Mushroom & Prosciutto Dutch Baby

Prep Time
10 min
Cook Time
20 min
4 servings
Recipe by:

This savory take on a dutch baby is a delicious addition to breakfast or dinner.

Make This Recipe


  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 large, Eggland's Best Eggs
  • Pinch of salt
  • 1 tablespoon chopped chives
  • 1 tablespoon shredded Parmesan cheese
  • 2 tablespoons Land O Lakes® Butter
  • 2 tablespoons Land O Lakes® Butter
  • 1 (3.5 ounce) package (2 cups) shiitake mushrooms, stemmed, sliced
  • 1 small (1 cup) leek, rinsed, julienned
  • Pinch of salt
  • Pinch of pepper
  • 3 tablespoons shredded Parmesan cheese
  • 1 ounce thinly sliced prosciutto, torn into bite-sized pieces


  1. Heat oven to 425°F.
  2. Place flour, milk, eggs, and salt into blender container. Cover; blend on high until smooth, scraping sides as needed.
  3. Add chives and 1 tablespoon shredded Parmesan; blend until well mixed.
  4. Melt 2 tablespoons butter in a 9-inch ceramic pie plate or metal pie pan in the oven.
  5. Swirl butter to cover the bottom of pan.
  6. Carefully pour batter into hot pie plate. Bake 13-15 minutes or until puffed and light golden brown.
  7. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat.
  8. Add mushrooms, leeks, salt, and pepper; sauté until mushrooms begin to darken and leeks are wilted.
  9. Remove from heat; set aside.
  10. Immediately after removing pancake from oven, sprinkle bottom evenly with 2 tablespoons shredded Parmesan cheese.
  11. Top with mushroom mixture, prosciutto, and remaining Parmesan cheese. Serve immediately.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 273
Fat 17 g
Saturated Fat 9 g
Cholesterol 130 mg
Sodium 442 mg
Carbohydrates 20 g
Dietary Fiber 1 g
Protein 11 g