Starting with baking mix, cornmeal and corn kernels are added to create a fluffy bread that can be served with just about anything.
| Prep Time: | 15 mins |
| Cook Time: | 24 mins |
| Total Time: | 39 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup bulk Italian sausage
- 3 eggs, at room temperature
- ⅔ cup whole milk, at room temperature
- ⅔ cup all-purpose flour
- 2 tablespoons unsalted butter – melted, cooled, and divided
- ½ teaspoon salt
- 1 pinch cracked black pepper
- ⅓ cup shredded white Cheddar cheese
- 1 teaspoon sliced fresh chives
- ½ teaspoon minced fresh thyme
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
- Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
- Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
- Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 573 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this a lot and was easy to make. I’m making it again. I forgot to get the fresh chives and I didn’t think dried chives would be that great so I substituted green onion.
Love Dutch babies…… Here is a thought if you are making it for breakfast. Why not throw a fried egg on each slice. Yum!!!!!
I too used Krusteez pancake mix as I wanted to use it up. I added blueberries as well as cooked crumbled homemade sausage. it was a yummy supper with leftovers for breakfast the next day.
One of the best savory Dutch Baby’s we have had. Topped it with maple syrup. We added some fresh green peppers that we added to the sausage .
I never made a dutch baby before and my family went nuts over this recipe. The only change I made was using bacon instead of sausage because that’s what I had on hand. Delicious!
I might add more sausage next time, or try with some mushrooms, spinach or veges
Good but needs a little more flavor.
I used dried onion chives because I did not have fresh. I took grated zucchini, red onion and cooked it some then added chopped onion to the pan, make it your own, really easy to make and very good, love the egg crust.
Loved this recipe. We have enjoyed the Dutch Baby’s on the swéet side in the past. Was looking for something more hardy and this filled the bill. I added 1 additional egg, substituted some precooked ground beef with onions and added some bacon and seasoning. Also used Mozzarella rather than cheddar. Still turned out great.
As is we’d give a 4 star, but we know that it’ll be a 5 just by adding mushrooms & red peppers. We’ve made Dutch Babies for years & most of the time use fresh fruit in them, but hubby said this Dutch Baby recipe he thought was better & so we’ll try that now with the fruit. He didn’t use a blender to mix the batter. He did use a whisk which was enough. The batter rose very high & using a cast iron skillet instead of a Dutch Baby pan really gives a nice brown color. Very easy & quick. We also used our homemade Italian Sausage recipe from this website which I think is better than store bought.
I am all about using what I have on hand. I used pork breakfast sausage. A mixture of skim milk and 1/2 and 1/2, and green onions. I doubled the recipe and cooked it in a dutch oven. I hardly needed to add any cooking time. It was very good.
This was my first attempt at making a Dutch Baby. It was easy & we thought it was delicious. Made as directed to the T. Thanks for sharing. I will be making again!
Absolutely delicious! This is the first time I’ve made Dutch baby and it was much easier then I expected. The combination of the ingredients made a great breakfast casserole substitute for our family! Definitely would recommend to anyone
Lately, I keep seeing these Dutch Baby recipes and suddenly I find this one that looks like the perfect Sunday brunch food. Lo and behold this was excellent. Easy to make and delicious. Don’t fret if it puffs “strangely” in areas such as the center. It will deflate and be perfectly flat in the center and puffy on the sides once you are done.
this will become a breakfast go to. I made with the cheese I had on hand Swiss. And bacon yummy. Used my vintage # 9 pan . The batter came out light and eggy. I think I’ll do it again and top with just powdered sugar. Skip the savory
I used bacon. I didn’t have milk so I made it with krustees pancake mix. I only had dry thyme and chives, so I added them to the mix. Also too lazy to locate blender and I mixed batter with a spoon instead. It turned out nice and we ate it for breakfast.
Yes I had to buy a cast iron skillet to prepare the herb-sausage-and-cheese-dutch-baby. Filled the recipe and came our with a winning breakfast. Came out great.
made for breakfast, so quick, easy, and delicious! shared with some friends that were over and they loved it. can’t wait to experiment with different things on top!
Great recipe. Sprinkled with dried thyme instead of fresh since I didn’t have any on hand. Baked for 18 minutes prior to putting toppings on and had huge peaks. Unfortunately the peaks collapsed when I was baking the toppings. Will try to bake longer before adding toppings next time.
Quick and easy. Good flavor. The only thing was when adding cheese it deflated.
Loved it!