Cheddar Dutch Baby with Bacon and Brussels Sprouts

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!

A few pancake favorites:
Perfect protein pancakes
Pumpkin paleo pancakes
Peanut butter chocolate chip pancakes
Cinnamon raisin oat bran pancakes

Or, check out all 25 pancake recipes on Running to the Kitchen!

Yeah, I may be slightly pancake obsessed…

Cheddar Dutch Baby with Bacon and Brussels Sprouts

Author: Gina Matsoukas

This cheddar Dutch baby is topped with crispy bacon and sautéed brussels sprouts for a savory take on the classic Dutch pancake.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 servings

Ingredients

  

1x2x3x

• 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

Instructions

 

• Preheat oven to 450˚F.
• Heat 10-inch cast iron skillet over medium-high heat. Once hot, add bacon and cook until crispy. Remove with slotted spoon and set aside, leaving bacon grease in skillet.
• Add brussels sprouts to skillet and sauté for 1-2 minutes until just softened and coated in bacon grease. Remove with slotted spoon and set aside.
• Place skillet, with remaining bacon grease, into oven.
• Meanwhile, whisk eggs and milk together in small bowl. Combine flour and spices together in medium bowl. Add egg and milk mixture to flour mixture and whisk until very well combined.
• Remove skillet from oven. Add butter and swirl to coat bottom and side of skillet.
• Immediately add batter to skillet, top with the cheddar cheese and place back into oven for about 20 minutes until golden and puffed.
• Remove from oven; let Dutch baby deflate for a minute or two, then top with brussels sprouts and bacon. Serve warm.

Nutrition Facts

Serving: 1SERVING | Calories: 480kcal | Carbohydrates: 42g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 714mg | Fiber: 3g | Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American

Course Breakfast

Keyword Cheddar dutch baby, cheddar dutch baby with bacon

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Gina Matsoukas

About

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.