A savory twist on a breakfast classic, this Cheddar Bacon Dutch Baby is the perfect brunch showstopper. Unlike the sweet versions drizzled with syrup and fruit, this version is loaded with crispy bacon bits, sharp cheddar cheese, and a buttery golden puffed crust. With its custardy center and crispy outer edges, it’s both indulgent and incredibly easy to make. Whether you’re hosting a cozy Sunday brunch or need a quick breakfast-for-dinner idea, this savory oven pancake delivers big flavor with minimal effort. You can serve it straight from the skillet or dress it up with sour cream, chives, or even a fried egg.
Ingredients
- 4 large eggs
- ¾ cup whole milk (room temperature)
- ¾ cup all-purpose flour
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded sharp cheddar cheese
- 4 slices cooked bacon, chopped
- 2 tbsp chopped fresh chives or green onions (optional)
- 2 tbsp unsalted butter (for the skillet)
- Optional toppings: sour cream, extra cheese, fried egg
Preparation
Step 1: Preheat Oven and Skillet
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe skillet in the oven while it heats. The hot pan is essential for getting the Dutch baby to puff properly.
Step 2: Make the Batter
In a blender or large mixing bowl, combine the eggs, milk, flour, garlic powder, salt, and black pepper. Blend for 20–30 seconds until completely smooth. Let the batter rest while the oven continues to preheat—this helps achieve the right texture.
Step 3: Prepare the Skillet
Once the oven and skillet are hot, carefully remove the skillet and add 2 tablespoons of butter. Let it melt and swirl the pan to coat the bottom and sides evenly.
Step 4: Pour and Bake
Quickly pour the batter into the hot buttered skillet. Sprinkle the shredded cheddar cheese and chopped bacon evenly over the top. Place the skillet back into the oven and bake for 18–22 minutes, or until the Dutch baby is puffed and golden brown with crispy edges. Do not open the oven door during baking, as it may deflate.
Step 5: Garnish and Serve
Remove from the oven and sprinkle with fresh chives or green onions if desired. Slice into wedges and serve hot with your choice of toppings like sour cream, extra cheese, or a runny fried egg.
Variations
- Spicy Dutch Baby: Add ¼ tsp cayenne or chili flakes to the batter and use pepper jack instead of cheddar
- Veggie Style: Mix in sautéed spinach, caramelized onions, or roasted red peppers
- Cheddar Sausage: Replace bacon with crumbled cooked breakfast sausage or chicken sausage
- Smoked Salmon Twist: Skip bacon and top with smoked salmon, cream cheese, and dill after baking
- Herby Option: Add 1 tbsp chopped herbs like thyme, rosemary, or basil into the batter for a fragrant flavor
Cooking Notes
- Use room temperature eggs and milk to help the batter puff properly
- Blend or whisk the batter until completely smooth, lumps will affect rise
- The skillet must be very hot before pouring in the batter
- Resist the urge to open the oven door during baking
- The Dutch baby will puff dramatically while baking and settle a bit once removed, this is normal
Serving Suggestions
- Serve for breakfast or brunch alongside a light green salad
- Add a poached or fried egg on top for extra richness
- Cut into wedges and offer as a savory appetizer
- Pair with a creamy tomato soup or roasted veggies for a complete meal
- Drizzle with a touch of hot honey or chipotle aioli for a flavor boost
Tips
- Always preheat the skillet, it’s key to the rise and texture
- Let the batter rest for 10–15 minutes before baking
- Make it ahead: Mix the batter the night before and refrigerate, then bring to room temp before baking
- Double the bacon for extra indulgence
- Swap out cheese types for different profiles: Gruyère, smoked gouda, or Swiss
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Cooking Time: 22 minutes
- Total Time: 32 minutes
Nutritional Information (per serving)
Yields 4 servings
- Calories: 295
- Protein: 13g
- Carbohydrates: 16g
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 460mg
- Sugar: 2g
Nutrition will vary based on toppings and substitutions.
FAQs
Can I make this without a cast iron skillet?
- Yes, any oven-safe skillet will work, but cast iron gives the best crispy results.
Why didn’t my Dutch baby puff up?
- Make sure your pan was fully preheated, and avoid opening the oven during baking. Cold ingredients or overmixing can also impact rise.
Can I use non-dairy milk?
- Yes, unsweetened almond milk or oat milk works, though it may not puff as much as whole milk.
Can I make this gluten-free?
- You can use a 1:1 gluten-free flour blend. The texture might vary slightly, but it still works.
How do I store leftovers?
- Wrap tightly and refrigerate for up to 2 days. Reheat in a 350°F oven until warm and crisp.
Conclusion
This Savory Cheddar Bacon Dutch Baby is the perfect combination of easy prep and show-stopping presentation. Whether you serve it for a lazy Sunday brunch or a weeknight breakfast-for-dinner, it brings together bold cheesy flavor, the satisfying crunch of bacon, and a cloud-like eggy center. The best part? It’s endlessly adaptable, just switch out the toppings to suit your cravings or what you have on hand. Once you try this savory take, you’ll want to skip the sweet versions altogether. Serve it hot, top it generously, and enjoy every bite of this crispy, cheesy masterpiece.