Who doesn’t love a warm and fluffy dutch baby pancake for breakfast? And this savory version, loaded with cheese, mushrooms, and sausage, takes the classic dish to a whole new level.
I’m all about making the most of my weekends, and that includes indulging in a leisurely breakfast that I don’t have time for during the busy work week. That’s where dutch babies come in. Not only do they have that satisfying puffy texture that I crave, but they’re also super easy to whip up. All you have to do is blend together the ingredients, pour them into a buttered pan, and let the oven do the rest of the work.
While the dutch baby is baking, you’ll have an opportunity to take advantage of the extra time and get a jump on your morning routine.
But the real reward comes when the dutch baby is finally ready to be devoured. The whole family gathers around the table, ready to dig in and savor every last bite. And with this savory version topped with sausage, mushrooms, cheese, and chives, it’s the perfect mix-up from the usual sweet dutch baby routine. And if you’re in a pinch for dinner, this savory dutch baby is a quick and easy option that’s both filling and nourishing when made with quality ingredients.
Savory Dutch Baby PancakeErica Lea
- 4 large eggs
- 2/3 cup organic all-purpose flour
- 2/3 cup whole organic/grass-fed/local milk
- 1/2 teaspoon real salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons grass-fed butter
- 2 ounces baby bella mushrooms thinly sliced
- 1/2 cup cooked breakfast sausage
- 1 cup shredded cheese I used cheddar
- 3 chives finely chopped
- Preheat oven to 425 degrees F. Melt the butter in a 10-inch cast iron skillet.
- Meanwhile, add the eggs, flour, milk, salt, and pepper to a blender in that order. Blend until very well combined.
- Once the oven is preheated, pour the batter over the melted butter in the skillet. Sprinkle on the mushrooms and sausage.
- Bake in preheated oven for 12 minutes. Sprinkle on the cheese and bake for an additional 8-10 minutes, or until puffy and deep golden.
- Remove from oven and sprinkle with the chives. Serve hot with grass-fed butter.
Hello! I’m Erica Lea. I’m a 20-something Christian living in northern Minnesota with a desire to cook quality food for my husband, Reuben, my little girl, Helen, and (eventually) my little boy, James. On Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch.