Savory Bacon and Eggs Dutch Baby

January 20, 2017

Savory Bacon and Eggs Blender Dutch Baby | Sarcastic Cooking

As long as I can remember, I have never been a sweets kind of girl. Oooo, wait, unless I was pregnant. Then! Oh boy! Bring on all the cookies. I mean, if I cannot drink, I have to get my kicks somehow. Ok, so yeah. No sweets. If I am ordering dinner, I will opt for the big plate of noodles and appetizer and a salad over saving room for dessert. When it comes to breakfast, we (and by we I mean Mike and I because God only knows what the boys agree to eat these days) are mainly a meat, potato, and egg kinda family.

If I am eating brunch out someplace, I want the many pot and pan producing kind of breakfast I don’t have time to cook at home. One skillet for homefries. One for bacon. Don’t forget the big swirling cauldron of boiling water for poached eggs.

Yeah. That’s my style.

If the boys or I have a hankering for a pancake or waffle, I buy frozen.


A food blogger just admitted to turning to frozen food over making her own homemade?!?!?! How dare I? Sorry to admit, food bloggers, we are just like you.

I guess if you were asking resolutions, mine would kinda sorta be eating out less and cooking more. That includes breakfasts. Pancakes and waffles aren’t that bad if you make them ahead of time. You can still freeze them and heat them up as needed. Although, I have been known to plow through about 6-8 carrot cake pancakes. Cake for breakfast! How could you not?

savory bacon and eggs dutch baby - sarcastic cooking

Part of that resolution is going outside my comfort zone. It means baking more bread. Bringing back the sourdough starter. Trying new grains and flours. Expanding sweet and savory breakfasts outside of what I am used to.

Enter the Dutch baby.

I have never made a Dutch baby. I have never eaten one before. I was always intimidated by the peaks and rising edges. I can’t do that, I thought. Well, it turns out, I was kinda right. Hahaha! My little Dutch baby (aka giant creamy pancake with crusty edges in case these guys are new to you too) didn’t rise as much as others. I have revisited and it looked better the second time. I think it is like the rule of pancakes or crepes. The first one is always garbage or the taste tester. By the time you get to the second or third one, perfection!

I had to make this baby savory. I still want my bacon and eggs! I just subbed in this Dutch baby instead of a slice of bread or potatoes. It does a great job at sopping up all that runny yolk!

Savory Bacon and Eggs Dutch Baby

Crisp bacon and fried eggs on top of a creamy, pillowy, savory Dutch baby. Dutch baby batter takes minutes and comes together in the blender!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 -8 Slices


  • 3 large eggs room temperature
  • ¾ cup whole milk room temperature
  • 3 tablespoons unsalted butter melted, slightly cooled, divided
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4-6 Slices Cooked Crispy Bacon
  • 2-4 Poached/Fried Eggs
  • Avocado Pico de Gallo, Hot Sauce, salt, and pepper (or any other toppings you see fit)


  1. Preheat oven to 450 degrees F with a cast iron skillet in the center of the oven for at least 25 minutes before starting recipe.
  2. Add the eggs to a blender. Blend on high speed until very froth, about 1 minute.
  3. With the motor still running, gradually stream in the milk and 2 tablespoons of the melted butter. Blend for another 2 minutes.
  4. Add in the flour, salt, pepper, and cornstarch. Blend until combined and smooth.
  5. Once the pan has been heated for 25 minutes, carefully remove from oven and add the remaining butter to the pan. Swirl to evenly coat the bottom.
  6. Quickly pour in the batter.
  7. Bake the Dutch baby for 20-25 minutes. Edges will be dark and puffed, they will deflate as they cool.
  8. While the Dutch Baby cooks, fry up your bacon and eggs. Get your additional toppings ready too!
  9. Dutch baby is best served hot, the day of.
  10. Recipe from Bon Appetit

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