Savory Dutch Baby with Eggs and Dill Havarti
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!)
Equipment
- stainless steel pan
Ingredients
- 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
Instructions
- 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.