Cheesy Bacon Dutch Baby

Ingredients

Dutch Baby

5 large eggs

1 cup milk

1 cup all purpose flour

⅓ c fresh chives, chopped + more for topping

10 oz cooked bacon, crumbled

4 oz freshly shredded sharp cheddar cheese

4 oz freshly shredded Gruyère cheese

⅓ c unsalted butter

½ tsp salt

Dressed Greens (Optional)

2-3 c arugula

2 Tbsp avocado oil

2 Tbsp lemon juice

1 tsp Dijon mustard

1 tsp maple syrup, or to taste

Directions

Place a 10” cast iron pan in the oven and preheat the oven to 425°. Once the oven is preheated, add the butter to the pan and let the butter completely melt.
While the oven is preheating, blend together the eggs, milk, flour, chives, salt and half of each of the cheeses. Once the butter is melted, swirl it around to ensure the bottom and sides are coated (this prevents sticking).
Sprinkle ⅓ of your crumbled bacon over the pan. Pour in your egg mixture and sprinkle with another ⅓ of your crumbled bacon. Bake for 25 minutes, or until it is puffed up and golden brown.
Remove from the oven and immediately top with remaining cheeses, bacon and chives. Let the cheeses fully melt before cutting and serving. Top with dressed greens, if desired.

Notes

*If making the night before, just blend your egg mixture together and store covered in the fridge overnight. Let it sit on the counter to warm up a little while you preheat your cast iron pan and melt the butter. Then give it a little stir and then proceed with the rest of the directions above.