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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Bacon, Dutch Baby, Salad
Servings: 4
Calories: 125kcal

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

Calories: 125kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 214mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Calcium: 58mg | Iron: 1.1mg