If you need a fast, hands-off recipe that feels special, this Savory Cheddar & Bacon Dutch Baby will become a weekday favorite. It takes little active time, uses simple pantry ingredients, and cooks up into a showy skillet you can serve right at the table.
This recipe works for brunch, a quick dinner with a salad, or a weekend breakfast that feels fancy without fuss.
Table of Contents
Why You Will Love This Cheddar Bacon Dutch Baby Recipe
You get big flavor with minimal prep. The batter blends in minutes, and the oven does the rest. The puffed edges make it feel restaurant-worthy, but you only spend a few attentive minutes.
Kids usually want the cheese and bacon, and adults will appreciate the savory depth. You can make it for a rushed weekend breakfast or a relaxed dinner served straight from the skillet.
This dish uses few ingredients and cleans up quickly. It fits into busy schedules and keeps everyone happy. If you like comforting dishes that please kids and adults alike, you might also enjoy this bacon cheddar gnocchi soup for another cozy meal idea.
How to Make It
Ingredients
3 large eggs (room temperature), ½ cup all-purpose flour, ½ cup whole milk (room temperature), 2 tbsp unsalted butter (melted), ½ tsp salt, ¼ tsp black pepper, 1 cup shredded sharp cheddar cheese, 4 slices bacon (cooked crisp and crumbled), 2 tbsp fresh parsley (chopped), 1 tbsp chives (optional), 1 tbsp butter (for the skillet), Drizzle of honey or hot honey (optional, for serving)
Directions
Place a cast-iron skillet (10–12 inch) in the oven. Preheat to 425°F (220°C)., In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest 5 minutes., Carefully remove hot skillet from oven, add 1 tbsp butter, and swirl to coat. Immediately pour batter into skillet., Sprinkle evenly with cheddar cheese and bacon pieces., Bake for 20–25 minutes until puffed and golden brown at the edges., Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey for a sweet-savory kick., Slice and serve warm straight from the skillet.
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Savory Cheddar & Bacon Dutch Baby
A fast, hands-off recipe that combines cheesy goodness and crispy bacon in a showy skillet Dutch baby, perfect for brunch or a quick dinner.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (room temperature)
- 2 tbsp unsalted butter (melted)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked crisp and crumbled)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (optional)
- 1 tbsp butter (for the skillet)
- Drizzle of honey or hot honey (optional, for serving)
Instructions
- Place a cast-iron skillet (10–12 inch) in the oven. Preheat to 425°F (220°C).
- In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest for 5 minutes.
- Carefully remove the hot skillet from the oven, add 1 tbsp butter, and swirl to coat.
- Immediately pour the batter into the skillet and sprinkle evenly with cheddar cheese and bacon pieces.
- Bake for 20–25 minutes until puffed and golden brown at the edges.
- Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey.
- Slice and serve warm straight from the skillet.
Notes
Use room-temperature ingredients for a smoother batter. Skillet size is crucial for the best rise. Can be made ahead of time; keep batter covered in the fridge.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
How to Serve Cheddar Bacon Dutch Baby
Serve wedges straight from the skillet. The puffed edges collapse a little as it cools, which makes it easy to slice.
Pair it with a simple green salad or steamed veggies for an easy weeknight dinner. For brunch, serve with fruit and a pot of coffee. A light drizzle of honey or hot honey adds a nice sweet-savory contrast kids often love.
If you want a handheld option, cut slices small and let kids top them with extra cheese or a dollop of applesauce.
How to Store
Cool leftovers completely before storing. Place slices in an airtight container and refrigerate for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes to crisp the edges. You can also warm slices in a toaster oven for 5–7 minutes. Avoid microwaving long term; it softens the crust.
If you want to freeze, wrap individual slices tightly and freeze up to 1 month. Thaw in the fridge overnight and reheat in the oven.
Tips and Variations
Use room-temperature eggs and milk for a smoother batter and a better rise. Let the batter rest 5 minutes to relax the flour.
Swap cheddar for a sharp white cheddar or a melty fontina for a different cheese flavor. Add a handful of baby spinach or sliced green onions before baking for extra veggies.
For a crowd, double the recipe and bake in two skillets or a large sheet pan. If you like a sweeter twist, try a light drizzle of hot honey right before serving.
Want a bagel-style breakfast with similar flavors? Try these creamy bacon cheddar bagels for another bacon-and-cheese option.
FAQs
Q: Can I make the batter ahead of time?
A: Yes. Blend and keep it covered in the fridge for up to 24 hours. Bring to room temp and give it a quick stir before pouring.
Q: What skillet size should I use?
A: Use a 10 to 12 inch cast-iron skillet for the best rise and even browning.
Q: Can I omit the bacon for a vegetarian option?
A: Absolutely. Add extra cheese and a few veggies like mushrooms or spinach to keep it hearty.
Conclusion
You can make a special meal without a lot of work. This Savory Cheddar & Bacon Dutch Baby delivers comfort, speed, and big flavor — perfect for busy family life. Save this recipe for mornings when you want something tasty and simple, and give it a try this week.
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