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Parmesan Herb Dutch Baby with Sausage & Onions


Infused with butter, parmesan, herbs, and topped with smoked sausage and caramelized onions, this pillowy buttery dish is sure to be a showstopper for Saturday morning breakfast or Sunday brunch.


2 large eggs, at room temperature
½ cup + 2 tablespoons whole milk, at room temperature
½ cup all-purpose flour
¼ teaspoon kosher salt
2 tablespoons parmesan, grated
¼ teaspoon fresh thyme, chopped
¼ teaspoon rosemary, chopped
2 tablespoons unsalted butter, softened
½ lb. Andouille or another smoked sausage, sliced on the bias
½ small yellow onion, sliced


  1. Preheat the oven to 425°. Place an 8-inch cast-iron skillet in the oven to preheat.
  2. Combine thyme, rosemary, and Parmesan in a small bowl and set to the side. In a blender or food processor, blend together eggs, 
milk, flour, and salt for 1 minute.
  3. Remove the hot skillet from the oven and add butter to the skillet. Once the butter has melted, pour the batter into a hot skillet. Sprinkle top of the batter with parmesan/herb mixture. Bake until puffy and golden 
brown, 15 to 20 minutes. 

  4. While Dutch baby pancake is baking, start on your sausage and onions. In a medium skillet, heat 1 tablespoon of oil then add sliced sausage. Slightly brown sausage, turning frequently. Remove and set aside.
  5. Add onions to the same skillet and drizzle a little more oil if necessary. Season with a little salt pepper, and oregano. Sauté onions until lightly browned. Add sausage back to skillet and cook for another 4-5 minutes. Serve sausage and onions on Dutch baby and top with Herbed Yogurt.


Here are a few tips for the perfect Dutch baby:
  • Eggs and milk should be at room temperature.
  • Use a blender or food processor to blend all your ingredients. The batter will be thin and you should see little bubbles.
  • Don’t use a shallow skillet. Your skillet sides should be at least 2-inches tall. Put a baking sheet underneath the skillet for extra precaution.
  • Use a piping-hot skillet. Pour the batter into the center of the pan and DO NOT swirl.
  • You shouldn’t need to open the oven but if you can’t resist, don’t open the oven for at least the first 10-15 minutes of cooking or you risk having a flat Dutch baby.
  • Serve your Dutch Baby quickly once it’s out of the oven. The middle collapses so make sure all your toppings are prepared.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main
  • Cuisine: American

Keywords: Easy, 30-minute meal, Breakfast, Brunch