Rating: 4.5 stars
39 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.



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


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

  • 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

287 calories; protein 17.5g; carbohydrates 16.3g; fat 16.8g; cholesterol 167mg; sodium 906.7mg. Full Nutrition