Cheddar Dutch Baby with Bacon and Brussels Sprouts
Dinner Ideas for Bacon
This traditionally sweet popover gets a savory makeover with crispy dry aged bacon, caramelized Brussels sprouts and sharp cheddar cheese.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 slices | |
| 6 | Brussels Sprouts, ends trimmed, outer leaves removed and thinly sliced |
| 3 | Eggs, room temperature |
| 2/3 cup | 2% Milk, room temperature |
| 2/3 cup | All-Purpose Flour |
Kosher Salt and Black Pepper | |
| Pinch | Smoked Paprika |
| Pinch | Garlic Powder |
| Pinch | Onion Powder |
| 1 tablespoon | Butter |
| 1/3 cup | Grated Cheddar Cheese |
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Directions
-
Preheat oven to 450˚F.
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Heat 10-inch cast iron skillet over medium-high heat. Once hot, add bacon and cook until crispy. Remove with slotted spoon and set aside, leaving bacon grease in skillet.
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Add brussels sprouts to skillet and sauté for 1-2 minutes until just softened and coated in bacon grease. Remove with slotted spoon and set aside.
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Place skillet, with remaining bacon grease, into oven.
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Meanwhile, whisk eggs and milk together in small bowl. Combine flour and spices together in medium bowl. Add egg and milk mixture to flour mixture and whisk until very well combined.
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Remove skillet from oven. Add butter and swirl to coat bottom and side of skillet.
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Immediately add batter to skillet, top with the cheddar cheese and place back into oven for about 20 minutes until golden and puffed.
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Remove from oven; let Dutch baby deflate for a minute or two, then top with brussels sprouts and bacon. Serve warm.
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Ratings and Reviews
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