Breakfast just got a serious upgrade with this Savory Dutch Baby. Think gooey cheese, ripe tomatoes, avocado, and a golden fried egg all in one skillet of bliss.
Are we the last people on the planet to try the savory Dutch Baby? Maybe you’ve heard the buzz about this dish but haven’t given it a go yet. Or perhaps you were ahead of the curve and have been enjoying it for years.
This Savory Dutch Baby is a game-changer, loaded with cheese and topped with fresh tomato, avocado, and a perfectly fried egg. It truly might be the only reason I eat eggs. In fact, I wrote an entire post about vegetarian runny egg recipes because I may be a little obsessed.
Table of Contents
Reasons to Love This Dutch Baby
- Savory Dutch Baby is a go-to for brunch, offering a delicious alternative to traditional pancakes.
- It’s quick and easy—perfect for those busy mornings when you want something delicious without a lot of fuss.
- Only one pan is needed, which means less cleanup and more time to enjoy with the family.
Recipe Ingredients
- Whole Milk: It keeps everything moist and adds a creamy touch, making the Dutch Baby soft and a little custardy.
- Gouda or Gruyère Cheese: Melty, gooey cheese that brings a rich, savory flavor.
- Garlic Powder: Just a pinch adds a nice savory depth.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish Options: If you’re looking to switch things up, try sautéed mushrooms for an earthy flavor or a handful of arugula for a peppery bite. A dollop of sour cream adds tang, while thinly sliced jalapeños or a drizzle of hot sauce brings heat. For a smoky touch, crumbled bacon or prosciutto works too.
- Herbs Enhancement: A teaspoon of dried Italian herbs or a combination of fresh thyme and rosemary can elevate the savory notes. You could also add a pinch of smoked paprika or cayenne pepper for a subtle kick.
How to Make Savory Dutch Baby
Step #1: Place a 10″ cast iron skillet into your oven and preheat it to 450 degrees Fahrenheit (232 degrees Celsius). Allow the oven to preheat for at least 15 minutes.
Step #2: Meanwhile, place the 3 eggs, milk, flour, salt, garlic powder, and white pepper into the bowl of a large food processor or blender. Once the oven has finished preheating, pulse the blender until the batter is well-combined.
Step #3: Carefully remove the preheated pan from the oven. Place the butter into the pan and swirl to coat. Pour the prepared batter into the hot pan. Scatter the shredded cheese over the top. Bake in the preheated oven for 15 to 18 minutes, until golden brown. Turn the heat down to 250 degrees Fahrenheit (121 degrees Celsius) and allow it to rest for 5 minutes.
Step #4: Remove the Dutch baby from the oven and garnish as desired.
Expert Tips
- Tilt the Pan: When adding the batter, tilt the pan slightly to ensure it spreads evenly across the bottom. This helps create uniform thickness and ensures an even rise in the oven.
- Avoid Opening the Oven: Resist the temptation to open the oven door while the Dutch Baby is baking. Keeping the oven closed ensures consistent heat, allowing the Dutch Baby to puff up beautifully.
FAQs
Absolutely! While Gouda and Gruyère are classic choices for their rich, melty texture, you can easily substitute them with other cheeses like sharp cheddar, Monterey Jack, or even a bit of Parmesan cheese for a bolder flavor. Just make sure the cheese melts well.
To get that perfect puff, ensure your skillet is thoroughly preheated and that the batter is at room temperature before pouring it in.
Storage Info
To store your Savory Dutch Baby, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will stay good in the refrigerator for up to 2 days. I don’t recommend freezing this dish due to texture changes.
To reheat, place it in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the Dutch Baby soggy.
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Savory Dutch Baby Recipe
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Ingredients
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all purpose flour
- 1/2 tsp salt
- Pinch of garlic powder
- Pinch of white pepper - optional
- 2 tablespoons unsalted butter
- 4 ounces shredded gouda or Gruyère cheese
- Garnishes: Sliced cherry tomatoes - avocado, fried eggs, dried herbs such as chives and parsley.
Instructions
- Place a 10" cast iron skillet into your oven and preheat it to 450 degrees Fahrenheit (232 degrees Celsius). Allow the oven to preheat for at least 15 minutes.
- Meanwhile, place the 3 eggs, milk, flour, salt, garlic powder, and white pepper into the bowl of a large food processor or blender. Once the oven has finished preheating, pulse the blender until the batter is well-combined.
- Carefully remove the preheated pan from the oven. Place the butter into the pan and swirl to coat. Pour the prepared batter into the hot pan. Scatter the shredded cheese over the top. Bake in the preheated oven for 15 to 18 minutes, until golden brown. Turn the heat down to 250 degrees Fahrenheit (121 degrees Celsius) and allow it to rest for 5 minutes.
- Remove the Dutch baby from the oven and garnish as desired.
NOTES
Nutrition
Made this for brunch with a fried egg perched on top. Batter was smooth, cheese added richness, and herbs finished it nicely!
Wow, this looks really fantastic! And your runny yolk is spot-on – love that. I must be living in a cave because I’ve never heard of this Savory Dutch Baby, but I’m totally going to have to try it now 🙂