Savory Dutch Baby

This savory twist on the classic German pancake is light, fluffy, and perfect for brunch. Topped with pancetta, sautéed kale, and sunny-side-up eggs, it’s packed with flavor and nutrients. A show-stopping dish that’s easy to make in under an hour!

Ingredients Table

Ingredients Description

Eggs & Milk: These provide the structure and creaminess for the pancake base.
Flour: Use all-purpose flour to give the Dutch baby its puff and texture.
Pancetta: Adds a salty, crispy bite to contrast with the fluffy pancake.
Kale & Sweet Potato: Nutritious, flavorful vegetables that balance the richness of the egg and cheese.
Gouda Cheese: Melts perfectly and adds a smoky finish to the dish.

Cooking Instructions

1. In a blender, mix eggs, melted butter, warm milk, flour, and salt until frothy. Stir in thyme and chives. Let rest 30 minutes.
2. Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet inside to preheat.
3. Carefully remove hot skillet, melt butter inside, and swirl to coat. Pour batter in and return to oven. Bake 25–30 minutes until puffed and golden.
4. While baking, cook pancetta in a pan until crisp. Remove with slotted spoon.
5. In the same pan, sauté shallot until soft. Add garlic and cook briefly.
6. Add sweet potatoes and salt. Cook 8–10 minutes until golden. Add kale and cook until wilted. Remove from heat.
7. Once Dutch baby is baked, sprinkle with shredded cheese, add veggie mix, pancetta, and top with sunny-side-up eggs.
8. Garnish with chives and black pepper. Serve immediately and enjoy!

Nutrition Info (Per Serving)

• Calories: 390 kcal
• Protein: 19 g
• Fat: 26 g
• Carbohydrates: 20 g
• Fiber: 3 g

Cooking Tips

• Let the batter rest for 30 minutes for better rise.
• Preheat the skillet well before adding batter.
• Customize the filling with mushrooms, bell peppers, or your favorite cheese.
• To save time, prep toppings while the Dutch baby bakes.

Easy Breakfast Frittata

This easy breakfast frittata is full of flavor and perfect for any morning. With eggs, crispy bacon, cheese, and fresh vegetables, it’s a simple yet delicious dish you can bake in one pan!

Ingredients

Ingredients Description

Use fresh eggs and vegetables for the best taste. Bacon adds a savory flavor, while cheddar cheese makes the frittata creamy and delicious. Spinach gives it a healthy touch, and green onion makes a nice topping.

Cooking Instructions

1. Preheat your oven to 350°F (180°C).
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Place it in the fridge for now.
3. Cook bacon in an oven-safe pan until crispy. Remove and set aside.
4. In the same pan, cook the diced onions until they turn soft.
5. Add the tomatoes and spinach. Cook for a few minutes until the spinach softens.
6. Add the cooked bacon back to the pan and mix everything well.
7. Pour in the egg mixture and sprinkle shredded cheese on top.
8. Stir gently, then bake the pan in the oven for 15 minutes, or until the eggs are fully cooked and not jiggly.
9. Garnish with chopped green onions and serve warm.

Nutrition Info (Estimated per Serving)

• Calories: 220
• Protein: 14g
• Fat: 17g
• Carbohydrates: 3g
• Fiber: 1g

Cooking Tips

• Use an oven-safe pan for easy cooking and baking.
• You can replace bacon with mushrooms for a vegetarian version.
• Store leftovers in the fridge for up to 2 days and reheat in the microwave.
• Add your favorite herbs like parsley or basil for more flavor.

Buttermilk Pancakes

Enjoy soft and fluffy pancakes made with buttermilk, eggs, and butter. Perfect for breakfast or brunch!

Ingredients Table

Ingredients Description

The key to fluffy pancakes is the buttermilk. It makes them soft and adds a nice flavor.
The eggs and butter make the pancakes rich and moist. Baking powder and baking soda help them rise and become light.

Cooking Instructions

1. In a bowl, mix flour, sugar, salt, baking powder, and baking soda.
2. In another bowl, mix buttermilk, eggs, and melted butter.
3. Add the wet mix to the dry mix. Stir gently with a spatula. Don’t overmix.
4. Heat butter in a pan over medium-low heat.
5. Pour 1/3 cup of batter into the pan for each pancake.
6. Cook until bubbles appear on top and the bottom is golden brown.
7. Flip and cook the other side until golden.
8. Repeat with remaining batter.
9. Serve warm with maple syrup and extra butter if you like.

Nutrition Info (Approx. per serving)

• Calories: 320
• Protein: 8g
• Carbs: 40g
• Fat: 14g
• Sugar: 6g

Cooking Tips

• Don’t overmix the batter; lumps are okay.
• You can add chocolate chips, bananas, or blueberries to the batter.
• Make a double batch and freeze for a quick breakfast later.
• Use medium-low heat so the pancakes cook evenly without burning.