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savory sourdough dutch baby in pan.

Savory Sourdough Dutch Baby

Hailey
This savory sourdough dutch baby a delicious way to start the day. Packed with healthy fats and proteins, this is our ideal breakfast as a busy household (with hungry kids who are ready to eat first thing in the morning)! This is a well balance breakfast to kickstart anyone’s day.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 4 slices
Calories 294 kcal

Equipment

  • 1 6" cast iron skillet
  • 1 Large Mixing Bowl
  • 1 Kitchen Blender / Immersion Blender optional
  • 1 Cheese Grater

Ingredients
  

  • 1 cup sourdough discard
  • 3 eggs
  • 3 tbsp unsalted butter Can use salted butter
  • 2 TBSP milk
  • 1 TBSP maple syrup
  • 1/8 tsp salt If salted butter used, leave out
  • 1 cup sharp white cheddar cheese
  • 4-6 turkey sausages
  • 2-3 TBS vegetables optional

Instructions
 

  • Preheat oven to 425 degrees Farenheit. Heat your 6" cast iron skillet on a medium heat.
  • Combine together sourdough discard, salt, maple syrup, milk, eggs, and herbs. Mix together until thoroughly combined. Next shred and stir in your cheese (reserving a handful for the top).
  • Heat the cast iron skillet over medium low heat. Add the butter and allow it to melt. Chop and add in the turkey sausages. Add them to the cast iron skillet to brown.
    Because our turkey sausages were frozen, we found heating them in the microwave for 15-20 seconds helped to allow them to brown faster in the cast iron skillet.
  • Pour the sourdough Dutch baby batter into the skillet and top with the remaining handful of cheese.
    Place the oven and bake for 14-17 minutes.
    The dutch baby is cooked with the butter is pooling around the top, the edges are 'crispy' and the cheese has turned golden brown. The top will be firm to the touch.
  • Remove the cast iron skillet from the oven and allow it to cool for a few minutes.
    If there is butter pooling on top, it will sink into the sourdough Dutch baby as it cools.
  • Serve with any toppings you would like including sour cream, salsa, extra cheese, guacamole, and of course, salt and pepper.

Notes

Fluffy Dutch Baby
  • This Dutch baby will naturally be heavier in texture due to the add ins. However, it can have a fluffier texture if the milk, eggs and sourdough discard are all kept at room temperature.
Alternate Baking Pan
  • If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby.

Nutrition

Serving: 4slicesCalories: 294kcalCarbohydrates: 10.5gProtein: 19.8gFat: 20.4gSaturated Fat: 10.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 225mgSodium: 843mgPotassium: 230mgSugar: 3.6gVitamin A: 585IUCalcium: 275mgIron: 1.6mg
Keyword breakfast, dessert, discard, sourdough
Tried this recipe?Let us know how it was!