Bacon-Cheddar Dutch Baby


  • 4 thick-cut bacon slices, chopped
  • 3 large eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 3/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon finely  chopped fresh chives


  1. Preheat oven to 425 degrees. Cook bacon in a 12-inch cast iron skillet over medium heat, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes. Remove from heat, transfer bacon to a plate lined with paper towels. Reserve 1-1/2 tablespoons drippings in skillet.
  2. While bacon cooks, process eggs, milk, flour, melted butter, salt, and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.
  3. Return skillet to medium heat; let heat 1 minute. Remove skillet from heat, and pour batter into skillet. Bake until Dutch baby is puffed and golden brown, about 18 minutes. Do not open oven while cooking.
  4. Remove Dutch baby from oven; immediately sprinkle with cheese. Return to oven; bake at 425 degrees until cheese melts, 1 to 2 minutes. Sprinkle with bacon and chives. Serve immediately.

Recipe from the kitchen of Southern Living.

Variations: For a sweet, fruit version, omit the bacon, pepper, cheese, and chives. Melt 3 tablespoons of butter in the pan since you won't have the bacon fat. Make the Dutch baby in the same manner. Serve with 3 cups of chopped fruit, a little powdered sugar and warm syrup.


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