Description
This Cheddar Bacon Dutch Baby is a savory, fluffy breakfast popover baked to golden perfection with crispy bacon, melty cheddar cheese, and airy, puffed edges. It’s quick, impressive, and ideal for brunch, breakfast for two, or weekend mornings.
Ingredients
Scale
- 3 large eggs, room temperature
- ½ cup whole milk, room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons unsalted butter
- ½ cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- Fresh chives or parsley, for garnish
Optional Additions:
- Sautéed onions or spinach
- Smoked gouda or pepper jack instead of cheddar
- Turkey bacon or low-fat cheese
Instructions
- Preheat the Skillet: Place a 10-inch cast-iron skillet in the oven and heat to 425°F (220°C). A hot skillet ensures the batter puffs properly.
- Blend the Batter: Combine eggs, milk, flour, salt, and Dijon mustard in a blender. Blend until smooth, about 30 seconds. Let the batter rest while the oven preheats.
- Add Butter: Carefully remove the hot skillet from the oven and add butter. Swirl to coat the bottom.
- Pour and Top: Pour the batter into the skillet, then sprinkle crumbled bacon and shredded cheddar evenly on top.
- Bake: Bake for 18–22 minutes until puffed and deep golden around the edges. Do not open the oven during baking.
- Serve: Garnish with chives or parsley. Serve immediately straight from the skillet.
Notes
- Use room-temperature eggs and milk for the best rise.
- A hot skillet is essential—don’t skip the preheat.
- Don’t overload with toppings; too much weight prevents proper puffing.
- Add vegetables like spinach or mushrooms for a healthier variation.
- Reheat leftovers in the oven at 350°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: cheddar bacon dutch baby, savory dutch baby, breakfast popover, brunch recipes, breakfast for two, easy meals with bacon