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This savory Ham and Cheese Dutch Baby is baked in a small skillet and filled with ham and cheese. It’s simple, flavorful, and ready in under 30 minutes.

a small ham and cheese dutch baby next to a blue napkin.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in less than 30 minutes with simple ingredients.
  • Savory & Versatile: Great for breakfast, lunch, or dinner.
  • Delicious Flavor: Cheesy, savory, and lightly seasoned with mustard and nutmeg.
  • Fun to Make: Puffs up beautifully in the oven and looks impressive.
  • Scales Easily: Double the recipe and use a larger skillet to a larger Dutch Baby.

What I love most about this small Ham and Cheese Dutch Baby is how something so simple can feel so special. The edges puff and crisp in the oven while the center stays tender and custard-like, almost melting into the ham and cheese. It’s rich, savory, and feels like something you’d be served in a little Parisian café.

Although I often enjoy it on its own, try serving your Ham and Cheese Dutch Baby with butter swim biscuits, small batch lemon scones, a small tomato salad, or a small hashbrown casserole.

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Ingredients

Ingredients needed for a savory dutch baby. milk, egg, ham, cheese, spices, butter and mustard on a brown cutting board.

If you have any ingredients leftover from this easy Dutch Baby recipe, check out our Leftover Ingredients Recipe Finder.

See recipe card below for a full list of ingredients and measurements.

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Recipe Variations

This savory Dutch Baby is easy to customize. Try one of these tasty options:

  • Spicy: Add diced jalapeños or a pinch of cayenne pepper.
  • Vegetable: Stir in spinach, chopped tomatoes, or mushrooms.
  • Seafood: Swap the ham for smoked salmon or cooked shrimp.
  • Cheese: Try Havarti, Fontina, or another favorite cheese.

How To Make A Ham And Cheese Dutch Baby

These photos and instructions help you visualize how to make a ham and cheese Dutch Baby. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat the Oven: Set the oven to 400°F. Place the butter in a 6.5-inch cast-iron skillet or a 5×5-inch baking dish and put it in the oven to melt.
  2. Make the Batter: In a small bowl, whisk together the egg, milk, mustard, salt, and nutmeg. Add the flour and whisk until smooth. Stir in the ham and cheese.
egg, milk, flour, spices, and mustard in a clear mixing bowl.
  1. Add the Batter: Using oven mitts, carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet.
a cast iron skillet filled with pancake batter.
  1. Bake: Return the skillet to the oven and bake for about 20 minutes, until the Dutch Baby is puffed in the center and golden around the edges.
  2. Cool Slightly: Remove from the oven and use a spatula to transfer to a cooling rack or plate. Let cool slightly before serving.
a small ham and cheese dutch baby on a white plate with a fork on the side.

Expert Tips

  • Smooth Batter: Whisk until no lumps remain. Use a hand whisk or electric mixer for best results.
  • Preheat the Skillet: A hot skillet helps the Dutch Baby puff up properly.
  • Customize the Spices: Nutmeg pairs well with Gruyère but is optional. Adjust seasonings to your taste.
  • Use the Right Pan: A 6.5-inch cast iron skillet or 5×5-inch baking dish gives the best thickness. Larger pans will yield a thinner Dutch Baby.
  • Oven-Safe Cookware: Make sure your dish is safe to use at 400°F. Check the label if unsure.

Frequently Asked Questions

Do I have to use a cast iron skillet to make a Dutch Baby?

No, a cast iron skillet isn’t required. I often use a 6.5-inch cast iron skillet, but a 5×5-inch baking dish works just as well.

What makes a Dutch Baby rise?

A Dutch Baby rises because it’s baked in a very hot oven. The heat generates steam from the milk and eggs in the batter, causing it to puff up.

Why does a Dutch Baby deflate?

It’s normal for a Dutch Baby to deflate quickly after removing it from the oven. While it’s puffy and beautiful right when it’s baked, deflating is a natural part of its cooling process.

More Dutch Baby Recipes To Try

If you’ve fallen in love with the simplicity and versatility of Dutch Babies, you’re in for a treat! Here are a few more single serving Dutch Baby recipes:

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this small Ham and Cheese Dutch Baby or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Cooking For One Made Easy
Because you’re worth it

Ham and Cheese Dutch Baby For One

4.80 from 20 votes
By: Joanie Zisk
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 serving
This savory Ham and Cheese Dutch Baby is made with one egg, ham, and cheese. Baked in a small skillet, it's ready in less than 30 minutes and is filled with flavor.

Equipment

Ingredients 
 

  • ½ tablespoon butter (use salted or unsalted butter)
  • 1 large egg
  • ¼ cup milk
  • ½ teaspoon stone-ground mustard
  • teaspoon kosher salt
  • teaspoon ground nutmeg
  • ¼ cup all-purpose flour
  • 1 ounce chopped ham (about 1 slice of deli ham)
  • 1 ounce shredded Gruyère cheese (about ¼ cup)
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Instructions 

  • Set the oven to 400°F. Place the butter in a 6.5-inch cast-iron skillet or 5×5-inch baking dish and put it in the oven to melt.
  • In a small bowl, whisk together the egg, milk, mustard, salt, and nutmeg. Add the flour and whisk until smooth.
  • Stir in the ham and cheese.
  • Using oven mitts, carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet.
  • Return the skillet to the oven and bake for about 20 minutes, until the Dutch Baby is puffed in the center and golden around the edges.
  • Remove from the oven and use a spatula to transfer to a cooling rack or plate. Let cool slightly before serving.

Notes

  • Smooth Batter: Whisk until no lumps remain. Use a hand whisk or electric mixer for best results.
  • Preheat the Skillet: A hot skillet helps the Dutch Baby puff up properly.
  • Customize the Spices: Nutmeg pairs well with Gruyère but is optional. Adjust seasonings to your taste.
  • Use the Right Pan: A 6.5-inch cast iron skillet or 5×5-inch baking dish gives the best thickness. Larger pans will yield a thinner Dutch Baby.
  • Oven-Safe Cookware: Make sure your dish is safe to use at 400°F. Check the label if unsure.

Nutrition

Serving: 1serving, Calories: 398kcal, Carbohydrates: 27g, Protein: 20g, Fat: 20g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 233mg, Sodium: 375mg, Potassium: 226mg, Fiber: 1g, Sugar: 4g, Vitamin A: 840IU, Vitamin C: 1mg, Calcium: 397mg, Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.80 from 20 votes (6 ratings without comment)

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31 Comments

  1. Karen says:

    Finally a Dutch baby recipe for one! I canโ€™t wait to make this! I know from your previous recipes that itโ€™s going to be easy and delicious ๐Ÿ˜‹ thanks for sharing