This bacon Dutch baby is tailor-made for weekend breakfast! With added greens and cheese, this savoury Dutch baby is hearty and delicious and comes together super quickly.
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 :)
Making ahead and storing
Dutch baby pancakes are best enjoyed fresh from the oven. Store leftovers in the refrigerator for up to 2 days. Freezing isn’t recommended.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Bacon Dutch Baby
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, spooned and levelled
- 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 red onion, sliced
- 1 cup aged cheddar cheese, cut into 1/2-inch cubes (plus shavings, for garnish)
Instructions
- Place cast-iron skillet in oven and turn the oven on to 450° F. (non-convection) 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 the skillet is good and hot, remove it from the oven. If the 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 into the skillet, then immediately pour the batter into the pan. Quickly place it into the hot oven. Cook Dutch baby for 16-20 minutes or until puffy and golden brown.
- When the Dutch baby is almost done, crumble bacon into skillet with kale and turn the heat on under the skillet to low and stir well, to warm and finish wilting the kale.
- When Dutch baby is out of the oven, allow it 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 and serve immediately. Refrigerate leftovers up to 2 days.
Notes
More savoury Dutch baby recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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.