This cheddar Dutch baby is topped with crispy bacon and sautéed Brussels sprouts for a savory take on the classic Dutch pancake.
This post is sponsored by partner, Jones Dairy Farm. All content is my own.
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.
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.
Kind of just like I do when making popovers. It’s half excitement and half complete anxiety it won’t rise like it should.
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.
Since I love savory pancakes, I figured a savory Dutch baby would be just as good.
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.
I just adore cheddar in my breakfasts when combined with eggs like in these herbed cheddar sausage and egg waffle sandwiches and these sausage cheddar breakfast muffins. even a slice of this loaded cheddar bacon bread could pass for breakfast. Put an egg on top and boom – breakfast perfection!
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?!
And don’t worry, if you prefer your pancakes more on the normal side, I’ve got plenty to choose from!
Or, check out all 25 pancake recipes on Running to the Kitchen!
Yeah, I may be slightly pancake obsessed…
- 4 slices Jones Dairy Farm dry aged bacon, diced
- 6 brussels sprouts, ends trimmed, outer leaves removed and thinly sliced
- 1/3 cup grated cheddar cheese
- 2/3 cup 2% milk, room temperature
- 3 eggs, room temperature
- 2/3 cup all purpose flour
- kosher salt and black pepper
- pinch smoked paprika
- pinch garlic powder
- pinch onion powder
- 1 tablespoon butter
- For full recipe directions head to Jones Dairy Farm's website
Amount Per Serving: Calories: 480 Total Fat: 24g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 325mg Sodium: 714mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 24g