If you haven’t had the pleasure of eating and enjoying a Savory Dutch Baby, now is a perfect time! Our Dutch Baby is filled with so many yummy ingredients like cremini mushrooms, caramelized sweet onions, and if you want to know more, read on!

Like you, I’ve heard the term Dutch Baby here and there but never really paid it much attention. But since the age of The Quarantine has set upon us, I am trying new recipes; and this is one that’s been on my to-do list for some time. It turns out it’s pretty delicious and easy to pull off.

Chances are you probably have the ingredients in your pantry to make this Dutch Baby recipe. For the batter, all you need is all-purpose flour, half and half (or whole milk, and eggs). Add a little grated Parmesan cheese and whatever savory seasoning you prefer, and you are halfway there to delicious having a yummy breakfast, lunch, or dinner. Before you start getting the ingredients together, preheat the oven to 425°, grab your favorite chef’s knife and start prepping, sautéing, and getting the rest of the ingredients together. I love that this recipe comes along quickly and is ready to eat in short order.

What You Will Need To Make Our Savory Skillet Dutch Baby:

Onions, Mushroom, & Garlic. This recipe using two cups of sliced onions, a cup of mushrooms, I used quartered cremini mushrooms but feel free to use whatever you have. I also used three cloves of garlic.

All-Purpose Flour. I used regular all-purpose flour, but feel free to use a gluten-free variety if you want, you can also add a couple of tablespoons of ground yellow cornmeal to add a bit of texture.

Half & Half. I didn’t have any whole milk, so I used half and half, and it worked just fine, and I imagine heavy cream will work too. Use whatever milk you have on hand.

Eggs. I used three fresh farm eggs, again use whatever eggs you have on deck.

Seasoning. Adding savory seasonings to the Dutch Baby recipe batter is a great way to take it up a level, I used garlic pepper seasoning, but feel free to use sea salt, garlic powder, onion powder, dried herbs like oregano, thyme, and basil.

Parmesan. When it comes to cheese, I think Parmesan rules, but for this recipe, use what you got! Honestly, I don’t think you can go wrong with freshly grated cheeses like gouda or Gruyère. Any kind of cheddar will do well also, or grated blue cheese. Whatever type of cheese makes you smile, use it!

I started this recipe by caramelizing a large sweet onion, but feel free to use two or three regular yellow onions; just cook them in a little extra virgin olive oil and unsalted butter, and you will be just fine. Then after the onions and mushrooms are almost toss in the minced garlic and cooked for another couple of minutes, set this mouthwatering mixture aside.

Freshly grated Parmesan, three cloves of minced garlic, and a few tablespoons of chopped leek leaves are key ingredients with lots of savory flavors.

I grabbed a medium-sized mixing bowl and added the all-purpose flour, half and half, and eggs and combined everything using a whisk.

To flavor the Dutch Baby batter, I add a heaping teaspoon of garlic pepper, if you don’t have garlic pepper, use sea salt, and a couple turns of black peppercorns. Also, garlic powder, onion powder, or an Italian blend works well too.

I used grated Parmesan cheese, but honestly, any hard cheese will work. White cheddar, gouda, or Gruyère will work as well.

You Will Love Our Savory Skillet Dutch Baby Because It’s:

Easy

Savory

Delicious

Comforting

& Ready In Under 45 Minutes

Look how yummy this looks! So warm, tasty, and soft. Now let’s pile on some more goodness!

Pile on the caramelized onions, mushrooms, and garlic mixture, and don’t be shy about it!

How To Make A Savory Skillet Dutch Baby

Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 large sweet onion sliced thin
1 1/2 cups quartered cremini mushroom
2/3 cup all-purpose flour
2/3 cup half & half or whole milk
3 fresh farm eggs
1 teaspoon garlic pepper
2 tablespoons leeks, ramps, green onion stems
1/4 cup grated Parmesan or favorite hard cheese
3 garlic cloves minced
fresh cilantro chopped

Directions:

Preheat oven to 425°.
Prep by slicing the onions, quartering the cremini mushrooms, and mincing the garlic.
Place a skillet over medium-high heat and add a tablespoon of extra virgin olive oil and two pats of unsalted butter.
When the oil and butter mixture is hot, add the sliced sweet onions, sauté the onions until they begin to brown, turn the heat to low and add another tablespoon of unsalted butter, allow the onions to cook for an additional twenty minutes. Add the quartered cremini mushrooms and minced garlic and sauté for five minutes. Spoon the onions, mushrooms, and garlic into a bowl and set aside.
Wipe the skillet clean and place it into the oven to allow the skillet to get hot.
Into a bowl, add the flour, half and half, eggs, whisk until the ingredients are lump-free and smooth. Add the ground garlic pepper and two tablespoons of chopped leeks, ramps, or green onion stems. Mix well.
Remove the hot skillet from the oven and add two tablespoons of unsalted butter, use a brush and coat the sides of the cast iron skillet, pour the batter mixture into the hot skillet, sprinkle in half of the grated Parmesan.
Place the skillet on the middle rack of the preheated 425° oven and bake for twenty minutes or until the crust is golden brown.
Remove the skillet from the oven and add the onions, mushroom, and garlic mixture.
Sprinkle with the remaining grated Parmesan cheese, extra leeks, and fresh chopped cilantro.
Serve.

Okay, you have the Savory Skillet Dutch Baby recipe; all you have to do now is make it! And remember, this is your Dutch Baby recipe, so add all of the flavors that’ll put a smile on your face. Add bacon, chopped ham, baby spinach or goat cheese! When you make it come back and let us know how you liked it!

Find more brunch and breakfast recipes below:

French Toast Blueberry Bagels with Peaches & Plums

Dalgona Coffee Cocktail + Alcoholic Version

Breakfast Grazing Board

Loaded Bacon + Peppers Breakfast Strata

Loaded Spinach Bacon Quiche