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.
Ingredients
- 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
- 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)
Directions
- 1
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.
- 2
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.
- 3
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!