Savory Bacon & Cheese Dutch Baby
A golden, oven-baked savory pancake loaded with crispy bacon and melted cheese, perfect for brunch or breakfast-for-dinner.
Equipment
- Mixing bowl
- Whisk or blender
- Cast iron skillet
- Oven
Ingredients
Dutch Baby Batter
- 3 eggs large, room temperature
- 0.75 cup whole milk
- 0.75 cup all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 slices bacon cooked and crumbled
- 0.75 cup shredded cheese cheddar or Gruyère
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425°F (220°C) with a cast-iron skillet inside.
- Whisk eggs, milk, flour, salt, and pepper until smooth.
- Remove hot skillet, add butter, and swirl to coat.
- Pour batter into skillet and top with bacon and cheese.
- Bake 18–22 minutes until puffed and golden.
- Garnish with chives, slice, and serve immediately.
Notes
Serve immediately for best texture; Dutch babies naturally deflate as they cool.