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Herb, Sausage, and Cheese Dutch Baby

Rated as 4.77 out of 5 Stars

"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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39 m servings 287
Original recipe yields 4 servings


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  1. Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
  2. 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.
  3. Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
  4. 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.
  5. Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
  6. 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

Per Serving: 287 calories; 17.6 18.9 13.1 176 573 Full nutrition

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Read all reviews 22
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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 sp...

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.

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 ...

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.

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 w...

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.

Quick and easy. Good flavor. The only thing was when adding cheese it deflated.

Loved this recipe. We have enjoyed the Dutch Baby's on the swéet side in the past. Was looking for something more hardy and this filled the bill. I added 1 additional egg, substituted some pre...

As is we'd give a 4 star, but we know that it'll be a 5 just by adding mushrooms & red peppers. We've made Dutch Babies for years & most of the time use fresh fruit in them, but hubby said this ...