Savory Dutch Baby with Bacon and Asparagus

Growing up my sister and I always made Dutch Baby pancakes on the weekends. It was one of the first recipes we learned in Home Ec and my mom had no problem with us making these ourselves so she could sleep in. However, our Dutch Babies in the past looked very different and were often topped with copious amounts of powdered sugar and syrup.

I’d like to think of this Dutch Baby as the adult, savory version but just as fun. An easy weeknight meal topped with asparagus, bacon and Parmesan cheese. What is not to love?! And you can really use any combination for the toppings. I was debating between lemony roasted brussels sprouts vs. asparagus and bacon. My husband had a vote and we went with bacon.

3 large eggs
3/4 cup skim milk
tablespoons butter, melted
1 tablespoon butter
1/2 cup whole wheat flour 
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 handful of asparagus, ends trimmed
4 slices of bacon
Parmesan – the more the better! 

Begin by preheating your oven to 450 degrees with the cast iron skillet in the oven.

In a blender or food processor begin adding all ingredients, beginning with the eggs. Blend eggs until frothy then slowly add milk and melted butter. Add remaining ingredients, blending thoroughly.

When the oven is up the temp, carefully remove the skillet add about a tablespoon of butter. Swirl the butter around the pan to coat and quickly pour in the batter. Put the skillet in the oven and ignore it for 20 minutes! It will puff up and become a toasty brown.

While the Dutch Baby bakes, cook your bacon until crisp and remove from the pan. Add the asparagus and saute the asparagus in the bacon drippings. Salt and pepper to taste.

Top the Dutch Baby with the asparagus, bacon and a mountain of grated Parmesan cheese.


Breakfast Cake…. Cake for Breakfast!

I am on a dessert for breakfast kick. And before you judge me for eating brownies with my morning coffee – though I have done that in the past – I’ve transformed cake into wholesome and filling breakfast. Yes, cake. The bananas, whole wheat and oatmeal make this a great breakfast option while the fact that its cake makes it just plain fun. Top a slice with some almond butter and chocolate chips or dip in your coffee as is. Any day is a good day when it starts with a slice of a cake!

Breakfast banana cake
1 ½ cups quick oats*
1 cups whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
1 tablespoon melted butter
2 large egg whites
2 teaspoon vanilla extract
1 cup mashed banana, about 2 medium
½ cup plain Greek yogurt
2 tablespoons honey
¼ cup milk
Optional add-ins – almonds, coconut, chocolate chips, dried fruit… anything!

*If you only have regular oats, simply toss them in the food processor and give it a few pulses to break them up a bit. This will help them absorb the liquid while baking.

Preheat your oven to 350 degrees and spray a 9″x9″ pan with nonstick spray.

Combine all dry ingredients in a medium bowl – oats through salt – and set aside. In a second bowl combine the remaining ingredients except milk. Slowly mix in the dry ingredients and milk, alternating like you would with a real cake batter.

At this point you can add in any of your additional add-ins.

Spread the batter in your pan and bake for about 23 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan before slicing.

breakfast cake