This bacon Dutch baby is tailor made for weekend breakfast! This savoury Dutch baby is hearty and delicious and comes together super quickly.

bacon Dutch baby in cast iron skillet

Jump to:

Why you’ll love this bacon Dutch baby

This bacon Dutch baby is equally at home for breakfast, brunch and dinner. With sautéed kale, red onions, bacon and aged cheddar, this Dutch baby is also a great combination of textures and flavours!

This Dutch baby 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 you can get creative and mix up the greens and cheese to your liking or what’s in your fridge.

Ingredients and Substitutions

Bacon – well it wouldn’t be a bacon Dutch baby without the bacon :) The salty note that the bacon brings to this dish is fabulous.

Greens – I used baby kale here, as I happened to have it on hand. I love baby kale as it is much more tender than regular kale. You could use baby spinach or arugula in place of the kale, if you like.

Cheese – 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 delicious feature of this dish. That said, almost any cheese would work here, so use what you have or enjoy.

Recipe Tips

If this is your first Dutch baby, keep in mind that it will puff up as it bakes, but will quickly deflate once out of the oven. It’s supposed to do that.

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 :)

Kale bacon Dutch baby in cast iron skillet

bacon Dutch baby in cast iron skillet

Get the Recipe: Bacon Dutch Baby with Kale and Cheese

This savoury bacon Dutch baby is a delicious breakfast or brunch dish or dinner. With bacon, onion, greens and cheese.
5 stars from 2 ratings
Print Recipe Pin This Leave a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

Dutch baby batter:

  • 3 large eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 2 Tablespoons butter, melted and slightly cooled
  • 1/2 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon kosher salt, bit less if using table salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 Tablespoon unsalted butter

Toppings:

  • 4 cups baby kale, spinach or arugula
  • 4 slices bacon
  • 1/3 cup ed onion, sliced
  • 1 cup 1/2-inch cubed aged cheddar cheese, (plus shavings, for garnish)

Instructions
 

  • 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.
Cuisine: American, International
Course: Breakfast, Brunch, Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 329kcal, Carbohydrates: 21g, Protein: 10g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 180mg, Sodium: 512mg, Potassium: 178mg, Sugar: 2g, Vitamin A: 565IU, Calcium: 76mg, Iron: 1.5mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

More Savoury Dutch Baby Recipes to Love!

Savoury Tomato Feta Dutch Baby

Savoury Prosciutto Dutch Baby

Eggs Benedict Dutch Baby