Savory Cheddar and Bacon Dutch Baby
This easy skillet bake combines crispy turkey bacon and sharp cheddar cheese in a puffy, golden dish that's perfect for breakfast, brunch, or a quick weeknight meal.
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 turkey bacon Cooked, crisp, and crumbled
- 2 tbsp fresh parsley Chopped
- 1 tbsp chives Optional
- 1 tbsp butter For the skillet
- 1 drizzle honey or hot honey Optional, for serving
Instructions
Preparation
- Put a 10–12 inch cast-iron skillet in the oven and preheat to 425°F (220°C).
- In a blender, combine the eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let the batter rest for 5 minutes.
- Carefully remove the hot skillet from the oven, add 1 tbsp butter and swirl to coat the base and sides. Immediately pour the batter into the hot skillet.
- Sprinkle the batter evenly with the shredded cheddar and crumbled turkey bacon.
- Bake for 20–25 minutes, until the Dutch baby is puffed and golden brown around the edges.
- Remove from the oven, sprinkle with chopped parsley and chives, and optionally drizzle a little honey or hot honey for a sweet-savory finish. Slice and serve warm straight from the skillet.
Notes
To store leftovers, cool completely before storing. Keep slices in an airtight container in the fridge for up to 2 days. Reheat gently in a 325°F oven for 8–10 minutes or in a toaster oven. A quick stovetop reheat in a buttered skillet works too. Cook and crumble turkey bacon ahead for convenience.