Cheddar Dutch Baby with Bacon and Brussels Sprouts
Elevate Your Brunch with This Easy Dutch Baby
This Cheddar Dutch Baby with Bacon and Brussels Sprouts is a savory twist on a classic breakfast favorite. A fluffy, golden Dutch baby is baked with sharp cheddar cheese and crispy Jones Dairy Farm Dry Aged Bacon, then topped with tender, sautéed Brussels sprouts for a deliciously balanced flavor. Quick to prepare and visually impressive, this easy Dutch baby recipe works for brunch, breakfast-for-dinner, or weekend entertaining. Recipe by Running to the Kitchen.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 slices | |
| 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 | cheddar cheese, grated |
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Directions
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Preheat oven to 450˚F.
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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.
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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.
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Place skillet, with remaining bacon grease, into oven.
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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.
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Remove skillet from oven. Add butter and swirl to coat bottom and side of skillet.
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Immediately add batter to skillet, top with the cheddar cheese and place back into oven for about 20 minutes until golden and puffed.
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Remove from oven; let Dutch baby deflate for a minute or two, then top with brussels sprouts and bacon. Serve warm.
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