Bacon Egg & Cheese Dutch Baby
This savory combo of a classic Dutch baby and bacon, egg and cheese will blow you away. Its a super quick and easy breakfast!
Equipment
- Cast Iron Skillet
Ingredients
For the pancake:
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons cheddar cheese, grated
Garnishes:
- 2 tablespoons chives, minced
- 2 bacon strips
- 2-3 eggs
- Hot Sauce
Instructions
- Heat the oven to 420 degrees F. Chop and cook your bacon in a separate skillet, until crispy. Drain on a paper towel and set aside.
- Sift the flour, then put the flour, milk, eggs and salt into a blender and blend for 30 seconds or until smooth.
- Cut the butter into four pieces, and place them in a 10 - inch cast iron skillet. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
- Take the pan out of the oven, and pour the batter into the pan. Work quickly and evenly sprinkle the cheddar cheese on top of the batter.
- Bake for 15 to 20 minutes, or until the center is set and sides are lightly browned. Do not open the oven during the first 15 minutes or your pancake might deflate.
- Cook the extra eggs to your preference, but the best is either poached or over easy because the yolk makes a delicious sauce.
- Top with your eggs. Sprinkle with the chopped bacon, chives, and your favorite hot sauce.