Mushroom & Bacon Dutch Baby
- 25m Prep Time
- 45m Cook Time
- 1h 10mReady In
A savory Dutch baby pancake topped with roasted mushrooms, bacon, and melted cheese. Perfect for brunch or dinner.
Ingredients
- 454 g mixed mushrooms roughly chopped
- 4 bacon sliced
- 3 large eggs
- 1 clove garlic chopped
- 177 ml whole milk
- 44.4 ml unsalted butter melted, divided
- 118 ml all-purpose flour
- 29.6 ml cornstarch
- Kosher salt
- 14.8 ml fresh thyme chopped
- 56.7 g Fontina or Cheddar cheese shredded
- 1 scallion thinly sliced
- 29.6 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 large eggs
- 177 ml whole milk
- 118 ml all-purpose flour
- 29.6 ml cornstarch
- Kosher salt
Prepare
- 454 g mixed mushrooms, roughly chopped
- Slice 4 bacon
- Chop 1 clove garlic
- 44.4 ml unsalted butter, melted, divided
- Chop 14.8 ml fresh thyme
- Shred 56.7 g Fontina or Cheddar cheese
- 1 scallion, thinly sliced
- Chop 29.6 ml fresh flat-leaf parsley
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.