SAVORY BACON DUTCH BABY
Impress your brunch crowd with this savory, bacon-filled skillet pancake. The recipe calls for a 10-inch cast iron skillet, but you can use a smaller 8-inch skillet and the Dutch baby will puff up a little higher. Don't use a skillet larger than an 11-inch, however. This is an incredibly easy dish to prepare, but there are a few steps that are crucial for success. Make sure your ingredients are room temperature and leave the oven door closed the entire baking time. The Dutch baby will deflate almost immediately once you remove it from the oven, so plan on serving this immediately. This is not a make-ahead dish, so have your guests ready to go with forks in hand. It even resembles a pull-apart bread, which makes it an unexpected and fun appetizer. We recommend using thick-cut bacon in this recipe because the chopped pieces hold their shape when baked into the pancake. You get extra bacon flavor by using the reserved bacon fat to cook the batter.
Provided by Marianne Williams
Categories Breakfast
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Cook bacon in a 10-inch cast-iron skillet over medium, 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.
- 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.
- Return skillet to medium heat; let heat 1 minute. Remove skillet from heat, and pour batter into skillet. Immediately transfer skillet to preheated oven. Bake until Dutch baby is puffed and golden brown, about 18 minutes. Do not open oven while cooking.
- Remove Dutch baby from oven; immediately sprinkle with cheese. Return to oven; bake at 425°F until cheese melts, 1 to 2 minutes. Sprinkle with bacon and chives; serve immediately.
SAVORY DUTCH BABY
Crispy and puffed on the edges, with the most luscious custard-like inside, our Savory Dutch baby is going to be the showstopper of your next spring brunch. We toss Canadian Bacon, crispy asparagus, and nutty gruyere together and then sprinkle it over our fool-proof dutch baby batter.
Provided by Nicole
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Place an oven-proof 10-inch skillet in the oven. Cast iron or non-stick work best.
- Add eggs and milk to a blender. Blend until smooth. Add flour and salt. Blend on high until smooth, about 1 minute. Add chives. Pulse once to combine. Let the batter rest while you prep the rest of the ingredients and the oven comes to temperature.
- When the oven preheats, remove the pan from the oven and add the butter. Swirl and then sprinkle all but 1/4 cup each of the asparagus and Canadian Bacon on the bottom of the pan. Pour the batter on top. Sprinkle the middle with cheese leaving a 1-inch border around the sides. Sprinkle the remaining asparagus and Canadian bacon on top of the cheese. Place in the oven and set the timer for 15 minutes.
- After 15 minutes, reduce the heat to 375 degrees and cook another 10-15 minutes until golden brown and puffed.
- Garnish with extra chives.
Nutrition Facts : ServingSize 1 serving, Calories 179 kcal, Carbohydrate 14 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 117 mg, Sodium 420 mg, Fiber 1 g, Sugar 3 g
BACON CORNBREAD DUTCH BABY
Steps:
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.
ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA
I received a Food Network Calendar for Christmas. This recipe appeared on Easter weekend (4/22-4/24/11)
Provided by Ck2plz
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Position an oven rack in upper shelf of oven and preheat broiler.
- Whisk eggs, 3 tablespoons of cheese, milk, lemon zest, 1 teaspoon salt, and pepper to taste together in a bowl. Set aside.
- Heat olive oil in an 8-inch nonstick skillet over medium heat. Add asparagus and bacon and saute until asparagus is tender but still slightly crisp, about 4 minutes. Reduce heat to low, pour in egg mixture and stir gently to distribute. Cover and cook until eggs begin to set and bottom lightly browns, about 9 minutes.
- Uncover pan, sprinkle frittata with remaining tablespoon of cheese, and broil until eggs are set and lightly browned on top, about 1 minute. Remove from broiler and let sit for 5 minutes. Slip frittata out of pan onto a cutting board, slice into wedges. Serve warm or at room temperature with herb salad.
Nutrition Facts : Calories 303.9, Fat 22.2, SaturatedFat 6.9, Cholesterol 475.9, Sodium 346, Carbohydrate 4.4, Fiber 1.2, Sugar 1.3, Protein 21.4
CANADIAN-BACON STRATA
This savory breakfast pudding looks a little like a pizza when it comes out of the oven. It can be prepared the night before through step 2 and baked the next morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h
Number Of Ingredients 10
Steps:
- Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
- In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.
DUTCH BABY WITH BACON AND RUNNY CAMEMBERT
Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It's savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.
Provided by Melissa Clark
Categories breakfast, brunch, pancakes, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
- Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
- Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
- Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.
SAVORY DUTCH BABY
This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
SAVORY DUTCH BABY
I know most people know Dutch Babies as a sweet breakfast food- but not in my family! Sausage and cheese make this breakfast classic more hearty.
Provided by SuperSpike
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Put margarine and sausage into the baking dish and place in the oven to heat about 5 minutes before you add the batter. Keep a close eye on it because it will burn if you let it.
- Blend eggs, milk, salt, and pepper in a blender or with a mixer. Add the flour 1/4c at a time until just incorporated evenly (don't overmix otherwise you'll activate the gluten in the flour and have a thick dutch baby rather than a fluffy one).
- Add batter immediately after it's ready to hot baking dish.
- Sprinkle cheese over the batter and bake for 20-25 minutes, until puffy and Golden brown.
- Let it cool a few minutes before cutting- it will deflate during this period.
- Enjoy!
- Note: this is my family recipe, and it was is told to me as a ratio- 1/4 milk & flour for every egg- feel free to go up or down a size on your baking dish just adjusting according to the ratio!
SAVORY DUTCH BABY
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d'oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, for two, snack, pancakes
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
- Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
- Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 12 grams, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams
SAVORY DUTCH BABY WITH FENNEL, CELERY, BACON, LEMON, AND HONEY
While many of you may know the Dutch Baby as a sweet eggy treat, this savory herb-flecked version is easy to make and perfect for brunch or dinner. Quick to prep, once out of the oven it's topped with shaved fennel, celery, and bacon and dressed with zesty lemon and olive oil-then finished with a final drizzle of honey and a squeeze of lemon.
Provided by Braun
Number Of Ingredients 12
Steps:
- Preheat oven to 425° with a medium cast-iron pan on the middle rack.
- Pulse the parsley leaves with the Braun MultiQuick 7 Hand Blender with the MQ20BK chopper attachment. Set chopped parsley aside.
- Melt 3 tablespoons butter and let cool. Combine eggs, milk, flour, 1 teaspoon salt, ½ teaspoon pepper, and the melted butter in a large bowl. Using an immersion hand blender such as the Braun MultiQuick 7 Hand Blender, mix ingredients until frothy and smooth.
- Carefully remove the hot cast-iron pan from the oven and melt the remaining tablespoon butter in the pan. Pour the batter into the pan and scatter the chopped parsley over the top. Bake in the oven until the pancake is puffed and golden brown, about 20 to 22 minutes.
- Meanwhile, toss fennel, celery, olive oil, lemon juice, and bacon in a medium bowl, season with salt and pepper. Add this mixture on top of the pancake, drizzle with honey, and serve with lemon wedges. Enjoy immediately.
SAVORY DUTCH BABY FOR TWO
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge for an easy romantic breakfast for two.
Provided by Anna Stockwell
Categories Pancake Thyme Parmesan Cheese Egg Milk/Cream Butter Salmon Lemon Valentine's Day Bake Breakfast Brunch Quick & Easy
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
- Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
- Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
- Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
- Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.
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- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
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