Dutch Baby Breakfast Tex-Mex Style Recipe
Ready to spice up your breakfast routine? This savory Dutch Baby Breakfast Tex-Mex Style is bursting with flavor, making mornings more exciting and satisfying!
Servings: 2 - 4 servings
Calories: 733kcal
Equipment
Ingredients
- 1 cup whole milk
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 tsp sea salt
- Pinch of garlic powder
- Pinch of ground cumin
- 4 tablespoons unsalted butter
- 1/2 cup grated Pepper Jack cheese
- Toppings: Pico de Gallo fried eggs, avocado, and pickled peppers
Instructions
- Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425 degrees Fahrenheit (220 degrees Celsius).
- Meanwhile, place the milk, eggs, flour, salt, garlic powder, and cumin in the bowl of a large blender and quickly puree until combined.
- Once the oven and the cast iron pan have preheated, carefully remove the pan from the oven and place it on the stovetop. Place the butter in the hot pan and use a spatula to coat the bottom and sides.
- Pour the batter into the buttered pan and scatter the pepper jack cheese on top. Return the pan to the oven and bake for 20-25 minutes, until browned and puffed.
- Serve the Dutch Baby with your Tex-Mex style toppings of choice.
Notes
Store leftovers by letting the Dutch Baby cool completely, then place it in an airtight container. It will last up to 2 days in the fridge. Freezing isn’t ideal as the texture may not hold up well after thawing.
To reheat, place in an oven-safe dish and warm at 350°F (175°C) for about 10 minutes until it’s heated through.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 54g | Protein: 29g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 1217mg | Potassium: 401mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1590IU | Calcium: 427mg | Iron: 5mg
