Let's Have Brunch - Sausage and Mushroom Dutch Baby

A Dutch baby is a giant, puffy pancake, sometimes called a Dutch puff or German pancake, that deflates within seconds of leaving the oven. It's usually topped with something sweet and served at breakfast. This version from Food Network changes things up with a savory combo of sausage and mushrooms. A perfect addition to your Sunday brunch, or add a salad to serve for dinner. It was a big hit in our house, and I will try other combinations with the sausage such as peppers or other vegetables in the future.   

Sausage and Mushroom Dutch Baby

3 large eggs

1/2 cup whole milk

1/2 cup all-purpose flour

3 tablespoons unsalted butter, melted

salt and freshly ground black pepper

1/2 pound ground breakfast sausage

1/2 pound white button mushrooms, stems removed and caps cut into 1/2 inch pieces

2 tablespoons chopped fresh parsley

1 tablespoon chopped shallots

1 cup Swiss or Gruyere cheese

1. Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.

2. Cook the sausage, mushrooms, shallots, parsley, remaining 1 tablespoon melted butter, some salt and pepper in a large nonstick skillet over medium-high heat, breaking up any big chunks of sausage with the back of a wooden spoon. Cook until the sausage is browned and cooked through, about 5 minutes.

3. Put the sausage and mushroom mixture in a baking dish (or leave in the skillet if it's oven-proof). Sprinkle the Swiss (or Gruyere) evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately.