23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This savory Dutch baby is perfect for breakfast and brunch. You can use bacon instead of sausage if you prefer. Serve with a light green salad.

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Ingredients

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

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.

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  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.

  • Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.

  • Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.

  • Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

Nutrition Facts

287 calories; 17.6 g total fat; 176 mg cholesterol; 573 mg sodium. 18.9 g carbohydrates; 13.1 g protein; Full Nutrition


Reviews (20)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/14/2017
I always love discovering a new way to do eggs and this recipe is just that! Easier to make than I thought. Delicious and so incredibly versatile. If you are time-concerned change the order and whip and bake the eggs first and then cook the sausage. Not that big of a difference but slightly more efficiant.
(4)

Most helpful critical review

Rating: 4 stars
06/12/2018
Quick and easy. Good flavor. The only thing was when adding cheese it deflated.
(1)
23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2017
I always love discovering a new way to do eggs and this recipe is just that! Easier to make than I thought. Delicious and so incredibly versatile. If you are time-concerned change the order and whip and bake the eggs first and then cook the sausage. Not that big of a difference but slightly more efficiant.
(4)
Rating: 5 stars
10/18/2017
This was excellent! I expected it to be harder than what it was. I'm looking forward to trying different combinations inside the crust. Should work for sweet or savory.
(4)
Rating: 5 stars
02/05/2017
I've made a ton of Dutch Babies in the past and this is by far my favorite. I did have to substitute dry chives but it certainly didn't change the integrity of the dish. So versitle.
(4)
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Rating: 5 stars
08/28/2018
I used bacon. I didn't have milk so I made it with krustees pancake mix. I only had dry thyme and chives so I added them to the mix. Also too lazy to locate blender and I mixed batter with a spoon instead. It turned out nice and we ate it for breakfast.
(3)
Rating: 5 stars
10/07/2018
this will become a breakfast go to. I made with the cheese I had on hand Swiss. And bacon yummy. Used my vintage # 9 pan. The batter came out light and eggy. I think I ll do it again and top with just powdered sugar. Skip the savory
(2)
Rating: 4 stars
06/12/2018
Quick and easy. Good flavor. The only thing was when adding cheese it deflated.
(1)
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Rating: 5 stars
08/11/2018
Yes I had to buy a cast iron skillet to prepare the herb-sausage-and-cheese-dutch-baby. Filled the recipe and came our with a winning breakfast. Came out great.
(1)
Rating: 5 stars
02/16/2018
This was easy and fun to make. Turned out great! I am already planning variations on the toppings.
Rating: 5 stars
02/20/2018
This was my first savory Dutch Baby and it did not disappoint. Excellent recipe. My two grown sons were instant fans. This will remain in steady rotation. Thank you!