A Dutch baby is a giant, puffy pancake that deflates within seconds of leaving the oven. Then it’s usually topped with something sweet, like a fruit compote or powdered sugar. We decided to bypass the sweet for savory with a classic combo of sausage and mushrooms. Add a big green salad with a sharp vinaigrette for the perfect brunch or dinner.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1/2 pound breakfast sausage, casings removed and meat crumbled
- 1/2 pound breakfast sausage, casings removed and meat crumbled
- 1/2 pound white button mushrooms, stems removed and caps cut into 1/2-inch pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallots
- 1 cup grated Gruyere or Swiss cheese
- Tossed green salad, for serving
Instructions
- Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.
- Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 414 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 30 g |
| Cholesterol | 173 mg |
| Sodium | 531 mg |
| Serving Size | 1 of 8 servings |
| Calories | 414 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 30 g |
| Cholesterol | 173 mg |
| Sodium | 531 mg |
Reviews
There are a lot of other ways to take this recipe. We used organic chicken sausage and added asparagus to the mushrooms and onions Also a bit more cheese than the recipe called for. Served with arugula in a lemon herb vinaigrette. Cut the fat perfectly. Hubby and son were very happy and it will be on our rotation for breakfast casseroles.
Very tasty – awesome savory Dutch baby option – used 1/2 lb sausage cooked in 8” cast iron
Turned out great, served each slice with a sunny-side or over easy egg (depending on preference. The rich yoke running all over the slice made the dish!
Noticed that 1/2 lb sausage is mentioned twice in the ingredients. Is it actually 1 lb or a typo?
Husband said he enjoyed it but didn’t care for the Dutch baby. Would be happy with scrambled eggs.
So yummy! Kinda like a quiche but the Dutch baby egg mixture creates a lighter, fluffier base. Weirdly I didn’t note the 1/2 lb sausage ingredient listed twice- I bought and used 1 lb which worked perfectly.
I love the savory take in this bad boy! I would construct it differently, however, piling the prepared filling atop the pastry after it has puffed up properly, not being weighed down by the heavy filling while baking. Delicious idea!
Delicious! Will add spinach or kale next time and up the cheese a bit! Easy and fast brunch dish.
1/2 pound of sausage is listed twice in the list of ingredients. I made it with 1 pound and it was great. The video looks like it might have been 1/2 pound. Which is it?
I was so disappointed in this recipe. Even though I followed the recipe exactly as presented, it did not look at all like a Dutch baby but was more frittata like.