This savory 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.
- 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
- Toppings:
- 4 cups (ish) baby kale
- 4 slices bacon
- 1/3 cup sliced red onion
- 1 generous 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.
Cook’s Notes
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.
This recipe was adapted from April Bon Apetit magazine.
This is a stunning picture! Who need a dutch baby could be so pretty? I’ve only done sweet dutch baby recipes, will definitely need to try this savory version.
Thanks Sara and I think you’ll love the savory versions :)
These luscious savory Dutch babies appeal to me even more than the sweet ones. I’ve still never made one myself, but you’ve totally convinced me I need to try — this would be such a beautiful dish for an informal brunch,
Thanks Sue and yes, these are so perfect for brunch!
I’ve never had a Dutch baby! How did I miss this beautiful dish all this time? Wow, I’ve got to do some investigating on this. In the meantime, this one has all my favourite ingredients so it’s the perfect place to start. Gorgeous recipe, Jennifer.
Thanks Robyn and yes, you must try them. I love both the savory and sweet versions. The sweet ones are softer and more custardy. Great with fruit for a breakfast.
Oh you know this speaks to me, and calls me by name! You are the Dutch Baby queen. I still haven’t made one but hope to soon! Thanks so much for sharing your beautiful creations.
Thanks Tricia :)
I love your savory Dutch baby, this looks mouthwatering!
Thanks so much, Laura :)
Oh Jennifer, this is simply gorgeous… love the addition of kale to help balance out the bacon, egg and cheese combo package!
Thanks MB and yes, the kale really balances the rich flavours in this one.
Oh I absolutely love your savoury version, Jennifer! Beautiful photos and an inspiring recipe!
Thanks so much, Julia!
I love this dutch baby Jennifer! Your photos are leaving me so hungry!!
Thanks Mary Ann :)
Wow! What a combination! I have never tried dutch babies before, but I would love to try this!
Thanks so much, Cathleen. I hope you get a chance to try one. They’re kind of addicting :)
I am definitely more of a savory than sweet type of girl, and savory dutch babies make me weak in the knees! Yours is absolutely stunning, Jennifer – like all the things you create!! You packed this baby with all the things delicious! I could (and will) eat this for breakfast, lunch, and dinner! Pinned! Cheers, friend!
Thanks so much, Cheyanne! We enjoy it for both (weekend) breakfast or for dinner.
I love love love the idea of savory dutch babies. And your presentation is stunning!
Thanks so much, Sarah :)
A savory Dutch baby, wow, what a great idea! I could eat this for breakfast, lunch or dinner!
Thanks Chris. Me, too :)
I think my favorite posts on your blog have been your dutch baby recipes! And I am even more fond of the savory ones! I like how you can put whatever you like on this but I’m pretty sure the kale and bacon combo is pretty hard to beat.
Thanks Linda :) And you are so right! Dutch babies are much like frittatas in that respect. You can put whatever you feel like on/in them. Great fridge cleaners :)
Made this for lunch yesterday, and it was delicious. No changes to the recipe!
So glad you enjoyed it! Thanks for coming back to let me know :)
This looks delicious. Could you tell me what size skillet you cooked this one? Thanks for all the inspirations!
Hi Karen and thanks :) My skillet is 10 inches across the top and 8 inches bottom diameter.