This cheddar Dutch baby is topped with crispy bacon and sautéed Brussels sprouts for a savory take on the classic Dutch pancake.
Sponsored by partner Jones Dairy Farm. All content is my own.
I first tried a Dutch baby a couple years ago and instantly fell for this theatrical, puffed pancake. While I enjoy a classic stack of pancakes, Dutch babies are more playful — they rise dramatically in the oven and create a crisp, custardy edge that’s fun to watch and even better to eat.
Until now my versions have been sweet, but my love for “brinner” — breakfast for dinner — pushed me to create a savory iteration: a cheddar Dutch baby finished with crispy bacon and Brussels sprouts sautéed in the bacon fat. It’s a simple way to turn a breakfast classic into a satisfying savory meal for brunch or dinner.
If you like cheesy bread or savory breakfast dishes, this will be a hit. A layer of grated cheddar melts over the batter and browns to a sharp, salty crust that complements the crisp bacon and tender, lightly caramelized Brussels sprouts. The sprouts pick up the smoky, savory flavor when sautéed in the bacon fat, making the topping cohesive and flavorful.
I often pair cheddar with eggs in breakfast dishes — it’s a natural match. A runny fried or poached egg on top would be an ideal finishing touch; the yolk adds richness and ties the whole dish together.
This recipe is straightforward and quick: you crisp bacon in a 10-inch cast iron skillet, sauté the sliced Brussels sprouts briefly in the reserved bacon fat, then place the skillet in a hot oven while you whisk a simple batter of eggs, milk, and flour. When the skillet is hot, a little butter is swirled in, the batter is poured in, and cheddar is sprinkled on top before baking at high heat until the Dutch baby is golden and puffed. After it rests and deflates slightly, pile on the sprouts and bacon and serve warm.
It’s versatile — serve it for brunch with a green salad, for a cozy weeknight dinner, or topped with a runny egg for an indulgent finish. The contrast of the light, airy pancake and the salty, crunchy toppings makes each bite interesting and satisfying.
Below is the full recipe including ingredients and step-by-step instructions so you can make this cheddar Dutch baby at home.
Cheddar Dutch Baby with Bacon and Brussels Sprouts
Gina Matsoukas
2 servings
10 mins
20 mins
30 mins
Ingredients
- 4 slices Jones Dairy Farm dry aged bacon, diced
- 6 Brussels sprouts, ends trimmed, outer leaves removed and thinly sliced
- 1/3 cup grated cheddar cheese
- 2/3 cup 2% milk, room temperature
- 3 eggs, 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
Instructions
- Preheat oven to 450°F.
- Heat a 10-inch cast iron skillet over medium-high heat. Add the diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered bacon grease in the skillet.
- Add the sliced Brussels sprouts to the skillet and sauté 1–2 minutes until just softened and coated in bacon grease. Remove with a slotted spoon and set aside.
- Place the skillet with the remaining bacon grease into the oven to heat.
- Meanwhile, whisk eggs and milk together in a small bowl. In a separate bowl, combine the flour with smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Add the egg and milk mixture to the flour and whisk until smooth and well combined.
- Remove the hot skillet from the oven, add the butter and swirl to coat the bottom and sides.
- Immediately pour the batter into the skillet, sprinkle the grated cheddar evenly over the top, and return the skillet to the oven. Bake about 20 minutes, until the Dutch baby is puffed and golden.
- Remove from the oven and allow the Dutch baby to deflate slightly for a minute or two. Top with the cooked Brussels sprouts and crispy bacon. Serve warm; add a runny egg on top if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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