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Elevate breakfast for dinner with a savory dutch baby puffed, golden, and teeming with aged gouda and crispy prosciutto.
Let’s woo and impress for dinner with this savory dutch baby with gouda and crispy prosciutto. Does that very large mouthful overwhelm you? Stop right there. A dutch baby is seriously easier and more forgiving than your basic omelette.
I PROMISE. There are a few necessary tips (scroll below), but once you master the dutch baby there’s no going back.
Puffed and eggy. Flavored with your favorites. There is no wrong way to whip up a savory dutch baby for breakfast, lunch, or dinner.
Tricks of the trade? Well yep, there’s a couple.
First, blend those eggs with the flour to ensure a smooth batter. And by blend, I mean BLEND. I love my handy immersion blender for this task, but your regular blender is perfectly fine with just an added hair of clean up.
Also, get yourself a durable, oven-friendly pan (no plastic or teflon please!) and I can’t recommend cast iron enough. You need to get that pan scorching hot and swirl in some butter before you add that perfectly blended egg mix.
Trust me here. These simple steps mean a golden (non-sticking) exterior and that glorious puff that is a dutch baby signature.
So, what makes this savory dutch baby recipe special?
This dutch baby recipe is a dream because first and foremost it is flavor focused. That’s right…eggs and flour, while puffed and pretty, can be downright bland. That’s why we’re bringing in ALL. OF. THE. FLAVOR.
Herbs, seasonings, aged gouda, and crispy, salty prosciutto. It’s umami on fire with a punch of grassy, fresh herbs.
Vegetarian? Replace the prosciutto with roasted mushrooms.
No aged gouda available? Try an aged manchego or even an extra sharp cheddar.
Once you nail the technique, the adaptations are endless. If you’re a savory fan, start here and give this recipe a go as written. I (and my thighs) promise you that I have done all of the heavy lifting in recipe testing and this one is a keeper! Enjoy!
Let’s make a Savory Dutch Baby with Gouda and Crispy Prosciutto
- Lay the prosciutto on a lined baking sheet.
- Bake until crispy and crumble.
- Blend the eggs and flour. Whisk in the remaining ingredients.
- Heat an oven-safe pan in a hot oven. Add the butter, melt, and swirl.
- Pour in the egg mixture.
- Bake until puffed and golden. Top as desired and serve hot.
Tips for success
- An immersion blender or regular blender are the ideal tools for mixing the eggs with the flour. The opposite of pancake batter, a dutch baby is all about a silky smooth egg base.
- Yes, put the skillet in the oven to get hot before you pour the egg mixture in. This is going to give us a good crust and puff!
- The butter should be melted, but not burnt before you add the egg mixture. If it burns, don’t waste those eggs! Pour it out and start again.
- Don’t love these toppings? Make it your own! Change up the herbs, toppings or cheese. This is a truly versatile dish.
More exciting egg dishes!
- Skillet Baked Eggs
- Ham, Egg Cheese Breakfast Pizza
- Crab Eggs Benedict
- Mushroom, Goat Cheese Frittata
- Ham and Egg Muffin Cups
- Savory Dutch Baby
Elevate breakfast for dinner with a savory dutch baby puffed, golden, and teeming with aged gouda and crispy prosciutto.
- 4 Tbsp unsalted butter cut into four pieces
- 4 oz prosciutto,
- 8 eggs
- 1 cup whole milk
- 1/2 tsp kosher salt
- a few turn of black pepper
- 1 cup all purpose flour
- 5 oz aged gouda, shaved or crumbled, divided (about 1 cup)
- 1/4 cup chives, minced (reserve 1 Tbsp for garnish)
- 2 tsp fresh thyme, minced
- 1/4 cup fresh parsley, minced (reserve 1 Tbsp for garnish)
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Preheat the oven to 350 degrees F and line a sheet tray with parchment paper. Lay the prosciutto slices in a single layer.
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Place both trays in the oven and roast for a about 10-12 mins, flipping the prosciutto slices once. Allow the prosciutto to cool slightly and crumble.
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Blend the eggs with the milk, salt, pepper, and flour with an immersion blender or in a blender.
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Add HALF of the prosciutto, HALF of the gouda, and the herbs (reserving some for garnish) and whisk until combined.
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Increase the oven temperature to 425 degrees F and and place a 12-inch oven-proof skillet in the oven (I love cast iron for this dish). Add the butter to the hot pan in the oven and let it cook until hot, bubbling, and just beginning to brown (this will take less than a minute). Swirl the butter in the pan so it completely coats the bottom and sides of the pan.
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Pour in the egg mixture and bake for about 25 mins, until puffed, golden and cooked through.
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Slice and serve hot topped with the remaing gouda, crispy prosciutto, and herbs.
- An immersion blender or regular blender are the ideal tools for mixing the eggs with the flour. The opposite of pancake batter, a dutch baby is all about a silky smooth egg base.
- Yes, put the skillet in the oven to get hot before you pour the egg mixture in. This is going to give us a good crust and puff!
- The butter should be melted, but not burnt before you add the egg mixture. If it burns, don’t waste those eggs! Pour it out and start again.
- Don’t love these toppings? Make it your own! Change up the herbs, toppings or cheese. This is a truly versatile dish.
Wendy says
This sounds awesome Cathy, I’m a bed & breakfast cook, and already make Dutch baby cakes. My question is, can this be made in large capacity, for like 40 people Ya think? My daughter is getting married and of course wants me to cook the next morning for everyone maybe in buffet pans? You ever tried?
Cathy Roma says
Hi Wendy! I’ve never made a dutch baby in a large capacity or in a buffet pan, but my guess is it wouldn’t be ideal. To me the best part of the dutch baby are those puffy, crispy edges and not sure how that would translate in a large pan. I’m sure you’re the expert on breakfasts for a big group, but I’m a huge fan of crustless quiche or sheet pan quiches for a group. I have recipes for both on the blog. Let me know how it goes and congratulations on your daughter’s upcoming wedding!