This savory Dutch baby is puffy, golden brown, and full of crispy delicious bacon. Yup you heard me, I put bacon in the Dutch baby batter. Topped with soft scrambled eggs, green onions, and loads of soft creamy Havarti, this savory Dutch baby is perfect for breakfast & brunch! And I’ve even made this for dinner too (dinner for breakfast is always a good idea!)
I first started experimenting with this savory Dutch baby a couple years ago. I am always looking for new and different breakfast ideas. My first attempt didn’t go so well, the butter browned too fast in my pan, and I didn’t use enough AND my batter was too thin and cooked far to quickly. So it didn’t puff up and half of it stuck to the pan I had to leave it in the sink to soak all day.
My second attempt at this savory Dutch baby…also didn’t go so well. I had the technique figured out but this time I used too much flour. They were still good, but SUPER dense. After a few more tries, because cooking will always take patience and practice, and a few more failures, I’ve finally mastered this savory Dutch baby.
Cast Iron Vs. Stainless Steel
All the other times that I’ve made Dutch babies, I’ve used my cast iron pan. And in my experimenting with this recipe, I wanted to try out other pans as well. I love my cast iron pan, but that thing can be a real pain to clean. Especially when I’m accidentally burning pancake batter and scraping burned bit off the cast iron every other weekend.
But once the the batter ratio was figured out, either pan works great! The cast iron pan definitely made it more puffy, like a big thick pancake. Meanwhile the Dutch baby cooked in the stainless steel pan was more airy and had more hills and valleys. I ran a little experiment with both pans one morning for breakfast. My parents both agreed they liked the one cooked in the cast iron pan. And Phil and I both liked the stainless steel pan better!
Preheating The Pan
Putting the pan in the oven with nothing in it sounds like a silly step. But I learned it’s actually the most important part of making a Dutch baby. The pan needs to be hot when you add the batter, otherwise it will not get puffy. It will just cook like a regular pancake. So make sure you aren’t skipping any steps! You never know how important something is, even if it seems useless.
Other Recipes To Try:
If you like this savory Dutch baby, try some of these other Happy Stirring breakfast recipes.
- Pumpkin Pancakes with Cinnamon Spice
- The Best Easy Home Fries
- Easy One Bowl Pumpkin Oat Bars
- Extra Soft Banana Bread
- Cast Iron Chorizo Shakshuka
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Savory Dutch Baby with Eggs and Dill Havarti
- stainless steel pan
- 5 slices bacon chopped
- 3/4 cup whole milk
- 1 1/2 cups flour
- 2 Tbsps corn starch
- 5 Tbsps unsalted butter divided
- 10 – 14 eggs divided
- 4 oz Havarti with dill
- green onions for eggs and garnish
- Heat oven to 450°, heat pan in oven for at least 25 minutes. Set aside on a paper towel lined plate.
- In the meantime, in a small pan, cook the bacon until crispy, about 10 – 12 minutes.
- Blend together the whole milk, 3 Tbsps melted butter, flour, corn starch, and 3 eggs until smooth.
- After the pan comes out of the oven, melt 2 Tbsps of butter. The butter will melt very quickly. Add batter, and crumble bacon in an even layer on top. Cook in oven for 20 minutes.
- While the Dutch baby cooks, make your eggs in the same pan as the bacon cooked. For four people we made 11 eggs. Add green onions, salt and pepper.
- Scramble eggs for about 10 mins, shifting egg around frequently.
- Remove pan from oven, add shredded cheese, scrambled eggs, and remaining green onions.