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Savory Cheddar & Bacon Dutch Baby

A warm and simple dish that puffs up in the oven like a light pancake, filled with melted cheese and crisp bacon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large large eggs (room temperature)
  • ½ cup all-purpose flour
  • ½ cup whole milk (room temperature)
  • 2 tbsp unsalted butter (melted)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon (cooked crisp and crumbled)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp chives (optional)
  • 1 tbsp butter (for the skillet)
  • to taste drizzle of honey or hot honey (optional, for serving)

Method
 

Preparation
  1. Place a cast-iron skillet (10–12 inch) in the oven. Preheat to 425°F (220°C).
  2. In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest for 5 minutes.
Cooking
  1. Carefully remove hot skillet from oven, add 1 tbsp butter, and swirl to coat. Immediately pour batter into skillet.
  2. Sprinkle evenly with cheddar cheese and bacon pieces.
  3. Bake for 20–25 minutes until puffed and golden brown at the edges.
  4. Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey for a sweet-savory kick.
  5. Slice and serve warm straight from the skillet.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a warm oven at 350°F (175°C) for 8–10 minutes. Freezing is not ideal, but you can freeze slices for up to 1 month, then thaw in the fridge and reheat.