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.
Preparation Time
15 mins
Cooking Time
24 mins
Total Time
39 mins
Calories
287 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
Step 3
Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
Step 4
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.
Step 5
Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
Step 6
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.
Ingredients
½ teaspoon salt
⅔ cup all-purpose flour
1 pinch cracked black pepper
½ teaspoon minced fresh thyme
3 eggs, at room temperature
⅓ cup bulk Italian sausage
⅔ cup whole milk, at room temperature
2 tablespoons unsalted butter - melted, cooled, and divided
