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!
Tex-Mex Dutch Baby? Yes, really! Life has been feeling more hectic lately, even though back-to-school doesn’t directly affect me. That’s why easy weeknight dinners are my jam, and this recipe is no exception.
Remember the Savory Dutch Baby recipe I shared? I’ve been on a Dutch Baby kick and decided to create a Mexican-inspired version. The world’s most under-appreciated breakfast just got a delicious Tex-Mex twist.
You can get creative with toppings. A Greek-style Dutch Baby with feta, artichokes, and olives sounds just as amazing. Keep this recipe on hand for when you need something quick and tasty.
Table of Contents
Reasons to Love This Savory Dutch Baby
- Versatile meal for breakfast, brunch, or dinner.
- Uses basic pantry staples you already have.
- Whether sweet or savory, the Dutch Baby complements a wide range of flavors and sides.
Recipe Ingredients
Pepper Jack Cheese – Pepper Jack brings a creamy, spicy kick.
Eggs – Eggs provide structure and lift, helping the batter rise in the hot pan for a soft, fluffy texture.
Whole Milk – Whole milk adds richness and a creamy texture to the batter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Classic Dutch Baby Pancake – Dust with confectioners’ sugar, a squeeze of lemon juice, and a drizzle of maple syrup.
Bacon and Egg Dutch Baby – Add crispy bacon bits and bake the Dutch Baby with a cracked egg on top for a hearty breakfast option.
Vegetable Dutch Baby – Sauté mushrooms, spinach, and onions, then add them as toppings for a fresh, savory vegetable version.
Berry Dutch Baby – Loaded with fresh berries like strawberries, blueberries, or raspberries, and a sprinkle of powdered sugar.
Savory Crepe-Style Dutch Baby – The Dutch Baby version of a savory crepe, complete with ham, eggs, and Swiss cheese.
How to Make Dutch Baby Breakfast Tex-Mex Style
Step #1: Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425 degrees Fahrenheit (220 degrees Celsius).
Step #2: Meanwhile, place the milk, eggs, flour, salt, garlic powder, and cumin in the bowl of a large blender and quickly puree until combined.
Step #3: 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.
Step #4: 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.
Step #5: Serve the Dutch Baby with your Tex-Mex style toppings of choice.
Expert Tips
Blend the Batter Well – Use a blender to make the batter smooth and lump-free, helping it puff up evenly.
Let the Batter Rest – After a quick blend, let the batter sit so the flour can absorb the liquid while the oven preheats.
FAQs
Preheat the oven to 425°F (220°C) and get your cast iron pan nice and hot before pouring in the batter. This helps create that perfect golden brown color and crispy edges.
Make sure the skillet is fully preheated and the oven temperature is high enough. The hot skillet helps create those crispy edges.
Storage Information
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.
Dutch Baby Breakfast Tex-Mex Style Recipe
RECOMMENDED PRODUCTS
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
Nutrition
Pulled this together fast and had breakfast ready before I knew it. Loving the cumin and melted cheese combo.
This is delicious. I’ve made it for breakfast when friends stay overnight and this morning I’m doing it again because it’s a beautiful Sunday morning and I’m really hungry! Great recipe, thank you.
Just yesterday I was thinking what would it be like making a savoury version of Dutch Baby pancakes! Looking good!
Dutch babies and tex-mex are totally my jam, so combining the two is a match made in heaven! This looks beyond amaze-balls and needs to get all up in mah belleh Stat! Pinned! Cheers and thanks for sharing the YUM!
I love that this is super basic but looks SUPER GOOD! I’ll give this a try in one of those super busy days! Thanks for sharing!