Savory Dutch Baby Recipe

5 from 2 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Dish

Cuisine: European

Diet: Vegetarian

Servings:

Calories: 597kcal

Author: Linda

Equipment

3-in-1 Avocado Slicer

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

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.

Nutrition