Chef John's Bacon and Asparagus Dutch Baby

Rating: 4.42 stars
38 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.

By Chef John

Gallery
6 more images

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 475 degrees F (245 degrees C).

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  • Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.

  • Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.

  • Pour batter into pan in a circular motion.

  • Bake in preheated oven until browned and puffed, 12 to 13 minutes.

Cook's Note:

This recipe makes 2 large or 4 small portions.

Nutrition Facts

Per Serving:
287 calories; protein 17.5g; carbohydrates 16.3g; fat 16.8g; cholesterol 167mg; sodium 906.7mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Redcaddy97
Rating: 5 stars
12/09/2016
OMG. Soooo good. Chef John never disappoints and this is no exception. I followed the recipe to a T and there is no need to make any adjustments. When I first read the recipe, I thought that 1 cup of asparagus would not be enough, but it is. Sure, you could add more, but 1 cup is fine. Be sure to slice it thinly! As Chef John says in the video, just about anything would work here. I can see broccoli, diced or crumbled sausage, diced ham......just about anything. With two of us who were quite hungry, there were a couple of slices left over. According to hubby, it was great the next day cold! Don't miss this one. It's really, really good and very easy. Read More
Helpful
(11)

Most helpful critical review

Dale Hodgins
Rating: 3 stars
01/11/2018
I used peppers and sausage Read More
Helpful
(1)
38 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Redcaddy97
Rating: 5 stars
12/09/2016
OMG. Soooo good. Chef John never disappoints and this is no exception. I followed the recipe to a T and there is no need to make any adjustments. When I first read the recipe, I thought that 1 cup of asparagus would not be enough, but it is. Sure, you could add more, but 1 cup is fine. Be sure to slice it thinly! As Chef John says in the video, just about anything would work here. I can see broccoli, diced or crumbled sausage, diced ham......just about anything. With two of us who were quite hungry, there were a couple of slices left over. According to hubby, it was great the next day cold! Don't miss this one. It's really, really good and very easy. Read More
Helpful
(11)
Ria
Rating: 5 stars
05/07/2017
This egg dish is amazing. The consistency is perfect. I even added an extra egg, changed to broccoli, added mushrooms and shallots. the basic egg mixture is perfect. Try it Read More
Helpful
(6)
Vee
Rating: 5 stars
03/06/2017
Just made this and it came out great. I had to improvise a little because I don't have an iron pan - so I just used a regular baking dish, put the asparagus & bacon mix in first and then poured the batter. I was quite surprised how light in texture this was. I expected it to come out a lot denser. And as for the flavor... can you ever go wrong with bacon & cheese? Husband loved it as well and said it's definitely a do-again. Read More
Helpful
(5)
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eoc
Rating: 5 stars
05/13/2017
Delicious. I was a little nervous since he recommends a 12" frying pan, and mine is only 10" and slopes in from that, but it all stayed in the pan! I might bake it a little longer next time. It definitely poufed but did not have air pockets like in his video. Read More
Helpful
(3)
TomOB
Rating: 5 stars
01/08/2018
This was great! The only change I made was to add some finely chopped green onions that I needed to use up maybe a quarter cup. Those went in with the asparagus. Definitely will make it again. Thanks Chef John! Read More
Helpful
(3)
Tami
Rating: 5 stars
07/29/2017
Excellent! Delicious and easy; will be making often. I didn't change a thing (surprising for me). Read More
Helpful
(2)
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Iloveit
Rating: 5 stars
06/15/2018
VERY GOOD EASY I made with a corn salad and tomatoes for a Sunday lunch. I BBQ pancetta and asparagus then oven baked. Definitely want to remember to make again. Read More
Helpful
(2)
Gail
Rating: 5 stars
03/21/2018
Had this for brunch yum! Only thing I added was a little diced red pepper. Savory everyone liked it. Read More
Helpful
(2)
Jim D.
Rating: 4 stars
03/14/2018
Pretty good but we all thought that the lemon zest gave it an off-taste. Will leave that out next time. Read More
Helpful
(2)
Dale Hodgins
Rating: 3 stars
01/11/2018
I used peppers and sausage Read More
Helpful
(1)
More Reviews
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