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Savory Bacon and Eggs Dutch Baby

Crisp bacon and fried eggs on top of a creamy, pillowy, savory Dutch baby. Dutch baby batter takes minutes and comes together in the blender!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 -8 Slices

Ingredients

  • 3 large eggs room temperature
  • ¾ cup whole milk room temperature
  • 3 tablespoons unsalted butter melted, slightly cooled, divided
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4-6 Slices Cooked Crispy Bacon
  • 2-4 Poached/Fried Eggs
  • Avocado Pico de Gallo, Hot Sauce, salt, and pepper (or any other toppings you see fit)

Instructions

  1. Preheat oven to 450 degrees F with a cast iron skillet in the center of the oven for at least 25 minutes before starting recipe.
  2. Add the eggs to a blender. Blend on high speed until very froth, about 1 minute.
  3. With the motor still running, gradually stream in the milk and 2 tablespoons of the melted butter. Blend for another 2 minutes.
  4. Add in the flour, salt, pepper, and cornstarch. Blend until combined and smooth.
  5. Once the pan has been heated for 25 minutes, carefully remove from oven and add the remaining butter to the pan. Swirl to evenly coat the bottom.
  6. Quickly pour in the batter.
  7. Bake the Dutch baby for 20-25 minutes. Edges will be dark and puffed, they will deflate as they cool.
  8. While the Dutch Baby cooks, fry up your bacon and eggs. Get your additional toppings ready too!
  9. Dutch baby is best served hot, the day of.
  10. Recipe from Bon Appetit