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Herb, Sausage, and Cheese Dutch Baby
Herb, Sausage, and Cheese Dutch Baby
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Prep Time:
15 minutes
Cook Time:
24 minutes
Total Time:
39 minutes
Elevate brunch with a thyme and chive Dutch baby featuring savory sausage and creamy white Cheddar cheese.
Ingredients:
  • 0.33333334326744 cup bulk Italian sausage
  • 3 eggs, at room temperature
  • 0.66666668653488 cup whole milk, at room temperature
  • 0.66666668653488 cup all-purpose flour
  • 2 tablespoons unsalted butter - melted, cooled, and divided
  • 0.5 teaspoon salt
  • 1 pinch cracked black pepper
  • 0.33333334326744 cup shredded white Cheddar cheese
  • 1 teaspoon sliced fresh chives
  • 0.5 teaspoon minced fresh thyme
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and heat a 12-inch cast iron skillet inside as it warms up.
  • Brown and crumble sausage in a hot skillet over medium-high heat for 5 to 7 minutes. Drain excess grease before continuing.
  • In a blender, mix eggs, milk, flour, 1 tablespoon of butter, salt, and pepper until the batter is smooth and thin, for about 2 minutes.
  • Carefully take the hot cast iron skillet out of the oven with an oven mitt. Pour the remaining 1 tablespoon of butter into the skillet, swirling quickly and carefully to coat it. Then, pour the batter into the skillet and transfer it back into the oven.
  • Bake in the oven for 18-20 minutes until puffed around the edges and thoroughly cooked.
  • Sprinkle Cheddar cheese, chives, fresh thyme, and crumbled sausage over the Dutch baby. Bake until cheese melts, about 1 minute. Slice and serve hot.

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