Mushroom & Bacon Dutch Baby
25m prep 45m cook 1h 10m ready
A savory Dutch baby pancake topped with roasted mushrooms, bacon, and melted cheese. Perfect for brunch or dinner.
Ingredients
- 1 lb mixed mushrooms roughly chopped
- 4 bacon sliced
- 3 large eggs
- 1 clove garlic chopped
- 3/4 cup whole milk
- 3 tbsp unsalted butter melted, divided
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- Kosher salt
- 1 tbsp fresh thyme chopped
- 2 oz Fontina or Cheddar cheese shredded
- 1 scallion thinly sliced
- 2 tbsp fresh flat-leaf parsley chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 139 mg
- Iron: 2.5 mg
- Magnesium: 28.5 mg
- Phosphorus: 191 mg
- Potassium: 332 mg
- Zinc: 1.33 mg
Let's Cook
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Step 1.
Set the oven racks in the middle and upper positions. Heat the oven to 450°F. Place the mushrooms and bacon on a rimmed baking sheet and place on the top rack in the oven while preheating. Roast, stirring once, until the mushrooms are golden brown, 25 to 30 minutes. Meanwhile, place a 10-inch cast iron skillet on the middle rack and heat for 15 minutes.
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Step 2.
While the mushrooms and bacon roast, place the eggs and garlic in a blender. Process on high until frothy, about 45 seconds. With the blender running, gradually add the milk and 2 tablespoons of the melted butter; stop the blender. Add the flour, cornstarch, and ¼ teaspoon salt; process for 1 minute. Add the thyme and pulse to combine.
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Step 3.
Carefully add the remaining 1 tablespoon butter to the heated skillet and swirl to coat. Immediately pour in the batter. Bake on the middle rack until golden brown and puffed, 14 to 16 minutes. Sprinkle with the cheese and bake until melted, 3 to 5 minutes.
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Step 4.
Top the Dutch baby with the roasted mushroom and bacon mixture, scallions, and parsley. Serve immediately.
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