Cheddar Spinach Dutch Baby

Breakfast, brunch, lunch, whatever—the Dutch Baby is something I argue one can eat any time of day! Sweet or savory, it’s infinitely adaptable and one of the few acceptable forms of the pancake that I dare let pass my judgmental lips. Today on this most auspicious of days, National Cheese-Lovers Day, I bring you the cheddar and spinach Dutch Baby topped with bacon, egg, and avocado.

Every time I make one I proudly proclaim it was better than the last, this time is no different. This is one hundred percent the best one yet! Cheesy, light, fluffy, and the addition of bacon? Um, ok! As always it’s any easy dish to make. I simply took my classic recipe and made a few small adjustments to suit my cravings today.

You could literally do anything. Make a Hot Cheeto Dutch Baby! Top one with caviar! Someone make one with ramen! Well, I don’t know about all that, but I think you could push the limits pretty far with this dish. Have you tried making one yet? Most the people I ask haven’t but it’s so easy I implore you to try it out. Have any topping ideas for me? Leave a comment below! I’d love some inspiration.

cheddar spinach dutch baby-2

Cheddar Spinach Dutch Baby
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  1. 3 eggs
  2. 2/3 cup milk
  3. 2/3 cup flour
  4. Pinch nutmeg
  5. Pinch of salt
  6. Pinch of black pepper
  7. 1/4 cup grated cheddar cheese
  8. 1/4 cup chopped spinach
  9. 3 Tbsp. unsalted butter, room temperature
  10. Topping Ideas
  11. More cheese
  12. Spinach
  13. Bacon
  14. Eggs
  15. Salsa
  16. Avocado
  17. Hot sauce
  1. Preheat oven to 450°F and place a 10-12 inch cast iron skillet or ovenproof pan on the center rack in the oven. I usually remove the top rack just to be sure it doesn't get in the way of the puffing up process.
  2. In a large bowl whisk eggs until light and frothy.
  3. Slowly add in milk, flour, nutmeg, pepper, and salt.
  4. Stir in cheese and spinach.
  5. When the oven is ready, remove the skillet, add butter, and swirl the skillet to coat bottom and sides.
  6. Pour mixture into skillet and immediately return to oven.
  7. Bake for 12-15 minutes, or until golden and all puffed up!
  8. Serve with bacon, eggs, avocado...whatever you crave!
  1. If you don't have a cast iron skillet you can make this in a glass baking dish or even make minis in a muffin tin. Just be sure to preheat the dish in the oven and coat well with butter!
What do you crave?
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4 Comment

  1. MaryBeth says: Reply

    How many would you say this is for?

    1. Christine says: Reply

      Hi! I’d say 2. One if you’re very hungry! If you have other dishes being served for breakfast along with this you could split it four ways, but I think it’s a nice amount for two people. Just depends on how hungry you are. 🙂

  2. Simon says: Reply

    You are a Dutch baby master! I love when you make these!

    1. Christine says: Reply

      🙂 I could probably win a Dutch Baby medal or something!

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