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Chef John's Bacon and Asparagus Dutch Baby

Rated as 4.39 out of 5 Stars

"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."
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Ingredients

25 m servings 287 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. 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. Watch Now
  3. 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. Watch Now
  4. Pour batter into pan in a circular motion. Watch Now
  5. Bake in preheated oven until browned and puffed, 12 to 13 minutes. Watch Now

Footnotes

  • Cook's Note:
  • This recipe makes 2 large or 4 small portions.

Nutrition Facts


Per Serving: 287 calories; 16.8 g fat; 16.3 g carbohydrates; 17.5 g protein; 167 mg cholesterol; 907 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I used peppers and sausage

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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...

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....

Excellent! Delicious and easy; will be making often. I didn't change a thing (surprising for me).

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

I used peppers and sausage

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. ...

This was pretty tasty. I left out the bacon so it would be vegetarian and found it plenty pleasing, anyway.

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 poure...

Even though I overlooked the "bacon in pieces" part, this was very successful, so I'll make it again, with fruit for breakfast or a salad for supper. And I'll cut up the bacon!