Description
This Savory Cheddar Bacon Dutch Baby is an easy and impressive skillet brunch recipe that combines a light, fluffy pancake-like base with sharp cheddar cheese and crispy bacon, baked to golden perfection. Topped with a drizzle of honey or hot sauce and fresh herbs, it’s the perfect savory breakfast or brunch dish to delight your taste buds and impress your guests.
Ingredients
Scale
Batter
- 4 large eggs
- 1 cup whole milk, room temperature
- 1 cup all-purpose flour
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp black pepper
Toppings
- 1 cup sharp cheddar cheese, shredded
- 6 slices cooked bacon, crumbled
- 2 Tbsp unsalted butter
- Drizzle of honey or hot sauce
- Fresh chives or green onions, chopped
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside the oven to heat up thoroughly; this step ensures the butter sizzles and the Dutch baby puffs beautifully.
- Prepare Batter: In a blender, combine the eggs, whole milk, all-purpose flour, sea salt, garlic powder, and black pepper. Blend the mixture until it is completely smooth and free of lumps, which will give the Dutch baby a tender texture.
- Butter the Skillet: Using oven mitts, carefully remove the hot skillet from the oven. Immediately add the unsalted butter and swirl it around, coating the entire bottom and slightly up the sides to prevent sticking and add flavor.
- Add Batter and Toppings: Pour the smooth batter evenly into the hot, buttered skillet. Quickly sprinkle the shredded sharp cheddar cheese and crumbled cooked bacon evenly over the top so they meld into the batter as it bakes.
- Bake: Return the skillet to the oven and bake for 20 to 22 minutes until the Dutch baby has puffed up considerably and has a gorgeous golden brown color on top and edges.
- Serve: Remove from the oven and serve immediately while hot. Top with a drizzle of honey or hot sauce and sprinkle fresh chopped chives or green onions for an extra layer of flavor and freshness.
Notes
- Be sure the skillet is thoroughly heated before adding butter and batter; this helps achieve the classic puff.
- Use whole milk at room temperature for best batter consistency and fluffiness.
- For a spicier version, swap the hot sauce drizzle for sriracha or your favorite chili sauce.
- You can substitute sharp cheddar with other melty cheeses like Gruyère or Monterey Jack.
- Serve immediately as the Dutch baby will deflate as it cools.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.
