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Savory Double Cheddar Mini Dutch Babies

The Dutch baby gets a savory makeover with the addition of Tillamook Sharp Cheddar and some fresh veggies. Made in mini cast irons, each Dutch baby feeds one person.
Course Breakfast
Cuisine French
Keyword Cheese, dutch baby
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

For the Mini Dutch Babies

  • 3 Large eggs at room temperature
  • 2/3 cup whole milk at room temperature
  • 1 Teaspoon minced garlic
  • 2/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • Freshly ground black pepper
  • 2 Tablespoons of Tillamook Unsalted Butter
  • ¾ cup of Tillamook Sharp Cheddar Cheese
  • 2 strips of Bacon cooked and diced
  • Asparagus thinly sliced
  • Microgreens

Instructions

For the Mini Dutch Babies

  1. Heat oven to 450 °F and put your mini cast iron pans on the middle rack into the oven while it’s still cold to preheat the cast iron. *Put the cast irons on a cookie sheet to easily move them in and out.
  2. In a small bowl, combine your flour, salt, paprika, cumin and pepper in a bowl.
  3. In a separate bowl, whisk together your eggs, milk, and garlic.
  4. When the oven has preheated, carefully remove the hot pans from the oven and add your butter equally to each pan. Make sure to swirl the butter around to coat all the edges of each pan.
  5. Combine the wet and the dry mixture, whisking it thoroughly. Pour the batter equally into each mini cast iron and top with cheese and bacon before placing it back into the oven on the middle rack.
  6. Bake at 450°F until the edges have puffed up, about 8-12 minutes depending on your oven.
  7. Remove from the heat and let set on the counter for a few minutes, the center of the Dutch baby will slowly deflate.
  8. Top with asparagus and microgreens and enjoy eating it out of the mini cast iron!

Recipe Notes

A Dutch Baby is essentially an eggy pancake. In this savory version, we omitted the sugar and added tons of Tillamook Cheese. You can eat these warm or serve them room temperature. The butter is essential for easy removal, so don’t skimp on the butter when cooking.