Ingredients

• 0.33 cups bulk Italian sausage
• 3 eggs , at room temperature
• 0.67 cups whole milk , at room temperature
• 0.67 cups all-purpose flour
• 2 tablespoons unsalted butter - melted , cooled, and divided
• 0.5 teaspoons salt
• 1 pinch cracked black pepper
• 0.33 cups shredded white Cheddar cheese
• 1 teaspoon sliced fresh chives
• 0.5 teaspoons minced fresh thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
4. 4 Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
5. 5 Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
6. 6 Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

Nutrition per serving