Description
Puffy dutch baby pancakes are a breakfast delight. Check out this savory version made with cheese, mushrooms and sausage.
Ingredients
Scale
- 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)
Instructions
- 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.
- Cook Time: 45 minutes
- Category: Breakfast