Savory Cheddar & Bacon Dutch Baby: A Delightful Treat!

When I first stumbled upon the Dutch Baby pancake phenomenon, it felt like finding a hidden gem in a treasure chest. This Savory Cheddar & Bacon Dutch Baby has since become a cherished part of my brunch repertoire, not only for its incredible taste but for the sheer delight it brings to the table. Imagine serving a dish that puffs up to fluffy perfection while simultaneously being a canvas for melty cheese and crispy bacon. It’s the type of recipe that elicits “what is this magic?” from friends and family alike. Trust me, you’re going to want to whip this up next time you have guests or simply want a cozy brunch at home.

Why you’ll love this recipe

This Savory Dutch Baby isn’t your typical pancake! It’s like a well-behaved soufflé that’s also had a little wild fun—with bacon! Picture this: you pour a simple batter into a sizzling skillet, and after just 20-25 minutes, you’re rewarded with a golden, puffed delight that’s both a feast for the eyes and the taste buds. The sharp cheddar cheese oozes and melds beautifully with the crispy bacon, creating a flavor explosion that dances on your palate.

And here’s the kicker: it’s incredibly versatile. Serve it at brunch, or as a unique dinner option, and you’ll be greeted with smiles every time. Plus, it’s a great way to impress guests without spending hours in the kitchen—win-win!

Gather these ingredients

To make this savory treat sing, we need a handful of simple yet flavorful ingredients:

• 3 large eggs (room temperature): The backbone of our Dutch Baby, these eggs provide structure while allowing for a fluffy texture. Room temperature eggs help in creating that amazing rise.

• ½ cup all-purpose flour: This will give the pancake body and stability—nothing too fancy here, but oh so essential.

• ½ cup whole milk (room temperature): Adds richness and moisture, enhancing the batter’s flavor. The milk should be at room temp to help the eggs and flour blend beautifully.

• 2 tbsp unsalted butter (melted): Butter adds a lovely richness to the batter and helps with that golden hue as it cooks.

• ½ tsp salt: A pinch goes a long way; it amplifies all flavors in our dish.

• ¼ tsp black pepper: Just a hint for that gentle bite—balance is key!

• 1 cup shredded sharp cheddar cheese: Trust me when I say sharp cheddar takes this to the next level with its bold flavor. You could swap it with gouda or mozzarella if you’re feeling adventurous.

• 4 slices bacon (cooked crisp and crumbled): The salty, crispy goodness that makes everything better. Veggie bacon can be a fun alternative if you prefer.

• 2 tbsp fresh parsley (chopped): A little green garnish that adds a pop of freshness. You could use basil or thyme for something different.

• 1 tbsp chives (optional): An optional sprinkle that gives your dish a nice oniony kick if you enjoy that flavor.

• 1 tbsp butter (for the skillet): Just a touch more butter to ensure everything cooks evenly and doesn’t stick.

• Drizzle of honey or hot honey (optional, for serving): For those moments when you want a sweet-savory showdown.

How this recipe comes together

1. Preheat the oven: Place a cast-iron skillet (10–12 inch) in the oven and preheat it to 425°F (220°C). This step is crucial! The hot skillet is what gives the Dutch Baby its puff.

2. Blend the batter: In a blender, combine the eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and frothy, about 30 seconds. Let the batter rest for 5 minutes—trust me, this makes a difference!

3. Prepare the skillet: Carefully remove the hot skillet from the oven (don’t burn yourself!), add 1 tbsp of butter, and swirl it around to coat the bottom and sides evenly.

4. Pour and sprinkle: Immediately pour the rested batter into the hot skillet. Then, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top.

5. Bake: Slide the skillet back into the oven and bake for 20–25 minutes until it’s puffed and golden brown at the edges. It’s going to look like a masterpiece when it’s done!

6. Garnish and serve: Once out of the oven, sprinkle with fresh parsley and chives. Drizzle with honey or hot honey if you’re feeling adventurous. Slice it up and serve warm straight from the skillet. Enjoy the oohs and aahs!

Best way to enjoy it

This Dutch Baby shines on its own, but pair it with a fresh fruit salad or a dollop of Greek yogurt for a well-rounded meal. Want to take it a step further? Serve it with a side of spicy sausage or a simple green salad. The contrast of textures and flavors will elevate your brunch experience to a whole new level.

How to store and freeze

If you have leftovers (which is rare, but hey, it happens!), let the Dutch Baby cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. Reheating is straightforward—just pop it back in a warm oven for about 10 minutes to get that fluffy texture back.

Freezing is a bit trickier, but still possible! Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. Use within a month for the best taste. Reheating from frozen? Just bake directly from the freezer at 350°F until heated through.

Helpful cooking tips

• If you’re short on time, mix the batter the night before and refrigerate it. Just let it come to room temperature before pouring it into the hot skillet.

• Don’t skip the resting period after blending the batter—it allows the flour to hydrate better and contributes to that fluffy rise.

• Always keep an eye on your Dutch Baby as it bakes; sometimes the oven can surprise you with faster cooking times.

• Consider using different cheeses or toppings to customize the dish to your taste!

Creative Twists

Feeling experimental? You can swap the cheddar for feta for a Mediterranean twist, or throw in sautéed spinach and sun-dried tomatoes for extra flavor. And if you fancy something sweeter, think about incorporating caramelized onions and goat cheese—pure delight!

Your questions answered

• What’s the prep time?: About 10-15 minutes, plus 20-25 minutes baking time.

• Can I make this in advance?: Not recommended for the best puffiness; Dutch Babies are best enjoyed fresh from the oven.

• What else can I add?: Try different veggies, such as peppers or mushrooms, to the topping, or a sprinkle of your favorite herbs.

• How do I know when it’s done?: Look for a golden brown edge and a puffed-up center that’s firm when pressed gently.

• Can I serve it sweet instead?: Absolutely! Just skip the cheese and bacon and add a sprinkle of cinnamon and sugar—serve it with maple syrup!

This Savory Cheddar & Bacon Dutch Baby is a delightful treat that will bring a touch of magic to your kitchen! With its gooey cheese and crispy bacon, it’s the perfect excuse to invite friends over for a cozy brunch. So give it a whirl—experiment, play around, and unleash your inner chef. I promise, once you try this recipe, it’ll hold a special place in your heart (and stomach!). And hey, don’t forget to share your thoughts and variations in the comments. Happy cooking!

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Savory Cheddar & Bacon Dutch Baby: A Delightful Treat!

Cooking Method: Baking, Mixing Courses: Breakfast, Brunch, Main Course Recipe Keys: Dairy High Protein Kids Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10-15 mins Cook Time 20-25 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

A fluffy, savory Dutch Baby pancake filled with crispy bacon and sharp cheddar cheese, perfect for brunch or a cozy dinner.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dutch Baby

• 3 large eggs (room temperature)
• ½ cup all-purpose flour
• ½ cup whole milk (room temperature)
• 2 tbsp unsalted butter (melted)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon (cooked crisp and crumbled)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp chives (optional)
• 1 tbsp butter (for the skillet)
• 1 drizzle honey (optional, for serving)

Instructions

Preparing the Dutch Baby

1. Preheat the Oven

   Place a cast-iron skillet in the oven and preheat it to 425°F.
   This step is crucial for the puff.
   Mark as complete

2. Blend the Batter

   In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth.
   Let the batter rest for 5 minutes.
   Mark as complete

3. Prepare the Skillet

   Carefully remove the hot skillet, add 1 tbsp butter, and swirl to coat.
   Be cautious not to burn yourself.
   Mark as complete

4. Pour and Sprinkle

   Pour the batter into the hot skillet and sprinkle with cheese and bacon.
   Mark as complete

5. Bake

   Bake for 20-25 minutes until golden brown.
   Keep an eye on it as it bakes.
   Mark as complete

6. Garnish and Serve

   Sprinkle with parsley and chives, and drizzle with honey if desired.
   Serve warm straight from the skillet.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 11g56%

Trans Fat 0g

Cholesterol 180mg60%

Sodium 600mg25%

Potassium 300mg9%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 1g

Protein 14g29%

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Vitamin A 300 IU

Vitamin C 2 mg

Calcium 250 mg

Iron 2 mg

Vitamin D 1 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 1 mg

Riboflavin 0.5 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 50 mcg

Vitamin B12 0.5 mcg

Biotin 2 mcg

Pantothenic Acid 0.5 mg

Phosphorus 250 mg

Iodine 10 mcg

Magnesium 20 mg

Zinc 2 mg

Selenium 10 mcg

Copper 0.2 mg

Manganese 0.2 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.

Keywords: Dutch Baby, pancake, brunch, savory, bacon, cheddar