This Kale Bacon and Aged Cheddar Dutch Baby is tailor made for weekend breakfasts. It’s hearty and delicious and comes together pretty quickly. We also enjoy this for a quick weeknight meal. With sauteed kale and red onions, bacon and aged cheddar, this Dutch baby is also really, really delicious!
Perfect for leisurely weekend breakfasts or weeknight dinners, this savory Dutch baby recipe features sauteed kale, bacon, red onion and aged cheddar.
I have made a lot of Dutch babies and have used several different batters. This one is perfectly suited for a savory Dutch baby, as it is very pop-over-like. The texture is wonderful and the crispy edges (together with the melted cheese) is a great combination.
This combination of ingredients is quite delicious, but do feel free to get creative and mix up the greens and cheese to your liking or what’s in your fridge.
Cook’s Notes for Kale Bacon and Aged Cheddar Dutch Baby
I’m becoming quite fond of savory Dutch babies! They are both easy and delicious and the possibilities of flavours are virtually endless! As mentioned above, if you’ve never had one, think pop-overs or Yorkshire pudding. There is nothing sweet or custardy about this Dutch baby :)
I used white aged cheddar in my Dutch baby, so you can’t really see it, but it’s definitely there and flavouring the Dutch baby. And I have to say, the bits of it that crisp up on the bottom of the pan, are a quite delicious feature of this dish.
Kale Bacon and Aged Cheddar Dutch Baby
Dutch baby batter:
- 3 large eggs at room temperature
- 3/4 cup milk at room temperature
- 2 Tbsp. butter melted and slightly cooled
- 1/2 cup all-purpose flour
- 2 Tbsp. cornstarch
- 1/2 tsp. kosher salt bit less if using table salt
- 1/2 tsp. Freshly ground black pepper
- 1 Tbsp. unsalted butter
- 4 cups baby kale
- 4 slices bacon
- 1/3 cup sliced red onion
- 1 cup 1/2-inch cubed aged cheddar cheese (plus shavings, for garnish)
Place cast-iron skillet in oven and turn oven on to 450° F. Allow skillet to heat in the oven until oven is at least pre-heated and if possible, a little longer.
Meanwhile, blend eggs in blender until very frothy. With motor running, gradually ad milk, then cooled melted butter. Blend for 30 seconds. Add flour, cornstarch, salt and pepper. Mix until well combined. Leave in blender until needed.
In a large skillet on stove-top over medium heat, cook bacon until crispy. Remove to a paper towel. Remove all but a couple of teaspoons of the bacon fat from the pan. Add onions and cook until softened. Sprinkle kale over-top and stir for 30 seconds or so. Turn heat off under pan, but let pan sit on stove-top until needed.
When skillet is good and hot, remove from oven. If batter has been sitting, give it a quick mix with the blender. Add 1 Tbsp. butter to the hot skillet and swirl it around to coat. Scatter cheese cubes in skillet, then immediately pour batter in to pan and quickly place in the hot oven. Cook Dutch baby for 16-20 minutes, or until puffy and golden brown.
When Dutch baby is almost done, crumble bacon in to skillet with kale and turn heat on under skillet to low and stir well, to warm and finish wilting the kale.
When Dutch baby is out of the oven, allow to sit a minute or so, until it deflates, then top with kale/bacon mixture. Top with a bit of shaved aged cheddar, if desired.