If you’re searching for a delightful dish that brings warmth and comfort to your table, the Savory Bacon Dutch Baby with Cheddar Cheese is a wonderful option. I’ve whipped this up several times and discovered the perfect balance of crispy bacon, creamy cheese, and fluffy, golden edges. This dish not only serves as a fantastic breakfast but also shines during brunch or dinner. Try it alongside my heartwarming vegetable soup for a complete meal.
About Savory Bacon Dutch Baby with Cheddar Cheese
This dish draws inspiration from traditional German pancakes but adds an American twist with savory bacon and rich cheddar. I’ve tested this recipe multiple times with varying herbs and cheese types, and it always delivers a comforting experience. It’s especially delightful on chilly mornings or as a casual dinner option, making it a versatile choice for any household.
- Quick prep time makes it an effortless option for busy weekdays.
- Budget-friendly ingredients ensure you don’t have to break the bank.
- A family favorite that pleases both kids and adults, combining familiar flavors.
- This dish hails from a blend of American and German culinary traditions, showcasing a fluffy texture and savory undertones.
Key Ingredients & Their Roles
- Bacon: Adds a savory, crispy element; opt for thick-cut for more flavor.
- Cheddar Cheese: Provides rich creaminess; feel free to substitute with gouda for a smoky flavor.
- Eggs: Create the fluffy pancake texture; fresh eggs yield the best results.
- Milk: Adds moisture; whole milk is recommended for a richer taste.
How to Make Savory Bacon Dutch Baby with Cheddar Cheese
- Preheat your oven to 425°F. The high heat is crucial for achieving those beautifully puffed edges.
- In a 10-inch cast iron skillet, cook the bacon over medium heat until it reaches a barely crispy state; lay it on paper towels to drain the grease, leaving about 1 tablespoon in the pan.
- Add the butter to the skillet, letting it melt while you prepare the batter, which should have a silky texture when blended.
- In a blender, combine the eggs, milk, flour, salt, and ¼ cup of cheddar cheese, blending until smooth. Pour this luscious batter into your skillet, topping it with the remaining cheese and crumbled bacon.
- Pop the skillet into the oven and bake for 16 to 18 minutes until the edges are golden brown and puffed up. Keep an eye on it – this is the magical part!
- Once out of the oven, garnish with chopped green onion or chives, and serve warm for a delightful experience.
Pro Tips & Troubleshooting
- Be vigilant while blending; overmixing can cause the batter to become tough.
- If your Dutch baby deflates too quickly, it’s often due to an insufficient oven preheat; give it a good 15 minutes.
- Experiment with herbs like thyme or rosemary for a seasonal twist that enhances the overall flavor.
- This recipe scales beautifully; simply double the ingredients for a larger gathering without any changes in technique.
Storage & Make-Ahead Guide
This Savory Bacon Dutch Baby with Cheddar Cheese can be stored in the fridge for up to 3 days. For longer preservation, freeze it for up to 2 months. Reheat in the oven at 350°F for about 10-15 minutes until warmed through. After multiple tests, I found that this dish retains its vibrant flavors and textures surprisingly well even after freezing.
Serving Suggestions
Pair this savory delight with a fresh garden salad or some lightly toasted bread. It also goes wonderfully with a side of Sweet Chili Chicken Bites for an added crunch!
Frequently Asked Questions
- Can I make this Dutch baby ahead of time? Yes, but it’s best when served freshly baked for texture.
- How do I prevent my Dutch baby from deflating? Ensure your oven is fully preheated before placing it in.
- Is it possible to use different cheese? Absolutely! Swap cheddar for gouda or fontina for a unique taste.
- Can I add vegetables to the mix? Yes, sautéed spinach or mushrooms would be excellent additions.
- What’s the best way to reheat leftovers? The oven provides the best results for maintaining texture; use around 350°F.
Final Thoughts
This Savory Bacon Dutch Baby with Cheddar Cheese has quickly become a staple in my kitchen. I love enjoying it with a sprinkle of fresh herbs on top. I encourage you to give it a try and share your results!
More Recipes You’ll Love
- Bacon Cheddar Cheese Ball – a delightful blend of savory flavors that pairs well with the Dutch baby.
- Honey-Glazed Chicken – complements the rich cheese with a touch of sweetness.
- Maple Balsamic Brussels Sprouts – a perfect seasonal side to enhance your brunch spread.
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
- chopped green onion or chives for garnish
Instructions
- Preheat oven to 425°F.
- Heat a large (10-inch) cast iron 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 the 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.