Savory Bacon Dutch Baby with Cheddar Cheese
This bacon Dutch baby with fresh herbs and cheese is savory perfection. You just solved the “What’s for dinner?” dilemma!
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
- to taste chopped green onion or chives 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 combined, 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.
Notes
This bacon Dutch baby with fresh herbs and cheese is savory perfection.