Savoury Dutch Baby with Tomatoes, Sausages, and Turkey Bacon
A dramatic, protein-packed breakfast skillet pancake with a pillowy interior and crispy edges, topped with cherry tomatoes, turkey sausage, and lean turkey bacon for a restaurant-quality meal at home.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Method: Baking
- Cuisine: American
- Diet: Non-vegetarian (halal-ready)
Ingredients
7 large eggs
¾ cup milk
1¼ cups all-purpose flour
¾ tsp kosher salt
¼ tsp black pepper
4 tbsp butter, softened
4 turkey breakfast sausages, sliced
6 slices lean turkey bacon
1 cup cherry tomatoes, halved
Instructions
Preheat oven to 425°F (220°C)
Melt 2 tbsp butter in a cast iron skillet over medium heat
Whisk eggs and milk in a bowl
Gradually fold in flour, salt, and pepper until smooth
Heat skillet for 30 seconds, then pour the batter
Bake for 25 minutes until risen and golden
Top with warm sausages, turkey bacon, and cherry tomatoes
Broil for 2-3 minutes to slightly char toppings
Serve immediately
Notes
Room temperature eggs ensure smooth batter
Butter the skillet while hot for crispy edges
Adjust oven broil time to avoid burning tomatoes
Can substitute sausages with crumbled feta for a non-meat option
Nutrition
- Serving Size: 1 Dutch baby slice (with portions of toppings)
- Calories: 425
- Sugar: 0g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 400mg