Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Bacon Dutch Baby
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 38%
CARBS 20G17% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER3G TOTAL SUGAR
FAT 34G65% OF CAL
16G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puffy baked egg pancake filled with bacon, kale, onion, and cheese. Savory and satisfying, works for breakfast, brunch, or dinner.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large eggs (at room temperature)
- 3/4 cup milk (at room temperature)
- 2 Tablespoons butter (melted and slightly cooled)
- 1/2 cup all-purpose flour (spooned and levelled)
- 2 Tablespoons cornstarch
- 1/2 teaspoon kosher salt (bit less if using table salt)
- 1/4 teaspoon Freshly ground black pepper
- 1 Tablespoon unsalted butter
- 4 cups baby kale, spinach or arugula
- 4 slices bacon
- 1/3 cup red onion (sliced)
- 1 cup aged cheddar cheese (cut into 1/2-inch cubes (plus shavings, for garnish))
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 38%
CARBS 20G17% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER3G TOTAL SUGAR
FAT 34G65% OF CAL
16G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 734mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 343mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.