Savory Sausage Dutch Baby
Savory Sausage Dutch Baby is a puffy plate-sized pancake topped with scrambled eggs, pork sausage, and gravy for the ultimate satisfying breakfast experience.
Servings: 4
Calories: 410kcal
Ingredients
Dutch Baby
- 3 large eggs, room temperature
- ½ cup (122.5 g) whole milk
- ½ cup (62.5 g) all-purpose flour
- 1 tablespoon granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter
Toppings
- ½ pound ground pork sausage
- 2 tablespoons all-purpose flour
- 1 ½ cups (367.5 g) whole milk, room temperature
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 large eggs, scrambled
- green onions, for garnish
Instructions
Dutch Baby
- In a blender, combine the eggs, milk, flour, and sugar. Mix until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.
- Place a cold, 9-inch oven-safe skillet* into the oven. Preheat the oven, with the skillet, to 425°F.
- Once the oven is preheated, carefully remove the skillet from the oven and add butter.
- Once the butter has melted, pour the batter into the skillet and place it back into the oven to bake for 20 minutes.
- While the Dutch baby is cooking, prepare the toppings.
Toppings
- In a medium skillet over medium heat, brown sausage. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.). Use a slotted spoon to remove the sausage from the pan**, and set it aside, tenting to keep warm. Do not drain the grease.
- Reduce the skillet heat to medium-low. Sprinkle the flour into the pan with the grease and whisk to combine.
- Slowly drizzle in milk, stirring frequently until thickened (5-10 minutes). Add in the salt, pepper, and garlic powder. Stir to combine. Set aside while you prepare the eggs.
Assembly
- Immediately after removing the Dutch baby from the oven, top it with scrambled eggs and crumbled pork sausage. Drizzle with the gravy. Garnish with green onion. Enjoy!
Video
Notes
What Type of Pan Is Best?*
The preferred pan for a Dutch baby pancake is an oven-safe skillet with a diameter of 9 to 10 inches. Cast iron skillets, stainless steel skillets, and oven-safe nonstick pans all work well. In a pinch, you can even use a round cake pan. The key is to choose a pan that is not too deep and has sloped sides which will help the pancake puff up evenly during cooking.Sausage Gravy**
The sausage gravy is made with the grease left in the pan after the sausage has been cooked. You could leave the sausage in the skillet when making the gravy. I separated the gravy from the sausage because it can get heavy and completely weigh down the pancake. You do not have to do this step.Nutrition
Calories: 410kcal