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Breakfast / Brunch

Bacon Tomato Dutch Baby

A Dutch baby is a puffy pancake (similar to a popover or Yorkshire pudding) in large format, generally baked in a cast-iron skillet. This savory Dutch baby recipe combines the flavors of the sandwich of summer, the BLT, into a sliceable pancake for a crowd. The best part? You can serve this for breakfast, brunch, lunch, or dinner. Talk about an all-purpose recipe.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

Don't panic when you go to serve: a Dutch baby naturally collapses as it cools.


Preheat oven to 425°.

Cook bacon in a 10-inch cast-iron skillet in the oven until crisp; transfer to a paper-towel-lined plate. When cool enough to handle, crumble bacon and drain off all but 2 Tbsp. drippings.

Toss together tomatoes, basil, and oil; season with salt and pepper.

Combine flour, granulated garlic, salt, and pepper.

Whisk together eggs and milk, then whisk into flour mixture until combined; stir in ½ cup Parmesan.

Swirl drippings to coat bottom and sides of hot skillet; pour in egg mixture.

Bake Dutch baby until puffed and golden brown around the edges (center will be jiggly), 1618 minutes. Remove skillet from oven and preheat broiler with rack 6 inches from element.

Top Dutch baby with remaining ½ cup Parmesan and crumbled bacon; broil until Parmesan melts, 2 minutes, then top with tomato mixture before serving.

Nutritional Facts

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