Savory Dutch Baby with Sausage and Bacon
This puffy savory Dutch baby pancake is loaded with sausage, bacon & eggs! A showstopping brunch recipe that's surprisingly easy to make in just 30 minutes. The perfect weekend breakfast!
Servings: 4 servings
Calories: 254kcal
Ingredients
- ½ cup all-purpose flour
- ½ cup whole milk
- 3 large eggs room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 3 tablespoons butter unsalted
- Toppings: cooked sausage, crispy bacon, fried eggs
- Optional: maple syrup, salt and black pepper to taste
Instructions
- Preheat: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven to heat up while preparing the batter.
- Blend: Add flour, milk, eggs, salt, vanilla extract, and sugar to a blender. Blend on high speed for 15 seconds. Stop and scrape down the sides of the blender, then blend for another 5-10 seconds until smooth. Do not over-blend the batter!
- Prepare skillet: Carefully remove the hot skillet from the oven. Add butter and swirl to coat the entire surface as it melts. Immediately pour the batter into the center of the skillet.
- Bake: Return the skillet to the oven and bake for 15-20 minutes until the Dutch baby is puffed up and golden brown. Do not open the oven door during baking.
- Cook toppings: While the Dutch baby bakes, cook sausage in a separate pan over medium-high heat until browned. Cook bacon until crispy. Prepare eggs as desired just before the Dutch baby is finished baking.
- Serve: Remove the Dutch baby from the oven. It will begin to deflate slightly - this is normal. Quickly add the cooked sausage, bacon, and eggs on top. Season with salt and pepper and drizzle with maple syrup if desired. Serve immediately.
Notes
For Perfect Results
- Make sure all cold ingredients (eggs, milk) are at room temperature for maximum rise.
- The cast iron skillet must be thoroughly preheated before adding the batter.
- Never open the oven door while the Dutch baby is baking.
- The Dutch baby will deflate somewhat after removing from the oven - this is normal and creates the perfect crater for toppings.
- For extra flavor, try adding herbs to the batter - 1 tablespoon of chopped fresh chives or 1 teaspoon of dried herbs works well.
Topping Variations
- Add a handful of grated cheddar cheese to the hot Dutch baby before adding other toppings.
- Try different proteins like chorizo, ham, or smoked salmon.
- Add sautéed vegetables like mushrooms, spinach, or cherry tomatoes.
- For a vegetarian version, skip the meat and load up with roasted vegetables and cheese.
Storage and Reheating
- The Dutch baby is best served immediately after baking.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 350°F oven for 5-10 minutes until warmed through.
Nutrition
Calories: 254kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 284mg | Potassium: 123mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 515IU | Calcium: 65mg | Iron: 2mg
