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Cheddar & Bacon Dutch Baby

Cheddar & Bacon Dutch Baby: Your New Favorite Brunch Treat

This Cheddar & Bacon Dutch Baby is a fluffy, savory masterpiece perfect for brunch, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 3 large Eggs For a vegan option, use flax eggs.
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 cup Milk Whole milk works best, or use oat/almond milk for lactose-free.
  • 2 tablespoons Melted Butter Use oil for a dairy-free option.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper Adjust according to taste.
Savory Filling
  • 1 cup Sharp Cheddar Cheese Try swapping for Gouda, feta, or pepper jack.
  • 4 slices Bacon Replace with sautéed mushrooms or crispy tempeh for vegetarian.

Equipment

  • Cast Iron Skillet
  • blender

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside for about 10 minutes.
  2. In a blender, combine the eggs, all-purpose flour, milk, melted butter, salt, and black pepper; blend until smooth and frothy, then let the batter rest for 5 minutes.
  3. Remove the hot skillet from the oven, add melted butter, and swirl to coat the bottom and sides.
  4. Pour the rested batter into the greased skillet, ensuring it spreads evenly.
  5. Sprinkle cheddar cheese and crumbled bacon over the batter evenly.
  6. Return the skillet to the oven and bake for 20 to 25 minutes until the edges puff up and turn golden brown.
  7. Remove from the oven, let it rest for one minute, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best results, serve immediately after baking; reheating can lead to dense texture.

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