Description
This savory Dutch baby is perfect for breakfast and brunch. You can use bacon instead of sausage if you prefer. Serve with a light green salad.
Ingredients
- ⅓ cup bulk Italian sausage
- 3 eggs, at room temperature
- ⅔ cup whole milk, at room temperature
- ⅔ cup all-purpose flour
- 2 tablespoons unsalted butter – melted, cooled, and divided
- ½ teaspoon salt
- 1 pinch cracked black pepper
- ⅓ cup shredded white Cheddar cheese
- 1 teaspoon sliced fresh chives
- ½ teaspoon minced fresh thyme
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease.
- Combine eggs
- milk
- flour
- 1 tablespoon butter
- salt
- and pepper in a blender; blend until batter is smooth and thin
- about 2 minutes.
- Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet
- quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
- Bake in the oven until puffed around the edges and cooked through
- 18 to 20 minutes.
- Top Dutch baby with Cheddar cheese
- chives
- fresh thyme
- and crumbled sausage. Return to the oven and bake until cheese is melted
- about 1 minute. Slice and serve Dutch baby immediately.
Prep Time: 15 mins
Cook Time: 24 mins
Total Time: 39 mins
Servings: 4