4 slices Jones Dairy Farm Dry Aged Bacon, diced
6 brussels sprouts, ends trimmed, outer leaves removed and thinly sliced
3 eggs, room temperature
2/3 cup 2% milk, 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
1/3 cup grated cheddar cheese
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.