Imagine pulling a Savory Bacon Dutch Baby with Cheddar Cheese from the oven, its puffed edges golden and irresistible. Over several tests, I discovered just the right balance of savory goodness and cheesy delight that makes this dish perfect for any meal. Each attempt brought out the comforting aroma of bacon and herbs—truly a kitchen favorite. Looking for a side to complement yours? Try my Healthy Carrot Cake Oatmeal Cookies.
About Savory Bacon Dutch Baby with Cheddar Cheese
This delightful dish is a fusion of American and German influences, often served for breakfast but wonderfully versatile for any time of day. Through my testing, I discovered it shines at brunches but also doubles as a cozy dinner option that impresses guests without breaking the bank. It’s a fun, light dish that brings comfort and warmth, ideal for family gatherings or a lazy Sunday morning.
- Quick prep time makes it weeknight-friendly.
- Budget-friendly ingredient list that doesn’t skimp on flavor.
- Family favorite with its cozy flavors—perfect for sharing.
- Using fresh herbs amplifies the flavor and adds a gorgeous visual appeal.
Key Ingredients & Their Roles
- Bacon: Provides a rich, savory flavor; try using turkey bacon for a leaner twist.
- Cheddar Cheese: Adds a creamy, tangy element; mix it up by using a sharp cheddar for more bite.
- Eggs: The foundation of the batter; use fresh eggs for best results.
- Milk: Helps create a fluffy texture; substitute with a non-dairy milk if desired.
How to Make Savory Bacon Dutch Baby with Cheddar Cheese
- Preheat your oven to 425°F (218°C). The heating process enhances the pancake’s puffiness when baked.
- In a large, 10-inch cast iron skillet, cook the bacon over medium heat until it’s just crispy. The sizzling sound and delicious scent will fill your kitchen! Remove the bacon and let it drain on a paper towel, leaving about 1 tablespoon of fat.
- Add the butter to the skillet, letting it melt while you prepare the batter—the warmth helps achieve that golden crust.
- In a high-speed blender, combine the eggs, milk, flour, salt, and ¼ cup of cheese. Blend until smooth, scraping down the sides as needed. The batter should be well mixed with no lumps.
- Pour the batter into the skillet, sprinkle with another ¼ cup of cheese, then crumble the bacon on top before transferring it to the oven.
- Bake for 16 to 18 minutes or until the edges are nicely browned and the pancake has risen significantly. It should look airy and inviting.
- Once out of the oven, sprinkle the remaining cheese on top and garnish with chopped green onions or chives before serving.
Pro Tips & Troubleshooting
- When blending, don’t rush; blend until completely smooth for a better texture.
- A common mistake is over-baking, leading to a tough Dutch baby. Check at the 15-minute mark.
- Add seasonal herbs like thyme or rosemary for a unique twist.
- If making for a crowd, simply double the recipe—just ensure your skillet is large enough!
Storage & Make-Ahead Guide
Store leftover Savory Bacon Dutch Baby with Cheddar Cheese in the fridge for up to 3 days. For longer storage, you can freeze portions for about 2 months. Reheat slices in the oven at 350°F (175°C) until warmed through or in the microwave for about 30 seconds on high. Each method maintains the dish’s fluffy texture beautifully!
Serving Suggestions
This savory delight pairs wonderfully with a light salad or roasted vegetables. For an added touch, serve with my Healthy Winter Salad for a balanced meal.
Frequently Asked Questions
- What is a Dutch baby? A Dutch baby is a baked pancake that puffs up in the oven, typically made in a cast iron skillet.
- Can I use any type of cheese? Absolutely! While cheddar adds a lovely flavor, feel free to experiment with mozzarella or Swiss.
- Is it possible to make this ahead of time? Yes, you can prepare the batter ahead; just store it in the fridge until you’re ready to cook.
- How do I know when it’s done baking? The edges will be puffed up and golden brown, and the center should be slightly firm, not jiggly.
- Can I use a different skillet? Yes, any oven-safe skillet will work, though cast iron gives the best results for browning.
Final Thoughts
I truly enjoy savoring a warm Savory Bacon Dutch Baby with Cheddar Cheese on a cozy evening, maybe paired with a glass of wine or a refreshing salad on the side. I encourage you to try this comforting dish and share your own experiences and variations!
More Recipes You’ll Love
- Cheesy Garlic Bread – A perfect side to soak up flavors from your savory dishes.
- Creamy Garlic Chicken Rice Skillet – A delightful main dish that pairs well with the breakfast flair of a Dutch baby.
- Loaded Baked Potato Soup – Complements the savory bacon with its creamy texture and flavors.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Savory Bacon Dutch Baby with Cheddar Cheese
Ingredients
- 4 strips bacon
- 2 tablespoons unsalted butter
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar cheese divided
- green onion or chives chopped, for garnish
Instructions
- Preheat oven to 425°F.
- Heat a large (10-inch) cast iron, or oven-safe, skillet over medium heat and cook bacon until just barely crispy. Remove bacon to paper towels to drain. Turn off stove and pour off all but 1 tablespoon of rendered bacon fat.
- Add the butter to the skillet and allow to melt while you make the pancake batter.
- To a high-speed blender, add the eggs, milk, flour, salt, and 1/4 cup cheese. Blend until well blended, scraping down sides as needed.
- Pour batter into skillet. Top with 1/4 cup of cheese, and crumble the bacon over the top. Place in oven.
- Bake for 16 to 18 minutes, or until pancake is puffed up and brown around edges.
- Sprinkle remaining cheese on top and garnish with onions and/or chives. Serve warm.