I love to make Dutch Babies, especially savory versions. Not only are they delicious, but they're so much fun to watch through the oven glass as they take on their characteristic "puffed up" shape!
Here's what you need for this one:
8 oz. breakfast sausage
8 oz. diced ham
1/4 cup butter
4 large eggs
1 t. ground mustard
1/2 cup all purpose flour
1/4 cup whole milk
1/4 cup heavy whipping cream
1/4 t. kosher salt
1/4 t. freshly ground black pepper
1 cup shredded sharp Cheddar cheese, divided
1 T. finely chopped chives
Preheat oven to 425 degrees.
In a 12 inch cast iron skillet, cook sausage and ham over medium heat, stirring often until browned, about 10 minutes. Remove from skillet and set aside. Drain grease and wipe clean with paper towel.
Add butter to skillet and place in oven.
In the work bowl of a food processor, pulse together eggs, mustard, flour, milk, cream, salt and pepper until blended, about 10 - 15 seconds. Remove skillet from oven and pour egg mixture into skillet.
Bake until mixture puffs and is light golden brown, 20 - 25 minutes.
Remove from oven.
Add in 3/4 cup of the shredded Cheddar cheese.
Now add the sausage and ham.
Add the remaining cheese and the chopped chives. Serve immediately.