Yorkshire Pudding with Bacon and Sage


  • 5 bacon strips, chopped
  • 2 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons minced fresh sage, divided
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 3 large eggs, room temperature
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  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
  • Transfer drippings to a measuring cup; add enough melted butter to measure 1/4 cup. Pour into 12 ungreased muffin cups. Place in a 450° oven until hot.
  • Meanwhile, in a small bowl, combine the flour, 2 tablespoons sage and salt; beat in milk and eggs until smooth. Fold in two-thirds of the bacon. Divide batter among prepared muffin cups.
  • Bake at 450° for 10 minutes. Reduce heat to 350° (do not open oven door). Bake 10-12 minutes longer or until puffed and golden brown. Sprinkle with remaining bacon and sage.
Nutrition Facts

1 each: 150 calories, 8g fat (3g saturated fat), 67mg cholesterol, 224mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 5g protein.

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