This cheddar Dutch baby is topped with crispy bacon and sautéed brussels sprouts for a savory take on the classic Dutch pancake.
I made a Dutch baby once before about two years ago. It stole my Dutch baby virginity and I’ve been smitten with this cute little puffed, eggy pancake ever since.
This post is sponsored by partner, Jones Dairy Farm. All content is my own.
I do love a big stack of good old regular pancakes, but dutch babies are just way more FUN! I feel like a kid looking through the glass of the oven door (not so) patiently waiting for it to puff up and rise over the edge of the skillet. There’s just a bit more anxiety thrown in as an adult praying that it does in fact puff up like it’s supposed to.
So far, I’ve kept my Dutch baby creations on the sweet side but my unwavering love for all things brinner got me thinking on the savory side for this latest concoction, a cheddar Dutch baby topped with crispy bacon and sautéed brussels sprouts.
If you’re a fan of cheesy bread, this cheddar Dutch baby will be your jam. The cheddar covers the entire surface of the pancake and crisps up to a deliciously salty, sharp golden brown that just begs for some crispy fried Jones Dairy Farm dry aged bacon and brussels sprouts cooked in the bacon fat to be piled high on top.
If I could eat brinner every night, I’d seriously consider it, especially with dishes like this (ps- check out the Jones Dairy Farm brinner recipe collection for more delicious ideas!).
You know what would make that little slice of Dutch baby heaven even better?
A runny egg. Gah! Why didn’t I think of that sooner?!