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.
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), 16–18 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.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 13g 65%
Cholesterol 240mg 80%
Sodium 903mg 37%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.