Bacon and Feta Dutch Baby

Total Time Prep: 20 min. Bake: 20 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
The best part about Dutch babies is how versatile they are. This savory, Greek-inspired one is my favorite. Sometimes, I’ll serve it plain with toppings on the side so everyone can top their own slice, like a taco bar. —Kristyne McDougle Walter, Lorain, Ohio

Ingredients

  • 8 bacon strips, chopped
  • 1 small red onion, chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs, room temperature
  • 1/2 cup whole milk
  • 2 tablespoons butter
  • 1 cup fresh spinach
  • 1/2 cup crumbled tomato and basil feta cheese

Directions

  1. Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.
  2. In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.

Nutrition Facts

1 serving: 306 calories, 19g fat (9g saturated fat), 182mg cholesterol, 852mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 16g protein.

The best part about Dutch babies is how versatile they are. This savory, Greek-inspired one is my favorite. Sometimes, I’ll serve it plain with toppings on the side so everyone can top their own slice, like a taco bar. —Kristyne McDougle Walter, Lorain, Ohio
Recipe Creator
Community Cook

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