Dutch Baby Breakfast Salad
Great way to start a day. Different take on Pancakes and Eggs. A little salad and some bacon make this a perfect brunch.
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Ingredients
- 4 Tbsp. butter
- 2 Eggs
- 1 Egg white
- 2/3 cup milk
- 1/2 cup All purpose flour + 2tbsp.
- 1/4 tsp Vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 400 degrees
- Bring eggs, egg white, milk and butter to room temperature
- Melt 1 Tbsp. of the butter in small pan
- Combine butter with the remaining ingredients into a blender
- Mix to create a smooth batter
- Coat the bottom and sides of a 10" cast iron skillet with remaining butter.
- Pour batter into skillet covering the bottom evenly.
- Bake for 30 minutes or until browned.
- Remove from oven, cool, and transfer to serving plate.
- Top as desired, serve.
Notes
You can pretty much top these with anything you want. Ours was some fresh salad with spinach, lettuce, chopped hard boiled eggs, and purple onion in a lite vinaigrette. Topped off with crispy bacon.
Nutrition Information
Nutrition Facts
Dutch Baby Breakfast Salad
Amount Per Serving
Calories 125
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 214mg9%
Potassium 113mg3%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 210IU4%
Calcium 58mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.