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Craving something easy and delicious that’s ideal for any time of the day? The Ham and Cheese Dutch Baby For One is a perfect choice. This dish brings together a fluffy, crispy pancake with savory ham and gooey cheese. Ready in less than 25 minutes, it’s a breeze to prepare in a mini skillet or a small baking dish.
Enjoy your Ham and Cheese Dutch Baby alongside delightful Butter Swim Biscuits, zesty Lemon Scones, a refreshing Tomato Salad, or a hearty Hashbrown Casserole.
Why You’ll Love This Dutch Baby Recipe
- Quick and Easy: The beauty of this Ham and Cheese Dutch Baby is its simplicity and speed. Ideal for those busy days, it’s ready in less than 30 minutes, making it a go-to for a fast yet satisfying meal.
- Versatile: While sweet Dutch Babies filled with fruit are fantastic, this savory alternative is versatile enough for breakfast, lunch, or dinner. The pancake-like batter bakes into a delightful puff, collapsing into a crepe-like texture as it cools.
- Flavorful Fusion: The flavors in this dish are like a culinary rendezvous between a Yorkshire pudding and a crepe. It’s savory, cheesy, and tinged with a hint of pepper, offering a unique taste profile you’ll adore.
- Visually Appealing: Beyond the taste, the visual aspect can’t be ignored. The rising and puffing of the batter in the oven is almost magical. And when those edges turn golden brown? Culinary artistry at its finest.
- Easily Doubled: Whether you’re cooking for one or have company, this recipe scales beautifully. Double the ingredients, use a larger skillet, and you’re all set for more servings.
This Ham and Cheese Dutch Baby ticks all the boxes. From its quick prep time to its tantalizing blend of flavors and textures, it’s a dish that delivers on all fronts. The outer layer crisps up beautifully in the oven while the inside remains steamy and custard-like. It’s the perfect dish to serve with complementary sides like crispy bacon, a light salad, or even fresh fruit.
Ingredients
If you have any ingredients leftover from this easy Dutch Baby recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Salted butter is ideal for greasing your skillet, giving your Dutch Baby a flavorful start.
- Egg: One large egg is what you’ll need for this recipe. It acts as a binder and contributes to the fluffy texture.
- Milk: I usually go with 1% milk, but you’re free to use any type of cow’s milk you prefer. Almond milk also works well, offering a delicious dairy-free alternative.
- Mustard: Stone-ground mustard brings heat and depth of flavor to the dish, making it my top pick. However, Dijon or classic yellow mustard are suitable replacements that still offer great taste.
- Flour: A quarter cup of all-purpose flour is key for thickening the batter and achieving the right consistency.
- Spices: A pinch of salt and ground nutmeg elevate the dish, adding that extra touch of seasoning.
- Ham: Regular deli ham works great. If you have leftover ham steak, this is a perfect way to use it up and minimize waste. Consider using any leftover ham you might have from this recipe in Ham and Cheese Sliders, Split Pea Soup, or Chicken Cordon Bleu.
- Cheese: While Gruyère is my go-to, feel free to switch it up. Cheddar, Pepper Jack, and Swiss are also excellent options for a cheesy twist. Extra cheese can be added to Crustless Tomato Quiche or French Onion Soup.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Hungry for something slightly different? With a versatile base like a Dutch Baby, the sky’s the limit.
- Spicy: Add some diced jalapeños and a sprinkle of cayenne pepper.
- Veggie-Filled: Mix in spinach, tomatoes, or mushrooms.
- Seafood Twist: Substitute ham with smoked salmon or cooked shrimp.
- Exotic Cheeses: Use a blend of uncommon cheeses like Havarti or Fontina.
How To Make A Ham And Cheese Dutch Baby
These step-by-step photos and instructions help you visualize how to make a savory Dutch Baby. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400 degrees F. Put butter in a 6.5-inch cast-iron skillet or similarly sized oven-safe baking dish and place in the oven.
- In a small bowl, whisk together egg, milk, mustard, salt, and nutmeg.
- Add flour and whisk vigorously to remove lumps.
- Stir in ham and cheese.
- Using oven mitts, carefully remove skillet from oven. Swirl butter around in skillet to coat completely.
- Pour batter into the skillet.
- Place skillet back in the oven and cook until batter is puffed in the center and golden brown along the edges, about 20 minutes.
- Remove from the oven and use a spatula to transfer the Dutch Baby from the skillet to a cooling rack or a plate to cool slightly before eating.
Expert Tips
- Smooth Batter: For the best results, aim for a lump-free batter. A hand whisk or electric mixer can ensure that all ingredients are perfectly blended.
- Preheat Your Skillet: Warming the skillet in the oven before adding the batter is crucial for that signature puffiness. This simple step ensures your Dutch Baby rises beautifully.
- Spice It Your Way: While nutmeg adds a unique flavor, especially when paired with Gruyère, it’s totally optional. Customize the seasoning to match your own taste preferences.
- Optimal Cookware: Use either a 6.5-inch cast iron skillet or a 5-inch baking dish for the perfect Dutch Baby thickness. If your dish is larger, expect a flatter pancake.
- High-Heat Cookware: Make sure your chosen skillet or baking dish is oven-safe up to 400 degrees Fahrenheit. Not all cookware can handle such high heat, so double-check before you start cooking.
Frequently Asked Questions
No, it’s not essential. Although I frequently use a small 6.5-inch cast iron skillet for single serve Dutch Babies, the 5×5-inch baking dish I often use for many recipes is also an excellent alternative.
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.
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.
It’s best to enjoy this single serving Dutch Baby fresh from the oven. However, if reheating is necessary, use an oven or a toaster oven to warm it up.
It’s not recommended to make a Dutch Baby in advance. They are at their best when freshly baked and served immediately.
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 some more Dutch Baby recipes to expand your repertoire and keep your taste buds thrilled.
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 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!
Ham and Cheese Dutch Baby For One
Equipment
- 6.5-inch cast iron skillet or 5-inch baking dish
Ingredients
- ½ tablespoon butter
- 1 large egg
- ¼ cup milk
- ½ teaspoon stone-ground mustard
- ⅛ teaspoon kosher salt
- ⅛ 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)
Instructions
- Preheat oven to 400° F (200° C).
- Place butter in a 6.5-inch cast-iron skillet or a 5×5-inch oven-safe baking dish, then put it in the oven to preheat. As the skillet or dish warms, the butter will melt.
- In a small bowl, mix together the egg, milk, mustard, salt, and nutmeg.
- Whisk in flour thoroughly to avoid any lumps.
- Add ham and cheese to the mixture.
- With oven mitts, carefully take the skillet or dish out of the oven. Swirl the melted butter around to coat the surface evenly.
- Pour the batter into the skillet or dish.
- Return it to the oven and bake until the batter puffs up in the center and the edges turn golden brown, which should take about 20 minutes.
- Remove from the oven. Use a spatula to gently move the Dutch Baby onto a cooling rack or a plate. Let it cool a bit before serving. Enjoy!
Notes
- Smooth Batter: For the best results, aim for a lump-free batter. A hand whisk or electric mixer can ensure that all ingredients are perfectly blended.
- Preheat Your Skillet: Warming the skillet in the oven before adding the batter is crucial for that signature puffiness. This simple step ensures your Dutch Baby rises beautifully.
- Spice It Your Way: While nutmeg adds a unique flavor, especially when paired with Gruyère, it’s totally optional. Customize the seasoning to match your own taste preferences.
- Optimal Cookware: Use either a 6.5-inch cast iron skillet or a 5-inch baking dish for the perfect Dutch Baby thickness. If your dish is larger, expect a flatter pancake.
- High-Heat Cookware: Make sure your chosen skillet or baking dish is oven-safe up to 400 degrees Fahrenheit. Not all cookware can handle such high heat, so double-check before you start cooking.
Nutrition
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.
How can this be made for 2, a breakfast dish for my husband and me?
To make the Dutch baby for two, simply double the recipe ingredients and bake it in a larger skillet, like a 10-inch or 12-inch. This will ensure it spreads out nicely and cooks evenly for both of you. I hope you and your husband enjoy it!
Can one serve the Dutch baby recipes in the small iron pan or does it need to be plated?
You can definitely serve the Dutch baby right in the small iron pan. It keeps it warm and adds a nice rustic touch. No need to plate it unless you prefer to.
OMG, this recipe is fantastic. No need for me to look for another breakfast dish. Thanks for sharing this recipe.
I made this using gluten free flour (King Arthur’s 1-to-1, the best!!) and it came out great! I’ve never had a dutch baby before so I actually have no idea how it was supposed to come out, but it was tasty 😀 Looking forward to trying some of the other recipes as well, and trying to make a dairy-free one for my partner.
OMG this was delicious! I used my sourdough discard instead of the milk and flour, used leftover ham steak that had a brown sugar mustard glaze, and cheddar cheese. I served it over dressed greens with a poached egg. It was like a restaurant meal, so good. Will be making this again and again.
I’m so happy you enjoyed it!
Wasn’t sure about the mustard and nutmeg, but I gave it a try. It’s a keeper!