front on photo of Parmesan Popovers with Crispy Sage Garlic Butter

Ok, BUT. Let’s talk about that sage garlic butter…

Because it is very delicious and very much needed to complete these popovers.

Take the “roasted” garlic and crispy sage from the already browned butter and mix it into the softened, salted butter.

And now you have crispy sage garlic butter.

Tip: you will want to smear this on everything, so double it.

Simple, right?

Parmesan Popovers with Crispy Sage Garlic Butter with steam coming out

By now I’ve made your mouth water, right? Or if not my words, you can’t deny those mouth-watering photos.

I hope so because I really cannot stress enough just how “roll your eyes back” good these popovers are. This is one of those recipes that you’ll look forward to making every fall. These popovers are warming, cozy, and so easy to make.

Plus, they go with pretty much any dinner you make. Slow cooker french chicken? Yes, for sure. Instant pot coq au vin? 100%. Creamy butternut and broccoli soup? Yep, great for dipping. Thanksgiving dinner? ABSOLUTELY.

You can’t go wrong.

Please do make these, and soon, I know you guys will love them.

Oh, and lastly, my mom suggests that you simply make and eat these…all on their own. They don’t need to be paired together with a meal…they can BE the meal!

front on close up photo of Parmesan Popovers with Crispy Sage Garlic Butter broken in half to show the airy inside of the popover

If you make these parmesan popovers with crispy sage garlic butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Parmesan Popovers with Crispy Sage Garlic Butter

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 328 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 2 tablespoons, +6 tsp salted butter
  • 1-2 cloves garlic, lightly smashed
  • 8 fresh sage leaves
  • 1 1/2 cups whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 1/2 cups all purpose flour
  • 2 tablespoons freshly grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (optional)
  • 4 tablespoons salted butter, at room temperature


  • 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter.
    2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 
    3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.
    4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 
    5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 
    6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.
    7. Serve the warm popovers immediately, with sage butter.


Makes 6 popovers or 10 mini popovers.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. 

horizontal photo of Parmesan Popovers with Crispy Sage Garlic Butter

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 2 stars
    This is my second time trying this and I had the same problem, no pop either time. The batters good, the butters delicious, but the popovers came out dense and upside down almost. I have a proper popover pan and preheated it, then added butter, let heat and rested my batter. But they just came out like dense egg muffins. There’s a bubble on the bottom that trapped steam and forced the whole thing up so they looked ok in the pan (not like they should but risen about an inch above the rim) but when I took them out they only filled the top half of the cup.

    1. Hi Kat! I am so sorry about that! Is there anything you did differently in this recipe? Please let me know how I can help! xTieghan

  2. Ok these are outstandingly good. These were my first attempt at anything pop-over and it went so well and i’m so happy. Thank you for these! The garlic-sage-butter on top while its fresh from the oven makes it!

  3. 2 stars
    Seems like we’re all having the same issues…no pop! ☹️ Mine are also very dense, but the flavor is good, just not what I was going for in terms of light and airy. I don’t have a popover pan so I used a silicone muffin pan. Besides that change, i only let the pan heat for about 2 mins before pouring the batter and my flour was a little colder than the milk and eggs. Seems like a pretty sensitive recipe if those things caused them not to rise.

    1. Hey Jessica,
      So sorry to hear this, unfortunately I think the silicone muffin pan is your issue here. The key to the pop is really allowing the pan to get nice and hot before adding the batter. I hope this helps for next time. xTieghan

      1. 5 stars
        So good, my last couple of popover recipes didn’t pop but these were amazing. So big and light. This will go in our we love it recipe file!

  4. Hi! I am looking to try these tonight, and I only have a muffin pan. Will I bake for the same amount of time as popover pan?

    Excited to try this recipe, it looks delicious!

    1. Hey Katy,
      You bet, you can follow the recipe as is! I hope you love the popovers, let me know how they turn out! xTieghan

  5. Hi
    I’m from the UK but love your recipes. We don’t have all purpose flour. Do u know what I should use instead?

    1. Hi Lorraine,
      Bread flour would also work here, whatever your go to flour is, all purpose flour is our most universal and basic flour to purchase. I hope this helps! xTieghan

  6. I’ve tried twice now and they do not “pop”!! Can’t figure our what I’m doing wrong. My tins are hot when I pour the batter in. I whisk them milk and eggs till frothy, etc and still these dense unpopped pop overs. Ugh

    1. Hey Linda,
      So sorry to hear this. Is there anything you adjusted in the recipe? What kind of pan are you using? Please let me know how I can help! xTieghan

  7. 1 star
    I will begin by saying I am not a baker… which is why I need all the help and detailed directions I can get. I failed with this recipe. I browned the butter successfully and that was about where my triumphs ended. I put the muffin pan in the oven with pads of butter and the butter burned before the oven even hit 450. I restarted that process and put the batter in the oven. The directions say bake for minimum 35 minutes but at about 20 minutes before I changed the temperature they already looked done so I took them out. They were dense and not airy at all. I’m not sure if my oven is too hot or I missed a step here but I have no desire to try again. The garlic sage butter though was amazing.

    1. Hey Riley,
      So sorry to hear this. Was there anything you adjusted in the batter? It sounds like the butter pans may have been in the oven for too long. Please let me know how I can help! xTieghan

  8. 3 stars
    I know what MY problem is…my minis didn’t rise (pop) either. The use of butter in this recipe is vague. How much butter is used for each step? And, is it all browned? Steps being: oiling pans, in batter, and saved for tops later. Measurements for each step is crucial, especially for those of us who haven’t been making popovers for years (or ever) 😉 taste is good, but dense with no cavities whatsoever.

    1. Hey Patty,
      Thanks for giving the recipe a try! Step 1 calls for 2 tablespoons of butter. Step 3 calls for 1 teaspoon of butter in each cup of the popover pan. Step 6 calls for 4 tablespoons of butter. I guess I am confused as to why you are questioning how much butter is used in each step, it is very clearly written out. Please let me know how I can help! xTieghan

    2. 5 stars
      Made these this evening and absolutely loved them. I did add a bit of pepper and may add more next time but was very pleased with how they turned out. Hadn’t made popovers in years! That butter really is amazing!

      1. Hey Chelsea,
        Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  9. I just made these, but they didn’t rise like your ones, did I do anything wrong? I thought maybe I may had missed putting in baking soda, but the recipe doesn’t have it in there. Any thoughts?

    1. Hey Jenny,
      Thanks for giving the recipe a try. Was there anything you adjusted? Did you pre-heat the pan? What kind of pan did you use? Let me know how I can help! xTieghan

    1. Hey Jeanne,
      About 10ish minutes. Was there anything you adjusted in the recipe? What kind of pan did you use? Let me know how I can help! xTieghan

      1. I preheated it for just a few minutes. Long enough for the butter to sizzle, but not burn. Used an aluminum large muffin tin. Thinking of putting that in cold, turning oven on and melting butter closer to when the batter goes in? Confused, gotta admit. My first batch didn’t rise at all.

        1. So the pan should be hot once you add the batter. Also, muffin tins won’t give the exact same rise as a popover pan:)

  10. Hi Tieghan,

    These were very tasty but they did not get very big like popovers usually do. They looked more like muffins. Any suggestions for the next time? Thanks!

    1. Hey Julie,
      Thanks for giving the recipe a try! Was there anything you adjusted? What kind of pan did you use? Please let me know how I can help! xTieghan

    1. Hey Ann,
      Thanks so much! I think these are best served from the oven:) I hope you love the recipe, please let me know if you give them a try! xTieghan

  11. 3 stars
    I made this recipe, and used the mini popover pan. My popovers burnt, i think either too high, for minis, or too long… I wish the recipe would note the difference between the two types of pans for heat level. The popover didnt have much flavor despite 2 large garlic cloves and 8 pieces of sage. I didnt double the butter recipe or the popover recipe. Its a good basic popover recipe.

    1. Hey Jill,
      So sorry to hear this! This recipe is not for a mini popover pan, so yes you would need to adjust your baking time here. I hope this helps for next time! xTieghan

  12. 5 stars
    I have made around 8 dishes from Half Baked Harvest, and every single one of them have been fantastic! These popovers are no exception. I am continually impressed by the inventiveness of the recipes and am very grateful for the inspriation!

    1. Hey Nancy,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  13. Tieghan, I am planning the 12 cup popover pan you listed at the bottom of the recipe. Just to be clear, when I use the 12 cup pan, I need to double the recipe? So use 3 cups milk, 6 eggs, etc. Thanks for your response!

    1. Hey Corrine,
      Yes, that is correct, you will want to double the entire recipe. I hope you love the popovers, please let me know if you have any other questions! xTieghan

  14. Do you think I could make the batter a couple hours in advance before baking? Dang only having one oven in the Midwest winters!!!

    1. Hey Nicole,
      Yes, I think that would be okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mar,
      You can definitely use a muffin tin:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    Made this recipe with gluten free flour and it still came out so great!! Will definitely be making again! Made it in a muffin tin and again a week later in an actual pop over mold, they both tasted delicious!

  16. 1 star
    These were a complete disaster. I followed the recipe exactly. They rose a little bit but once they got out of the oven they deflated. They were dense and had a very strong egg taste. Both the texture and flavor were inedible. However, the garlic sage butter was delicious, so I used that on some sourdough bread I already had and threw out the popovers.

    1. Hey Mallory,
      So sorry you had issues with the recipe, please let me know if I can help in anyway! Happy New Year! xTieghan

  17. 3 stars
    When I made these on my first attempt they turned out like dense muffins. On the second attempt I weighed the flour and they turned out much better. The garlic, sage butter is delicious. I would advise people to weigh the flour because it makes a big difference.

  18. 5 stars
    I’ve made these twice. Love them so much!
    Just a note to fellow bakers: use caution when putting the buttered pan in the oven while you make the popovers. I’m pretty fast at making the batter but both times my butter totally burned. At least in my oven, it only needs about a minute or two at 450. Hopefully I will remember this next time – cuz there will definitely be a next time! So yummy and easy!

  19. 5 stars
    HOLY COW. Yum, I certainly don’t hate sage but it is amazing in this! I’ve tried other popover recipes that get higher but I strongly prefer this one as there was still a thin layer of soft bready/custardy filling rather than all crisp shell. Most other recipes call for the batter to sit so I did let mine rest for 15 minutes and then whisked to re-combine (added the parmesan at that time). I haven’t tried the recipe as written so I don’t know if this really makes a difference. Anyway, this is a hard core keeper. They reheat fast (straight on the rack) and are nearly as good so do that if you are stressed about timing. Thanks!

  20. I’ve made these twice now and I can’t get them to POP, they’re basically very tasty but extremely dense large muffins. I’m using the Neiman Marcus pop over pan. Today I was very careful to let the eggs sit out for 2 hours and the milk for 1 hour, I even warmed the milk for 20 seconds. I’m in dallas if that helps, but any ideas?!

    1. Hey there,
      So sorry you are having issues with the recipe. The key to the “pop” is to preheat the popover pan and DO Not open the oven while baking. I hope this helps for next time! xTieghan

    1. Hey Karen,
      These are not the best to freeze as they will deflate. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  21. 5 stars
    I’ve been waiting for thanksgiving to make these. Today, the day after, I woke up thinking about them, hoping the kids didn’t eat the few leftovers so I could have one for breakfast. These popovers are divine! Better than pie. And easy! (I made 12 muffin-sized ones – just bake them a little less time) Thanks for this keeper of a recipe!!!

  22. 5 stars
    Oh my goodness, these are the best things ever! Used a regular muffin pan and they turned out great!! Light, buttery, and so flavorful.

  23. We found your recipe a couple of days ago. Did a test run and they turned out perfect. We couldn’t stop eating them.
    Added it to our Thanksgiving menu. Thank you for sharing your recipe. The family will love it.
    BTW – where did you get those white cups? I would love to put the popovers in those cups on everyone’s place settings on Thanksgiving.
    Thank you again for sharing.

  24. 5 stars
    Whipped these flavorful popovers up for Halloween tonight along with butternut squash-carrot curry soup and crustless quiche. Big hit at our house! Thanks for all the inspiration!

    1. Hey Mary Kay,
      Yes totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. Hi! I made these tonight and they were really yummy but they didn’t really rise.. any hints as to what I did wrong? I had everything at room temperature so just wondering if you have any ideas.

    They were great anyway, and that butter is something else!! I have been making a lot of your recipes lately and I’m loving them!! Thank you!

    1. Hey Jaime,
      Thanks so much for giving the recipe a try, so sorry they did not pop for you! A few things: did you adjust the recipe at all, did you heat the pan first? These two things are key! Let me know if I can help! xTieghan

  26. 5 stars
    Just made these for brunch. I didn’t have saje but infused sage sea salt. I used non salted butter to omit the salt and it turned out great. Thanks for the yummy recipe.

    1. Hey Amy,
      Thanks so much for trying the recipe, so sorry they did not puff for you. Did you adjust the recipe at all? Did you use a popover tin or muffin tin? Did you preheat the pan (this is key for popping)? Let me know how I can help! xTieghan

  27. Hi everyone!
    This popovers are amazing and super easy to make. Crowd pleaser. Just a tip: try making the sage butter with more time and let it rest. The flavor will be way much more intense and more delicious! Thanks for the recipe!

  28. I love popovers but have never been able to make them. Tried your recipe this morning. But for some reason, they did not rise. Turned out dense inside. Any idea what I am doing wrong? Followed the recipe and had the over preheated.

    1. Hey Kristine,
      Thanks so much for trying the recipe, I am so sorry you had issues with the results. The key to getting the popovers to “pop” is to preheat the pan. Did you use a popover pan or a muffin tin? If using a muffin in did you adjust the recipe accordingly? Let me know how I can help! xTieghan

  29. 5 stars
    These popovers are soo good and with the garlic sage butter on top they somehow becomes even more amazing! Love this recipe! This was the first time I have made popovers and they came out perfect! The instructions were very easy to follow.

  30. Tieghan,
    What about using a Texas muffin pan, which is a giant size muffin pan vs. a standard muffin tin?

    1. Hey Stacey,
      So sorry I haven’t tested this, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. I made these tonight as a side for the beef I was serving for dinner. They are OUTSTANDING!!! So completely yummy. These will go in to my Sunday dinner rotation for sure!

  32. Mine didn’t popover! So bummed. They taste delicious but don’t look as gorgeous as yours. Any ideas where I messed up?

    1. Hey Paula,
      So sorry you had issues with the recipe. Several things could have caused this: did you adjust the recipe at all? What kind of pan did you use? and Did you heat the pan prior to adding the batter? All of these would have an effect on whether the popovers popped! I hope this helps for next time:) xTieghan

    1. Hey Tory,
      So sorry you had issues with the popovers. I am wondering if you adjusted the recipe at all? It is also key to heat the popover pan while making the batter. Let me know if this helps for next time! xTieghan

  33. I made these popovers last night and while they were so delicious – they turned out “sunken” in. My only thought was that I didn’t warm the milk long enough? Anyone else have this issue?

    1. Hey Claire,
      I am so sorry you had issues with the popovers! I am wondering a few things: did you adjust the recipe at all, did you heat the pan prior to baking, and what kind of pan did you use? These all could affect how the popovers turned out. Please let me know how I can help! xTieghan

  34. 5 stars
    I saw this recipe yesterday and on a whim I decided to make them for our family dinner. I have NEVER made a popover, so needless to say I did not think it was going to work. Let me tell you, THEY ARE AMAZING. I cannot wait to make these again.. no no more like I NEED to make these again. The butter… speechless. Such a crowd pleaser and the house smelled amazing!! Thanks for sharing! Cannot wait to try more of your recipes!
    I also used a normal muffin tin and they came out perfectly after 20 mins.

    1. Hey Andi,
      I would sub an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. 5 stars
    My first attempt at popovers and these were delicious! They got rave reviews all around. I only had the muffin pan and it turned out fine (actually, I used half the batter in a normal muffin tin but only had a 6 cup muffin tin so the rest I did in a mini muffin tin… extra mini popovers! but both were delicious!(

  36. I read through a ton of comments, so I apologize if this question was already answered.

    Would these turn out with fresh ground wheat flour? It’s now the only flour I have available since purchasing our grain grinder.

    1. Hey Darlene,
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. Hi
    Saw these today and just had to make them! They turned out really nice looking but mine were dense inside?? Any suggestions?

    1. Hey Kim,
      Thanks so much for giving the recipe a try. I am so sorry they were dense, did you adjust the recipe at all? The key to a light fluffy popover is heating the pan prior as well. I hope this helps for next time! xTieghan

  38. 5 stars
    So delicious! Mine turned out kind of ugly but tasted great. I had some extra batter and used it to make some yummy crepes!

  39. Tge recipe says to add the browned butter along with the rest of the ingredients to the milk and eggs mixture. Is the browned butter whatever is left in the pan after sautéing the garlic and sage?

    1. Hey Rebecca,
      Yes, that is correct, just remove the garlic and sage. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lalantika,
      So sorry I have not tried this without the egg or substituting flax egg so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Nicole,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. 5 stars
    I grew up eating popovers made from an old family recipe in Maine. Honestly, these blew all of the amazing popovers that I grew up eating out of the water. Is this recipe in your cookbook? Jesus, so good! and all of the proportions and time directions are perfect.

  41. I cannot seem to get popovers to rise at all… I’ve tried a few different methods (preheating the pan with butter or oil in each cup, only preheating with spray, letting the ingredients sit, different oven temps, etc). I am curious if anyone has any tips or tricks if they’ve had the same issue? I’ve tried different recipes, different flours, etc. I was thinking maybe altitude could contribute to the issue but Tieghan is at an even higher altitude than I am. I know it’s not this recipe in particular b/c a) Tieghan is awesome and b) I’ve never had any of her recipes fail me before 🙂 Thanks in advance!

    1. Hi Amanda,
      So sorry you are having issues with the popovers (thanks for being so kind). Just curious to make sure you are only mix the batter by hand, that is super important. Heating the pan prior to baking would be my only other tip to get them to pop, but it seems as though you have tried that. Also not to fill with too much batter. Please let me know how else I can help. xTieghan

  42. 5 stars
    Hey Tieghan!

    Made these two nights ago and OMG I honestly just wish i’d made them sooner. I’ve had my mini popover pan sitting in the cupboard for like 2 years and that was the first time I whipped it out. These were truly delicious, and honestly very simple to make for those folks who were hesitant.

    so for reference this is the popover pan i used: Nordic Ware Cast Aluminum Petite Popover Pan 1/4 Cup Each, 12 Cavity, Silver/Gray
    a few notes I took: using the pan above, I probably had enough batter left over for like another 4-5 popovers. live and learn. Also – when I took them out of the oven, I noticed when I took them out of the pan, they weren’t filling the whole cup – like they puffed up on top, but then had short bottoms if that makes sense? I wondered what I could do to actually get them to lengthen on the bottom?

    For baking – I followed your instructions exactly, baked at 350 for 15 minutes for the second half the process. I felt like I could’ve taken them out after like 12-13 minutes, mine got a bit brown on the bottom, and were pretty dense overall – not sure if that was attributed to cooking time.

    DELICIOUS…. seriously a childhood favorite, I grew up in Dallas and Neiman Marcus served these in their restaurant the Zodiac Room with strawberry butter.

    1. Aw I am really glad these turned out so well for you! Also, even better that they were a childhood fav! Thank you Catherine! xTieghan

    1. Hey Liz, keep the pan preheating for only about 5-10 minutes in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  43. Anytime I have baked any sort of egg dish in the oven in a muffin tin, the batter sticks HORRIBLY to the muffin pan. I have tried different oils and nothing has seemed to help the egg mixture from sticking. Do these stick? Do you have a trick? Yours come out so beautifully! I have sworn off making any and all egg “cups” due to the sticking, but I really want to try these! Thanks a lot!

    1. Hey Sarah! I grease my pans pretty well with butter and never have any issues. Maybe try using butter? That is what I do! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  44. 5 stars
    Amazing. The crispy sage is heavenly. I haven’t purchased a popover pan yet so I just used my
    Muffin tin (thank you for mentioning this for people like me who want to make the recipe but don’t have the proper pan). It still turned out amazing! I made half the batch and 2 of us devoured the 6 popovers. LOL

    Thanks for the recipe!

  45. 5 stars
    Trying them right now, super excited! Should have read your blog first, cause I took the pan out after the butter had melted and while I was still mixing. Also added some chives hope it comes out well. Just bought your book also, waiting for the quick recipe one to be released so I can get it as well! ricotta apple pancakes in the morning. ❤️

    1. Hi Victoria! Just simple warm in a 325 degree oven for 10 minutes. That works so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

    1. Hi Elizabeth! I love serving these with soups, stew, roasted beef tenderloin, or my slow cooker french chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  46. 5 stars
    Made these tonight with a Moroccan soup. I don’t like baking and was intimidated, but these came together so easy! I made them in muffin tins. The flavour was perfect for my soup, adding some savoury to a sweet soup. Will make again!

  47. 5 stars
    OMG what can I say that Tieghan didn’t say. These were so good and much easier to make than I thought. So so good and the sage garlic butter is a must. These will earn a spot at the Thanksgiving table for sure.

    1. Hi Linda! I am not familiar with Keto cooking so I am uncomfortable providing a swap. I am sorry sorry I couldn’t help! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  48. 5 stars
    Made these tonight and my belly hurts from eating so much, but it’s worth it. The grocery store was out of sage, so I used 3 sprigs of rosemary from my herb garden and it worked great. The only other substitution was that I used half n half that my daughter had left here because I was too afraid to use my unflavored almond milk. Next time I will try it though just to see what happens. Thank you for the recipe as my popover pan had been left in peace for too long.

    1. Haha I hope your stomach is feeling better, but I am so glad this turned out so well for you Diana! Thank you so much for trying it out! xTieghan

  49. 4 stars
    It’s important to remember to spread the butter around and on top of the popover cups. I didn’t see that in the instructions and the popovers stuck so be aware!

  50. Hi, I love your recipes.
    I did it yesterday, it was great and very tasty.
    I had to test, tomorrow I will have a party here at home and I would like to serve something really different.
    My visits love it and I always pass your site to follow.
    Thanks so much for the recipes, they are great.

  51. oh my goodness I now only have the trouble of deciding whether to make these or the ones with cranberry butter for thanksgiving dinner?! decisions, decisions!

  52. Like poppers but what to do an recipe of shredded chicken potato salad cooked inside an pop over. I will try to make it when they makes baked chicken..Yours look like your floating on an brown buttered garlic sage cloud. ? and delicious.keep up the treats. In Remember The Time Recipes. I ‘ll keep in touch.Peace Out.

    1. Hi Meredith! Sure you can bake the popovers and make the butter in advance. Just warm the popovers before serving and then serve with butter. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  53. 5 stars
    I’m a huge popover fan since my first baking experience in my own kitchen. Ok they make a mess of my oven I get over it fast! It adding crispy sage and browned butter with parm cheese can’t even imagine the goodness. Should I make these alone to eat them all or share the goodness ???

    1. What ever you feel like doing!!… but honestly I for me, it would be the first haha! I am so glad you loved this recipe, Jill! Thank you! xTieghan

    1. Hi Jules! Yes, you can. It’s listed in the directions for you 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  54. 5 stars
    Woke up early today, saw this recipe and made them immediately! I made the mini ones in a muffin pan and only had to cook for the first 20 min. Snacking on them now! Delish!

    1. Hi Kayla! I am sure that will be great! I would use 2 teaspoons. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  55. Every time I see someone make these I want to but I’m so intimidated. I saw them on Great British Baking Show and someone’s didn’t rise. Anyway, might have to find myself a popover pan and give it a try.

  56. These look sooooo good, I’ll have to make them soon to use up my sage.
    Though I guess these aren’t really transportable if you need to serve immediately?

    1. Hey Lauren! These are best right out of the oven, BUT the leftovers are beyond delicious too. Just warm them and serve with the better. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???