Dutch baby recipe with spinach and tomatoes
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Dutch Baby With Spinach And Tomatoes
Prep Time
10 mins
Cook Time
4 mins
Total Time
50 mins
 

So versatile, serve this Dutch Baby for a savory breakfast or light dinner or lunch.  The muffin size are great on the go snacks or lunch box treats

Course: Breakfast, Main Course, Snack
Servings: 4 Dinner Servings
Author: On The Go Bites
Ingredients
  • 6 Slices Bacon cooked crisp
  • 5 Handfuls Fresh spinach chopped or 1 frozen package chopped spinach squeezed dry
  • 4 Tablespoons Unsalted butter
  • 3/4 Cup Milk
  • 1/2 Cup All-purpose flour
  • 3 Large Eggs room temperature
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 4 Ounces Cheddar cheese
  • 1/2 Pint Grape tomatoes cut in half
  • 1 Large Green onion, optional sliced
  • 1 Large Lemon, optional cut in wedges
Instructions
For Family Size Dutch Baby

  1. Preheat oven to 450 degrees. In a 9-10" oven proof skillet (cast iron is preferred) lay the bacon in a single layer and bake until crisp, about 15 minutes. 

    Remove cooked bacon to paper towel lined plate.  Once cooled, crumble or slice the bacon.

  2. While bacon is cooking, slice grape tomatoes in half, slice green onions and make the Dutch baby pancake batter. You can mix the batter in a bowl with a fork or you can use a blender. The blender will ensure a lump free batter.

  3. If NOT using a blender, then add eggs to a bowl and lightly whip with a fork. Add milk and mix. Add flour, salt and pepper. Mix with a fork until lump free.

  4. Remove bacon from the oven and set aside to cool and crumble.

  5. Using the same skillet, keep 1 Tablespoon of bacon grease, add four Tablespoons butter and return to oven to melt for about a minute.

  6. Remove pan from oven and swirl the butter. Add batter and cook for about 20 minutes or until puffed and light brown.

  7. Remove pan from oven again, add shredded cheddar cheese, fresh spinach and halved tomatoes, cook 5 more minutes to melt cheese. Remove from oven and top with crumbled cooked bacon and green onions.

Single Servings in Muffin Tin Then Follow These Directions

  1. If using a muffin tin, preheat the tin in the oven. Remove hot muffin tin from oven, brush the bottom and sides of the wells with melted butter. Pour 2 Tablespoons batter into each well, bake for about 10-15 minutes or until golden brown and puffy. Gently top with a little sauteed spinach, tomato half, crumbled bacon and green onions.

Recipe Notes

If you cook the bacon ahead of time you'll save 20 minutes.  You can keep cooked bacon in a sealed container in the refrigerator for up to a week.

Prep the vegetables and Dutch baby batter and you'll have dinner on the table in 25 minutes.  You can prep the vegetables a few days ahead of time and keep in the refrigerator.  The batter can be made up to 24 hours ahead of time, it will need to be remixed just before using.

Optional: Squeeze a little lemon juice over entire pancake for a bright flavor. If freezing skip the lemon juice.

Slice like you would a pizza and serve. Place extra lemon wedges for those that want additional zing.

I have more people to feed! Use a 12" pan and double everything. That may seem crazy that the pan is only 2" wider, but the surface area is actually quite a bit larger.

Serve with a green salad.